Md. Code Regs. 10.15.08.15
Current through Register Vol. 52, No. 1, January 10, 2025
Section 10.15.08.15 - Physical Plant Requirements for PlantsA. 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;(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(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; andE. 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. 10.15.08.15
Regulation .15 adopted effective 43:6 Md. R. 407, eff.3/28/2016