Section 21-339 – Markings on Containers of Crab Meat; Repacking Crab Meat
(a) In this section, “repack crab meat” means to take or remove crab meat from any container or package, when the crab meat has been picked from a crab at another location, and place that crab meat in another container or package. (b) Each container of crab meat shall be marked plainly with the information required by […]
Section 21-340 – Compliance With Standards Required
All crab meat sold in this State, whether processed in a crab meat plant in this State or in a crab meat plant outside this State, shall comply with this subtitle and meet the standards set by the regulations adopted under this subtitle.
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.
Section 21-328 – Employees With Communicable Diseases
(a) A person may not knowingly employ any individual to work in any area or capacity in a food establishment in which there is a likelihood of transmission of disease to patrons or other employees of the food establishment if the individual employed: (1) Has a communicable disease that may be transmitted by food; or (2) Is a […]
Section 21-329 – Labeling of Surimi Products Required
(a) Unless the packaging of a food product is clearly and conspicuously labeled in accordance with subsection (c) of this section, no food product containing or consisting of surimi may be sold in the State. (b) Unless all menus and notices advertising a food containing or consisting of surimi are clearly and conspicuously labeled in accordance with […]
Section 21-330 – Low Calorie Frozen Desserts
(a) A low calorie frozen dessert that contains powders or dry mixes of pasteurized whey, reduced mineral whey, whey protein concentrate, reduced lactose whey, or optional caseinates and is rehydrated with potable water before freezing is not required to be repasteurized. (b) The wheys, caseinates, or egg ingredients that are used in the formulation of a mixture […]
Section 21-330.1 – Cottage Food Businesses
(a) This section does not: (1) Apply to a food establishment that is required to have a license under § 21–305 of this subtitle; or (2) Exempt a cottage food business from any applicable State or federal tax laws. (b) A cottage food business is not required to be licensed by the Department if the owner of the cottage […]
Section 21-316 – Hearings
(a) Except as otherwise provided in Title 10, Subtitles 2 and 3 of the State Government Article, before the Department takes any final action under § 21–311 or § 21–315 of this subtitle, the Secretary shall give the person against whom the action is contemplated an opportunity for a hearing before the Department. (b) The Department shall […]