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 10.15.04.12 - Sanitary Facilities and Controls

Universal Citation: MD Code Reg 10.15.04.12

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

The person-in-charge shall ensure that:

A. The water supply is adequate for the operations intended and is:

(1) From an approved potable source;

(2) At an adequate temperature;

(3) Under adequate pressure; and

(4) Protected against backflow;

B. All plumbing is of adequate size and is designed, installed, and maintained to:

(1) Carry adequate quantities of water to required locations throughout the plant;

(2) Convey sewage and liquid waste from the plant;

(3) Prevent contamination of:
(a) Food;

(b) Water supplies;

(c) Equipment;

(d) Utensils; and

(e) Food-packaging materials;

(4) Ensure sanitary conditions;

(5) Prevent backflow from, or cross-connection between, piping systems that carry wastewater and potable water; and

(6) Be in compliance with State and local codes;

C. Adequate floor drainage is provided in all areas where:

(1) Floors are subject to water accumulation during cleaning; or

(2) Normal operations release or discharge water or other liquid waste on the floor;

D. Floors are sloped to floor drains to prevent water accumulation and ponding;

E. Sewage and wastewater is discharged:

(1) In compliance with applicable laws and regulations;

(2) Into a sewage disposal system that meets all applicable State and local codes; or

(3) Through other acceptable means approved by the Department;

F. Toilet facilities:

(1) Are readily accessible and adequate in number for employee use;

(2) Are kept clean and are not a potential source of contamination of:
(a) Food;

(b) Food-contact surfaces; and

(c) Food-packaging materials; and

(3) Are provided with:
(a) Signage that instructs individuals to wash their hands before returning to work;

(b) Mechanical air exhaust and intake of an equal amount of makeup air at the rate of 2 cubic feet per minute of air for each square foot of floor area or a screened window that allows the adequate exchange of outside air;

(c) Floors, walls, and a ceiling that are:
(i) Smooth;

(ii) Washable;

(iii) Easily cleanable; and

(iv) Impervious to water;

(d) Floor-wall junctures that are sealed to be impervious to water;

(e) Adequate lighting; and

(f) Hand washing facilities as specified in §G of this regulation;

G. Hand washing facilities:

(1) Are provided that are adequate in number and conveniently located in areas where food is processed or equipment or utensils are washed and sanitized; and

(2) Are supplied with:
(a) Soap;

(b) Warm water of sufficient volume, under pressure for effective hand washing;

(c) Paper towels or warm air hand drying device;

(d) A conveniently located trash receptacle; and

(e) Hand sanitizer, if necessary to protect against contamination; and

H. Solid waste:

(1) Is handled and disposed of using waste containers that are:
(a) Adequate in number and size to maintain sanitary conditions;

(b) Conveniently located where waste is generated;

(c) Easily cleanable;

(d) Leak proof; and

(e) Emptied and cleaned at a frequency that maintains sanitary conditions; and

(2) Is handled, stored, and disposed of in a manner that:
(a) Minimizes the development of odors;

(b) Minimizes the potential for becoming an attractant or harborage for pests;

(c) Meets all applicable State and local codes; and

(d) Protects against contamination of:
(i) Food;

(ii) Food-contact surfaces;

(iii) Food-packaging materials;

(iv) Water supplies; and

(v) Plant and grounds.

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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