Md. Code Regs. - Personnel Health and Sanitation

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

The person-in-charge shall ensure that:

A. As set forth in COMAR, a food handler does not serve or handle food intended for public consumption if the food handler:
(1) Has any of the following diseases:
(a) Diarrhea caused by Entamoeba histolytica;
(b) Cholera;
(c) Disease causing diarrhea, unless physician-certified as noninfectious;
(d)E. coli O157:H7;
(e) Hepatitis A;
(f) Diarrhea caused by Salmonella;
(g) Shigellosis;
(h) Streptococcal infection caused by group A beta-hemolytic Streptococcus; or
(i) Typhoid fever; or
(2) Is a carrier of Salmonella Typhi;
B. An employee experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth does not work with:
(1) Exposed food;
(2) Clean equipment, utensils, and linens; or
(3) Unwrapped single service or single use articles;
C. An employee who has a disease that may be transmissible through food reports the condition to the person-in-charge;
D. The approving authority is notified when an employee of a food service facility is known to have or is suspected of having a disease that is transmissible by food;
E. An employee washes hands and exposed arm areas thoroughly with soap and warm water:
(1) Before handling:
(a) Exposed foods; or
(b) Food-contact surfaces;
(2) Before starting work;
(3) As often as required to remove soil and contamination;
(4) After using toilet facilities; and
(5) Before and between glove use;
F. An employee washes hands, exposed portions of the arms, between the fingers, and underneath the fingernails:
(1) With a cleaning compound;
(2) At a hand washing facility that is equipped as specified in Regulation .18K and L of this chapter; and
(3) By:
(a) Vigorously rubbing together the surfaces of lathered hands and arms for at least 20 seconds;
(b) Cleaning under the nails with a brush if needed; and
(c) Thoroughly rinsing the hands and arms with clean water;
G. An employee keeps hands clean while engaged in handling food and food-contact surfaces;
H. An employee who handles exposed food and food-contact surfaces:
(1) Keeps fingernails clean and neatly trimmed;
(2) Unless wearing gloves that are in good repair, does not wear fingernail polish or artificial fingernails;
(3) Except for a plain, smooth ring such as a wedding band, does not wear jewelry;
(4) Wears outer garments that are clean;
(5) Uses hairnets, caps, or other effective hair restraints in order to keep hair from contacting food and food-contact surfaces;
(6) Maintains personal cleanliness; and
(7) Except as provided in §L of this regulation, does not eat, drink, or use tobacco in any form while working;
I. An employee does not use bare hands for handling ready-to-eat foods, as set forth in Regulation .09E of this chapter;
J. An employee using gloves to protect exposed food:
(1) Uses gloves only for one task;
(2) Does not use the same gloves while working with ready-to-eat food and raw food; and
(3) Discards used gloves when:
(a) The gloves are damaged or soiled;
(b) An interruption occurs in the operation; or
(c) After 2 hours of continuous use;
K. An employee receives training in proper food handling and sanitation as it relates to assigned duties; and
L. When in a food preparation or utensil washing area, an employee:
(1) Drinks only from a covered beverage container; and
(2) Handles the container in a way that prevents contamination of:
(a) The employee's hands;
(b) Exposed food;
(c) Clean equipment;
(d) Utensils;
(e) Linens; and
(f) Unwrapped single service and single use articles.


Md. Code Regs.
Regulations .14 adopted effective March 4, 1991 (18:4 Md. R. 447)
Regulations .14 adopted effective December 17, 2007 (34:25 Md. R. 2211)
Regulation .14F amended effective March 19, 2010 (37:4 Md. R. 341)
Regulation .14I amended effective February 3, 2012 (39:1 Md. R. 17)

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