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Purpose
Definitions
Excluded Organizations May Operate
With or Without a License
Procedures for Excluded Organizations
General Prevention Guidelines
Prevention of Foodborne Outbreaks
Preventing Waterborne Outbreaks
Outbreak Recognition and Reporting
Laws and Regulations
Acrobat PDF Downloads
Background
Foodborne and waterborne illnesses are caused by a variety
of bacteria, viruses, and parasites or the toxins they produce.
Some of these diseases include salmonellosis, hepatitis
A, viral gastroenteritis ("stomach flu"), and botulism or
Staphylococcus ("staph") food poisoning. Common symptoms
of foodborne illness include vomiting, cramps, diarrhea,
and fever. These foodborne or waterborne agents or toxins
can be found in the raw food products (such as Salmonella
in raw chicken, beef, or eggs) or can be present in the
people who handle the food (such as Salmonella, Norwalk
virus, or hepatitis A virus in feces or Staphylococcus in
a cut or boil on the skin). Rarely, these agents can be
present in water.
Nonprofit organizations, such as churches and fire halls,
may host food-related events for the benefit of others.
Nonprofit organizations can operate as either a licensed
food service facility or an excluded organization without
a license. Please note that some local health departments
require licensure on nonprofit organizations and therefore
these guidelines as it relates to excluded organizations
may not apply; it is important to know the specific requirements
of the county health department.
Illness attributed to food or water following an event
can be devastating for the host of the event and those who
attend and may lead to medical expenses and legal liability.
Purpose
Foodborne and waterborne diseases can be prevented by safe
food handling and assuring a safe water supply. Keeping
prevention in mind, the purpose of these guidelines is:
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to outline procedures that should be
followed to prevent foodborne and waterborne outbreaks
at events sponsored by excluded organizations;
- to list procedures that must be followed if an outbreak
occurs; and
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to outline laws and regulations that
govern food service facilities and to define "excluded
organization" and "food service facility."
Definitions
A food service facility is defined as
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A restaurant, coffee shop, cafeteria, short
order cafe, luncheonette, tavern, sandwich stand, soda fountain,
retail market, or retail bakery outlet;
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A food operation in an industry, institution,
hospital, club, school, camp, church, catering kitchen,
commissary, or a similar place in which food or drink is
prepared for sale or for service on the premises or elsewhere;
or
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Any other operation where food is served
or provided for the public with or without charge.
A food service facility does not include a:
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Kitchen in a private home where food
is prepared for no charge for guests in the home, for
guests at a social gathering, or for service to unemployed,
homeless, or any other disadvantaged populations; or
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Food preparation or serving area where
only non-potentially hazardous food is prepared or served
only by an excluded organization.
A "temporary food service facility" means a:
Food service facility which operates during a period of
time of not more than 14 consecutive days at a fixed location
in conjunction with a fair, carnival, public exhibition,
construction project, recreational facility, or similar
gathering.
A "special food service facility" means a:
Temporary food service facility or a mobile food service
facility belonging to one of four classes (Class I, II, III,
IV-see COMAR 10.15.03.02.B(62) for definitions).
An "excluded organization" is defined as:
A volunteer fire company or bona fide nonprofit fraternal,
civic, war veterans', religious or charitable organization
or corporation that does not serve food to the public more
often than 4 days per week, except that once a year an organization
may serve food to the public for up to 14 consecutive days.
Note: "Excluded" does NOT mean that excluded organizations
are exempt from the COMAR 10.15.03 sections that pertain to
safe food storage, handling, preparation, cooking, and serving
when they serve food to the public.
See below and Attachment
3: Minimum Standards of COMAR 10.15.03 Required for Excluded
Organizations
Catering services" means:
The preparation or provision and the serving of food or drink
by a food service facility for service at the provider's premises
or elsewhere in connection with a specific event or a business
or social function or affair
A food service facility that offers catering services or
identifies itself as a caterer.
A "foodborne outbreak" is defined as:
Two or more epidemiological related cases of illness following
consumption of a common food item or items, or one case of
botulism, cholera, mushroom poisoning, trichinosis, or fish
poisoning (e.g., ciguatera poisoning, scombroid poisoning,
paralytic shellfish poisoning, and other neurotoxic shellfish
poisoning).
A "waterborne disease outbreak" is defined by U.S. Centers
for Disease Control and Prevention as:
Two or more persons must have experienced a similar illness
after either ingestion of drinking water or exposure to water
used for recreational purposes. The exceptions are single
cases of laboratory-confirmed primary amebic meningoencephalitis
and single cases of chemical poisoning if water-quality data
indicate contamination by the chemical. Also, epidemiological
evidence must implicate water as the probable source of the
illness.
Excluded Organizations May Operate
With or Without a License
Nonprofit organizations may operate either as a licensed food
service facility, or an excluded organization without a license.
It is important that you check with your local
health department for specific requirements regarding licensure
in your jurisdiction and proof of nonprofit status.
"Excluded" does NOT mean, however, that excluded organizations
are exempt from the regulations that pertain to safe food
storage, handling, preparation, cooking, and serving when
they serve food to the public. If unlicensed, excluded
organizations may be exempted from certain provisions of
the regulations (Attachment 3) that require certain industrial
kitchen equipment. Additionally, excluded organizations
may be considered temporary or special food service facilities
where certain additional regulations may apply and, therefore,
they shall be inspected as such.
Procedures for Excluded Organizations
When Planning a Food Service Event
In planning any event involving food:
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contact the local health department ahead
of the event (at least 2 weeks) to allow local health
department enough time to review
- refer to the attached table for a listing of local health
departments in Maryland and a telephone number for each
- check with the local health department regarding proper
equipment and menu planning
- follow procedures for safe food handling and preparation
(see General Prevention Guidelines section that follows)
The proper equipment should be available for food preparation.
This includes equipment such as refrigerator, oven, three compartment
sink and/or dishwasher (with proper sanitizer and sanitizer
test kit), thermometers for food and equipment monitoring, hand
sink with warm running water along with soap, paper towels,
and waste receptacle, and adequate bathroom facilities. The
health department can review specific recommendations regarding
the available equipment such as refrigerators.
General Prevention Guidelines:
Following recommended procedures for the safe handling and serving
of foods is of utmost importance in preventing problems associated
with foodborne illness. The following list provides some useful
recommendations for food preparation, handling, and storage; be
sure to check with your local health department for additional
recommendations. Also, refer to the Food
Safety Fact Sheet for general food safety tips.
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Have bathroom facilities available for the
people preparing food
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Have hot water, soap and paper towels available
for hand washing during food preparation and serving
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Wash hands well before preparing food, after
touching any raw foods, and after going to the bathroom
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Keep utensils, dishes, drains, and cutting
boards clean
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Keep raw foods away from cooked foods
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Obtain food from approved sources
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Wash all raw fruits and vegetables before
cooking or serving
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Restrict any ill person with infection or
diarrhea from direct contact with food
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Cook foods to the proper temperatures; minimum
standards are:
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Shell eggs: 155�F for at least 15 seconds
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Stuffing, poultry, and stuffed meats and
poultry: 165�F for at least 15 seconds
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Pork: 155�F for at least 15 seconds
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Ground meat or fish: 155�F for at least
15 seconds Meat/Seafood: 145�F for at least 15 seconds
- Re-heat previously cooked food rapidly to 165�F for at
least 15 seconds
- Use approved utensils and equipment
- Do not reserve food that has been previously served
- Hold hot foods hot (140�F or above)
- Hold cold foods cold (45�F or less)
Cooling and Storage
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Maintain refrigeration of foods at 45�F
or less and freezers at 0�F or less
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Cool foods in shallow pans not over 3 inches
in food depth (140 to 70�F in 2 hours or less and 70 to
45 �F in 4 additional hours or less)
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Discard foods based on dates on containers
or by other means of determining age of foods
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Store food and utensils off of the floor
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Prepare and store food on surfaces that
are smooth and easily cleanable
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Keep the kitchen equipment clean, including
sinks, refrigerators, freezers, stoves, microwave ovens,
etc.
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Clean equipment with a sanitizing solution
containing a minimum of 50 ppm of available chlorine at
a water temperature of not less than 75�F or a solution
providing equivalent bactericidal effect (check with your
local health department for proper sanitizing procedures)
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Keep stoves and refrigerators clean according
to the manufacturer's instructions
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Check with your local health department
regarding acceptable cooking equipment
Keep cold food at 45�F or less, and hot food at 140�F or
above, during transport
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Provide covered trash receptacles
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Provide hot and cold running water
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Dispose of waste material properly
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Use thermometers in hot and cold storage
facilities to assure maintenance of proper temperatures
Prevention of Foodborne
Outbreaks
Excluded organizations may provide food at an
event they are sponsoring in any of the following manner: as a
catered event where someone else fixes the food or as the food
preparer, and even possibly a combination of these. Any home
preparation of food is prohibited from sale or give away to the
public; exceptions include certain non-hazardous foods for
sale at farmer's markets or bake sales. The following are recommended
prevention guidelines depending on the circumstances surrounding
food preparation (See Food Safety
Fact Sheet that can be posted or copied for use on site.)
A. Preparing Food On Site for Your Event
Contact your local health department at least 2 weeks in
advance of the planned event. Staff from the Environmental
Health Division of the health department can offer inspection,
menu and meal planning, and training of food handlers. They
may also choose to be on site during the event to help assure
safe food handling.
B. Using Catered Services for your event
Catered services means food has been prepared by a licensed
caterer and brought to, for example, the church, for serving,
or prepared on site for an event by the licensed caterer.
In this situation, the church is serving as the site for
the licensed caterer to serve food and the licensed caterer
assumes the responsibility of safe food preparation and
serving.
Excluded organizations when catering an event shall utilize
licensed caterers for food service. Information on the licensure
of caterers can be obtained from your local health department.
Excluded organizations should have hand washing and bathroom
facilities available.
Preventing Waterborne
Outbreaks
Excluded organizations that have their own
private water supply (e.g., drilled well) should have the
water tested at least annually, preferably twice a year. Local
health department Environmental Health staff in Maryland are
available to test a water sample for bacteria, nitrates, and
turbidity levels to assure the potability (i.e., acceptable
quality) of the water supply. If contamination or high levels
are found, the local health department staff will require
correction of problems.
Excluded organizations that are on public drinking
water supplies can assume that these supplies are routinely
tested and in compliance with Maryland safe drinking water
regulations
Outbreak Recognition and
Reporting
If an excluded organization becomes aware of a foodborne
or waterborne outbreak occurring among attendees of a excluded
organization event, the outbreak should be reported immediately
by telephone to the local health department (see Attachment
1 or utilize their emergency number after working hours).
The local health department will assume the responsibility
of investigating the outbreak in conjunction with the Maryland
Department of Health and Mental Hygiene, if needed.
Excluded organization staff should cooperate with health
department officials in their investigation including the
notification of people who may have been exposed, if needed.
Outbreak investigation steps may include obtaining a list
of attendees, interviewing those who attended and those
who prepared the food, inspecting the facility, and obtaining
specimens from ill persons and food samples.
Laws and Regulations
The laws and regulations that govern food
service facilities, including excluded organizations, and
communicable disease outbreaks include:
Md. Code Annotated, Health-General Article, Title 21,
Subtitle 3, Food Establishments
Code of Maryland Regulations (COMAR) 10.15.03--Food Service
Facilities (Note: COMAR 10.15.03.11-deals with Excluded
Organizations)
Code of Maryland Regulations (COMAR) 10.06.01 - Communicable
Diseases
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