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 10.15.01.06 - Equipment
Universal Citation: MD Code Reg 10.15.01.06
Current through Register Vol. 51, No. 19, September 20, 2024
The person-in-charge shall ensure that:
A. Processing equipment used to heat or cool food in hermetically sealed containers is:
(1)
Designed to provide even and adequate processing;
(2) Provided adequate instrumentation and
recording devices 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 according to a schedule approved by the Department;
B. Food equipment other than that used for heating and cooling food in hermetically sealed containers is:
(1) Non-toxic and does not impart any toxic
or deleterious matter to the food;
(2) Corrosion resistant;
(3) Durable;
(4) Impervious; and
(5) Smooth and easily cleanable;
C. Non-food contact equipment that receives splash or waste is smooth and easily cleanable; and
D. Steam that might contact food is culinary grade steam.
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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