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

Universal Citation: MD Code Reg 10.15.03.09

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

B. The storage, thawing, cooking, cooling, reheating, and holding of a food:

(1) Are safe; and

(2) Comply with this chapter;

C. When a recipe in which more than one egg is broken and the eggs are combined and not prepared for immediate service:

(1) The mixture is stored under refrigeration at all times before cooking;

(2) The process is included in the food service facility's HACCP plan as a critical control point; and

(3) The mixture containing eggs is cooked to a minimum internal temperature of 155°F for 15 seconds;

D. Potentially hazardous food is thawed:

(1) In refrigerated units so that the temperature of the food does not exceed 41°F ;

(2) Under potable running water that is at or below 70°F with sufficient force to agitate and float off loose particles;

(3) In a microwave oven only when the food will be immediately cooked in the microwave oven or immediately transferred to conventional cooking facilities as part of a continuous cooking process;

(4) If a potentially hazardous reduced oxygen packaged food:
(a) In the food's airtight package at or below 41°F;

(b) At a lower temperature if specified by the manufacturer; or

(c) If fish or seafood, completely removed from the reduced oxygen environment or package prior to thawing;

(5) As part of a conventional cooking process; or

(6) By another method acceptable to the approving authority that has been scientifically proven to the approving authority to prevent the bacteriological, physical, or chemical contamination of food;

E. Employees prevent contact of exposed, ready-to-eat food with their bare hands by using:

(1) Gloves as specified under Regulation .14J of this chapter;

(2) Utensils such as:
(a) Tongs;

(b) Spatulas;

(c) Deli tissue; or

(d) Automatic dispensing equipment; and

F. Cross-contamination is prevented by:

(1) Not allowing contact between ready-to-eat and raw foods;

(2) Storing and holding food so that:
(a) Ready-to-eat food is located above or otherwise segregated from raw food; and

(b) A food is protected from plumbing leaks and condensate drippage;

(3) Using separate utensils and work surfaces for ready-to-eat food and foods requiring further preparation;

(4) Cleaning and sanitizing utensils and work surfaces between uses;

(5) Excluding sick workers from food handling in accordance with Regulation .14A and B of this chapter; and

(6) Washing raw fruits and vegetables thoroughly to remove soil and other contaminants before cutting, cooking, or serving, with:
(a) Water; or

(b) Chemicals intended specifically for washing or peeling whole fruits and vegetables as specified in 21 CFR § 173.315.

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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