Maine has adopted a new Food Code based upon the 1999 US Food and Drug Administration Model Food Code. This code went into effect May 1, 2001. Click on this link to view the Maine Food Code (note: it may take a minute to download). Food Code
Here are several highlights of the code:
- Gives specific guidelines for the supervision, cleanliness, and hygienic practices of management and personnel such as:
- Requires operators to demonstrate knowledge of foodborne illness and the application of HACCP principles -- Hazard Analysis Critical Control Points.
- Limits bare hand contact with ready-to-eat food
- Excludes and restricts employees with specific illnesses to lower the risk of foodborne illness
- Identifies methods of reducing public health risks from contamination thorugh record keeping, destruction of organisms, limiting growth of organisms through time and temperature procedures and appropriate cooking, holding and cooling.
- Controls methods of thawing
- Lowers refrigeration temperature from 45F to 41F (over next 10 years)
- Specifies specific temperatures for cooling potentially hazardous foods
- Cool within two hours from 140F to 70F
- Cool within four hours from 70F to 41F
- contains specialized requirements for highly susceptible populations
- Requires consumer advisory that the consumption of animal foods that are raw, undercooked or not otherwise processed to eliminate pathogens may increase the risk of foodborne illness, especially for individuals with certain medical conditions
- Includes compliance and enforcement sections
- Lists critical and noncritical items, instead of the one, two, four and five demerit violations
- Provides safe handling instructions for retail operations that package meat and poultry
- Specifies design, construction, sanitization and protection of equipment and utensils.
Release Date: 1/19/2002 12:00:00 AM