Code of Maryland Regulations (Last Updated: April 6, 2021) |
Title 10. Maryland Department of Health |
Part 3. |
Subtitle 16. HOUSING |
Chapter 10.16.06. Certification for Youth Camps |
Sec. 10.16.06.42. Food Service
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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 in 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 camps 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.