ࡱ> UWT_ S6bjbj G`bb.D  xxxxx8L\Zll]]]$,!#Rx]]]]]xx]Rxx]?yO /jW*0Zq0$B0$y0$xyL]]][]]]Z]]]]0$]]]]]]]]] >: 01-001 DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY DIVISION OF REGULATIONS Chapter 344: FOOD STORAGE WAREHOUSES SUMMARY: The purpose of this chapter is to set forth standards for licensing and regulations for food storage warehouses. 1. Definitions For purposes of this chapter, and unless the context otherwise indicates, the following words shall have the following meanings. A. "Department" means the fb88 Department of Agriculture, Conservation and Forestry. B. "Food" means articles used for food or drink for man, chewing gum, and articles used for components of any such article. C. "Food storage warehouse" means any building, establishment or place where food is stored as a commercial venture or business, or is stored in connection with or as a part of a business. Notwithstanding the foregoing, "food storage warehouse" does not include a storage facility for one kind of native produce such as an apple warehouse, potato warehouse, or carrot warehouse; a warehouse which is part of a "beverage plant" as defined in 32 MRSA 1751; a person's home or dwelling; or an eating establishment as defined in 22 MRSA 2491.7. D. "Hazardous substance" mans any substance or mixture of substances which is toxic, corrosive, an irritant, strong sensitizer, flammable or which generates pressure through decomposition. E. "Operator" means any person, partnership, corporation, association, cooperative or other business unit having the direct and primary responsibility for the construction, maintenance and operation of a food storage warehouse. F. "Perishable food" means any food of such type or in such condition or physical state as it may spoil or otherwise become unfit for human consumption. G. "Potentially hazardous food" means any perishable food which consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish or other ingredients capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms. H. "Safe temperatures" as applied to potentially hazardous food means air temperature of 45(F or below and 140( F or above. I. "Wholesome" mans food in sound condition, clean, free from adulteration and otherwise suitable for human consumption. 2. Lighting and Ventilation A. All parts of the food storage warehouse shall be lighted so as to permit the activity for which the premises are used to be carried on safely and to permit effective cleaning and inspection of the premises. Safety shields on lights or safety type lights shall be used where needed for the protection of food storage. B. Where needed, rooms shall have sufficient ventilation to prevent any undue condensation of water vapor or objectionable odors. 3. Dry Storage; Construction and Maintenance A. Floors shall be constructed of easily cleanable and reasonably smooth material. They shall be kept clean and in good repair. B. Walls and ceiling shall be of sound construction. They shall be kept reasonably free of dirt, dust, cobwebs and in good repair. 4. Cold Storage A. Each cold storage room shall be equipped with an accurate and easily visible thermometer with the sensing element at least five feet above the floor. B. Perishable and potentially hazardous foods shall be stored at safe temperatures. C. All frozen food shall be stored at an air temperature of 0( F or below except for defrost cycles, loading and unloading, or for other temporary conditions beyond the immediate control of the person or company under whose care or supervision the frozen food is stored. However, the internal product temperature of all frozen food shall be maintained at 0(F or below except when the product is subjected to the above-mentioned conditions; at such times the internal product temperature shall not exceed 10( F and such product shall be returned to 0( F as quickly as possible. D. Floors shall be constructed of material that can be easily kept clean, sanitary and in good repair. E. Walls and ceiling shall be reasonably smooth, and be kept clean and in good repair. F. During defrosting of overhead coils in cold storage rooms, stored food shall be effectively protected from contamination by condensation, drip or leakage. 5. Protection of Stored Foods A. The operator shall take all reasonable measures to protect the area where food is kept or stored in a food storage warehouse against the entrance into the establishment, and the breeding or presence on the premises, of rodents, birds, flies, roaches, weevils, and other vermin. B. No dogs, cats, fowl, birds, or any other type animal shall be permitted in a food warehouse establishment. C. When in use, rodenticides shall be placed in covered bait boxes where necessary as to prevent spillage or possible contamination of stored food and danger to employees. The bait boxes shall be properly labeled with a warning notice. All rodenticide baits shall be applied in such manner as to prevent contamination of stored food products. D. All pesticides and rodenticides used for control of vermin shall be registered pursuant to the fb88 Pesticide Control Act of 1975, 7 MRSA 601 to 624, and applied in such manner as to protect stored foods from contamination and be applied in accordance with labeled instruction. E. Cleaning materials, pesticides, rodenticides or any other such hazardous substances used in the operation of a warehouse shall be stored in properly labeled containers in a closed closet or cabinet in a separate area from food products. F. When a licensed pest control service is employed, it shall file at the warehouse a diagram of the bait station locations and the rodenticide in use. The operator may designate an employee to be responsible for the pest control program being used. G. No overhead waste drain pipes or other overhead piping shall be used which presents a risk of contamination to foods stored below due to excess condensation. Protective shields may be used to eliminate this risk. H. Storage methods shall be used which will minimize deterioration and prevent contamination of stored food products. Shelves, cabinets, dunnage and pallets shall be used where necessary to protect stored food products from contamination or deterioration. I. Skids or pallets shall provide a minimum of 6" clearance above the floor to facilitate cleaning and for movement of air in refrigerated storage areas. J. Merchandise stored on skids or pallets shall be at least 18" away from any wall. K. Construction of shelving, cabinets and storage methods used shall be such as to permit ready access for cleaning and sanitary inspection. L. Bagged animal feeds shall be stored so as not to be intermingled with the storage of human food products. Storage on separate pallets is acceptable. 6. Morgue A. The operator of a food storage warehouse shall provide an area for the accumulation and holding of all damaged foods or foods which are or may be unwholesome. B. The operator shall maintain a program of timely and proper disposal of unwholesome food to prevent development of unsanitary conditions or vermin breeding places and rodent harborage. 7. Toilet and Handwashing Facilities A. The warehouse shall be provided with conveniently located toilets and shall be kept clean and in good repair. The toilet room shall be completely enclosed, well lighted and equipped with a tight, self-closing door. Any window opening shall be screened to prevent entrance of insects. B. Handwashing facilities shall be adequate and conveniently located in relation to toilet areas. Soap or detergent, and paper towels or other one-use drying devices shall be provided at all times. Handwashing facilities shall be kept clean and in good repair. C. A sign directing employees to wash their hands before returning to work shall be posted in all toilet rooms. 8. Waste Disposal A. All liquid waste resulting from cleaning floors, equipment, flushing toilets, handwashing facilities, refrigeration equipment and air conditioners shall be disposed of in a sanitary manner. B. Containers shall be provided for trash or rubbish. C. The warehouse shall be free of unnecessary litter and rubbish, such as paper, empty containers, or other material that might serve as a place for harborage of rodents or other vermin. D. All garbage and waste shall be stored in covered containers. Reusable containers shall be nonabsorbent, easily washable receptacles which are covered with close-fitting lids pending removal. Disposable containers and liners may be used. Removal of garbage and waste shall be frequent and the holding area shall be kept clean. E. All garbage and rubbish shall be disposed of at regular intervals of sufficient frequency and in such manner as to prevent the creation of unsanitary conditions. 9. Exterior Construction A. The exterior of a food storage warehouse shall be so designed, fabricated and finished to minimize the entrance of insects, birds and rodents. B. All necessary ventilation louvers or openings into food storage warehouse shall be effectively screened against insects, birds and rodents. C. All service connections through the exterior wall of the establishment, including water, gas, electrical and refrigerator connections shall be grommeted or sealed to prevent the entrance of insects, birds and rodents. 10. Surroundings The outer premises of the food storage warehouse shall be reasonably clean and well drained, free from any material or condition that creates rodent, bird and/or insect harborages and free from other nuisances and sources of contamination. 11. Transportation All cars, trucks or other vehicles used in the transportation of processed food products shall be kept in a clean condition at all times. Refuse, dirt and waste products subject to decomposition shall be removed daily. Food products shall be handled in such a manner so as to protect all food from deterioration while in transit. Foods while in transit shall be protected in such manner as to preclude being contaminated by hazardous substances. 12. Licensing A. Application and Fee. Application for approval for Food Storage Warehouses shall be filed annually with the Department of Agriculture, Conservation and Forestry. Applications shall be accompanied by the appropriate fee as enumerated in Chapter330, License Fees to Manufacture and Sell Food & Beverages. In order to allow for the staggering of license expiration dates, initial licenses may be issued for a period exceeding twelve months. In such cases, the initial license fee shall be increased in proportion to the length of the license period. B. Inspection and Issuance. Before a license is issued or renewed the Department shall inspect the premises of the applicant. The commissioner shall, within 30 days following receipt of application, issue a license to operate any food establishment which is found to comply with this chapter and any rules and regulations adopted by the commissioner. When any such applicant, upon inspection by the commissioner, is found not to meet the requirements of this chapter or regulations adopted hereunder, the commissioner is authorized to issue either a temporary license for a specified period not to exceed 90 days, during which time corrections specified by the commissioner shall be made by the applicant for compliance or a conditional license setting forth conditions which shall be met by the applicant to the satisfaction of the commissioner. STATUTORY AUTHORITY: 22 MRSA 2167, 2168 and 2169 EFFECTIVE DATE: December 9, 1980 EFFECTIVE DATE (ELECTRONIC CONVERSION): May 4, 1996 CONVERTED TO MS WORD: May 20, 2008 AMENDED: September 21, 2008 Section 12(A), filing 2008-432 CORRECTIONS: February, 2014 agency names, formatting   01-001 Chapter 344 page page \* arabic6 #<>@ef~  f g ! & ` { D E 볣|lll\lllllllhY@CJOJQJ^JaJh*@CJOJQJ^JaJ'hzh 5@CJOJQJ^JaJ$h*h*@CJOJQJ^JaJh @CJOJQJ^JaJ$h*h @CJOJQJ^JaJ!hY5@CJOJQJ^JaJ'h*h*5@CJOJQJ^JaJ'h*h 5@CJOJQJ^JaJ$=>XY~  00*$1$^`0gd* 00*$1$^`0gd* 0&d*$1$Pgd* 0*$1$gd* 0p*$1$^p`gd* c d A B &'NO 00*$1$^`0gd* 0*$1$gd* 00*$1$^`0gd* 00*$1$^`0gd*E )*,-.@AQR*+,-]^|||'h*h*5@CJOJQJ^JaJ'h*h 5@CJOJQJ^JaJ$h*h*@CJOJQJ^JaJh @CJOJQJ^JaJ* jEh*h @CJOJQJ^JaJh*@CJOJQJ^JaJ$h*h @CJOJQJ^JaJ0'(Z[!" 00*$1$^`0gd* 0*$1$gd* 00*$1$`0gd* 00*$1$^`0gd*DE$% ,-ݷ|'h*h*5@CJOJQJ^JaJ'h*h 5@CJOJQJ^JaJ$h*h*@CJOJQJ^JaJh @CJOJQJ^JaJ* jEh*h @CJOJQJ^JaJ$h*h @CJOJQJ^JaJh*@CJOJQJ^JaJ()*ww 00*$1$^`0gd*$$ 00*$1$^`0gd*$$ 0*$1$gd*$$ 00*$1$^`0gd* 0*$1$gd* 00*$1$^`0gd* 00*$1$`0gd* cdd e !T!U!!!{"|"}" 0*$1$gd* 00*$1$^`0gd* 00*$1$]^`0gd* 00*$1$^`0gd*'(+,fgg h !!W!X!!!O"P"{"|"}"""""""",#-#/#0#######ظ}ظ'h*h*5@CJOJQJ^JaJ'h*h 5@CJOJQJ^JaJ$h*h*@CJOJQJ^JaJh @CJOJQJ^JaJh*@CJOJQJ^JaJ$h*h @CJOJQJ^JaJ'hYh 6@CJOJQJ^JaJ1}"""+#,####$$/%o 00*$1$^`0gd* 00*$1$^`0gd* 0`*$1$^``gd* 0*$1$gd*$$ 0`*$1$^``gd*$$ 0*$1$gd*$$ 00*$1$^`0gd* ##$$$$$$$2%3%%%%%8&9&&&&&&&&&''''r(s(((1)2)_)`)))_*`*a*c*d*z*}*~*++++{,|,},,,,,ĴĴĴĴĴĴĴĤĴĴĴĴĴĴĴĴĤĴĴĴĤ$h*h*@CJOJQJ^JaJh @CJOJQJ^JaJh*@CJOJQJ^JaJ$h*h @CJOJQJ^JaJ'h*h 5@CJOJQJ^JaJ'h*h*5@CJOJQJ^JaJ9/%0%5&6&&&&&&|'}'''o(p())_*`* 00*$1$^`0gd* 0*$1$gd* 00*$1$^`0gd* 00*$1$]^`0gd* 00*$1$`0gd*`*a*z*{* ++++{,|,},,xc 00*$1$^`0gd* 00*$1$`0gd* 00*$1$^`0gd*$$ 00*$1$`0gd*$$ 00*$1$^`0gd*$$ 0*$1$gd*$$ 00*$1$^`0gd* 0*$1$gd* ,,-----U/V/W/e/f/11 224 0`*$1$^``gd* 0`*$1$]^``gd* 00*$1$]^`0gd* 00*$1$^`0gd* 0*$1$gd*,,-------- .!.q.r...U/V/W/Z/[/e/f/g/i/j/}/~///ͺͺ~k[kh^@CJOJQJ^JaJ$h*h^@CJOJQJ^JaJ'h*h^5@CJOJQJ^JaJ'h*h*5@CJOJQJ^JaJ'h*h 5@CJOJQJ^JaJ$h*h*@CJOJQJ^JaJh @CJOJQJ^JaJ$h*h @CJOJQJ^JaJh*@CJOJQJ^JaJ/ 0 0U0\0]0b00001 11111111122224ͺrbrbNrbrbrbr'h*h 5@CJOJQJ^JaJh*@CJOJQJ^JaJ$h*h @CJOJQJ^JaJ!h^5@CJOJQJ^JaJ'h5h^6@CJOJQJ^JaJh5@CJOJQJ^JaJ$h5h^@CJOJQJ^JaJh^@CJOJQJ^JaJ$h*h^@CJOJQJ^JaJhY@CJOJQJ^JaJ444455)5;5<5d5q5r55555555666666d1$gd 0*$1$gd* 0&d*$1$Pgd*44444555(5*5c5e5p5q555 666666666666;6ʺʪʺʺ𺊚wmiai[i[i[iH$h*hz@CJOJQJ^JaJ h4*^Jjh4*Uh4*jh4*U^J$h*h5@CJOJQJ^JaJh^@CJOJQJ^JaJh5@CJOJQJ^JaJh5@CJOJQJ^JaJh*@CJOJQJ^JaJ$h*h @CJOJQJ^JaJ$h*h*@CJOJQJ^JaJh @CJOJQJ^JaJ666666666N6O6P6Q6R6S6 0*$1$gd*gd*$ 0*$1$a$gd*$ $&d*$1$Pa$gd*$ $*$1$a$gd*gd ;6<6J6K6L6M6O6P6Q6R6S6譜$h*h5@CJOJQJ^JaJh4*hz h*hzCJOJQJ^JaJ$h*hz@CJOJQJ^JaJ)h5@CJOJQJ^JaJmHnHu$h*hz@CJOJQJ^JaJ-jh*hz@CJOJQJU^JaJ E 000P&P:p*/ =!"#$% Dp^$ 666666666vvvvvvvvv66666686666666666666666666666666666666666666666666666666hH6666666666666666666666666666666666666666666666666666666666666666662 0@P`p2( 0@P`p 0@P`p 0@P`p 0@P`p 0@P`p 0@P`p8XV~_HmH nH sH tH X`X Normal1$7$8$H$$CJOJQJ^J_HaJmH sH tH DA`D Default Paragraph FontRiR  Table Normal4 l4a (k (No List 8+@8  Endnote Text^J>*> Endnote ReferenceH*:@:  Footnote Text^J@&!@ Footnote ReferenceH*@1@ Default Paragraph FoTT TOC 1/ $ 0d*$]^`0HH TOC 2# $ d*$]^HH TOC 3# $ d*$]^HH TOC 4# $ d*$]^HH TOC 5# $ d*$]^HH TOC 6# $0d*$^`0@@ TOC 70d*$^`0HH TOC 8# $0d*$^`0HH TOC 9# $ 0d*$^`0L L Index 1# $ 0d*$^`0D D Index 2 $ d*$^D.D  TOA Heading $d*$."@. 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