Code of Maryland Regulations
Title 10 - MARYLAND DEPARTMENT OF HEALTH
Part 3
Subtitle 15 - FOOD
Chapter 10.15.04 - Food and Drink Processing and Transportation
Section 10.15.04.11 - Sanitary Operation

Universal Citation: MD Code Reg 10.15.04.11

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

The person-in-charge shall ensure that:

A. All food processing, food storage, and food-packaging storage areas are maintained in a clean and sanitary manner;

B. Equipment is used and maintained to avoid contamination and allergen cross-contact of food;

C. Food-packaging material is stored to be protected from contamination;

D. Overall sanitation of the plant is under the supervision of one or more qualified individuals;

E. The equipment and facilities needed for cleaning and sanitizing food-contact surfaces are provided and maintained in a sanitary condition;

F. Cleaning and sanitizing of plant facilities, equipment, and utensils are conducted in a manner that protects against allergen crosscontact and against contamination of:

(1) Food;

(2) Food-contact surfaces; and

(3) Food-packaging materials;

G. All food-contact surfaces are cleaned and sanitized as frequently as necessary to protect against allergen cross-contact and against contamination of food;

H. Before use, food-contact surfaces used for processing or holding low-moisture food are:

(1) Clean;

(2) Dry; and

(3) Sanitary;

I. Food-contact surfaces are cleaned and sanitized before use and after any interruption during which the food-contact surfaces may have become contaminated;

J. When equipment and utensils are washed, rinsed, and sanitized using a three-compartment sink:

(1) Each sink compartment is sized to allow sufficient immersion of the equipment or utensils; and

(2) The washed, rinsed, and sanitized items are dry before stacking or nesting;

K. Non-food-contact surfaces of equipment used in the operation of a food plant are cleaned as frequently as necessary to be maintained in a sanitary condition;

L. Cleaned equipment and utensils are stored to prevent contamination of the equipment and utensils;

M. Toxic chemicals, cleaning compounds, sanitizing agents, and pesticide chemicals used in the facility are:

(1) Safe and adequate under the conditions of use;

(2) Used in accordance with the manufacturer's instructions and applicable State laws and regulations; and

(3) Identified and stored in a manner that protects against contaminating:
(a) Food;

(b) Food-contact surfaces; or

(c) Food-packaging materials;

N. All processing and storage areas are maintained free of pests;

O. Effective measures are taken to:

(1) Monitor for and exclude pests from processing and storage areas; and

(2) Protect against the contamination of food by pests;

P. The food storage area of a transportation vehicle is:

(1) Maintained in a clean and sanitary condition; and

(2) Inspected as often as necessary to maintain it in a clean and sanitary condition;

Q. Containers, equipment, and vehicles used to convey or hold human food by-products for use as animal food before distribution are:

(1) Cleaned as necessary;

(2) Examined prior to use to protect against contamination from the container or vehicle; and

(3) Maintained to protect against contamination; and

R. If ready-to-eat foods are processed, environmental testing is conducted when necessary to demonstrate effectiveness of sanitation operations.

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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