# COMAR Title 10 — Maryland Department of Health

## Subtitle 15 — Food

### Chapter 06 — Production, Processing, Transportation, Storage, and Distribution of Grade “A” Milk

#### Regulation .15 Milk Facility Construction and Plan Submission.

*COMAR 10.15.06.15*

Under the standards set forth in the Grade “A” Pasteurized Milk Ordinance, for construction, reconstruction, or extensive alteration of a milk facility, a person shall submit to the Department:

A. Plans and specifications before:

  (1) Constructing, reconstructing, or extensively altering a milk facility;

  (2) Converting or remodeling an existing building or structure for use as a milk facility;

  (3) Adding, replacing, relocating, or modifying a milk facility process; or

  (4) Adding, modifying, or replacing a clean-in-place (CIP) or other washing system or any part of a clean-in-place or other washing system;

B. Plans and drawings bearing the name of a professional engineer or a representative of the company performing the work.

C. Contact information for the facility, including:

  (1) The full name, title, and telephone number of each applicant;

  (2) The name of the plant;

  (3) The mailing address;

  (4) The location; and

  (5) Directions to the site;

D. A narrative describing the scope and purpose of the project, including a projected time line from start to completion;

E. An estimate of finished product output per day;

F. Sample product labels for each product;

G. A list of:

  (1) All products to be produced;

  (2) Raw cream and skim, condensed, or any other milk or milk products to be sold; and

  (3) Single service container sources;

H. A scale drawing showing the layout and arrangement of areas within and around the milk facility, including areas for:

  (1) Processing;

  (2) Chemical storage;

  (3) Dry storage;

  (4) Ingredient and product storage;

  (5) Receiving;

  (6) Load out;

  (7) Laboratories;

  (8) Offices;

  (9) Restroom facilities;

  (10) Lockers or a facility for the storage of personal items; and

  (11) Employees to eat and drink beverages;

I. A scale drawing showing the location of all equipment, including:

  (1) Pasteurizers and sterile systems;

  (2) Milk processing equipment;

  (3) Fillers;

  (4) Raw and pasteurized tanks and silos;

  (5) Clean-in-place (CIP) systems;

  (6) Glycol water tanks;

  (7) Recirculating cooling water tanks;

  (8) Boilers;

  (9) Boiler makeup tanks;

  (10) Culinary steam systems; and

  (11) Blow mold systems;

J. A scale drawing showing the location of plumbing and plumbing fixtures, including:

  (1) Water lines;

  (2) Sewer lines;

  (3) Hand sinks;

  (4) Toilets;

  (5) Utility sinks;

  (6) Utensil washing sinks;

  (7) Floor drains;

  (8) Floor sinks;

  (9) Hose stations; and

  (10) All back flow prevention devices;

K. A legend for each drawing;

L. Specifications for:

  (1) Ventilation including, but not limited to, the type and location of:

    (a) An air filter;

    (b) An air pump; and

    (c) A compressor;

  (2) Construction materials for the building and interior finishes; and

  (3) Pasteurizer plate coolers, if separate from the pasteurization system;

M. A list and description of all boiler, glycol, and recirculating water additives and water treatment;

N. A description of the:

  (1) Type of disposal for wastewater and sewage;

  (2) Source and system for the facility’s potable water supply;

  (3) Lighting fixtures and placement; and

  (4) Recirculating cooling system;

O. Specification sheets, including manufacturer and model number of all milk facility equipment;

P. A document that lists the flow for all products through the plant, grouped in categories, identifying each functional piece of equipment and each process used in processing and packaging, including:

  (1) Reclamation systems;

  (2) Standardization procedures or formulation procedures, or both;

  (3) Vitamin addition protocol; and

  (4) Draining of product lines;

Q. Plans, specifications, drawings, and flow diagrams for each high temperature short time (HTST) and higher heat short time (HHST) system, showing each functional component;

R. Clean-in-place (CIP) flow diagrams from the makeup tanks through all equipment;

S. Information and drawings on how separation from product lines will be accomplished, if applicable;

T. Written step-by-step standard operating procedures for:

  (1) Receiving, processing, storing, and packaging of each project;

  (2) Drug residue testing;

  (3) Cleaning and sanitization for all equipment;

  (4) Cleaning and sanitization for the facility;

  (5) Product trace back, inclusive of production or make sheet; and

  (6) Product recall;

U. A pest control program; and

V. Employee training and personal hygiene practices.