The Division of Food control is responsible for assuring that all foods processed, prepared, stored, distributed, and served at both the retail and wholesale levels throughout the State are safe, wholesome, free of adulterants, and properly packaged and labeled.

This is assured by a comprehensive program which includes: facility and process review; inspection of food establishments; licensing and certification of facilities; training and information sharing with local health departments and industry; Statewide food safety initiatives; food sampling and analysis; product registration; consultation and complaint investigation; and enforcement of laws and regulations. In addition, this Division maintains a food processing inspectional contract with the Food and Drug Administration, coordinates the federally funded Child Nutrition and Food Distribution Programs for the DHMH facilities, participates in emergency response training both at the state and Federal levels, and conducts research on food and safety issues. The retail and wholesale food programs are rated to provide consistency and quality assurance by the staff outside of the division.

Comparison Between Old and New COMAR 10.15.03 Regulations

COMAR 10.15.03 Food Service Facilities (adopted effective December 17, 2007):

Directions to access the new regulations from the link listed above:

1. Click on the 3rd or bottom red circle on the main search page of the COMAR website (see link above) and search by "Access through table of contents structure",

2. From the drop down list, select Title 10 "Department of Health and Mental Hygiene",

3. Click on Subtitle 15, "Food",

4. Click on, 10.15.03 for "Food Service Facilities" (retail). This link will take you to the chapter, but you must click on each of the 39 individual regulations separately to view the entire text.

Retail Facilities| Food Processing || Foodborne Illness