Code of Maryland Regulations
Title 10 - MARYLAND DEPARTMENT OF HEALTH
Part 3
Subtitle 16 - HOUSING
Chapter 10.16.06 - Certification for Youth Camps
Section 10.16.06.42 - Food Service

Universal Citation: MD Code Reg 10.16.06.42

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

A. An operator shall ensure that:

(1) Except as provided in §B of this regulation, a camp complies with all applicable food service statutes and regulations as set forth at Health-General Article, Title 21, Annotated Code of Maryland, and COMAR 10.15.03;

(2) A parent or guardian is notified in writing of the camp's policy on storage of a lunch brought from home ; and

(3) If a camp permits potentially hazardous food, as defined in COMAR 10.15.03, in a lunch brought from home, the lunch is kept refrigerated at a temperature of 41°F or below.

B. Primitive Camp. An operator of a primitive camp shall ensure that:

(1) Food served is:
(a) Wholesome and safe for human consumption;

(b) Free from spoilage, filth, or other contamination; and

(c) Obtained from sources that comply with all laws relating to food and food labeling;

(2) Transportation, storage, preparation, cooking, and service procedures are implemented to:
(a) Protect food and equipment from contamination; and

(b) Maintain safe temperatures, as defined in COMAR 10.15.03;

(3) Equipment is provided to transport, store, prepare, cook, and serve food safely;

(4) A food-contact surface of equipment used to prepare, store, or serve a potentially hazardous food is cleaned and sanitized:
(a) After each use; and

(b) If the surface is contaminated;

(5) Hand washing materials are provided;

(6) A food handler maintains personal cleanliness during work, including:
(a) Washing the food handler's hands:
(i) Before starting work;

(ii) After using toilet facilities;

(iii) Before touching foods; and

(iv) As often as required to remove soil and contamination;

(b) Keeping fingernails clean and neatly trimmed; and

(c) Keeping outer garments clean; and

(7) A food handler uses safe food handling practices during work, including:
(a) Keeping the food handler's hands clean when handling food and food-contact surfaces;

(b) Wearing a hair net, cap, or other effective hair restraint;

(c) Not smoking or using tobacco in any form; and

(d) Not working when infected with a disease that is communicable by way of food;

(8) Food storage is provided that:
(a) Has effective insulation;

(b) Maintains food at safe temperatures during storage, preparation, and transportation;

(c) Has a thermometer graduated at 2°F intervals;

(d) Maintains cold foods at or below 41°F;

(e) Maintains hot foods at or above 135°F; and

(f) Maintains frozen foods at or below 0°F;

(9) If cold food exceeds 50°F before serving, the food is discarded as garbage; and

(10) Hot food is:
(a) Thoroughly cooked to achieve a safe internal temperature as determined by the use of a metal stem thermometer;

(b) Consumed immediately after preparation; and

(c) Discarded as garbage if not consumed immediately after preparation.

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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