Code of Maryland Regulations
Title 10 - MARYLAND DEPARTMENT OF HEALTH
Part 3
Subtitle 15 - FOOD
Chapter 10.15.01 - Low Acid and Acidified Food Canning
Section 10.15.01.05 - Plant Facilities and Operations
Universal Citation: MD Code Reg 10.15.01.05
Current through Register Vol. 51, No. 19, September 20, 2024
A. The person-in-charge shall provide and properly maintain, in good working and sanitary condition, the equipment and facilities needed to can food and manufacture acidified foods in accordance with applicable regulations.
B. The person-in-charge shall ensure that:
(1) The
water supplied to a fixture is potable and meets the requirements of the
Environment Article, Annotated Code of Maryland;
(2) The sewerage system for the plant meets
all applicable State and local codes and properly disposes of all
wastewater;
(3) Individuals in the
plant:
(a) Practice good personal
hygiene;
(b) While working with
food, wash their hands frequently and directly after an activity that is likely
to soil their hands;
(c) Wear clean
outerwear and no jewelry; and
(d)
Do not smoke or engage in any activity that might contaminate food;
(4) Food contact surfaces are
effectively cleaned and sanitized:
(a) As
often as needed to prevent food contamination; and
(b) At a minimum:
(i) Following processing;
(ii) Between an interruption in processing of
greater than 2 hours; and
(iii)
After a continuous use of 6 hours;
(5) When a time greater than 8 hours
separates the start of processing from previous cleaning and sanitizing, food
contact surfaces are sanitized again before work resumes;
(6) Non-food contact surfaces that:
(a) Receive splash or waste are cleaned and
sanitized:
(i) As necessary to maintain a
sanitary condition; and
(ii) At a
minimum following each day's use; and
(b) Do not receive splash or waste are
cleaned as often as necessary to maintain a sanitary condition;
(7) Cleaning procedures are
effective in removing soil and in preparing the surface for sanitizing when
sanitizing is required;
(8) The
sanitization of surfaces is effective in killing pathogens that may be present
on the surface; and
(9) Clean
equipment and utensils are stored to prevent their contamination.
Disclaimer: These regulations may not be the most recent version. Maryland may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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