Current through Register Vol. 51, No. 19, September 20, 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
(2) Is a carrier of Salmonella
Typhi;
B. An employee
experiencing persistent sneezing, coughing, or a runny nose that causes
discharges from the eyes, nose, or mouth does not work with:
(1) Exposed food;
(2) Clean equipment, utensils, and linens;
or
(3) Unwrapped single service or
single use articles;
C.
An employee who has a disease that may be transmissible through food reports
the condition to the person-in-charge;
D. The approving authority is notified when
an employee of a food service facility is known to have or is suspected of
having a disease that is transmissible by food;
E. An employee washes hands and exposed arm
areas thoroughly with soap and warm water:
(1) Before handling:
(a) Exposed foods; or
(b) Food-contact surfaces;
(2) Before starting
work;
(3) As often as required to
remove soil and contamination;
(4)
After using toilet facilities; and
(5) Before and between glove use;
F. An employee washes hands,
exposed portions of the arms, between the fingers, and underneath the
fingernails:
(1) With a cleaning
compound;
(2) At a hand washing
facility that is equipped as specified in Regulation .18K and L of this
chapter; and
(3) By:
(a) Vigorously rubbing together the surfaces
of lathered hands and arms for at least 20 seconds;
(b) Cleaning under the nails with a brush if
needed; and
(c) Thoroughly rinsing
the hands and arms with clean water;
G. An employee keeps hands clean while
engaged in handling food and food-contact surfaces;
H. An employee who handles exposed food and
food-contact surfaces:
(1) Keeps fingernails
clean and neatly trimmed;
(2)
Unless wearing gloves that are in good repair, does not wear fingernail polish
or artificial fingernails;
(3)
Except for a plain, smooth ring such as a wedding band, does not wear
jewelry;
(4) Wears outer garments
that are clean;
(5) Uses hairnets,
caps, or other effective hair restraints in order to keep hair from contacting
food and food-contact surfaces;
(6)
Maintains personal cleanliness; and
(7) Except as provided in §L of this
regulation, does not eat, drink, or use tobacco in any form while
working;
I. An employee
does not use bare hands for handling ready-to-eat foods, as set forth in
Regulation .09E of this chapter;
J.
An employee using gloves to protect exposed food:
(1) Uses gloves only for one task;
(2) Does not use the same gloves while
working with ready-to-eat food and raw food; and
(3) Discards used gloves when:
(a) The gloves are damaged or
soiled;
(b) An interruption occurs
in the operation; or
(c) After 2
hours of continuous use;
K. An employee receives training in proper
food handling and sanitation as it relates to assigned duties; and
L. When in a food preparation or utensil
washing area, an employee:
(1) Drinks only
from a covered beverage container; and
(2) Handles the container in a way that
prevents contamination of:
(a) The employee's
hands;
(b) Exposed food;
(c) Clean equipment;
(d) Utensils;
(e) Linens; and
(f) Unwrapped single service and single use
articles.
