C.M.R. 01, 001, ch. 358 - RULES FOR MANUFACTURING OF POTENTIALLY HAZARDOUS FOODS

  1. § 001-358-1 - Definitions
  2. § 001-358-2 - Processes and Controls
  3. § 001-358-3 - Cleaning and Sanitization of Food Contact Surfaces
  4. § 001-358-4 - Sanitary Operations and Controls
  5. § 001-358-5 - Equipment and Utensils
  6. § 001-358-6 - Personnel
  7. § 001-358-7 - Plant Construction

Summary: The purpose of this chapter is to set forth rules for the processing and manufacture, and home food manufacturing of potentially hazardous foods, with particular emphasis on crabmeat processing. Compliance with existing Food Processing and Home Food Manufacturing regulations is also required.

Notes

C.M.R. 01, 001, ch. 358
EFFECTIVE DATE:
November 4, 1992 (EMERGENCY)
EFFECTIVE DATE:
March 15, 1993
EFFECTIVE DATE (ELECTRONIC CONVERSION):
May 4, 1996
CONVERTED TO MS WORD:
May 20, 2008

STATUTORY AUTHORITY: 22 MRSA §§2151, 2153

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