Food Protection Program

The Food Protection Program is responsible for ensuring that all retail food service facilities in Howard County serve food that is free from disease or contamination. Our Program licenses facilities such as restaurants, grocery and convenience stores, and school cafeterias. Licenses are also issued to mobile and temporary food vendors operating within Howard County. In addition to inspecting and monitoring retail food facilities, we assist State and Federal authorities with food recalls and illness investigations.

Food Recalls Covered Dish Affairs

Holiday Food Safety

Food Safety Tips for Healthy Holidays

Following these safe food-handling practices will help prevent food poisoning

1. Clean:

The first rule of safe food preparation in the home is to keep everything clean.

Wash hands with warm water and soap for 20 seconds before and after handling any food. To help you remember, it takes about 20 seconds to sing "Happy Birthday" two times.
Wash food-contact surfaces (cutting boards, dishes, utensils, countertops) with hot, soapy water after preparing each food item and before going on to the next item.
Rinse fruits and vegetables thoroughly under cool running water and use a produce brush to remove surface dirt.
Do not rinse raw meat and poultry before cooking. Washing these foods makes it more likely for bacteria to spread to areas around the sink and countertops.

2. Separate:

Don't give bacteria the opportunity to spread from one food to another (cross-contamination).

Keep raw eggs, meat, poultry, seafood, and their juices away from foods that won't be cooked. Take this precaution while shopping in the store, when storing in the refrigerator at home, and while preparing meals.
Consider using one cutting board only for foods that will be cooked (such as raw meat, poultry, and seafood) and another one for foods that will not be cooked (such as raw fruits and vegetables).
Keep fruits and vegetables that will be eaten raw separate from other foods such as raw meat, poultry or seafood — and from kitchen utensils used for those products.
Do not put cooked meat or other food that is ready to eat on an unwashed plate that has held any raw eggs, meat, poultry, seafood, or their juices.

3. Cook:

Food is safely cooked when it reaches a high enough internal temperature to kill harmful bacteria.

Color is not a reliable indicator of doneness. Use a food thermometer to make sure meat, poultry, and fish are cooked to a safe internal temperature. To check a turkey for safety, insert a food thermometer into the innermost part of the thigh and wing and the thickest part of the breast. The turkey is safe when the temperature reaches 165ºF. If the turkey is stuffed, the temperature of the stuffing should be 165ºF. (Please read on for more pointers on stuffing.)
Bring sauces, soups, and gravies to a rolling boil when reheating.
Cook eggs until the yolk and white are firm. When making your own eggnog or other recipe calling for raw eggs, use pasteurized shell eggs, liquid or frozen pasteurized egg products, or powdered egg whites.
Don't eat uncooked cookie dough, which may contain raw eggs and raw flour.

4. Chill:

Refrigerate foods quickly because harmful bacteria grow rapidly at room temperature.

Refrigerate leftovers and takeout foods — and any type of food that should be refrigerated — within two hours. That includes pumpkin pie!
Set your refrigerator at or below 40ºF and the freezer at 0ºF. Check both periodically with an appliance thermometer.
Never defrost food at room temperature. Food can be defrosted safely in the refrigerator, under cold running water, or in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
Allow the correct amount of time to properly thaw food. For example, a 20-pound turkey needs four to five days to thaw completely when thawed in the refrigerator.
Don't taste food that looks or smells questionable. A good rule to follow is, when in doubt, throw it out.
Leftovers should be used within three to four days.

Sources:

Keep Risky Habits Out of the Kitchen this Thanksgiving (USDA)

Preparing Your Holiday Turkey Safely (CDC)

Food Safety Tips for Healthy Holidays (FDA)

Opening a New Restaurant or Food Service Facility

Are you interested in opening a food service facility but your operation/plans don’t seem to fit the information outlined in the Plan Review Construction or Remodeling of Permanent Food Service Facilities FAQ? The Howard County Health Department is currently offering Wednesday morning time slots for restaurateurs/potential operators to discuss unique plans, operational procedures, or plan review process questions with a member of the plan review team. Please call the Food Protection Program at 410-313-1772 to sign up for a time slot from 8:30am -12pm. Note: these meeting slots are not intended for projects already under review by the plan review section. Contact the plan reviewer for questions regarding projects that are currently under review.

Special Food Processes - Kimchi

Learn more about this iconic Korean food and the process to safely make it in a food service environment. Take a look at our Frequently Asked Questions (FAQs) and other resources. Click HERE for more detailed information.

Cannabis and Food

The Health Department would like to remind all residents that Cannabis and it’s derivatives remain an unapproved food additive. Under Maryland Health General §21-256 it is unlawful for any establishment to manufacture, sell, offer for sale or receive in commerce any food that is adulterated. Any food or beverage offered for sale in Maryland that contains CBD or THC products is considered adulterated. Any food or beverage that contains Cannabis, CBD or THC should not offered for sale, purchased, or given away from any retail grocery store, convenience store, restaurant, or farmer’s market or event.

For more information about Adult-Use Cannabis visit the Cannabis Education and Safe Use Guidance webpage.