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Code of Maryland Regulations
Title 10
§ 15
Chapter 03
Md. Code Regs. 10.15.03
Food Service Facilities
Effective Apr 28, 2025
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.01
Scope.
.02
Definitions.
.03
Incorporation by Reference.
.04
Food Supplies and Sources: General.
.05
Eggs and Egg Products.
.06
Food Protection During Storage, Service, and Transport.
.07
Food Protection During Outdoor Preparation and Service.
.08
Use of Time-Only with Potentially Hazardous Food.
.09
Food Preparation — Temperature and Cross-Contamination Control.
.10
Food Preparation — Cooking.
.11
Food Preparation — Cooling and Reheating of Potentially Hazardous Foods.
.12
Food Labeling.
.13
Food Protection from Poisonous or Toxic Materials.
.14
Personnel Health and Sanitation.
.15
Food Equipment and Utensils.
.16
Cleaning and Sanitizing Equipment and Utensils.
.17
Storage and Handling of Cleaned Equipment and Utensils.
.18
Control of Sanitary Facilities.
.19
Garbage and Rubbish Disposal.
.20
Vermin Control.
.21
Building — Floors, Walls, and Ceilings.
.22
Building — Lighting and Ventilation.
.23
Building — Cleanliness and Operations.
.24
Food Manufacturing in Food Service Facilities.
.25
Special Food Service Facilities.
.26
Excluded Organizations.
.27
Farmer's Market, Bake Sales, and Cottage Food Business.
.28
Licenses.
.29
Food Service Facility Inspections — General.
.30
Food Service Facility Inspections — Types and Frequencies.
.31
Time Period for Correction of Violations.
.32
Required Postings.
.33
Plan Review.
.34
HACCP Plan Compliance.
.35
Enforcement Procedures.
.36
Foodborne Disease Investigation and Control.
.37
Sampling, Detention, and Condemnation of Food.
.38
Penalties.
.39
Federal Compliance.
.40
Micro Markets.