Food Code - October 2013 - Last Amended: October 1, 2013

Oct 2, 2026

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State of Maine Food Code (2013) compiles regulatory requirements under the Department of Health and Human Services Health Inspection Program and the Department of Agriculture, Conservation and Forestry. It defines the code’s purpose, intent, scope, applicability, and key terms, then establishes management and personnel rules, employee health and personal cleanliness standards, and hygienic practices to prevent food contamination. It further details food characteristics, sources, receiving specifications, protection from contamination after receiving, and control measures for public-health organisms.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages170

Reading Time7 h 8 min

AccessFree to download

Table of Contents

Chapter 1 Purpose & Definitions

Chapter 2 Management & Personnel

Chapter 3 Food

STATE OF MAINE FOOD CODE 2013 DEPARTMENT OF HEALTH & HUMAN SERVICES HEALTH INSPECTION PROGRAM 10-144 CMR 200 & DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY 01-01 CMR 331 LAST AMENDED: OCTOBER 1, 2013 TABLE OF CONTENTS CHAPTER 1 PURPOSE & DEFINITIONS......................................................................................... 1 1-1 TITLE, INTENT, SCOPE.......................................................................................................... 1 1-101 Title....................................................................................................................................... 1 1-102 Intent...................................................................................................................................... 1 1-103 Scope..................................................................................................................................... 1 1-2 DEFINITIONS ............................................................................................................................ 1 1-201 Applicability and Terms Defined ...................................................................................... 1 CHAPTER 2 MANAGEMENT & PERSONNEL .............................................................................22 2-1 SUPERVISION .........................................................................................................................22 2-101 Responsibility ....................................................................................................................22 2-102 Knowledge..........................................................................................................................22 2-103 Duties..................................................................................................................................25 2-2 EMPLOYEE HEALTH............................................................................................................26 2-201 Disease or Medical Condition ..........................................................................................27 2-3 PERSONAL CLEANLINESS..................................................................................................35 2-301 Hands and Arms................................................................................................................35 2-302 Fingernails .........................................................................................................................37 2-303 Jewelry ...............................................................................................................................37 2-304 Outer Clothing...................................................................................................................38 2-4 HYGIENIC PRACTICES..........................................................................................................38 2-401 Food Contamination Prevention......................................................................................38 2-402 Hair Restraints ..................................................................................................................38 2-403 Animals ..............................................................................................................................38 2-5 RESPONDING TO CONTAMINATION EVENTS…………………………………………39 CHAPTER 3 FOOD..............................................................................................................................40 3-1 CHARACTERISTICS..............................................................................................................40 3-101 Condition ...........................................................................................................................40 3-2 SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS....40 3-201 Sources ...........

FAQs

What is the scope and applicability of Maine’s 2013 Food Code?

The code states its purpose, intent, scope, and definitions, including applicability and terms defined in Chapter 1.

What management and personnel requirements are covered?

Chapter 2 covers supervision responsibilities, knowledge expectations, employee health requirements, and personal cleanliness and hygienic practices.

How does the code address food contamination prevention?

The code provides hygienic practices and multiple controls after receiving food, including preventing contamination by employees, equipment and premises, consumers, and other sources, plus destruction and growth-limitation of public-health organisms.

Oct 2, 2026

Uploaded by Melati