# COMAR 10.15.03.09: COMAR 10.15.03.09. Food Preparation — Temperature and Cross-Contamination Control > Maryland · Regulations · In force URL: https://www.frixlaw.com/law-library/statutes/STATE_MD_COMAR_10_15_03_09 ## Section - **Citation:** COMAR 10.15.03.09 - **Heading:** COMAR 10.15.03.09. Food Preparation — Temperature and Cross-Contamination Control - **Jurisdiction:** Maryland - **Kind:** Regulations - **Status:** In force - **Text as of:** August 14, 2026 - **Source:** Compiled text - **Location:** Code of Maryland Regulations / Title 10 MARYLAND DEPARTMENT OF HEALTH / Subtitle 15 FOOD / Chapter 03 Food Service Facilities / COMAR 10.15.03.09 ## Text 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 ## Nearby sections - [COMAR 10.15.03.01 COMAR 10.15.03.01. Scope](https://www.frixlaw.com/law-library/statutes/STATE_MD_COMAR_10_15_03_01.md) - [COMAR 10.15.03.02 COMAR 10.15.03.02. Definitions](https://www.frixlaw.com/law-library/statutes/STATE_MD_COMAR_10_15_03_02.md) - [COMAR 10.15.03.03 COMAR 10.15.03.03. Incorporation by Reference](https://www.frixlaw.com/law-library/statutes/STATE_MD_COMAR_10_15_03_03.md) - [COMAR 10.15.03.04 COMAR 10.15.03.04. Food Supplies and Sources: General](https://www.frixlaw.com/law-library/statutes/STATE_MD_COMAR_10_15_03_04.md) - [COMAR 10.15.03.05 COMAR 10.15.03.05. Eggs and Egg Products](https://www.frixlaw.com/law-library/statutes/STATE_MD_COMAR_10_15_03_05.md) - [COMAR 10.15.03.06 COMAR 10.15.03.06. Food Protection During Storage, Service, and Transport](https://www.frixlaw.com/law-library/statutes/STATE_MD_COMAR_10_15_03_06.md) - [COMAR 10.15.03.07 COMAR 10.15.03.07. Food Protection During Outdoor Preparation and Service](https://www.frixlaw.com/law-library/statutes/STATE_MD_COMAR_10_15_03_07.md) - [COMAR 10.15.03.08 COMAR 10.15.03.08. Use of Time-Only with Potentially Hazardous Food](https://www.frixlaw.com/law-library/statutes/STATE_MD_COMAR_10_15_03_08.md) - [COMAR 10.15.03.09 COMAR 10.15.03.09. Food Preparation — Temperature and Cross-Contamination Control](https://www.frixlaw.com/law-library/statutes/STATE_MD_COMAR_10_15_03_09.md) - [COMAR 10.15.03.10 COMAR 10.15.03.10. Food Preparation — Cooking](https://www.frixlaw.com/law-library/statutes/STATE_MD_COMAR_10_15_03_10.md) - [COMAR 10.15.03.11 COMAR 10.15.03.11. Food Preparation — Cooling and Reheating of Potentially Hazardous Foods](https://www.frixlaw.com/law-library/statutes/STATE_MD_COMAR_10_15_03_11.md) - [COMAR 10.15.03.12 COMAR 10.15.03.12. Food Labeling](https://www.frixlaw.com/law-library/statutes/STATE_MD_COMAR_10_15_03_12.md) - [COMAR 10.15.03.13 COMAR 10.15.03.13. Food Protection from Poisonous or Toxic Materials](https://www.frixlaw.com/law-library/statutes/STATE_MD_COMAR_10_15_03_13.md) - [COMAR 10.15.03.14 COMAR 10.15.03.14. Personnel Health and Sanitation](https://www.frixlaw.com/law-library/statutes/STATE_MD_COMAR_10_15_03_14.md) --- Source: Frix Law Library, https://www.frixlaw.com/law-library/statutes/STATE_MD_COMAR_10_15_03_09. Check the current official text before relying on it. Not legal advice.