Md. Code Regs. 14.17.11.12

Current through Register Vol. 51, No. 26, December 27, 2024

Section 14.17.11.12 - Edible Cannabis Product Processing - Agent Sanitation

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: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. 14.17.11.12

Regulation .12 adopted effective 51:14 Md. R. 676, eff. 6/7/2024, exp. 8/31/2024 (Emergency); adopted effective 51:14 Md. R. 678, eff. 7/22/2024.