1. A. Ingredients and other supplies necessary to process edible cannabis products shall be received in a designated area identified in the standard operating procedures.
2. B. This regulation does not apply to the receipt of cannabis, cannabis concentrates, or cannabis-infused products that are not intended to be used as an ingredient in edible cannabis products.

3. C. Each receiving area shall have a barrier that reasonably prevents the entry of:

   1. (1) Insects;
   2. (2) Vermin;
   3. (3) Pathogenic microorganisms;
   4. (4) Toxic or deleterious chemicals;
   5. (5) Foreign matter;
   6. (6) Dust; or
   7. (7) Animals.

4. D. Any dock or overhead door may only be open when ingredients, edible cannabis products, waste, or other items are:

   1. (1) Received;
   2. (2) Removed from the premises; or
   3. (3) Moved between receiving areas.

5. E. Upon receipt of each delivery, a permittee shall:

   1. (1) Inspect the delivery for damage and potential contamination;
   2. (2) Inspect the delivery for potentially hazardous ingredients;
   3. (3) Enter timely and accurate temperature data for potentially hazardous ingredients; and

   4. (4) Confirm that each:

      1. (a) Delivery is not damaged or contaminated; or
      2. (b) Damaged or contaminated item is recorded in the receiving log.

6. F. All ingredients shall be clearly labeled by the permittee with the:

   1. (1) Name of the ingredient;
   2. (2) Batch or lot number;
   3. (3) Date of receipt; and
   4. (4) Expiration or use-by date.

7. G. A permittee shall maintain for at least 2 years a log of the:

   1. (1) Date and time of each delivery of ingredients;
   2. (2) Name and quantity of ingredients received;
   3. (3) Batch or lot number of each ingredient received;
   4. (4) Temperature data required under §E(3) of this regulation;
   5. (5) Name of the product manufacturer or licensee and, if different, the name of the shipping company; and
   6. (6) Name of processor agent responsible for receiving the shipment.
8. H. All food ingredients shall be produced by a commercial manufacturer that is licensed by an approving authority.

9. I. Spoiled, unwholesome, vermin-infested, or insect-infested ingredients are not allowed onto the premises and shall be:

   1. (1) Removed immediately from the premises and properly disposed of;
   2. (2) If it is not practicable to remove immediately, placed in a quarantine area temporarily until proper disposal; or
   3. (3) If deemed necessary as part of an investigation by the Administration or other State, local, or federal regulatory agency, placed in a quarantine area until collection.

Authority: Alcoholic Beverages and Cannabis Article, §§36-202, 36-203, and 36-401, Annotated Code of Maryland

Effective date:

Regulations .01—.07 adopted as an emergency provision effective July 1, 2023 (50:14 Md. R. 559); emergency status expired June 30, 2024

Regulations .01—.19 adopted as an emergency provision effective June 7, 2024 (51:14 Md. R. 676)

Regulations .01—.19 adopted effective July 22, 2024 (51:14 Md. R. 678)

Regulation .03B amended effective March 16, 2026 (53:5 Md. R. 244)

Regulation .04C amended effective April 14, 2025 (52:7 Md. R. 324)

Regulation .04E adopted effective March 16, 2026 (53:5 Md. R. 244)

Regulation .17D adopted effective March 16, 2026 (53:5 Md. R. 244)

Regulation .18B amended effective April 14, 2025 (52:7 Md. R. 324)

Regulation .19A amended effective May 26, 2025 (52:10 Md. R. 436); March 16, 2026 (53:5 Md. R. 244)