Regulation .14 Plant Construction and Plan Submission.
Regulation .14 Plant Construction and Plan Submission.LinkCopy Citation
Pursuant to Health-General Article, §§21-410, 21-411, and 21-413 for construction, reconstruction, or extensive alteration of a milk facility, a person shall submit to the Department:
A.
A plan and specification before:
(1)
A plant is constructed, reconstructed, or extensively altered;
(2)
An existing building or structure is converted or remodeled for use as a plant;
(3)
A plant process is added, replaced, relocated, or modified; or
(4)
A clean-in-place (CIP), other washing system, or part of a CIP is added, modified, or replaced;
B.
A plan and drawing 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 timeline from start to completion;
E.
An estimate of the finished product output per day;
F.
A sample product label for each product;
G.
A list of the:
(1)
Type of raw milk cheese to be processed and sold;
(2)
Each raw ingredient and the ingredient source; and
(3)
Single service container source;
H.
A scale drawing showing the layout and arrangement of an area within and around the plant, including the:
(1)
Processing area;
(2)
Chemical storage;
(3)
Dry storage;
(4)
Ingredient and product storage;
(5)
Receiving area;
(6)
Load out area;
(7)
Laboratory space;
(8)
Office;
(9)
Restroom facility;
(10)
Locker or similar storage facility for the storage of personal items; and
(11)
Separate area for employees to eat and drink beverages;
I.
A scale drawing showing the location of all equipment, including the:
(1)
Milk processing equipment;
(2)
Milk tank and silo;
(3)
CIP system;
(4)
Glycol water tank;
(5)
Recirculating cooling water tank;
(6)
Boiler; and
(7)
Boiler makeup tank;
J.
A scale drawing showing the location of plumbing and each plumbing fixture, including the:
(1)
Water line;
(2)
Sewer line;
(3)
Hand sink;
(4)
Toilet;
(5)
Utility sink;
(6)
Utensil washing sink;
(7)
Floor drain;
(8)
Floor sink;
(9)
Hose station; and
(10)
Back flow prevention device;
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; and
(2)
Construction material for the building and interior finish;
M.
A list and description of boiler, glycol, and recirculating water additive 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 fixture and placement; and
(4)
Recirculating cooling system;
O.
Each specification sheet, including manufacturer and model number of the plant equipment;
P.
A document that lists the flow for a products through the plant identifying each functional piece of equipment and each process used in processing and packaging;
Q.
A CIP flow diagram from the makeup tanks through all equipment;
R.
Information and drawings on how separation from product lines will be accomplished, if applicable;
S.
Written step by step standard operating procedures for:
(1)
Receiving, processing, aging, storing, and packaging of each type of farmstead cheese product;
(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/make sheet; and
(6)
Product recall;
T.
Pest and mite control program;
U.
A specification and standard operating procedure for how wood shelving used in the aging of cheese will be:
(1)
Designed;
(2)
Installed;
(3)
Used;
(4)
Cleaned;
(5)
Sanitized;
(6)
Maintained; and
(7)
Inspected by the farmstead cheese processor; and
V.
Employee training and personal hygiene practices.