# COMAR Title 10 — Maryland Department of Health

## Subtitle 15 — Food

### Chapter 08 — Farmstead Cheese Program

#### Regulation .14 Plant Construction and Plan Submission.

*COMAR 10.15.08.14*

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.