Md. Code Regs. 10.15.04.12

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

Section 10.15.04.12 - Sanitary Facilities and Controls

The person-in-charge shall ensure that:

A. The water supply is adequate for the operations intended and is:

(1) From an approved potable source;

(2) At an adequate temperature;

(3) Under adequate pressure; and

(4) Protected against backflow;

B. All plumbing is of adequate size and is designed, installed, and maintained to:

(1) Carry adequate quantities of water to required locations throughout the plant;

(2) Convey sewage and liquid waste from the plant;

(3) Prevent contamination of:

(a) Food;

(b) Water supplies;

(c) Equipment;

(d) Utensils; and

(e) Food-packaging materials;

(4) Ensure sanitary conditions;

(5) Prevent backflow from, or cross-connection between, piping systems that carry wastewater and potable water; and

(6) Be in compliance with State and local codes;

C. Adequate floor drainage is provided in all areas where:

(1) Floors are subject to water accumulation during cleaning; or

(2) Normal operations release or discharge water or other liquid waste on the floor;

D. Floors are sloped to floor drains to prevent water accumulation and ponding;

E. Sewage and wastewater is discharged:

(1) In compliance with applicable laws and regulations;

(2) Into a sewage disposal system that meets all applicable State and local codes; or

(3) Through other acceptable means approved by the Department;

F. Toilet facilities:

(1) Are readily accessible and adequate in number for employee use;

(2) Are kept clean and are not a potential source of contamination of:

(a) Food;

(b) Food-contact surfaces; and

(c) Food-packaging materials; and

(3) Are provided with:

(a) Signage that instructs individuals to wash their hands before returning to work;

(b) Mechanical air exhaust and intake of an equal amount of makeup air at the rate of 2 cubic feet per minute of air for each square foot of floor area or a screened window that allows the adequate exchange of outside air;

(c) Floors, walls, and a ceiling that are:

(i) Smooth;

(ii) Washable;

(iii) Easily cleanable; and

(iv) Impervious to water;

(d) Floor-wall junctures that are sealed to be impervious to water;

(e) Adequate lighting; and

(f) Hand washing facilities as specified in §G of this regulation;

G. Hand washing facilities:

(1) Are provided that are adequate in number and conveniently located in areas where food is processed or equipment or utensils are washed and sanitized; and

(2) Are supplied with:

(a) Soap;

(b) Warm water of sufficient volume, under pressure for effective hand washing;

(c) Paper towels or warm air hand drying device;

(d) A conveniently located trash receptacle; and

(e) Hand sanitizer, if necessary to protect against contamination; and

H. Solid waste:

(1) Is handled and disposed of using waste containers that are:

(a) Adequate in number and size to maintain sanitary conditions;

(b) Conveniently located where waste is generated;

(c) Easily cleanable;

(d) Leak proof; and

(e) Emptied and cleaned at a frequency that maintains sanitary conditions; and

(2) Is handled, stored, and disposed of in a manner that:

(a) Minimizes the development of odors;

(b) Minimizes the potential for becoming an attractant or harborage for pests;

(c) Meets all applicable State and local codes; and

(d) Protects against contamination of:

(i) Food;

(ii) Food-contact surfaces;

(iii) Food-packaging materials;

(iv) Water supplies; and

(v) Plant and grounds.

Md. Code Regs. 10.15.04.12

Regulations .12 adopted effective November 22, 2004 (31:23 Md. R. 1652); adopted effective 51:15 Md. R. 708, eff. 8/5/2024.