Md. Code Regs. 10.15.08.15 - 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.

Notes

Md. Code Regs. 10.15.08.15
Regulation .15 adopted effective 43:6 Md. R. 407, eff.3/28/2016

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