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

Universal Citation: MD Code Reg 10.15.02.06

Current through Register Vol. 51, No. 19, September 20, 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;

B. Picking trays, knives, and gloves are washed, rinsed, and sanitized before use and after each delivery of crab meat to the packing room;

C. Except as provided in §B of this regulation, food contact surfaces are cleaned and sanitized:

(1) As often as needed to prevent food contamination; and

(2) At a minimum:
(a) Following processing; and

(b) Between an interruption in processing of greater than 2 hours;

D. During processing, gross soil is removed from food contact surfaces and the surfaces are sanitized:

(1) After a continuous use of 6 hours; and

(2) After an interruption in processing of greater than 30 minutes;

E. 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;

F. Non-food contact surfaces that receive splash or waste are cleaned and sanitized:

(1) As often as necessary to maintain a sanitary condition; and

(2) At a minimum following each day's use;

G. Cleaning procedures:

(1) Include the use of detergents or other cleaning chemicals; and

(2) Remove soils;

H. The sanitization of surfaces is effective in killing pathogens on the treated surface;

I. Non-food contact surfaces that do not receive splash or waste are cleaned as often as necessary to maintain a sanitary condition;

J. Before cleaning, all food and food packaging is removed from the area being cleaned;

K. Cleaning and sanitizing occur in a manner that protects food from contamination;

L. In-use and cleaned equipment and utensils are stored to prevent contamination of the equipment and utensils;

M. Waste, including chum, is held in a sanitary manner and disposed of to maintain the plant grounds in a sanitary condition; and

N. Outdoor containers for chum that are not vermin-proof or insect-proof are removed daily and transported to a disposal site.

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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