.14 Plant Construction and Plan Submission.

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.