Food Inspection Program
Environmental Health Services
9100 Franklin Square Drive, Suite 230
Baltimore, Maryland 21237-3903
Phone: 410-887-FOOD (3663)
TTY users call via Maryland Relay
The Food Inspection Program regulates over 3,300 annually permitted facilities and temporary event and festival type licensed food operations throughout the County. If also investigates food-related complaints, food product recalls, and any other food-related issues.
Annual Food Service Facilities List (PDF) - view or download the list of food service facilities in Baltimore County. (PDF may take several minutes to download)
The Code of Baltimore County Regulations (COBCR) 1.01.01
Food Service Facilities Regulations (PDF) - was promulgated to establish basic food safety and employee health standards, ensure basic food handling and preparation practices, and implement core equipment and structural criteria. These regulations were revised in May 2011. The adopted revised sections of the COBCR 1.01.01 have not been incorporated into the main regulations.
(COBCR) 1.01.01 – Adopted Revisions (PDF) - The Food Service Regulations were revised in order to provide clarification, correct errors in the original document, and change certain requirements to meet those of the Code of Maryland (COMAR) 10.15.03 and Food and Drug Administration (FDA) Model Food Code.
Code of Maryland Regulations (COMAR) - View State regulations regarding retail food service facilities.
Food Allergy Awareness Poster
Legislation was enacted in 2013 concerning food allergy awareness in food facilities. This legislation required the Maryland Department of Health and Mental Hygiene to develop a poster about food allergies by January 1, 2014. Baltimore County and other local jurisdictions are required to have the owners or operators of food establishments display the Food Allergy Awareness Poster (PDF) prominently in the staff area(s) of their establishment by March 1, 2014.
Food Service Applications and Information
Food Service Facility Fact Sheet (PDF) - This document provides the definition of a food service facility, how they are classified, and when a food permit/license is required.
Temporary Food Service Facility Application and Survey Form (PDF) - This document is required for a food service facility operator that is licensed in another jurisdiction or a Baltimore County-licensed food service facility operator choosing not to use his annual permit. The survey form must be completed by each operator, whether licensed in Baltimore County or any other jurisdiction, when participating in temporary events.
Farmer's Market Food Service Permit Application (PDF) – This document must be completed and state each scheduled day operation, location, and whether licensed in another jurisdiction or if you are a Baltimore County-licensed food service facility operator choosing not to use your annual permit.
Farmer's Market Fact Sheet (PDF) – This document provides a quick reference for the basic requirements for a Farmer’s Market Food Service Facility.
Certified Food Manager Program – This program requires the food service facility operator and staff to have knowledge of food safety management systems, which prevent, eliminate, or reduce foodborne illness risk factors.
Doggie Dining (PDF) - Restaurant owners planning to allow patrons and their dogs in their outdoor seating area, should write a notice of intent letter and send it to:
Environmental Health Services Division
9100 Franklin Square Drive, Suite 230
Baltimore, Maryland 21237
Attention: Doggie Dining Request
In accordance with State law and regulations, the facility owner or operator that is proposing to allow patrons with their dogs in the outside seating area must notify their local health department of their intentions at least 30 days prior to implementation. The notice of intent must comply with all the requirements stated in the attached laws and regulations (COMAR 10.15.03.23B).
Upon receipt of the notice of intent documents, a representative from the Environmental Health Services Division will review and notify the owner or operator that he is or is not in compliance with applicable laws in regards to policy.
Hazard Analysis Critical Control Point Guidelines (HACCP)
Guidelines for Submitting a Hazard Analysis Critical Control Point Plan (PDF) - A HACCP plan is required for all high or moderate priority facilities. The plan must state each menu item and identify the menu items’ Critical Control Points (CCP), critical limits for each CCP, monitoring procedures for each CCP, the equipment used at each CCP, the corrective action to be taken for each CCP, and verification procedures that will ensure proper monitoring of each CCP. The plan must also state the employee training criteria on HACCP procedures and general food handling information and procedures.
Fats Oils and Grease Control Program (FOG)
The County Bureau of Utilities and EHS work together to minimize the impact of Fats, Oils, and Grease (FOG) on the County sewage system. FOG blockages in the sewage system cause overflows of sewage into our streams lakes, and the bay. We enforces FOG provisions of the Food Service Facility Regulations and provides FOG related information in the Baltimore County Fats, Oils, and Grease (FOG) Control Program Manual.
Revised February 10, 2014