Statutes, codes, and regulations
Maine Administrative Code
Department 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRYDivision 001 - AGRICULTURE - GENERALChapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING
Section 001-346-7 - CLEANING, SANITIZATION AND STORAGE EQUIPMENT AND UTENSILS
Subsection 001-346-7-10 - Sanitizing Food Contact Surfaces in Commercial Slaughter Establishments

C.M.R. 01, 001, ch. 346, § 001-346-7, subsec. 001-346-7-10

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Current through 2025-02, January 8, 2025
Subsection 001-346-7-10 - Sanitizing Food Contact Surfaces in Commercial Slaughter Establishments

Utensils and equipment food contact surfaces shall be sanitized before use and after cleaning by either:

A. Immersion or contact with potable water heated to a temperature of at least 180 degree F, or
B. The application of a chemical sanitizer listed in 21 CFR 178.1010 Sanitizing Solutions, which shall be used in accordance with the EPA-approved manufacturer's label use instructions.

C.M.R. 01, 001, ch. 346, § 001-346-7, subsec. 001-346-7-10