Md. Code Regs. 10.15.04.11

Current through Register Vol. 51, No. 22, November 1, 2024

Section 10.15.04.11 - Sanitary Operation

The person-in-charge shall ensure that:

A. All food processing, food storage, and food-packaging storage areas are maintained in a clean and sanitary manner;

B. Equipment is used and maintained to avoid contamination and allergen cross-contact of food;

C. Food-packaging material is stored to be protected from contamination;

D. Overall sanitation of the plant is under the supervision of one or more qualified individuals;

E. The equipment and facilities needed for cleaning and sanitizing food-contact surfaces are provided and maintained in a sanitary condition;

F. Cleaning and sanitizing of plant facilities, equipment, and utensils are conducted in a manner that protects against allergen crosscontact and against contamination of:

(1) Food;

(2) Food-contact surfaces; and

(3) Food-packaging materials;

G. All food-contact surfaces are cleaned and sanitized as frequently as necessary to protect against allergen cross-contact and against contamination of food;

H. Before use, food-contact surfaces used for processing or holding low-moisture food are:

(1) Clean;

(2) Dry; and

(3) Sanitary;

I. Food-contact surfaces are cleaned and sanitized before use and after any interruption during which the food-contact surfaces may have become contaminated;

J. When equipment and utensils are washed, rinsed, and sanitized using a three-compartment sink:

(1) Each sink compartment is sized to allow sufficient immersion of the equipment or utensils; and

(2) The washed, rinsed, and sanitized items are dry before stacking or nesting;

K. Non-food-contact surfaces of equipment used in the operation of a food plant are cleaned as frequently as necessary to be maintained in a sanitary condition;

L. Cleaned equipment and utensils are stored to prevent contamination of the equipment and utensils;

M. Toxic chemicals, cleaning compounds, sanitizing agents, and pesticide chemicals used in the facility are:

(1) Safe and adequate under the conditions of use;

(2) Used in accordance with the manufacturer's instructions and applicable State laws and regulations; and

(3) Identified and stored in a manner that protects against contaminating:

(a) Food;

(b) Food-contact surfaces; or

(c) Food-packaging materials;

N. All processing and storage areas are maintained free of pests;

O. Effective measures are taken to:

(1) Monitor for and exclude pests from processing and storage areas; and

(2) Protect against the contamination of food by pests;

P. The food storage area of a transportation vehicle is:

(1) Maintained in a clean and sanitary condition; and

(2) Inspected as often as necessary to maintain it in a clean and sanitary condition;

Q. Containers, equipment, and vehicles used to convey or hold human food by-products for use as animal food before distribution are:

(1) Cleaned as necessary;

(2) Examined prior to use to protect against contamination from the container or vehicle; and

(3) Maintained to protect against contamination; and

R. If ready-to-eat foods are processed, environmental testing is conducted when necessary to demonstrate effectiveness of sanitation operations.

Md. Code Regs. 10.15.04.11

Regulations .11 adopted effective November 22, 2004 (31:23 Md. R. 1652); adopted effective 51:15 Md. R. 708, eff. 8/5/2024.