The person-in-charge shall ensure that:

1. A. Food contact surfaces of equipment and utensils are effectively cleaned and sanitized by:

   1. (1) Removing soil and food particles by one or more of the following:

      1. (a) Flushing;
      2. (b) Soaking;
      3. (c) Scraping;
   2. (2) Cleaning with a suitable commercial detergent;
   3. (3) Rinsing with potable water; and

   4. (4) Sanitizing, using:

      1. (a) Immersion in hot water of 170°F or higher temperature for at least 30 seconds;

      2. (b) Immersion in a chemical sanitizer that is proven to kill pathogens effectively:

         1. (i) In accordance with the manufacturer's label use instructions; or
         2. (ii) As set forth in §C(1) of this regulation; or

      3. (c) For equipment that is not sanitized by the methods set forth in §C(1) of this regulation:

         1. (i) Live steam from a hose, provided that the steam can be confined within the equipment;
         2. (ii) A rinse with boiling water; or
         3. (iii) A spray or swab with a chemical sanitizing solution of at least the minimum strength stated in §C(1) of this regulation;

2. B. Cleaning and sanitization occur:

   1. (1) As often as needed to prevent food contamination;
   2. (2) After each use;
   3. (3) Between an interruption in food preparation greater than 4 hours; and
   4. (4) Except for food contact surfaces of equipment or utensils within holding units that are maintained at proper temperatures, after a continuous use of 4 hours;

3. C. When sanitizer is used for the manual sanitization of food contact surfaces of equipment and utensils:

   1. (1) The minimum level of sanitizer provided is:

      1. (a) 50 parts per million chlorine with a minimum water temperature of 75°F and a minimum contact time of 7 seconds;
      2. (b) 12.5—25 parts per million iodine with a minimum water temperature of 75°F and a minimum contact time of 30 seconds; or
      3. (c) The concentration indicated on the manufacturer's label with a minimum contact time of 30 seconds for quaternary ammonium compound; and
   2. (2) A test kit or other device that accurately measures concentration of the sanitizer in parts per million is provided and used to check that the minimum level of sanitizer is accurate;

4. D. When hot water is used as the sanitizing agent in manual operations, a graduated thermometer is provided that is:

   1. (1) Accurate within plus or minus 2°F;
   2. (2) Calibrated annually or more frequently;
   3. (3) Located near the sink; and
   4. (4) Used frequently to check water temperature;

5. E. A three-compartment sink is:

   1. (1) Provided and used wherever warewashing is conducted manually;
   2. (2) Adequate in length, width, and depth to accommodate the largest equipment items and utensils;
   3. (3) Supplied with hot and cold running water at each sink compartment; and

   4. (4) If used for tasks other than warewashing, such as washing wiping cloths or produce or thawing food:

      1. (a) Is washed and sanitized before and after the sink is used for a different task; and
      2. (b) Does not contain an automatic chemical dispenser;

6. F. Dish tables or integral drainboards are:

   1. (1) Of adequate size for proper handling of soiled utensils before washing and for cleaned utensils following rinsing or sanitization;
   2. (2) Located and constructed so the tables or drainboards do not interfere with the proper use of the warewashing facilities; and
   3. (3) Not required for cooks' and bakers' rinse sinks;

7. G. When spray-type warewashing machines are used:

   1. (1) The machines are installed:

      1. (a) According to manufacturer's specifications; and
      2. (b) To provide effective cleaning and sanitization of equipment and utensils;
   2. (2) The manufacturer's specifications are listed on a data plate that is permanently affixed to the machine;

   3. (3) If manufacturer's specifications for wash and rinse water temperature do not exist, the following standards are followed:

      1. (a) For machines using chemical sanitization, the wash and final rinse water temperature is at least 120°F; or

      2. (b) For machines using hot water sanitization, the wash water is at least:

         1. (i) 160°F for single tank conveyor machines; and
         2. (ii) 150°F for other types of machines;

      3. (c) For machines using hot water sanitization, the final or fresh rinse water temperature is at least:

         1. (i) 180°F at the entrance of the manifold; or
         2. (ii) 160°F when a pumped rinse is provided;

      4. (d) Wash water is kept clean and rinse water tanks are protected by:

         1. (i) Distance;
         2. (ii) Baffles; or
         3. (iii) Other means to minimize the entry of wash water into the rinse water;
      5. (e) The flow pressure is not less than 15 or more than 25 pounds per square inch on the water line immediately adjacent to the final rinse control valve;
      6. (f) Except for a pumped or recirculated final rinse, a pressure gauge is provided immediately upstream from the final rinse control valve to check the flow pressure of the final rinse water; and

      7. (g) An easily readable thermometer is provided to measure water temperature with an accuracy of plus or minus 2°F:

         1. (i) In each tank of the warewashing machine; and
         2. (ii) As the final rinse water enters the manifold;

   4. (4) Jets, nozzles, and all other parts of each machine are maintained free of:

      1. (a) Chemical deposits;
      2. (b) Debris; and
      3. (c) Other soil; and
   5. (5) If used, automatic detergent dispensers are maintained and operating;

8. H. All warewashing machines are thoroughly cleaned as often as needed throughout the day to:

   1. (1) Prevent recontamination of equipment and utensils; and
   2. (2) Ensure that the equipment performs the equipment's intended function;
9. I. A pre-rinse device is provided for all warewashing machines;

10. J. Equipment and utensils are placed in racks, trays, baskets, or on conveyors after flushing, scraping, or soaking so that food contact surfaces are:

    1. (1) Subject to unobstructed application of detergent wash;
    2. (2) Rinsed thoroughly with clean rinse water to remove particulate matter and detergent residues; and
    3. (3) Drained;

11. K. Warewashing machines using chemicals for sanitization meet the following additional requirements:

    1. (1) Chemicals added for sanitization purposes are automatically dispensed; and

    2. (2) The chemical sanitizer used:

       1. (a) Is listed in 21 CFR §178.1010; and
       2. (b) Provides the equivalent bactericidal effect of a solution containing at least 50 parts per million of chlorine; and
    3. (3) A test kit or other device that accurately measures the concentration of the sanitizing solution is used;
12. L. Written approval is obtained from the approving authority when any other type of machine, device, or facilities and procedures for warewashing will be used based on a review that indicates compliance with §A of this regulation;
13. M. Non-food contact surfaces of equipment are cleaned frequently enough to preclude the accumulation of soil residues; and

14. N. Wiping cloths are:

    1. (1) Used only for wiping food spills;
    2. (2) Free of food debris when used dry for wiping food spills on tableware; and
    3. (3) Rinsed and stored in one of the sanitizing solutions specified in §C(1) of this regulation when used wet for wiping spills from the surfaces of equipment.

Authority: Agriculture Article, §4-311; Health-General Article, §§18-102, 21-101, 21-102, 21-211, 21-202, 21-234, 21-301, 21-304, 21-308,
21-309.1, 21-309.2, 21-324.1, and 21-330.1; Annotated Code of Maryland

Effective date: January 1, 1976 (2:28 Md. R. 1669)

Regulations .01; .02K, N, X; .03A, B; .05B; .06D, G; .07A—C; .08B amended and .02Q-1 adopted effective December 19, 1983 (10:25 Md. R. 2268)

Regulation .02X adopted effective September 21, 1979 (6:19 Md. R. 1518)

Regulations .03B, .05B, .07E, and .09B, C amended effective September 21, 1979 (6:19 Md. R. 1518)

Chapter revised as an emergency provision effective August 2, 1989 (16:17 Md. R. 1882); adopted permanently effective December 25, 1989 (16:25 Md. R. 2710)

Regulation .01B amended effective February 15, 1993 (20:3 Md. R. 259)

Regulation .01C adopted effective March 4, 1991 (18:4 Md. R. 447)

Regulation .02 repealed and new Regulation .02 adopted effective March 4, 1991 (18:4 Md. R. 447)

Regulation .02B amended effective February 15, 1993 (20:3 Md. R. 259); October 6, 1997 (24:20 Md. R. 1403); July 27, 1998 (25:15 Md. R. 1191)

Regulation .03G amended effective March 4, 1991 (18:4 Md. R. 447); February 15, 1993 (20:3 Md. R. 259); October 6, 1997 (24:20 Md. R. 1403)

Regulation .04B and F amended effective February 15, 1993 (20:3 Md. R. 259)

Regulation .04C amended effective October 6, 1997 (24:20 Md. R. 1403)

Regulation .06A amended effective March 4, 1991 (18:4 Md. R. 447)

Regulation .09A, B, and D amended effective March 4, 1991 (18:4 Md. R. 447)

Regulation .10 amended effective March 4, 1991 (18:4 Md. R. 447); February 15, 1993 (20:3 Md. R. 259); October 6, 1997 (24:20 Md. R. 1403)

Regulation .11 repealed and new Regulation .11 adopted effective March 4, 1991 (18:4 Md. R. 447)

Regulation .11B and C amended effective February 15, 1993 (20:3 Md. R. 259)

Regulation .12 recodified to Regulation .25 effective March 4, 1991

Regulations .12—.24 adopted effective March 4, 1991 (18:4 Md. R. 447)

Regulation .18A amended effective February 15, 1993 (20:3 Md. R. 259)

Form DHMH 205 repealed effective March 4, 1991 (18:4 Md. R. 447)

Regulations .01—.25 repealed and new Regulations .01—.39 adopted effective December 17, 2007 (34:25 Md. R. 2211)

Regulation .02B amended effective March 19, 2010 (37:4 Md. R. 341)

Regulation .02B amended as an emergency provision effective October 1, 2010 (37:23 Md. R. 1607); amended permanently effective January 24, 2011 (38:2 Md. R. 83)

Regulation .02B amended effective February 3, 2012 (39:1 Md. R. 17); March 4, 2013 (40:4 Md. R. 346); February 15, 2016 (43:3 Md. R. 272); December 31, 2018 (45:26 Md. R. 1245); October 5, 2020 (47:20 Md. R. 875); December 11, 2023 (50:24 M. R. 1042)

Regulation .04 amended effective March 19, 2010 (37:4 Md. R. 341)

Regulation .04E amended effective February 15, 2016 (43:3 Md. R. 272)

Regulation .06 amended effective March 19, 2010 (37:4 Md. R. 341); October 5, 2020 (47:20 Md. R. 875)

Regulation .06C amended as an emergency provision effective October 1, 2010 (37:23 Md. R. 1607); amended permanently effective January 24, 2011 (38:2 Md. R. 83)

Regulation .07A amended effective January 6, 2014 (40:26 Md. R. 2163)

Regulation .07B amended effective March 19, 2010 (37:4 Md. R. 341)

Regulation .08B amended effective March 19, 2010 (37:4 Md. R. 341)

Regulation .09 amended effective March 19, 2010 (37:4 Md. R. 341)

Regulation .09D amended effective October 5, 2020 (47:20 Md. R. 875)

Regulation .10 amended effective March 19, 2010 (37:4 Md. R. 341)

Regulation .10A amended effective February 15, 2016 (43:3 Md. R. 272)

Regulation .11 amended effective October 5, 2020 (47:20 Md. R. 875)

Regulation .11C amended effective February 15, 2016 (43:3 Md. R. 272)

Regulation .12A amended effective March 19, 2010 (37:4 Md. R. 341)

Regulation .14F amended effective March 19, 2010 (37:4 Md. R. 341)

Regulation .14I amended effective February 3, 2012 (39:1 Md. R. 17)

Regulation .15 amended effective March 19, 2010 (37:4 Md. R. 341); October 5, 2020 (47:20 Md. R. 875)

Regulation .15A amended as an emergency provision effective October 1, 2010 (37:23 Md. R. 1607); amended permanently effective January 24, 2011 (38:2 Md. R. 83)

Regulation .16 amended effective March 19, 2010 (37:4 Md. R. 341)

Regulation .17G amended effective March 19, 2010 (37:4 Md. R. 341)

Regulation .18H, I amended effective March 19, 2010 (37:4 Md. R. 341)

Regulation .19A amended effective March 19, 2010 (37:4 Md. R. 341)

Regulation .20 amended effective March 4, 2013 (40:4 Md. R. 346)

Regulation .21 amended effective March 19, 2010 (37:4 Md. R. 341)

Regulation .22B, I amended effective March 19, 2010 (37:4 Md. R. 341)

Regulation .23 amended effective February 3, 2012 (39:1 Md. R. 17)

Regulation .23L amended effective March 19, 2010 (37:4 Md. R. 341)

Regulation .24B amended effective October 5, 2020 (47:20 Md. R. 875)

Regulation .25 amended effective March 19, 2010 (37:4 Md. R. 341)

Regulation .25 amended as an emergency provision effective October 1, 2010 (37:23 Md. R. 1607); amended permanently effective January 24, 2011 (38:2 Md. R. 83)

Regulation .25A, B amended effective October 5, 2020 (47:20 Md. R. 875)

Regulation .25C amended effective December 31, 2018 (45:26 Md. R. 1245); October 5, 2020 (47:20 Md. R. 875)

Regulation .26 amended effective March 19, 2010 (37:4 Md. R. 341); October 5, 2020 (47:20 Md. R. 875)

Regulation .26G amended as an emergency provision effective October 1, 2010 (37:23 Md. R. 1607); amended permanently effective January 24, 2011 (38:2 Md. R. 83)

Regulation .27 amended effective March 19, 2010 (37:4 Md. R. 341); February 3, 2012 (39:1 Md. R. 17); March 4, 2013 (40:4 Md. R. 346); October 5, 2020 (47:20 Md. R. 875); December 11. 2023 (50:24 Md. R. 1042)

Regulation .27A amended effective December 27, 2021 (48:26 Md. R. 1111)

Regulation .27C amended effective February 15, 2016 (43:3 Md. R. 272); December 27, 2021 (48:26 Md. R. 1111)

Regulation .27C amended as an emergency provision effective November 27, 2024 (51:26 Md. R. 1185); amended permanently effective April 28, 2025 (52:8 Md. R. 358)

Regulation .28 amended effective February 3, 2012 (39:1 Md. R. 17)

Regulation .28C, E amended effective March 19, 2010 (37:4 Md. R. 341)

Regulation .28 amended as an emergency provision effective October 1, 2010 (37:23 Md. R. 1607); amended permanently effective January 24, 2011 (38:2 Md. R. 83)

Regulation .28G, J amended effective October 5, 2020 (47:20 Md. R. 875)

Regulation .28J, K adopted effective December 31, 2018 (45:26 Md. R. 1245)

Regulation .30B amended effective October 5, 2020 (47:20 Md. R. 875)

Regulation .30B, C amended effective March 19, 2010 (37:4 Md. R. 341)

Regulation .30C amended as an emergency provision effective October 1, 2010 (37:23 Md. R. 1607); amended permanently effective January 24, 2011 (38:2 Md. R. 83)

Regulation .32, Choking Posters, renamed, Required Postings and amended effective February 15, 2016 (43:3 Md. R. 272)

Regulation .33A, C amended effective March 19, 2010 (37:4 Md. R. 341)

Regulation .33C, D amended effective February 3, 2012 (39:1 Md. R. 17)

Regulation .38 amended as an emergency provision effective October 1, 2010 (37:23 Md. R. 1607); amended permanently effective January 24, 2011 (38:2 Md. R. 83)

Regulation .40 adopted effective October 5, 2020 (47:20 Md. R. 875)