reglab/statecodes huggingface dataset:
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.02 - Crab Meat › Section 10.15.02.01 - Definitions

Current through Register Vol. 51, No. 14, July 12, 2024
A. In this chapter,
				  the following terms have the meanings indicated.
B. Terms Defined.
(1) "Back" means to remove a crab's outer
				  shell.
(2) "Boiled" means cooked by
				  boiling in water that is bubbling rapidly, greatly agitated, and at a
				  temperature of 212°F at sea level.
(3) "Chum" means the parts of a cooked crab
				  that are not eaten, and that are disposed of as waste material.
(4) "Crab meat" means the edible meat of
				  cooked crabs.
(5) "Crab meat plant"
				  means:
(a) A picking plant; or
(b) A place where crab meat is heat-treated
				  to improve the keeping quality of the crab meat.
(6) "Culinary grade steam" means steam that
				  is free of deleterious or harmful matter that might adulterate food.
(7) "Department" means the Department of
				  Health and Mental Hygiene or the Department's designee.
(8) "Fresh crab meat" means cooked crab meat
				  that has not been pasteurized or frozen.
(9) "HACCP plan" means a Hazard Analysis
				  Critical Control Point (HACCP) plan as specified in COMAR 10.15.10.
(10) "Pasteurized crab meat" means cooked
				  crab meat that is sealed in a container and further heat processed to improve
				  the keeping quality of the meat.
(11) "Person-in-charge" means the licensee or
				  other person responsible for the operation of the crab meat plant.
(12) "Picking plant" means a place where:
(a) Crabs are cooked;
(b) Crab meat is picked from crabs;
				  and
(c) Crab meat is packed for
				  sale.
(13) "Process
				  authority" means an individual having knowledge acquired through training about
				  and experience with thermal processing requirements for crabs and crab
				  meat.
(14) "Repack crab meat" means
				  to pack crab meat by taking it from a container or package, when the crab meat
				  has been picked from a crab at another location, and placing that crab meat in
				  another container or package.
(15)
				  "Scheduled process" means a method or set of procedures determined by a process
				  authority for processing crabs and crab meat, which takes into account the
				  critical factors that may impact the food's safety or stability.
(16)
				  "Steamed" means cooked by exposure to steam in a cooker with the steam
(a) Under pressure, so that the temperature
				  of the steam is greater than 212°F at sea level; or
(b) At atmospheric pressure in a
				  non-pressurized cooker.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.02 - Crab Meat › Section 10.15.02.03 - Compliance with Other Chapters

Current through Register Vol. 51, No. 14, July 12, 2024
A.
				  The person-in-charge shall process crab meat and design, operate, and maintain
				  a crab meat plant, its facilities, and equipment in compliance with this
				  chapter and COMAR 10.15.04 and 10.15.10.
B. If a conflict occurs between the
				  requirements of this chapter and COMAR 10.15.04 or 10.15.10 regarding crab meat
				  plants or the processing of crab meat, this chapter takes precedence.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.02 - Crab Meat › Section 10.15.02.04 - Licenses

Current through Register Vol. 51, No. 14, July 12, 2024
A. In order to
				  operate a crab meat plant, a person shall obtain a food processing license
				  pursuant to the provisions of:
(1)
				  Health-General Article, §21-305, Annotated Code of Maryland;
(2) COMAR 10.15.04; and
(3) This chapter.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.02 - Crab Meat › Section 10.15.02.06 - Plant Sanitation

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. Individuals in the plant:
(1) Practice good personal hygiene;
(2) Are excluded from working with food when
				  the individuals are sick with an illness that is transmittable through
				  food;
(3) While working with food,
				  wash the individuals' hands frequently and after an activity that is likely to
				  soil the hands;
(4) Wear clean
				  outerwear, hair coverings, and no jewelry;
(5) If handling crabs or crab meat, maintain
				  trim and clean fingernails, and do not wear false fingernails;
(6) Store personal items in a designated
				  non-food area; and
(7) Do not smoke
				  or engage in an activity that might contaminate food;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.02 - Crab Meat › Section 10.15.02.07 - Equipment

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. Processing equipment is:
(1) Designed to provide even and effective
				  processing;
(2) Provided with
				  instrumentation to allow process control, monitoring, and
				  verification;
(3) Durable and
				  impervious to water;
(4) Maintained
				  in a sanitary and working condition;
(5) Monitored to verify that process
				  requirements are met; and
(6)
				  Calibrated to ensure accuracy;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.02 - Crab Meat › Section 10.15.02.08 - Processing Practices

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. Crab meat is processed using sanitary
				  practices, process controls, and a HACCP plan in compliance with COMAR
				  10.15.10;
B. A process used for
				  crab cooking or pasteurization is at least equivalent to a scheduled
				  process;
C. The scheduled process:
(1) Is maintained in writing and available
				  on-site;
(2) Provides the heat
				  lethality and rate of cooling prescribed in this chapter;
(3) Establishes the time and temperature
				  requirements for the processing system, which may include the:
(a) Minimum time for exhausting air from the
				  cooking or pasteurization vessel and a target temperature and pressure at the
				  end of the exhaust;
(b) Minimum
				  processing temperature;
(c) Minimum
				  processing time after the cooking or pasteurization vessel reaches processing
				  temperature; and
(d) Cooling
				  parameters;
(4) Takes
				  into account factors in the process that are likely to affect the lethality of
				  the thermal process and the rate of cooling, which for pasteurization may
				  include the:
(a) Design and performance of
				  the processing equipment;
(b)
				  Initial food temperature;
(c) Batch
				  size and configuration; and
(d)
				  Size and the shape of the crab meat container;
(5) Is re-standardized each time there is a
				  change in the processing system; and
(6) Allows process monitoring;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.02 - Crab Meat › Section 10.15.02.09 - Unit Processing Operations - Cooking

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. Live crabs received at the plant are
				  stored
(1) In in a manner that enhances the
				  crab's survival and prevents decomposition
(2) Under refrigeration if the crabs are not
				  to be cooked within 4 hours of receipt;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.02 - Crab Meat › Section 10.15.02.10 - Unit Processing Operations - Picking and Packing

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. Cooked crabs are transferred to the
				  pickers in containers dedicated to that purpose;
B. For cooked crabs that are refrigerated
				  before picking, within 3.5 hours after the crabs are removed from
				  refrigeration, the:
(1) Crabs are picked;
				  and
(2) Packed crab meat is cooled
				  by:
(a) Surrounding the packed crab meat with
				  ice; or
(b) Another effective and
				  sanitary cooling method;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.02 - Crab Meat › Section 10.15.02.11 - Unit Processing Operations - Repacking

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. Crab meat is repacked only in a licensed
				  picking plant;
B. Repacking does
				  not occur except when written approval for the repacking is given by the
				  Department, based on a review of a written proposal plan to repack that
				  complies with this chapter, and includes the:
(1) Information in Regulation .10G of this
				  chapter;
(2) If imported crab meat
				  will be repacked, name of the person responsible for ensuring compliance with
				  §H(7) of this regulation; and
(3) Source of the crab meat;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.02 - Crab Meat › Section 10.15.02.12 - Unit Processing Operations - Pasteurization

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. When crab meat is picked in one plant for
				  pasteurization at another:
(1) The crab meat
				  is transported in the final container;
(2) A temporary cover that effectively
				  protects the crab meat is placed on the can until seaming or sealing when the
				  crab meat container will be seamed or sealed at a plant other than where it was
				  filled; and
(3) The final product
				  is labeled according to the requirements of Regulation .14 of this
				  chapter;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.02 - Crab Meat › Section 10.15.02.13 - Unit Processing Operations - Storage

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. After being picked and packed in ice,
				  blast chilled, or otherwise cooled in a sanitary and effective way, fresh crab
				  meat is kept in ice or in an ambient air temperature of 40°F or
				  less;
B. Except when pasteurized
				  within 2.5 hours of weigh-up in the packing room, packed crab meat for
				  pasteurization is kept in ice or in an ambient air temperature of 40°F or
				  below until pasteurization;
C.
				  Pasteurized crab meat in hermetically sealed containers is kept in an ambient
				  air temperature of 38°F or below;
D. Reduced oxygen packaged non-pasteurized
				  crab meat is kept frozen; and
E.
				  Crab meat is protected from contamination during storage.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.02 - Crab Meat › Section 10.15.02.14 - Labeling and Marking of Crab Meat Containers

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. The information required on a container of
				  crab meat is marked by:
(1)
				  Embossing;
(2)
				  Imprinting;
(3) Lithography;
				  or
(4) Another method approved by
				  the Department based on its:
(a) Durability;
				  and
(b) Ability to remain on the
				  container for the shelf life of the crab meat in a form that is:
(i) Conspicuous; and
(ii) Legible;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.02 - Crab Meat › Section 10.15.02.15 - Bacteriological Standards

Current through Register Vol. 51, No. 14, July 12, 2024
A. The
				  person-in-charge:
(1) Shall ensure that crab
				  meat is processed to meet the bacteriological standards set forth in this
				  regulation; and
(2) May not
				  distribute crab meat that does not meet these standards.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.01 - Scope

Current through Register Vol. 51, No. 14, July 12, 2024
This chapter:
A.
				  Governs food service facilities in Maryland;
B. Along with COMAR 10.15.04, 15.04.01, and
				  15.11.11, establishes the standards for the control of Salmonella Enteritidis
				  in shell eggs and egg-producing chickens as part of a program jointly
				  administered by the Maryland Department of Health and Mental Hygiene and the
				  Maryland Department of Agriculture; and
C. Is not intended to govern the food service
				  operations in a child care center as defined in Family Law Article,
				  §5-570, Annotated Code of Maryland, or a family day care home as defined
				  in Family Law Article, §
										5-501, Annotated Code of
				  Maryland, unless the food service operation is conducted in conjunction with
				  another institution that is governed by this chapter.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.03 - Incorporation by Reference

Current through Register Vol. 51, No. 14, July 12, 2024
A. In
				  this chapter, the following documents are incorporated by reference.
B. Documents Incorporated.
(1) 21 CFR, as amended;
(2) 9 CFR, as amended; and
(3)
											21 U.S.C. §
												343, as amended.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.04 - Food Supplies and Sources: General

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. Food served to the public is:
(1) Wholesome and free from
				  contamination;
(2) Not
				  adulterated;
(3) Safe for human
				  consumption;
(4) Obtained from an
				  approved source; and
(5) If in
				  packaged form, labeled in accordance with:
(a)
				  COMAR 10.15.01;
(b) COMAR
				  10.15.02;
(c) COMAR 10.15.04;
				  and
(d) This chapter;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.06 - Food Protection During Storage, Service, and Transport

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. At all times:
(1) Food is:
(a) Not adulterated; and
(b) Protected from contamination during
				  storage, preparation, display, service, and transportation;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.07 - Food Protection During Outdoor Preparation and Service

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. During the use of outdoor cooking
				  equipment, such as a barbeque grill, at a food service facility:
(1) Equipment:
(a) Is used only at the food service facility
				  for immediate service to patrons;
(b) Is located:
(i) On an impermeable surface;
(ii) In close proximity to the food
				  preparation area of the food service facility; and
(iii) Away from parking areas, dumpsters, and
				  patron entrances; and
(c) Meets the requirements set forth in
				  Regulation .15 of this chapter;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.08 - Use of Time-Only with Potentially Hazardous Food

Current through Register Vol. 51, No. 14, July 12, 2024
A. The approving authority may approve the
				  use of time-only, rather than time in conjunction with temperature, for food
				  protection as set forth in §B of this regulation.
B. The person-in-charge shall ensure that:
(1) Before using time-only while holding or
				  preparing a potentially hazardous food:
(a) A
				  written request is submitted to and approved by the approving authority for a
				  specific food under specific conditions of preparation and service that
				  includes:
(i) A record-keeping procedure that
				  can verify safety intervention steps; and
(ii) Procedures for marking or otherwise
				  identifying the food with the time by which it is to be either used or
				  discarded; and
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.09 - Food Preparation-Temperature and Cross-Contamination Control

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. Food temperature measuring devices are:
(1) Used to monitor the temperature of
				  potentially hazardous foods;
(2)
				  Graduated and accurate within plus or minus 2°F;
(3) Calibrated annually or more frequently;
				  and
(4) Cleaned and sanitized
				  between uses in different foods to prevent cross-contamination;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.11 - Food Preparation-Cooling and Reheating of Potentially Hazardous Foods

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A.
A potentially hazardous cooked food's internal temperature
					 is cooled from 135°F to 70°F within 2 hours and from 70°F to
					 41°F or less within an additional 4 hours;
B. A potentially hazardous food for cold service, such
				  as a reconstituted food, salad, or canned meat, is cooled to an internal
				  temperature of 41°F within 4 hours;
C. Cooling of potentially hazardous food is
				  accomplished using one or a combination of the following methods:
(1) Refrigerate in shallow pans with food not
				  over 3 inches deep;
(2) Reduce food
				  mass by separating foods into smaller or thinner portions;
(3) Use rapid cooling equipment;
(4) Use ice water baths combined with
				  frequent stirring;
(5) Use
				  containers that facilitate heat transfer;
(6) Add ice made from potable water as an
				  ingredient;
(7) Refrigerate loosely
				  covered or allow the food to remain uncovered until cooled if the food is
				  protected from overhead contamination; or
(8) Another effective method acceptable to
				  the approving authority based on applicable state and local laws, regulations,
				  and ordinances; and
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.12 - Food Labeling

Current through Register Vol. 51, No. 14, July 12, 2024
A. The
				  person-in-charge shall ensure that:
(1) Except
				  as specified in §B of this regulation, each item of packaged food has a
				  label containing the following information:
(a) The common name of the food or a
				  descriptive identity statement;
(b)
				  If made from two or more ingredients:
(i) A
				  list of ingredients in descending order of prominence by weight; and
(ii) A declaration of artificial color or
				  flavor and chemical preservatives;
(c) An accurate declaration of the quantity
				  of the package contents by weight in both metric and English units;
(d) The name and place of business of the
				  manufacturer, packer, or distributor;
(e) Except as exempted in
				  21 U.S.C. §
													343(q)(3) -(5), the
				  nutrition labeling specified in 21 CFR Part 101 and 9 CFR Part 317 ;
				  and
(f) The name of the food source
				  for each major food allergen that is contained in the food unless the food
				  source is already part of the common or usual name of the respective
				  ingredient;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.13 - Food Protection from Poisonous or Toxic Materials

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. Except for packaged poisonous or toxic
				  products offered in their unopened original containers for retail sale, only
				  poisonous or toxic materials needed to maintain sanitary conditions and to
				  sanitize equipment and utensils are located in a food or food utensil
				  area;
B. A container of a poisonous
				  or toxic material is:
(1) Kept in the original
				  bulk container before use;
(2)
				  Prominently and distinctively marked or labeled for easy identification;
				  and
(3) Used according to the
				  manufacturer's directions;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.14 - Personnel Health and Sanitation

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. As set forth in COMAR
				  10.06.01.06E, a
				  food handler does not serve or handle food intended for public consumption if
				  the food handler:
(1) Has any of the following
				  diseases:
(a) Diarrhea caused by Entamoeba
				  histolytica;
(b) Cholera;
(c) Disease causing diarrhea, unless
				  physician-certified as noninfectious;
(d)E. coli O157:H7;
(e) Hepatitis A;
(f) Diarrhea caused by Salmonella;
(g) Shigellosis;
(h) Streptococcal infection caused by group A
				  beta-hemolytic Streptococcus; or
(i) Typhoid fever; or
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.15 - Food Equipment and Utensils

Current through Register Vol. 51, No. 14, July 12, 2024
A. The person-in-charge shall ensure that:
(1) Except as provided in §§A(2)
				  and (14) and B of this regulation, food equipment meets one or more of the
				  following design standards:
(a) National
				  Sanitation Foundation (NSF) or equivalent sanitation certification from:
(i) The Etlsemko division of Intertek Group
				  PLC (Intertek ETL SEMKO);
(ii)
				  Canadian Standards Association (CSA); or
(iii) Underwriters Laboratories
				  (UL);
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.16 - Cleaning and Sanitizing Equipment and Utensils

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. Food contact surfaces of equipment and
				  utensils are effectively cleaned and sanitized by:
(1) Removing soil and food particles by one
				  or more of the following:
(a)
				  Flushing;
(b) Soaking;
(c) Scraping;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.17 - Storage and Handling of Cleaned Equipment and Utensils

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. Contamination of food-contact surfaces of
				  cleaned and sanitized equipment and utensils is prevented by handling:
(1) Cleaned spoons, knives, and forks by the
				  utensil's handles only; and
(2)
				  Cleaned cups, glasses, and bowls so that hands do not contact inside surfaces
				  or mouth-contact surfaces;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.18 - Control of Sanitary Facilities

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. Potable water is:
(1) Obtained from a water supply system that
				  complies with Environment Article, Title 9, Annotated Code of Maryland, and
				  COMAR 26.04.04; and
(2) Meets the
				  standards of quality specified in Environment Article, Title 9, Annotated Code
				  of Maryland, and COMAR 26.04.01;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.19 - Garbage and Rubbish Disposal

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. Garbage is stored in the following ways as
				  applicable to the facility:
(1) In containers
				  that:
(a) Are sufficient in number to hold
				  all of the garbage that accumulates between periods of removal from the
				  premises;
(b) Do not leak or absorb
				  liquids;
(c) Are constructed of
				  durable metal or another approved type of material; and
(d) Are provided with tight-fitting lids or
				  covers unless kept in a:
(i) Vermin-proofed
				  room or enclosure; or
(ii) Waste
				  refrigerator;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.20 - Vermin Control

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. A food service facility may operate with
				  its outer doors and windows open unless, while the food service facility is
				  operating with the outer doors or outer windows open, the approving authority:
(1) Finds evidence of vermin in food
				  preparation or food storage areas; or
(2) Finds evidence of flying insects in food
				  preparation or food storage areas that pose a significant threat to sanitation
				  or public health.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.21 - Building - Floors, Walls, and Ceilings

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. A floor and floor covering is kept:
(1) Clean; and
(2) In good repair;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.22 - Building - Lighting and Ventilation

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. Light fixtures, decorative material, and
				  similar equipment and material attached to walls or ceilings are kept
				  clean;
B. Lighting provides
				  artificial light at:
(1) 50 footcandles at a
				  surface where a food employee is working with food, utensils, or
				  equipment;
(2) 20 footcandles at 30
				  inches from the floor in a:
(a) Storage
				  area;
(b) Toilet room;
(c) Locker room;
(d) Garbage and rubbish storage
				  area;
(e) Dining area during
				  cleaning;
(f) Utensil washing
				  area;
(g) Bar;
(h) Wait station; and
(i) Service area; or
(3) Another lighting level approved by the
				  approving authority based on a review that indicates the lighting level is
				  sufficient for cleaning, facility maintenance, and employee safety.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.23 - Building - Cleanliness and Operations

Current through Register Vol. 51, No. 14, July 12, 2024
A. The person-in-charge shall ensure that:
(1) The facility and parts of the property
				  associated with the operation of the facility are kept:
(a) Clean; and
(b) Free of litter and rubbish;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.24 - Food Manufacturing in Food Service Facilities

Current through Register Vol. 51, No. 14, July 12, 2024
A. A person who is licensed to operate a food
				  service facility may manufacture food for sale or distribution as provided in
				  §§B, C, and E of this regulation.
B. The person-in-charge shall ensure that
				  before a food is manufactured in a food service facility:
(1) Plans for the manufacturing:
(a) Are submitted to the
				  Department;
(b) Are approved in
				  writing by the Department based on a review that indicates compliance with this
				  regulation;
(c) Include:
(i) A list of foods proposed for
				  manufacture;
(ii) The proposed
				  processing procedures for a food;
(iii) Specifications for equipment items to
				  be used for manufacture;
(iv)
				  Packaging and labeling information;
(v) Methods of shipment;
(vi) Procedures for maintaining potentially
				  hazardous food as set forth in Regulation .06B(7)-(13) of this chapter;
				  and
(vii) An HACCP plan in
				  accordance with Regulation .34 of this chapter; and
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.25 - Special Food Service Facility

Current through Register Vol. 51, No. 14, July 12, 2024
A.
				  For a special food service facility that handles only potentially hazardous
				  food that remains in the original container or wrapping and that does not
				  prepare, wrap, or package the food at the facility, the person-in-charge shall
				  ensure that:
(1) Compliance is maintained
				  with Regulations .01-.06, .08, .12-.14, .15A(3)-(5), .19-.23, .25, .28-.33, and
				  .35-.39 of this chapter; and
(2)
				  When single service articles are used, the single service articles comply with
				  Regulation .17H of this chapter.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.26 - Excluded Organizations

Current through Register Vol. 51, No. 14, July 12, 2024
A.
				  Pursuant to Health-General Article, § 21-304(a)(2), Annotated Code of
				  Maryland, a volunteer fire company or bona fide nonprofit fraternal, civic, war
				  veterans', religious, or charitable organization or corporation that does not
				  serve food to the public more often than 4 days per week, except that once a
				  year an organization may serve food to the public for up to 30 consecutive
				  days, may make:
(1) A rescindable decision to
				  operate as a licensed food service facility and in full compliance with this
				  chapter; or
(2) A decision to
				  operate without a license and in compliance with §§B-E of this
				  regulation, which establish the minimum requirements to ensure food safety at a
				  food preparation or serving area operated by an excluded organization without a
				  license.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.27 - Farmer's Market, Bake Sales, and Cottage Food Business

Current through Register Vol. 51, No. 14, July 12, 2024
A. A cottage
				  food business may offer for sale the homemade foods specified in §B of
				  this regulation when the foods are:
(1) Made
				  in a private home kitchen; and
(2)
				  Offered or sold only in the State:
(a)
				  Subject to the requirements of §C(6) and (7) of this regulation, at a
				  retail food store; or
(b) Directly
				  to a consumer:
(i) At a farmer's
				  market;
(ii) At a bake
				  sale;
(iii) At a public
				  event;
(iv) By personal delivery;
				  or
(v) By mail order
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.28 - Licenses

Current through Register Vol. 51, No. 14, July 12, 2024
A. The approving
				  authority shall require a farmer to obtain a producer mobile farmer's market
				  unit license as specified in COMAR 10.01.17 and 10.15.04 for the sale of a farm
				  product at a farmer's market or at a public event that is not:
(1) A raw agricultural product as defined in
				  Regulation .02B(61) of this chapter; or
(2) A pre-packaged non-potentially hazardous
				  food.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.29 - Food Service Facility Inspections - General

Current through Register Vol. 51, No. 14, July 12, 2024
A. The person-in-charge shall permit a
				  representative of the approving authority to:
(1) Enter a food service facility at a
				  reasonable time for the purpose of making inspections to determine compliance
				  with this chapter; and
(2) Examine
				  the records of the facility that pertain to information regarding food and
				  supplies purchased, received, or used.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.30 - Food Service Facility Inspections-Types and Frequencies

Current through Register Vol. 51, No. 14, July 12, 2024
The approving authority shall ensure that:
A. The following types of inspections are
				  conducted:
(1) A comprehensive inspection that
				  contains:
(a) A monitoring inspection as set
				  forth in §A(2) of this regulation;
(b) A HACCP compliance inspection as set
				  forth in §A(3) of this regulation; and
(c) An inspection of the physical facility to
				  ensure compliance with the applicable sections of this chapter, including those
				  governing:
(i) Floors;
(ii) Walls;
(iii) Ceilings;
(iv) Lighting;
(v) Ventilation;
(vi) Hoods;
(vii) Food equipment;
(viii) Toxic substances and cleaning supplies
				  storage and use;
(ix) Cleaning,
				  rinsing, and sanitizing;
(x)
				  Mechanical warewashers;
(xi)
				  Insects, rodents, birds, or other animals;
(xii) Trash disposal;
(xiii) Hand sinks;
(xiv) Bathroom fixtures; and
(xv) Backflow and backsiphonage
				  prevention;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.31 - Time Period for Correction of Violations

Current through Register Vol. 51, No. 14, July 12, 2024
A. The person-in-charge shall correct:
(1) Critical item violations
				  immediately;
(2) Other violations
				  except as provided in §A(3) of this regulation within:
(a) 30 days of the inspection; or
(b) Another time period specified by the
				  approving authority based on applicable State and local laws, regulations, and
				  ordinances; and
(3)
				  Other violations at a temporary food service facility within:
(a) 24 hours of the inspection; or
(b) Another time period specified by the
				  approving authority based on applicable State and local laws, regulations, and
				  ordinances.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.32 - Required Postings

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that a food service
					 facility:
A. That prepares food and
				  provides seating for patrons posts a diagram on the use of manual maneuvers to
				  prevent asphyxiation due to choking, in accordance with Health-General Article,
				  §21-326, Annotated Code of Maryland; and
B. Displays prominently in the staff area of
				  the food establishment a poster related to food allergy awareness that includes
				  information regarding the risk of an allergic reaction, in accordance with
				  Health-General Article, §21-330.2(a), Annotated Code of
				  Maryland.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.33 - Plan Review

Current through Register Vol. 51, No. 14, July 12, 2024
A. The
				  person-in-charge shall ensure that plans and specifications are submitted to
				  and approved by the approving authority before a food establishment is:
(1) Constructed;
(2) Remodeled; or
(3) Materially altered.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.34 - HACCP Plan Compliance

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge of a high or moderate priority food
					 service facility shall ensure that:
A.
				  A HACCP plan is:
(1) In compliance with
				  Regulation .33E and F of this chapter;
(2) Within the food preparation area during
				  operation;
(3) Readily accessible
				  to employees at all times; and
(4)
				  Updated as follows:
(a) When a change in food
				  processes or procedures change one or more CCP; and
(b) At least once every 5 years;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.35 - Enforcement Procedures

Current through Register Vol. 51, No. 14, July 12, 2024
A. The
				  approving authority shall ensure that when a food service facility is found in
				  violation of any provision of this chapter, the licensee is notified:
(1) Of the specific findings;
(2) Of a specific date by which the licensee
				  shall correct the violations or deficiencies; and
(3) That, if the licensee fails to correct
				  the violation by the date specified, the approving authority may suspend or
				  revoke the license.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.36 - Foodborne Disease Investigation and Control

Current through Register Vol. 51, No. 14, July 12, 2024
The approving authority shall ensure that:
A. When there is reasonable cause to suspect
				  foodborne disease transmission from a food service facility employee:
(1) A morbidity history of the suspected
				  employee is taken;
(2) An
				  investigation is conducted; and
(3)
				  The appropriate follow-up action is taken that may include:
(a) Immediate exclusion of the employee from
				  all food handling positions within the facility; and
(b) Immediate closing of the food service
				  facility until medical and epidemiological evidence shows that the likelihood
				  of further foodborne disease transmission is low; and
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.37 - Sampling, Detention, and Condemnation of Food

Current through Register Vol. 51, No. 14, July 12, 2024
The approving authority shall:
A. Sample and examine food as often as
				  necessary for enforcement of this chapter;
B. Sample food in accordance with
				  Health-General Article, §§21-249 and 21-251, Annotated Code of
				  Maryland; and
C. Take action on a
				  food in accordance with Health-General Article, §§21-211, 21-253, and
				  21-254, Annotated Code of Maryland, by:
(1)
				  Issuing a detention order;
(2)
				  Destroying the food; or
(3) Making
				  the food unusable for consumption.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.38 - Penalties

Current through Register Vol. 51, No. 14, July 12, 2024
A person who violates any of the provisions of this chapter
					 or refuses, neglects, or fails to comply with the provisions and requirements
					 of this chapter is subject to:
A.
				  Penalties, fines, and imprisonment as set forth in Health-General Article,
				  §§21-1214 and 21-1215, Annotated Code of Maryland; and
B. Penalties and fines as provided by local
				  law, ordinance, or regulation in accordance with Health-General Article,
				  §21-309.2(e)(3), Annotated Code of Maryland.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.39 - Federal Compliance

Current through Register Vol. 51, No. 14, July 12, 2024
In addition to the other requirements set forth in this
					 chapter, the person in charge shall ensure that the food service facility meets
					 all of the requirements applicable to food sources, storage, preparation, and
					 service that are set forth at:
A. 21
				  CFR, as amended;
B. 9 CFR, as
				  amended; and
C.
										21 U.S.C. §
											343, as amended.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.03 - Food Service Facilities › Section 10.15.03.40 - Micro Markets

Current through Register Vol. 51, No. 14, July 12, 2024
A. The owner or
				  operator of a micro market may not be required to have a person-in-charge
				  present during the hours of operation of the micro market if the micro market
				  meets the requirements of this regulation.
B. Food sold at a micro market shall:
(1) Be commercially prepackaged food or
				  ready-to-eat food;
(2) Be
				  prepackaged in tamper-evident packaging; and
(3) Contain all the following information on
				  the packaging label:
(a) Nutrition information
				  required by the federal Food, Drug, and Cosmetic Act;
(b) A freshness or expiration date;
				  and
(c) Any other information
				  required by Maryland law.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.04 - Food and Drink Processing and Transportation › Section 10.15.04.01 - Scope

Current through Register Vol. 51, No. 14, July 12, 2024
This chapter:
A.
				  Provides the minimum food safety and sanitation requirements for food
				  processing plants, including warehouses and transfer stations, and the
				  transportation of food;
B.
				  Establishes, along with COMAR 10.15.03, the standards of the Department of
				  Health and Mental Hygiene's part of a program jointly administered with the
				  Department of Agriculture under COMAR 15.04.01 and 15.11.11 to control
				  Salmonella Enteritidis in shell eggs and egg-producing chickens; and
C. Is not intended to govern a meat
				  processing plant that solely processes meat products under the regulation and
				  inspection of the United States Department of Agriculture in accordance with
				  the Code of Federal Regulations.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.04 - Food and Drink Processing and Transportation › Section 10.15.04.02 - Definitions

Current through Register Vol. 51, No. 14, July 12, 2024
A. In this chapter,
				  the following terms have the meanings indicated.
B. Terms Defined.
(1) Adulterated Food.
(a) "Adulterated food" has the meaning stated
				  in Health-General Article, §21-207, Annotated Code of Maryland.
(b) "Adulterated food" includes food that is:
(i) Spoiled;
(ii) Contaminated; or
(iii) Misbranded so that the food is unsafe
				  for human consumption.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.04 - Food and Drink Processing and Transportation › Section 10.15.04.03 - Incorporation by Reference

Current through Register Vol. 51, No. 14, July 12, 2024
A. In
				  this chapter, the following documents are incorporated by reference.
B. Documents Incorporated.
(1) 9 CFR, as amended;
(2) 21 CFR, as amended;
(3)
											21 U.S.C. §
												343, as amended;
(4)
											21 U.S.C. §§
												451-
				  471, as amended; and
(5)
											21 U.S.C. §§
												601-
				  695, as amended.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.04 - Food and Drink Processing and Transportation › Section 10.15.04.04 - Compliance with Other Chapters

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall process, store, and transport
					 food and design, operate, and maintain a food processing plant and the
					 facilities and equipment associated with a food processing plant in compliance
					 with this chapter and with COMAR 10.15.01, 10.15.02, 10.15.07, 10.15.10, and
					 10.15.12, as applicable.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.04 - Food and Drink Processing and Transportation › Section 10.15.04.05 - Wholesomeness of Food

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. All food and food ingredients processed in
				  a food processing plant:
(1) Are safe for
				  human consumption;
(2) Are
				  clean;
(3) Are free of
				  spoilage;
(4) Are from an approved
				  source;
(5) Are GRAS; and
(6) If applicable, conform to a standard of
				  identity;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.04 - Food and Drink Processing and Transportation › Section 10.15.04.06 - Food Protection

Current through Register Vol. 51, No. 14, July 12, 2024
The person-in-charge shall ensure that:
A. Food is protected at all times from
				  contamination and sources of contamination including:
(1) Pathogenic microorganisms;
(2) Toxic or deleterious chemicals;
(3) Foreign matter;
(4) Dust;
(5) Vermin;
(6) Insects;
(7) Unnecessary hand contact or other
				  handling;
(8) Overhead leakage;
				  and
(9) Animals;
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.04 - Food and Drink Processing and Transportation › Section 10.15.04.07 - Processing Practices

Current through Register Vol. 51, No. 14, July 12, 2024
A. The
				  person-in-charge shall ensure that:
(1) Food
				  is processed using procedures, sanitary practices, and process controls that
				  produce only safe and wholesome food;
(2) When required by the Department in
				  accordance with §B of this regulation:
(a) A scheduled process is used to
				  manufacture a food; and
(b) Except
				  as set forth in §A(3) of this regulation, a scheduled process or shelf
				  life approved by the Department is not changed;
(3) Before manufacturing a food or using a
				  new food manufacturing process or shelf life, plans are:
(a) Submitted to the Department;
				  and
(b) Approved by the Department
				  based on a review that shows compliance with 21 CFR Part 110 and this
				  chapter;
(4) Foods are
				  manufactured as set forth in written processing standard operating procedures
				  that:
(a) Are available to employees in a
				  form they understand; and
(b)
				  Ensure the proper and safe manufacture of food;
(5) Production aids and adjuvant substances
				  comply with 21 CFR Part 178 ;
(6)
				  Steam that contacts food is free from deleterious or harmful matter that might
				  adulterate food;
(7) Heating and
				  cooling media that are in close contact with food such as those in plate heat
				  exchangers are:
(a) Food, food grade, or
				  GRAS; or
(b) Through equipment
				  design, provided a minimal chance of contacting food;
(8) Processing, labeling, storing, and
				  transporting food and design of, operating, and maintaining the food processing
				  plant and the facilities and equipment associated with the food processing
				  plant are in compliance with this chapter and with the requirements set forth
				  in the documents incorporated by reference in Regulation .03 of this
				  chapter;
(9) Pressurized air in
				  contact with food, such as in pneumatic transfer systems, is filtered to
				  exclude contaminants from the food; and
(10) The reclamation or rehabilitation of
				  adulterated and misbranded food that has been detained by the Department is
				  completed in accordance with a written plan approved by the Department based on
				  a review that indicates the food will conform to this chapter after the food is
				  reclaimed or rehabilitated.
Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.04 - Food and Drink Processing and Transportation › Section 10.15.04.08 - Process Control, Monitoring, and Record Keeping

Current through Register Vol. 51, No. 14, July 12, 2024
A. The Department may require a processor to
				  conduct a process hazard analysis, establish and monitor critical control
				  points, and provide verification based on:
(1)
				  The requirements in COMAR 10.15.01, 10.15.02, 10.15.07, 10.15.10, and 10.15.12
				  and this chapter; and
(2) Potential
				  hazards associated with a food.