COMAR 10.15.03.09. Food Preparation — Temperature and Cross-Contamination Control

The person-in-charge shall ensure that:

A. Food temperature measuring devices are:

(1) Used to monitor the temperature of potentially hazardous foods;

(2) Graduated and accurate within plus or minus 2°F;

(3) Calibrated annually or more frequently; and

(4) Cleaned and sanitized between uses in different foods to prevent cross-contamination;

B. The storage, thawing, cooking, cooling, reheating, and holding of a food:

(1) Are safe; and

(2) Comply with this chapter;

C. When a recipe in which more than one egg is broken and the eggs are combined and not prepared for immediate service:

(1) The mixture is stored under refrigeration at all times before cooking;

(2) The process is included in the food service facility's HACCP plan as a critical control point; and

(3) The mixture containing eggs is cooked to a minimum internal temperature of 155°F for 15 seconds;

D. Potentially hazardous food is thawed:

(1) In refrigerated units so that the temperature of the food does not exceed 41°F;

(2) Under potable running water that is at or below 70°F with sufficient force to agitate and float off loose particles;

(3) In a microwave oven only when the food will be immediately cooked in the microwave oven or immediately transferred to conventional cooking facilities as part of a continuous cooking process;

(4) If a potentially hazardous reduced oxygen packaged food:

(a) In the food’s airtight package at or below 41°F;

(b) At a lower temperature if specified by the manufacturer; or

(c) If fish or seafood, completely removed from the reduced oxygen environment or package prior to thawing;

(5) As part of a conventional cooking process; or

(6) By another method acceptable to the approving authority that has been scientifically proven to the approving authority to prevent the bacteriological, physical, or chemical contamination of food;

E. Employees prevent contact of exposed, ready-to-eat food with their bare hands by using:

(1) Gloves as specified under Regulation .14J of this chapter ;

(2) Utensils such as:

(a) Tongs;

(b) Spatulas;

6) By another method acceptable to the approving authority that has been scientifically proven to the approving authority to prevent the bacteriological, physical, or chemical contamination of food;

E. Employees prevent contact of exposed, ready-to-eat food with their bare hands by using:

(1) Gloves as specified under Regulation .14J of this chapter ;

(2) Utensils such as:

(a) Tongs;

(b) Spatulas;

(c) Deli tissue; or

(d) Automatic dispensing equipment; and

F. Cross-contamination is prevented by:

(1) Not allowing contact between ready-to-eat and raw foods;

(2) Storing and holding food so that:

(a) Ready-to-eat food is located above or otherwise segregated from raw food; and

(b) A food is protected from plumbing leaks and condensate drippage;

(3) Using separate utensils and work surfaces for ready-to-eat food and foods requiring further preparation;

(4) Cleaning and sanitizing utensils and work surfaces between uses;

(5) Excluding sick workers from food handling in accordance with Regulation .14A and B of this chapter; and

(6) Washing raw fruits and vegetables thoroughly to remove soil and other contaminants before cutting, cooking, or serving, with:

(a) Water; or

(b) Chemicals intended specifically for washing or peeling whole fruits and vegetables as specified in 21 CFR §173.315.

Cross References 10.15.03.14I