Food Inspection Program
Environmental Health Services
9100 Franklin Square Drive, Ste. 230
Baltimore, MD 21237-3903
E-mail: ehs@baltimorecountymd.gov
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/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 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.
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 7, 2012
