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 plan and specification before: A plant is constructed, reconstructed, or extensively altered; An existing building or structure is converted or remodeled for use as a plant; A plant process is added, replaced, relocated, or modified; or A clean-in-place (CIP), other washing system, or part of a CIP is added, modified, or replaced; A plan and drawing bearing the name of a professional engineer or a representative of the company performing the work; Contact information for the facility, including: The full name, title, and telephone number of each applicant; The name of the plant; The mailing address; The location; and Directions to the site; A narrative describing the scope and purpose of the project, including a projected timeline from start to completion; An estimate of the finished product output per day; A sample product label for each product; A list of the: Type of raw milk cheese to be processed and sold; Each raw ingredient and the ingredient source; and Single service container source; A scale drawing showing the layout and arrangement of an area within and around the plant, including the: Processing area; Chemical storage; Dry storage; Ingredient and product storage; Receiving area; Load out area; Laboratory space; Office; Restroom facility; Locker or similar storage facility for the storage of personal items; and Separate area for employees to eat and drink beverages; A scale drawing showing the location of all equipment, including the: Milk processing equipment; Milk tank and silo; CIP system; Glycol water tank; Recirculating cooling water tank; Boiler; and Boiler makeup tank; A scale drawing showing the location of plumbing and each plumbing fixture, including the: Water line; Sewer line; Hand sink; Toilet; Utility sink; Utensil washing sink; Floor drain; Floor sink; Hose station; and Back flow prevention device; A legend for each drawing; Specifications for: Ventilation, including, but not limited to, the type and location of: An air filter; An air pump; and A compressor; and Construction material for the building and interior finish; A list and description of boiler, glycol, and recirculating water additive and water treatment; A description of the: Type of disposal for wastewater and sewage; Source and system for the facility’s potable water supply; Lighting fixture and placement; and Recirculating cooling system; Each specification sheet, including manufacturer and model number of the plant equipment; 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; A CIP flow diagram from the makeup tanks through all equipment; Information and drawings on how separation from product lines will be accomplished, if applicable; Written step by step standard operating procedures for: Receiving, processing, aging, storing, and packaging of each type of farmstead cheese product; Drug residue testing; Cleaning and sanitization for all equipment; Cleaning and sanitization for the facility; Product trace back, inclusive of production/make sheet; and Product recall; Pest and mite control program; A specification and standard operating procedure for how wood shelving used in the aging of cheese will be: Designed; Installed; Used; Cleaned; Sanitized; Maintained; and Inspected by the farmstead cheese processor; and Employee training and personal hygiene practices.