Md. Code Regs. - Food Preparation-Temperature and Cross-Contamination Control

Current through Register Vol. 49, No. 8, April 8, 2022

The person-in-charge shall ensure that:

A. Food temperature measuring devices are:
(1) Used to monitor the temperature of potentially hazardous foods;
(2) Graduated and accurate within plus or minus 2°F;
(3) Calibrated annually or more frequently; and
(4) Cleaned and sanitized between uses in different foods to prevent cross-contamination;
B. The storage, thawing, cooking, cooling, reheating, and holding of a food:
(1) Are safe; and
(2) Comply with this chapter;
C. When a recipe in which more than one egg is broken and the eggs are combined and not prepared for immediate service:
(1) The mixture is stored under refrigeration at all times before cooking;
(2) The process is included in the food service facility's HACCP plan as a critical control point; and
(3) The mixture containing eggs is cooked to a minimum internal temperature of 155°F for 15 seconds;
D. Potentially hazardous food is thawed:
(1) In refrigerated units so that the temperature of the food does not exceed 41°F ;
(2) Under potable running water that is at or below 70°F with sufficient force to agitate and float off loose particles;
(3) In a microwave oven only when the food will be immediately cooked in the microwave oven or immediately transferred to conventional cooking facilities as part of a continuous cooking process;
(4) If a potentially hazardous reduced oxygen packaged food:
(a) In the food's airtight package at or below 41°F;
(b) At a lower temperature if specified by the manufacturer; or
(c) If fish or seafood, completely removed from the reduced oxygen environment or package prior to thawing;
(5) As part of a conventional cooking process; or
(6) By another method acceptable to the approving authority that has been scientifically proven to the approving authority to prevent the bacteriological, physical, or chemical contamination of food;
E. Employees prevent contact of exposed, ready-to-eat food with their bare hands by using:
(1) Gloves as specified under Regulation .14J of this chapter;
(2) Utensils such as:
(a) Tongs;
(b) Spatulas;
(c) Deli tissue; or
(d) Automatic dispensing equipment; and
F. Cross-contamination is prevented by:
(1) Not allowing contact between ready-to-eat and raw foods;
(2) Storing and holding food so that:
(a) Ready-to-eat food is located above or otherwise segregated from raw food; and
(b) A food is protected from plumbing leaks and condensate drippage;
(3) Using separate utensils and work surfaces for ready-to-eat food and foods requiring further preparation;
(4) Cleaning and sanitizing utensils and work surfaces between uses;
(5) Excluding sick workers from food handling in accordance with Regulation .14A and B of this chapter; and
(6) Washing raw fruits and vegetables thoroughly to remove soil and other contaminants before cutting, cooking, or serving, with:
(a) Water; or
(b) Chemicals intended specifically for washing or peeling whole fruits and vegetables as specified in 21 CFR § 173.315.


Md. Code Regs.
Regulations .09 adopted effective December 17, 2007 (34:25 Md. R. 2211)
Regulations .09B, C amended effective September 21, 1979 (6:19 Md. R. 1518)
Regulation .09A, B, and D amended effective March 4, 1991 (18:4 Md. R. 447)
Regulation .09 amended effective March 19, 2010 (37:4 Md. R. 341); amended effective 47:20 Md. R. 875, eff. 10/5/2020

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