# COMAR Title 10 — Maryland Department of Health

## Subtitle 15 — Food

### Chapter 03 — Food Service Facilities

#### Regulation .17 Storage and Handling of Cleaned Equipment and Utensils.

*COMAR 10.15.03.17*

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.