1. (a) All sap collecting and storage containers shall be of materials meant for food or potable water.

2. (b) All containers of packaged maple syrup shall:

   1. (1) Be hot packed at a temperature of 180-190 degrees F;
   2. (2) Be packed in containers made from food grade material;
   3. (3) Have tamper evident seals placed over the container openings, which means it would be readily apparent if it was previously opened; and
   4. (4) Include a product code.

3. (c) All maple syrup containers, caps, and closures shall:

   1. (1) Be clean;
   2. (2) Be sanitary;
   3. (3) Be free from rust;
   4. (4) Not contain, or be constructed of, any substance which could tend to damage the color, flavor, marketability, purity, or safety of the maple syrup; and
   5. (5) Be stored, prior to use, in a manner that prevents contamination.
4. (d) Maple syrup shall not be packed in or found to be in cracked, punctured, bulged, rusty, or unsanitary containers which are unsealed or improperly sealed.

Source. #10744, eff 12-16-14 (from Agr 904.08); ss by #14225, eff 3-29-25 (formerly Agr 904.08)