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 21-330.2 – Food Allergy Awareness Posting Requirement
(a) Beginning March 1, 2014, a food establishment shall display prominently in the staff area of the food establishment a poster relating to food allergy awareness that includes information regarding the risk of an allergic reaction. (b) On or before January 1, 2014, the Department, in consultation with the Restaurant Association of Maryland and Food Allergy Research […]
Section 21-321 – Construction, Remodeling, or Alterations
(a) Except as provided in subsection (d) of this section, before a food establishment is constructed, remodeled, or materially altered, or before an existing building or structure is converted or remodeled for use as a food establishment, properly prepared plans and specifications for the construction, remodeling, or alteration of a food establishment shall be submitted to: […]
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 […]