Current through Register Vol. 51, No. 19, September 20, 2024
The person-in-charge shall ensure that:
A. Individuals do not cause contamination of:
(1) Food;
(2) Food-contact surfaces; and
(3) Food-packaging material;
B. Individuals are excluded from
working with food, food-contact surfaces, and food-packaging materials:
(1) As provided in COMAR
10.06.01.06E;
and
(2) When an individual has an:
(a) Illness transmissible through food;
or
(b) Exposed and open sore or
cut;
C.
Individuals working in direct contact with food, food-contact surfaces, and
food-packaging material:
(1) Wear suitable,
clean outerwear garments in a manner that protects the food, food-contact
surfaces, and food-packaging material against contamination;
(2) Wear hair nets, beard covers, or other
effective hair restraints;
(3) Keep
fingernails clean and neatly trimmed;
(4) Prevent fingernail polish or artificial
fingernails from coming into contact with food, food-contact surfaces, and
food-packaging material;
(5) Remove
all unsecured jewelry and other objects that may fall into food, equipment, or
containers;
(6) Secure any jewelry
that cannot be removed with material which can be maintained in an intact,
clean, and sanitary condition;
(7)
Wash hands and exposed arm areas thoroughly with soap and warm water:
(a) At a hand washing facility in compliance
with regulation .12G of this chapter;
(b) Before starting work;
(c) After each absence from the workstation;
and
(d) At any other time when
hands may have become soiled or contaminated or as often as required to remove
soil and contamination; and
(8) Apply sanitizer as necessary to protect
against contamination with undesirable microorganisms;
D. Individuals wearing gloves while working
with food or food-contact surfaces shall:
(1)
Use gloves that are intended for food contact;
(2) Maintain gloves in an intact, clean, and
sanitary condition;
(3) Wash hands
thoroughly before putting on gloves;
(4) Clean and sanitize reusable gloves using
approved methods or equipment.
(5)
Replace gloves:
(a) When the gloves are
damaged or soiled;
(b) Between
unrelated tasks; and
(c) After an
interruption in working with food or food-contact surfaces;
E. Individuals store
personal items in a designated area other than where food is exposed or stored,
or where equipment or utensils are washed;
F. Individuals do not use tobacco, chew gum,
eat food, drink beverages, or engage in any activity that might contaminate
food in an area that is used for:
(1) Food
processing;
(2) Equipment or
utensil washing;
(3) Storage of:
(a) Food;
(b) Food-contact surfaces; or
(c) Food packaging;
G. Individuals prevent allergen
cross-contact and contamination with microorganisms, deleterious substances, or
foreign matter of food, food-contact surfaces, and food-packaging
materials;
H. Education and
training in personal hygiene, food handling, and plant sanitation is provided
to personnel, food handlers, and supervisors in a language and form they
understand as it relates to assigned duties such that:
(1) Each individual engaged in food handling
or in the supervision of one or more individuals be qualified by:
(a) Education;
(b) Training;
(c) Experience; or
(d) A combination of education, training, and
experience;
(2)
Responsibility for education and training shall be clearly assigned to
qualified supervisory personnel; and
(3) Records that document each individual's
training are maintained according to Regulation .06 of this chapter;
and
I. When specialized
personnel training is required by COMAR 10.15.01, 10.15.02, 10.15.07, 10.15.10,
or 10.15.12 or this chapter, or 21 CFR Part 112, Subpart M, the specialized
training is obtained as required.
