Md. Code Regs. 10.15.03.17 - Storage and Handling of Cleaned Equipment and Utensils

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

The person-in-charge shall ensure that:

A. Contamination of food-contact surfaces of cleaned and sanitized equipment and utensils is prevented by handling:
(1) Cleaned spoons, knives, and forks by the utensil's handles only; and
(2) Cleaned cups, glasses, and bowls so that hands do not contact inside surfaces or mouth-contact surfaces;
B. The food-contact surfaces of equipment are protected from:
(1) Splash;
(2) Dust; and
(3) Other contamination;
C. Cleaned and sanitized food equipment, portable equipment, and utensils are stored:
(1) A minimum of 18 inches above the floor when not fully protected by an enclosure with doors;
(2) In a clean, dry location; and
(3) In a space that affords protection from splash, dust, and other contamination;
D. Utensils are:
(1) Air dried before being stored; or
(2) Stored in a self-draining position on hooks or racks constructed of a corrosion resistant material;
E. Stored containers and utensils are covered or inverted whenever possible;
F. Flatware is stored in containers designed to present the handle to the employee or customer;
G. Toilet rooms or vestibules are not used to store:
(1) Food equipment;
(2) Utensils; or
(3) Single service articles; and
H. Single service articles are:
(1) Stored in closed cartons or containers to protect the articles from contamination;
(2) Handled and dispensed in a manner that prevents contamination of surfaces that come into contact with food or the mouth of the user; and
(3) Used only once.

Notes

Md. Code Regs. 10.15.03.17
Regulations .17 adopted effective March 4, 1991 (18:4 Md. R. 447)
Regulations .17 adopted effective December 17, 2007 (34:25 Md. R. 2211)
Regulation .17G amended effective March 19, 2010 (37:4 Md. R. 341)

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