1. A. The permittee shall ensure that each agent:

   1. (1) Practices good personal hygiene and does not contaminate ingredients or edible cannabis products;
   2. (2) Wears clean outerwear and, if necessary, a hair or beard covering, or both;
   3. (3) Wears gloves when handling any cannabis plant material or cannabis concentrate;

   4. (4) If wearing gloves:

      1. (a) Uses gloves that are intended for food contact;
      2. (b) Washes their hands thoroughly before putting on the gloves; and

      3. (c) Washes their hands and replaces the gloves in accordance with COMAR 10.15.03.14J and after an activity that:

         1. (i) Is likely to soil the gloves; or
         2. (ii) Damages the gloves;

   5. (5) If not wearing gloves, washes their hands and the exposed portions of their arms:

      1. (a) Frequently, and after an activity that is likely to soil their hands;
      2. (b) Immediately upon entrance to any area containing ingredients or edible cannabis products;
      3. (c) Immediately before engaging in preparation for the production of edible cannabis products;
      4. (d) After using the lavatory;
      5. (e) After coughing, sneezing, or using a handkerchief or disposable tissue;
      6. (f) After using tobacco;
      7. (g) After eating or drinking;
      8. (h) After handling soiled linens, equipment, or cookware;
      9. (i) During preparation for production of edible cannabis products, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks;
      10. (j) When switching between working with ingredients or unfinished edible cannabis products and working with fully processed edible cannabis products;
      11. (k) Before donning gloves for working with edible cannabis products or ingredients; and
      12. (l) After engaging in any other activities that may contaminate the hands;
   6. (6) If handling ingredients or edible cannabis products, maintains trim and clean fingernails and does not wear artificial fingernails; and

   7. (7) Is excluded from working with ingredients or edible cannabis products, packaging materials, labeling materials, clean equipment, clean utensils, or clean linens:

      1. (a) If the agent has any disease caused by:

         1. (i) Entamoeba histolytica;
         2. (ii) Vibrio cholera;
         3. (iii) Staphylococcus aureus;
         4. (iv) Escherichia coli O157:H7or other Enterohemorrhagic or Shiga-toxin producing Escherichia coli;
         5. (v) Hepatitis A;
         6. (vi) Salmonella spp.;
         7. (vii) Shigella spp.;
         8. (viii) Norovirus;
         9. (ix) Group A beta-hemolytic Streptococcus; or
         10. (x) Salmonella Typhi, typhoid-like fever or carrier thereof;

      2. (b) If the agent has an:

         1. (i) Illness transmissible through food or edible cannabis products; or
         2. (ii) Exposed and open sore or cut; or

      3. (c) If the agent is experiencing:

         1. (i) Persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth;
         2. (ii) Fever;
         3. (iii) Diarrhea, unless a physician has certified the agent as noninfectious;
         4. (iv) Vomiting; or
         5. (v) Jaundice, unless a physician has certified the agent as noninfectious.

2. B. The premises shall ensure good personal hygiene by providing:

   1. (1) Lockers or similar storage facilities for the secure storage of personal items in a designated non-working area;
   2. (2) Adequate hand-washing facilities as set forth in this chapter;
   3. (3) Signage in each lavatory that instructs agents to wash their hands before returning to work;
   4. (4) A water fountain or other water dispenser that provides potable water without the use of reusable cups;

   5. (5) An area for agents to consume food and beverages that is not used in conjunction with the processing or storage of:

      1. (a) Ingredients;
      2. (b) Edible cannabis products;
      3. (c) Packaging and labeling materials; or
      4. (d) Cookware; and
   6. (6) If necessary, to ensure safety and sanitation, sanitizer foot baths, footwear covers, or hand dips.

3. C. The permittee shall:

   1. (1) Ensure that each agent who handles ingredients or edible cannabis products successfully completes a food handler certificate course, from an entity accredited by the American National Standards Institute (ANSI) or an equivalent food safety accrediting body:

      1. (a) Within 90 days of commencing employment at the premises; and
      2. (b) Every 3 years during employment; and
   2. (2) Maintain a log of agent training in ingredient and edible cannabis product handling.

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)