- A. Heating equipment shall be of a design and capacity that will enable it to bring food waste material to 212 degrees F throughout within a reasonable length of time. Occasional stirring of the garbage is required during the heating period to insure a uniform temperature. Garbage shall be held at a temperature of 212 degrees F for at least 30 minutes.
- B. The cooking container shall be equipped with a recording thermometer with one pen and one probe for each 8 feet, or portion thereof, of its length.
- C. Proposed plans for all new cooking equipment shall be approved by the Department before construction or installation is started.
- D. Cooking equipment shall be cleaned after each use.
Authority: Agriculture Article, §§3-404 and 3-101, Annotated Code of Maryland
Effective date: April 30, 1975 (2:9 Md. R. 678)