Sec. 10.15.08.15. Physical Plant Requirements for Plants

A. Water used at a farmstead cheese facility shall:

(1) Be obtained from a potable water supply system that complies with:

(a) Environment Article, Title 9, Annotated Code of Maryland;

(b) COMAR 26.04.04; and

(c) The Grade “A” Pasteurized Milk Ordinance, Appendix D, incorporated by reference in Regulation .03 of this chapter;

(2) Be installed in a manner that prevents backflow or back siphoning;

(3) Be separate from a nonpotable water supply system so that nonpotable water can be drawn or discharged into the potable water supply system;

(4) Provide hot and cold running water in an area where milk processing equipment is washed; and

(5) Have sufficient water capacity, pressure, and hot water generation and distribution to meet peak demands throughout the washing system;

B. Hand sinks shall have:

(1) Either:

(a) Hot and cold running water; or

(b) Warm running water;

(2) A supply of hand cleaning soap or detergent; and

(3) A sanitary means of drying hands, such as individual towels or a hand drying device;

C. A sewage system shall be constructed and operated in conformance with applicable State and local laws, ordinances, and regulations;

D. Plumbing shall be sized, installed, and maintained in accordance with applicable State and local plumbing laws, ordinances, and regulations; and

E. Electrical systems at the facility shall:

(1) Comply with State and local electrical laws, ordinances, and regulations;

(2) Provide adequate lighting sources that furnish at least 30 foot candles of light in all working areas and rooms where:

(a) Milk or a milk product is handled, processed, packaged, or stored; or

(b) A container, utensil, and equipment are washed; and

(3) Provide adequate lighting sources that furnish at least five foot candles of light in dry storage and cold storage rooms.