# COMAR Title 14 — Independent Agencies

## Subtitle 17 — Maryland Cannabis Administration

### Chapter 11 — Cannabis Processor Operations

#### Regulation .08 Edible Cannabis Product Processing — Receipt of Ingredients.

*COMAR 14.17.11.08*

A. Ingredients and other supplies necessary to process edible cannabis products shall be received in a designated area identified in the standard operating procedures.

B. This regulation does not apply to the receipt of cannabis, cannabis concentrates, or cannabis-infused products that are not intended to be used as an ingredient in edible cannabis products.

C. Each receiving area shall have a barrier that reasonably prevents the entry of:

  (1) Insects;

  (2) Vermin;

  (3) Pathogenic microorganisms;

  (4) Toxic or deleterious chemicals;

  (5) Foreign matter;

  (6) Dust; or

  (7) Animals.

D. Any dock or overhead door may only be open when ingredients, edible cannabis products, waste, or other items are:

  (1) Received;

  (2) Removed from the premises; or

  (3) Moved between receiving areas.

E. Upon receipt of each delivery, a permittee shall:

  (1) Inspect the delivery for damage and potential contamination;

  (2) Inspect the delivery for potentially hazardous ingredients;

  (3) Enter timely and accurate temperature data for potentially hazardous ingredients; and

  (4) Confirm that each:

    (a) Delivery is not damaged or contaminated; or

    (b) Damaged or contaminated item is recorded in the receiving log.

F. All ingredients shall be clearly labeled by the permittee with the:

  (1) Name of the ingredient;

  (2) Batch or lot number;

  (3) Date of receipt; and

  (4) Expiration or use-by date.

G. A permittee shall maintain for at least 2 years a log of the:

  (1) Date and time of each delivery of ingredients;

  (2) Name and quantity of ingredients received;

  (3) Batch or lot number of each ingredient received;

  (4) Temperature data required under §E(3) of this regulation;

  (5) Name of the product manufacturer or licensee and, if different, the name of the shipping company; and

  (6) Name of processor agent responsible for receiving the shipment.

H. All food ingredients shall be produced by a commercial manufacturer that is licensed by an approving authority.

I. Spoiled, unwholesome, vermin-infested, or insect-infested ingredients are not allowed onto the premises and shall be:

  (1) Removed immediately from the premises and properly disposed of;

  (2) If it is not practicable to remove immediately, placed in a quarantine area temporarily until proper disposal; or

  (3) If deemed necessary as part of an investigation by the Administration or other State, local, or federal regulatory agency, placed in a quarantine area until collection.