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:

1. A. A plan and specification before:

   1. (1) A plant is constructed, reconstructed, or extensively altered;
   2. (2) An existing building or structure is converted or remodeled for use as a plant;
   3. (3) A plant process is added, replaced, relocated, or modified; or
   4. (4) A clean-in-place (CIP), other washing system, or part of a CIP is added, modified, or replaced;
2. B. A plan and drawing bearing the name of a professional engineer or a representative of the company performing the work;

3. C. Contact information for the facility, including:

   1. (1) The full name, title, and telephone number of each applicant;
   2. (2) The name of the plant;
   3. (3) The mailing address;
   4. (4) The location; and
   5. (5) Directions to the site;
4. D. A narrative describing the scope and purpose of the project, including a projected timeline from start to completion;
5. E. An estimate of the finished product output per day;
6. F. A sample product label for each product;

7. G. A list of the:

   1. (1) Type of raw milk cheese to be processed and sold;
   2. (2) Each raw ingredient and the ingredient source; and
   3. (3) Single service container source;

8. H. A scale drawing showing the layout and arrangement of an area within and around the plant, including the:

   1. (1) Processing area;
   2. (2) Chemical storage;
   3. (3) Dry storage;
   4. (4) Ingredient and product storage;
   5. (5) Receiving area;
   6. (6) Load out area;
   7. (7) Laboratory space;
   8. (8) Office;
   9. (9) Restroom facility;
   10. (10) Locker or similar storage facility for the storage of personal items; and
   11. (11) Separate area for employees to eat and drink beverages;

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

   1. (1) Milk processing equipment;
   2. (2) Milk tank and silo;
   3. (3) CIP system;
   4. (4) Glycol water tank;
   5. (5) Recirculating cooling water tank;
   6. (6) Boiler; and
   7. (7) Boiler makeup tank;

10. J. A scale drawing showing the location of plumbing and each plumbing fixture, including the:

    1. (1) Water line;
    2. (2) Sewer line;
    3. (3) Hand sink;
    4. (4) Toilet;
    5. (5) Utility sink;
    6. (6) Utensil washing sink;
    7. (7) Floor drain;
    8. (8) Floor sink;
    9. (9) Hose station; and
    10. (10) Back flow prevention device;
11. K. A legend for each drawing;

12. L. Specifications for:

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

       1. (a) An air filter;
       2. (b) An air pump; and
       3. (c) A compressor; and
    2. (2) Construction material for the building and interior finish;
13. M. A list and description of boiler, glycol, and recirculating water additive and water treatment;

14. N. A description of the:

    1. (1) Type of disposal for wastewater and sewage;
    2. (2) Source and system for the facility’s potable water supply;
    3. (3) Lighting fixture and placement; and
    4. (4) Recirculating cooling system;
15. O. Each specification sheet, including manufacturer and model number of the plant equipment;
16. 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;
17. Q. A CIP flow diagram from the makeup tanks through all equipment;
18. R. Information and drawings on how separation from product lines will be accomplished, if applicable;

19. S. Written step by step standard operating procedures for:

    1. (1) Receiving, processing, aging, storing, and packaging of each type of farmstead cheese product;
    2. (2) Drug residue testing;
    3. (3) Cleaning and sanitization for all equipment;
    4. (4) Cleaning and sanitization for the facility;
    5. (5) Product trace back, inclusive of production/make sheet; and
    6. (6) Product recall;
20. T. Pest and mite control program;

21. U. A specification and standard operating procedure for how wood shelving used in the aging of cheese will be:

    1. (1) Designed;
    2. (2) Installed;
    3. (3) Used;
    4. (4) Cleaned;
    5. (5) Sanitized;
    6. (6) Maintained; and
    7. (7) Inspected by the farmstead cheese processor; and
22. V. Employee training and personal hygiene practices.

Authority: Health-General Article, §§21-211, 21-234, 21-406, 21-416.1, 21-417, 21-418, 21-419,
21-428, 21-434, 21-252—21-256, 21-1202, 21-1203, and 21-1215, Annotated Code of Maryland

Effective date: May 4, 2009 (36:9 Md. R. 651)

Regulation .01A amended effective December 28, 2009 (36:25 Md. R. 1954)

Regulation .04 amended effective December 28, 2009 (36:25 Md. R. 1954)

Chapter revised effective March 28, 2016 (43:6 Md. R. 407)

Regulation .02B amended effective February 27, 2017 (44:4 Md. R. 254)

Regulation .03H amended effective February 27, 2017 (44:4 Md. R. 254); May 18, 2020 (47:10 Md. R. 517)