# COMAR Title 10 — Maryland Department of Health

## Subtitle 16 — Housing

### Chapter 06 — Certification for Youth Camps

#### Regulation .42 Food Service.

*COMAR 10.16.06.42*

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.