Code of Maryland Regulations
Title 10 - MARYLAND DEPARTMENT OF HEALTH
Part 3
Subtitle 15 - FOOD
Chapter 10.15.03 - Food Service Facilities
Section 10.15.03.17 - Storage and Handling of Cleaned Equipment and Utensils

Universal Citation: MD Code Reg 10.15.03.17

Current through Register Vol. 51, No. 19, September 20, 2024

The person-in-charge shall ensure that:

A. Contamination of food-contact surfaces of cleaned and sanitized equipment and utensils is prevented by handling:

(1) Cleaned spoons, knives, and forks by the utensil's handles only; and

(2) Cleaned cups, glasses, and bowls so that hands do not contact inside surfaces or mouth-contact surfaces;

B. The food-contact surfaces of equipment are protected from:

(1) Splash;

(2) Dust; and

(3) Other contamination;

C. Cleaned and sanitized food equipment, portable equipment, and utensils are stored:

(1) A minimum of 18 inches above the floor when not fully protected by an enclosure with doors;

(2) In a clean, dry location; and

(3) In a space that affords protection from splash, dust, and other contamination;

D. Utensils are:

(1) Air dried before being stored; or

(2) Stored in a self-draining position on hooks or racks constructed of a corrosion resistant material;

E. Stored containers and utensils are covered or inverted whenever possible;

F. Flatware is stored in containers designed to present the handle to the employee or customer;

G. Toilet rooms or vestibules are not used to store:

(1) Food equipment;

(2) Utensils; or

(3) Single service articles; and

H. Single service articles are:

(1) Stored in closed cartons or containers to protect the articles from contamination;

(2) Handled and dispensed in a manner that prevents contamination of surfaces that come into contact with food or the mouth of the user; and

(3) Used only once.

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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