.42 Food Service.

A. An operator shall ensure that:

(1) Except as provided in §B of this regulation, a camp complies with all applicable food service statutes and regulations as set forth in Health-General Article, Title 21, Annotated Code of Maryland, and COMAR 10.15.03;

(2) A parent or guardian is notified in writing of the camps policy on storage of a lunch brought from home; and

(3) If a camp permits potentially hazardous food, as defined in COMAR 10.15.03, in a lunch brought from home, the lunch is kept refrigerated at a temperature of 41F or below.

B. Primitive Camp. An operator of a primitive camp shall ensure that:

(1) Food served is:

(a) Wholesome and safe for human consumption;

(b) Free from spoilage, filth, or other contamination; and

(c) Obtained from sources that comply with all laws relating to food and food labeling;

(2) Transportation, storage, preparation, cooking, and service procedures are implemented to:

(a) Protect food and equipment from contamination; and

(b) Maintain safe temperatures, as defined in COMAR 10.15.03;

(3) Equipment is provided to transport, store, prepare, cook, and serve food safely;

(4) A food-contact surface of equipment used to prepare, store, or serve a potentially hazardous food is cleaned and sanitized:

(a) After each use; and

(b) If the surface is contaminated;

(5) Hand washing materials are provided;

(6) A food handler maintains personal cleanliness during work, including:

(a) Washing the food handler's hands:

(i) Before starting work;

(ii) After using toilet facilities;

(iii) Before touching foods; and

(iv) As often as required to remove soil and contamination;

(b) Keeping fingernails clean and neatly trimmed; and

(c) Keeping outer garments clean; and

(7) A food handler uses safe food handling practices during work, including:

(a) Keeping the food handler's hands clean when handling food and food-contact surfaces;

(b) Wearing a hair net, cap, or other effective hair restraint;

(c) Not smoking or using tobacco in any form; and

(d) Not working when infected with a disease that is communicable by way of food;

(8) Food storage is provided that:

(a) Has effective insulation;

(b) Maintains food at safe temperatures during storage, preparation, and transportation;

(c) Has a thermometer graduated at 2F intervals;

(d) Maintains cold foods at or below 41F;

(e) Maintains hot foods at or above 135F; and

(f) Maintains frozen foods at or below 0F;

(9) If cold food exceeds 50F before serving, the food is discarded as garbage; and

(10) Hot food is:

(a) Thoroughly cooked to achieve a safe internal temperature as determined by the use of a metal stem thermometer;

(b) Consumed immediately after preparation; and

(c) Discarded as garbage if not consumed immediately after preparation.