Section 21-349 – Powers of Department
The Department may: (1) Detain and take any necessary action on any shipment of shellfish or any food that contains shellfish if the shellfish involved is from an unknown or uncertified source; and (2) Condemn and destroy any shellfish or any food that contains shellfish if the shellfish involved is from an uncertified source.
Section 21-350 – Shellfish or Processed Crabs to Be Maintained at Temperatures Established by the Department
(a) (1) Any vehicle that is used to transport, store, or sell shellfish for commercial purposes or processed crabs for commercial purposes shall be capable of maintaining the shellfish or processed crabs at a temperature established by the Department. (2) This subsection does not apply to a licensed harvester of shellfish who delivers the shellfish in a vehicle […]
Section 21-322 – Donated Food
(a) The Maryland Department of Health and the State Department of Agriculture may: (1) Inspect for wholesomeness any food donated to a nonprofit corporation, organization, or association; and (2) Establish procedures for handling food donated to any nonprofit corporation, organization, or association. (b) (1) In this subsection, “person” shall include a nonprofit corporation, organization, or association. (2) A person shall have […]
Section 21-323 – Small Residential Group Homes for Children
(a) In this section, “group home” means a foster home, emergency shelter, or family type residential facility for children that is: (1) Sponsored by a public or private agency; and (2) Supervised by foster parents, house parents, or counselors. (b) Any group home is exempt from any regulation governing food service facilities that is adopted by the Department or […]
Section 21-323.1 – Bed and Breakfast Establishments
(a) In this section, “bed and breakfast establishment” means a lodging or rooming house as defined in § 9-201 of the Public Safety Article having eight rooms or fewer for rent. (b) A bed and breakfast establishment is exempt from any regulation governing food service facilities that is adopted by the Department or a local government relating […]
Section 21-324 – Cleanliness of Certain Premises and Vehicles; Unclean or Unsanitary Conditions
(a) (1) The floors, walls, ceilings, sidewalks, furniture, receptacles, implements, and machinery of or in any food establishment shall be kept in a clean and sanitary condition at all times. (2) (i) The design and construction of existing equipment in food establishments shall be accepted by the Department, if the existing equipment: 1. Complied with the Department’s standards that prevailed […]
Section 21-324.1 – Open Windows and Doors in Food Service Facilities
(a) This section does not apply to an outer door of a food service facility that leads from the kitchen to the outside. (b) A food service facility may operate with the outer windows or outer doors open unless, while the food service facility is operating with the outer doors or outer windows open, the local health […]
Section 21-325 – Restrooms Required in Certain Places
(a) Each food establishment shall have: (1) A convenient toilet that is: (i) Except as provided in subsection (c) of this section, separated from any room in which food is manufactured, prepared, packed, canned, frozen, sold, or distributed; (ii) Kept in a sanitary condition; and (iii) Properly ventilated; and (2) A convenient lavatory that is: (i) Supplied with soap, water, towels, or […]
Section 21-326 – Diagram or Illustrative Directions on Use of Manual Maneuvers to Prevent Asphyxiation Due to Choking
(a) Each food service facility which prepares food and provides seating for patrons shall post a diagram or illustrative directions on the use of manual maneuvers to prevent asphyxiation due to choking. (b) A person who applies the maneuvers depicted in a diagram posted under this section to remove food lodged in the throat of another is […]
Section 21-327 – Sleeping Prohibited on Certain Premises
A person may not sleep in: (1) Any workroom or food storage room of a food processing plant; or (2) Any kitchen, dining room, or food storage room of a food service facility.