# COMAR Title 14 — Independent Agencies

## Subtitle 17 — Maryland Cannabis Administration

### Chapter 11 — Cannabis Processor Operations

#### Regulation .12 Edible Cannabis Product Processing — Agent Sanitation.

*COMAR 14.17.11.12*

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.