Regulation .12 Edible Cannabis Product Processing — Agent Sanitation.
Regulation .12 Edible Cannabis Product Processing — Agent Sanitation.LinkCopy Citation
A.
The permittee shall ensure that each agent:
(1)
Practices good personal hygiene and does not contaminate ingredients or edible cannabis products;
(2)
Wears clean outerwear and, if necessary, a hair or beard covering, or both;
(3)
Wears gloves when handling any cannabis plant material or cannabis concentrate;
(4)
If wearing gloves:
(a)
Uses gloves that are intended for food contact;
(b)
Washes their hands thoroughly before putting on the gloves; and
(c)
Washes their hands and replaces the gloves in accordance with COMAR 10.15.03.14J and after an activity that:
(i)
Is likely to soil the gloves; or
(ii)
Damages the gloves;
(5)
If not wearing gloves, washes their hands and the exposed portions of their arms:
(a)
Frequently, and after an activity that is likely to soil their hands;
(b)
Immediately upon entrance to any area containing ingredients or edible cannabis products;
(c)
Immediately before engaging in preparation for the production of edible cannabis products;
(d)
After using the lavatory;
(e)
After coughing, sneezing, or using a handkerchief or disposable tissue;
(f)
After using tobacco;
(g)
After eating or drinking;
(h)
After handling soiled linens, equipment, or cookware;
(i)
During preparation for production of edible cannabis products, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks;
(j)
When switching between working with ingredients or unfinished edible cannabis products and working with fully processed edible cannabis products;
(k)
Before donning gloves for working with edible cannabis products or ingredients; and
(l)
After engaging in any other activities that may contaminate the hands;
(6)
If handling ingredients or edible cannabis products, maintains trim and clean fingernails and does not wear artificial fingernails; and
(7)
Is excluded from working with ingredients or edible cannabis products, packaging materials, labeling materials, clean equipment, clean utensils, or clean linens:
(a)
If the agent has any disease caused by:
(i)
Entamoeba histolytica;
(ii)
Vibrio cholera;
(iii)
Staphylococcus aureus;
(iv)
Escherichia coli O157:H7or other Enterohemorrhagic or Shiga-toxin producing Escherichia coli;
(v)
Hepatitis A;
(vi)
Salmonella spp.;
(vii)
Shigella spp.;
(viii)
Norovirus;
(ix)
Group A beta-hemolytic Streptococcus; or
(x)
Salmonella Typhi, typhoid-like fever or carrier thereof;
(b)
If the agent has an:
(i)
Illness transmissible through food or edible cannabis products; or
(ii)
Exposed and open sore or cut; or
(c)
If the agent is experiencing:
(i)
Persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth;
(ii)
Fever;
(iii)
Diarrhea, unless a physician has certified the agent as noninfectious;
(iv)
Vomiting; or
(v)
Jaundice, unless a physician has certified the agent as noninfectious.
B.
The premises shall ensure good personal hygiene by providing:
(1)
Lockers or similar storage facilities for the secure storage of personal items in a designated non-working area;
(2)
Adequate hand-washing facilities as set forth in this chapter;
(3)
Signage in each lavatory that instructs agents to wash their hands before returning to work;
(4)
A water fountain or other water dispenser that provides potable water without the use of reusable cups;
(5)
An area for agents to consume food and beverages that is not used in conjunction with the processing or storage of:
(a)
Ingredients;
(b)
Edible cannabis products;
(c)
Packaging and labeling materials; or
(d)
Cookware; and
(6)
If necessary, to ensure safety and sanitation, sanitizer foot baths, footwear covers, or hand dips.
C.
The permittee shall:
(1)
Ensure that each agent who handles ingredients or edible cannabis products successfully completes a food handler certificate course, from an entity accredited by the American National Standards Institute (ANSI) or an equivalent food safety accrediting body:
(a)
Within 90 days of commencing employment at the premises; and
(b)
Every 3 years during employment; and
(2)
Maintain a log of agent training in ingredient and edible cannabis product handling.