Md. Code Regs. 10.62.37.09

Current through Register Vol. 51, No. 5, March 8, 2024
Section 10.62.37.09 - Agent Sanitation
A. The permittee shall establish standard operating procedures, approved by the Commission, for all aspects of agent hygiene and sanitation to 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 medical 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:H7 or 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.

Md. Code Regs. 10.62.37.09

Regulation .09 adopted effective 48:8 Md. R. 309, eff. 4/19/2021