01-001 C.M.R. ch. 342, § II - Acceptable Processing Methods and Controls

A. Processors of apple juice and cider must use one of the following processes:

(1) Pasteurization;

(2) Treatment by ultraviolet light;

(3) Production under a State of Maine approved HACCP plan; or

(4) Production in a sanitary environment and conspicuously labeled "Not Pasteurized, Keep Refrigerated", and "WARNING: This product has not been pasteurized. It may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems" on the principal display panel of the label.

B. Apple cider or apple juice shall be pressed, squeezed or extracted from clean, sound apples that have been carefully inspected and sorted to remove defects.

C. All apple cider or apple juice, immediately after being pressed, squeezed or extracted, shall be rapidly chilled in either refrigerated holding tanks or bottled and refrigerated so that the product does not remain above 41 degrees Fahrenheit for a total of more than four (4) hours. Apple cider and apple juice shall be stored until the time of retail sale at internal temperatures of 41 degrees Fahrenheit or less.

D. Production records shall be maintained that state the date of manufacturer, product name, product size, units produced, and product code. Production records shall be accessible to the Department upon request.

E. All apple cider or apple juice processors shall have a written plan that outlines a system of product recall in case of food borne illness or injury.

F. The cap or other closing mechanism of any cider container shall be tamper evident, which means it would be readily apparent to the consumer if it had been previously opened.

G. Unauthorized persons shall not be permitted in processing areas of the plant unless during an authorized tour with predetermined controls.

H. Use of Dropped Apples. Dropped apples may be used for processing into apple cider or apple juice, provided that all the following conditions have been met:

(1) Dropped apples shall be washed and brushed with potable water or water that has been treated with a substance or method that renders it safe for cleaning fruit prior to processing into apple cider and apple juice;

(2) No animal manure shall be deposited in orchards from which dropped apples will be collected for use in apple cider and apple juice;

(3) Livestock shall not be pastured in orchards from which dropped apples will be collected for use in apple cider and apple juice; and

(4) Non-pasteurized or non-ultraviolet light treated apple cider and juice produced with dropped apples must be labeled with the warning label required in Section six (VI) of this regulation.

I. Prohibition on the use of Dropped Apples in certain cases. Dropped Apples may not be used for processing into apple cider by processors pressing under a State of Maine approved HACCP Plan. To satisfy the requirements of operating under the HACCP plan the following additional requirements must be met:

(1) HACCP plans must be pre-approved by the Department;

(2) Processors must sign and file forms prescribed by the Department stating that they will not use dropped apples; and

(3) Processors must adhere to good manufacturing practices.

Notes

01-001 C.M.R. ch. 342, § II