Section 001-352-V - PROCESSING AND CONTROLSA. Domesticated deer must be slaughtered humanely stunned or rendered senseless before being bled.B. The incision made to bleed the animal must be made to prevent contamination.C. Skinning of the Domesticated Deer must be done carefully to prevent contamination to the meat.D. Ground Domesticated Deer meat must not have any added meats or fats from other types of animals, unless labeled as having added substances.E. Adequate cooler and freezer space shall be provided for processed meat and meat products. Each unit shall be supplied with an accurate and conspicuous thermometer.F. Domesticated meat shall not contain any residual medication, and shall come from sound, disease-free Domesticated Deer.G. Refrigeration temperatures for cooling and storing fresh Domesticated Deer meat shall be 40 degrees F. or below. Freezer temperatures shall be -10 to -40 degrees F. for the freezing of Domesticated Deer meat. Frozen Domesticated Deer meat shall be maintained at 0 degrees F. or below.H. Domesticated Deer may be slaughtered and processed in a United States Department of Agriculture Inspection Plant, if agreed upon by parties involved.I. No domesticated deer may be slaughtered or processed in any custom plant if the meat is to be offered for sale.J. If any person has a domesticated deer slaughtered of his own raising for the use or his family or non paying guest, the requirements pertaining to the processing and control of these regulations will not prevail.K. Evisceration must be performed in a manner that will prevent fecal contamination.L. Holding area for live domesticated deer shall be separated from the processing area by a solid partition.M. The edible by-products, heart, tongue, liver, must be handled in a manner that will prevent contamination. The bile duct must be removed carefully to prevent rupturing.O. Containers and carriers of raw materials shall be inspected on receipt to assure that their condition will not contribute to contamination or deterioration of the product.P. Any ice used in contact with the product shall be made from potable water and manufactured in accordance with sanitary standards, and it shall be stored, transported and handled in a sanitary manner.Q. Food processing areas and equipment used for the processing of human food shall not be used in the processing of animal feed or inedible products unless such use cannot result in the contamination of human food.R. Chemical, microbiological or extraneous testing procedures may be utilized where necessary to identify sanitation failures or food adulterants.S. Packaging processes or materials shall not transmit contaminants or objectionable substance to the product.T. Processors and manufacturers shall keep records and code products so as to enable them to identify specific food lots affected by contamination, spoilage or by sanitation failure and shall separate each lot from non-affected.U. Finished products shall be stored and transported under conditions which will preclude all contamination and protect against deterioration of the product and the container.01-001 C.M.R. ch. 352, § V