N.H. Admin. Code § Agr 1003.04

Current through Register No. 50, December 12, 2024

Section Agr 1003.04 - Maple Products

(a) By July 1, 2017, producers and packers shall comply with the following requirements for use of the seal of quality design on New Hampshire maple products:

(1) A producer or packer of New Hampshire maple products may use the state of New Hampshire seal of quality design after receiving a permit from the department;

(2) A packer of New Hampshire maple products may use the state of New Hampshire seal of quality design on products sourced only from seal of quality permit holders;

(3) Maple products shall be in compliance with all applicable provisions of RSA 429:13-28, and with all applicable provisions of Agr 904;

(4) Maple syrup shall meet one of the following grades:

a. Grade A Golden, Delicate Taste;

b. Grade A Amber, Rich Taste;

c. Grade A Dark, Robust Taste; or

d. Grade A Very Dark, Strong Taste;

(5) The following filter requirements for maple syrup shall be met:

a. Sap filters shall be clean at the time of use with no evidence of mold or odors that may cause an off flavor;

b. Filtering materials, including but not limited to, a filter press, filter papers, wool or synthetic cone filters, shall be clean with no evidence of mold or odors that may cause an off flavor;

c. Only food grade lubricant shall be used in the filter press pump; and

d. Diatomaceous earth used shall be food grade, and shall be placed in a clean dry container with a lid;

(6) The following container requirements for maple syrup shall be met:

a. Drums and other bulk containers shall be stored and treated in a manner to prevent contamination;

b. Drums and other bulk containers not actively being filled shall be protected from debris and pests via sealed bungs or other means;

c. Drums that have been labeled "not for reuse" shall not be used;

d. Only new containers for packaged maple syrup shall be used;

e. Packaged maple syrup shall be filled to provide adequate space to make certain that the inner seal is properly sealed, then capped; and

f. All containers used for packaged maple syrup shall be stored in a manner that will prevent contamination from debris, animals, or other sources, prior to filling;

(7) The following requirements shall apply to buildings where maple sap and maple syrup is stored, produced, further processed or packaged:

a. All light bulbs over sap or syrup, including over tanks, releasers, boiling pans, filters, and canning equipment, shall be protected by shields or slip on tubes to prevent broken glass from falling into food contact equipment, sap or syrup;

b. The interior and exterior of buildings shall be clean and free of debris;

c. There shall be protection to prevent contamination from falling into a tank, pan, or other container that will contact sap or syrup;

d. All surfaces in the buildings which could contact sap or syrup shall be clean and free from dirt, mold, debris or evidence of pests at the time of use;

e. The producer shall document the startup cleaning procedures used for tank, pans, and all food-contact equipment; and

f. Floors shall be of concrete or some other material capable of being easily cleaned;

(8) The following requirements shall be met for materials that will come into contact with sap or syrup:

a. The materials shall not:

1. Have previously held non-food grade products;

2. Have previously held food considered an allergen; and

3. Be rusty or have painted interiors; and

b. Tubing and pipes used for sap and syrup transfer shall be food-grade;

(9) The following sanitation requirements for maple syrup shall be met:

a. Clean water, liquid soap, and disposable towels shall be present for hand washing;

b. Domestic animals shall not be in the rooms where sap and syrup are being boiled, packed, or otherwise processed; and

c. A supply of clean, hot water shall be readily available for cleaning equipment. Pond or brook water shall not be used for cleaning equipment;

(10) Chemicals used in a maple operation shall meet the following requirements:

a. Pesticides shall not be kept in any room where sap or syrup is present;

b. Equipment cleaners and petroleum products shall be stored in such a way as to prevent contamination of sap and syrup; and

c. A response plan shall be in place in the event of a chemical spill; and

(11) Maple operations that use any lead-containing equipment which contacts sap or syrup, such as but not limited to, lead soldered pans, galvanized buckets or storage tanks, shall meet the following requirements:

a. Maple syrup shall be analyzed for lead by a private or state lab;

b. The cost of the lead test shall be paid by the maple producer;

c. Results shall not exceed New Hampshire's State level of concern of 250 ppb for lead in maple syrup; and

d. The seal of quality permit shall not be issued or renewed to producers whose syrup exceeds the 250 ppb level of lead.

N.H. Admin. Code § Agr 1003.04

Derived From Volume XXXV Number 45, Filed November 12, 2015, Proposed by #10952, Effective 10/21/2015, Expires 10/21/2025.