An operator shall ensure that: 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; A parent or guardian is notified in writing of the camp’s policy on storage of a lunch brought from home; and 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. Primitive Camp. An operator of a primitive camp shall ensure that: Food served is: Wholesome and safe for human consumption; Free from spoilage, filth, or other contamination; and Obtained from sources that comply with all laws relating to food and food labeling; Transportation, storage, preparation, cooking, and service procedures are implemented to: Protect food and equipment from contamination; and Maintain safe temperatures, as defined in COMAR 10.15.03; Equipment is provided to transport, store, prepare, cook, and serve food safely; A food-contact surface of equipment used to prepare, store, or serve a potentially hazardous food is cleaned and sanitized: After each use; and If the surface is contaminated; Hand washing materials are provided; A food handler maintains personal cleanliness during work, including: Washing the food handler's hands: Before starting work; After using toilet facilities; Before touching foods; and As often as required to remove soil and contamination; Keeping fingernails clean and neatly trimmed; and Keeping outer garments clean; and A food handler uses safe food handling practices during work, including: Keeping the food handler's hands clean when handling food and food-contact surfaces; Wearing a hair net, cap, or other effective hair restraint; Not smoking or using tobacco in any form; and Not working when infected with a disease that is communicable by way of food; Food storage is provided that: Has effective insulation; Maintains food at safe temperatures during storage, preparation, and transportation; Has a thermometer graduated at 2°F intervals; Maintains cold foods at or below 41°F; Maintains hot foods at or above 135°F; and Maintains frozen foods at or below 0°F; If cold food exceeds 50°F before serving, the food is discarded as garbage; and Hot food is: Thoroughly cooked to achieve a safe internal temperature as determined by the use of a metal stem thermometer; Consumed immediately after preparation; and Discarded as garbage if not consumed immediately after preparation.