# COMAR Title 10 — Maryland Department of Health

## Subtitle 15 — Food

### Chapter 01 — Low Acid and Acidified Food canning

#### Regulation .06 Equipment.

*COMAR 10.15.01.06*

The person-in-charge shall ensure that:

A. Processing equipment used to heat or cool food in hermetically sealed containers is:

  (1) Designed to provide even and adequate processing;

  (2) Provided adequate instrumentation and recording devices to allow process control, monitoring, and verification;

  (3) Durable and impervious to water;

  (4) Maintained in a sanitary and working condition;

  (5) Monitored to verify that process requirements are met; and

  (6) Calibrated according to a schedule approved by the Department;

B. Food equipment other than that used for heating and cooling food in hermetically sealed containers is:

  (1) Non-toxic and does not impart any toxic or deleterious matter to the food;

  (2) Corrosion resistant;

  (3) Durable;

  (4) Impervious; and

  (5) Smooth and easily cleanable;

C. Non-food contact equipment that receives splash or waste is smooth and easily cleanable; and

D. Steam that might contact food is culinary grade steam.