Md. Code Regs. - Physical Plant Requirements for Plants

Current through Register Vol. 49, No. 8, April 8, 2022

A. Water used at a farmstead cheese facility shall:
(1) Be obtained from a potable water supply system that complies with:
(a) Environment Article, Title 9, Annotated Code of Maryland;
(b) COMAR 26.04.04; and
(c) The Grade "A" Pasteurized Milk Ordinance, Appendix D, incorporated by reference in Regulation .03 of this chapter;
(2) Be installed in a manner that prevents backflow or back siphoning;
(3) Be separate from a nonpotable water supply system so that nonpotable water can be drawn or discharged into the potable water supply system;
(4) Provide hot and cold running water in an area where milk processing equipment is washed; and
(5) Have sufficient water capacity, pressure, and hot water generation and distribution to meet peak demands throughout the washing system;
B. Hand sinks shall have:
(1) Either:
(a) Hot and cold running water; or
(b) Warm running water;
(2) A supply of hand cleaning soap or detergent; and
(3) A sanitary means of drying hands, such as individual towels or a hand drying device;
C. A sewage system shall be constructed and operated in conformance with applicable State and local laws, ordinances, and regulations;
D. Plumbing shall be sized, installed, and maintained in accordance with applicable State and local plumbing laws, ordinances, and regulations; and
E. Electrical systems at the facility shall:
(1) Comply with State and local electrical laws, ordinances, and regulations;
(2) Provide adequate lighting sources that furnish at least 30 foot candles of light in all working areas and rooms where:
(a) Milk or a milk product is handled, processed, packaged, or stored; or
(b) A container, utensil, and equipment are washed; and
(3) Provide adequate lighting sources that furnish at least five foot candles of light in dry storage and cold storage rooms.


Md. Code Regs.
Regulation .15 adopted effective 43:6 Md. R. 407, eff.3/28/2016

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