Code of Maryland Regulations
Title 10 - MARYLAND DEPARTMENT OF HEALTH
Part 3
Subtitle 15 - FOOD
Chapter 10.15.08 - Farmstead Cheese Program
Section 10.15.08.14 - Plant Construction and Plan Submission

Universal Citation: MD Code Reg 10.15.08.14

Current through Register Vol. 51, No. 19, September 20, 2024

Pursuant to Health-General Article, §§21-410, 21-411, and 21-413 for construction, reconstruction, or extensive alteration of a milk facility, a person shall submit to the Department:

A. A plan and specification before:

(1) A plant is constructed, reconstructed, or extensively altered;

(2) An existing building or structure is converted or remodeled for use as a plant;

(3) A plant process is added, replaced, relocated, or modified; or

(4) A clean-in-place (CIP), other washing system, or part of a CIP is added, modified, or replaced;

B. A plan and drawing bearing the name of a professional engineer or a representative of the company performing the work;

C. Contact information for the facility, including:

(1) The full name, title, and telephone number of each applicant;

(2) The name of the plant;

(3) The mailing address;

(4) The location; and

(5) Directions to the site;

D. A narrative describing the scope and purpose of the project, including a projected timeline from start to completion;

E. An estimate of the finished product output per day;

F. A sample product label for each product;

G. A list of the:

(1) Type of raw milk cheese to be processed and sold;

(2) Each raw ingredient and the ingredient source; and

(3) Single service container source;

H. A scale drawing showing the layout and arrangement of an area within and around the plant, including the:

(1) Processing area;

(2) Chemical storage;

(3) Dry storage;

(4) Ingredient and product storage;

(5) Receiving area;

(6) Load out area;

(7) Laboratory space;

(8) Office;

(9) Restroom facility;

(10) Locker or similar storage facility for the storage of personal items; and

(11) Separate area for employees to eat and drink beverages;

I. A scale drawing showing the location of all equipment, including the:

(1) Milk processing equipment;

(2) Milk tank and silo;

(3) CIP system;

(4) Glycol water tank;

(5) Recirculating cooling water tank;

(6) Boiler; and

(7) Boiler makeup tank;

J. A scale drawing showing the location of plumbing and each plumbing fixture, including the:

(1) Water line;

(2) Sewer line;

(3) Hand sink;

(4) Toilet;

(5) Utility sink;

(6) Utensil washing sink;

(7) Floor drain;

(8) Floor sink;

(9) Hose station; and

(10) Back flow prevention device;

K. A legend for each drawing;

L. Specifications for:

(1) Ventilation, including, but not limited to, the type and location of:
(a) An air filter;

(b) An air pump; and

(c) A compressor; and

(2) Construction material for the building and interior finish;

M. A list and description of boiler, glycol, and recirculating water additive and water treatment;

N. A description of the:

(1) Type of disposal for wastewater and sewage;

(2) Source and system for the facility's potable water supply;

(3) Lighting fixture and placement; and

(4) Recirculating cooling system;

O. Each specification sheet, including manufacturer and model number of the plant equipment;

P. A document that lists the flow for a products through the plant identifying each functional piece of equipment and each process used in processing and packaging;

Q. A CIP flow diagram from the makeup tanks through all equipment;

R. Information and drawings on how separation from product lines will be accomplished, if applicable;

S. Written step by step standard operating procedures for:

(1) Receiving, processing, aging, storing, and packaging of each type of farmstead cheese product;

(2) Drug residue testing;

(3) Cleaning and sanitization for all equipment;

(4) Cleaning and sanitization for the facility;

(5) Product trace back, inclusive of production/make sheet; and

(6) Product recall;

T. Pest and mite control program;

U. A specification and standard operating procedure for how wood shelving used in the aging of cheese will be:

(1) Designed;

(2) Installed;

(3) Used;

(4) Cleaned;

(5) Sanitized;

(6) Maintained; and

(7) Inspected by the farmstead cheese processor; and

V. Employee training and personal hygiene practices.

Disclaimer: These regulations may not be the most recent version. Maryland may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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