Regulation .42 Food Service.
Regulation .42 Food Service.LinkCopy Citation
A.
An operator shall ensure that:
(1)
Except as provided in §B of this regulation, a camp complies with all applicable food service statutes and regulations as set forth in Health-General Article, Title 21, Annotated Code of Maryland, and COMAR 10.15.03;
(2)
A parent or guardian is notified in writing of the camp’s policy on storage of a lunch brought from home; and
(3)
If a camp permits potentially hazardous food, as defined in COMAR 10.15.03, in a lunch brought from home, the lunch is kept refrigerated at a temperature of 41°F or below.
B.
Primitive Camp. An operator of a primitive camp shall ensure that:
(1)
Food served is:
(a)
Wholesome and safe for human consumption;
(b)
Free from spoilage, filth, or other contamination; and
(c)
Obtained from sources that comply with all laws relating to food and food labeling;
(2)
Transportation, storage, preparation, cooking, and service procedures are implemented to:
(a)
Protect food and equipment from contamination; and
(b)
Maintain safe temperatures, as defined in COMAR 10.15.03;
(3)
Equipment is provided to transport, store, prepare, cook, and serve food safely;
(4)
A food-contact surface of equipment used to prepare, store, or serve a potentially hazardous food is cleaned and sanitized:
(a)
After each use; and
(b)
If the surface is contaminated;
(5)
Hand washing materials are provided;
(6)
A food handler maintains personal cleanliness during work, including:
(a)
Washing the food handler's hands:
(i)
Before starting work;
(ii)
After using toilet facilities;
(iii)
Before touching foods; and
(iv)
As often as required to remove soil and contamination;
(b)
Keeping fingernails clean and neatly trimmed; and
(c)
Keeping outer garments clean; and
(7)
A food handler uses safe food handling practices during work, including:
(a)
Keeping the food handler's hands clean when handling food and food-contact surfaces;
(b)
Wearing a hair net, cap, or other effective hair restraint;
(c)
Not smoking or using tobacco in any form; and
(d)
Not working when infected with a disease that is communicable by way of food;
(8)
Food storage is provided that:
(a)
Has effective insulation;
(b)
Maintains food at safe temperatures during storage, preparation, and transportation;
(c)
Has a thermometer graduated at 2°F intervals;
(d)
Maintains cold foods at or below 41°F;
(e)
Maintains hot foods at or above 135°F; and
(f)
Maintains frozen foods at or below 0°F;
(9)
If cold food exceeds 50°F before serving, the food is discarded as garbage; and
(10)
Hot food is:
(a)
Thoroughly cooked to achieve a safe internal temperature as determined by the use of a metal stem thermometer;
(b)
Consumed immediately after preparation; and
(c)
Discarded as garbage if not consumed immediately after preparation.