6111 - Manufacturing and marketing practices.
§ 6111. Manufacturing and marketing practices. (a) Water supply.--The water supply used in the processing of maple products shall be potable, sufficient for the operations intended and derived from an adequate source. Private water supplies shall be tested annually no more than 30 days before the start of any operations. (b) Physical structure of facilities.--Floors, walls and ceilings of food establishments in which maple products are processed or packaged shall be in good repair and properly cleaned. Drip and condensate from fixtures, ducts and pipes shall not contaminate food, food contact surfaces or food packaging materials. (c) Lighting.--Adequate lighting shall be provided in food establishments in which maple products are processed or packaged. Food shall be protected against contamination in case of glass breakage. (d) Ventilation.--Adequate ventilation shall be provided in food establishments in which maple products are processed or packaged to minimize vapors, including steam, in areas where they may contaminate food. Screens or other means shall be provided where necessary to prevent pests from entering the establishment. (e) Pest control.--The use of insecticides, rodenticides and other pest control measures shall be permitted in food establishments in which maple products are processed or packaged only under such precautions and restrictions as will prevent contamination of food, food contact surfaces and food packaging materials. (f) Personal sanitation.--Proper sanitary practices shall be followed in food establishments in which maple products are processed or packaged. Toilet facilities shall be available. No licensee, employee or other person shall use tobacco in the establishment or while in contact with food or equipment. Licensees, employees and other persons in such establishment shall be free of communicable diseases and shall wear clean outer garments which will not contribute to the contamination of the maple product. (g) Cleaning equipment.--An effective cleaning schedule shall be maintained at all times for a food establishment in which maple products are processed or packaged. All equipment and utensils shall be maintained in good repair. At the end of the season, equipment and lines shall be thoroughly cleaned with an approved sanitizing agent. Filtering, bottling and canning operations shall be performed according to established maple industry standards. (h) Storage.--Facilities for storage of maple products shall be maintained in a clean and dry condition. All maple products which are not bottled or canned shall be adequately protected and covered to prevent contamination and adulteration. Products shall be stored off the floor and away from walls. All packaged products shall be stored in an acceptable sanitary manner. All containers and equipment associated with the production of maple products shall be maintained and stored in an acceptable sanitary manner. (i) Toxic items.--Toxic cleaning compounds, sanitizing agents and pesticide chemicals used in or in conjunction with a food establishment in which maple products are processed or packaged shall be identified, held and stored in a manner that protects against contamination of food, food contact surfaces or food packaging materials. (j) Containers.--In addition to any other information required by the provisions of this chapter or by the regulations promulgated pursuant to this chapter, the label on a container of maple syrup shall convey information to the consumer to adequately protect the maple syrup from deterioration, if any, which could reasonably be expected to result from the container. Cross References. Section 6111 is referred to in section 6112 of this title.