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Food Safety

Foodborne illness is a disease carried or transmitted to people by food and is a major concern to the Baltimore County Public Schools.  Although any type of food can become contaminated, some are better able to support the rapid growth of microorganisms than others. 

The Center for Disease Control (CDC) has identified some common factors that are responsible for foodborne illness. These include:

• Purchasing food from unsafe sources.
• Failing to cook food adequately.
• Holding food at improper temperatures.
• Using contaminated equipment.
• Poor personal hygiene.

Department of Environmental Protection and Resource Management, Code of Baltimore County Regulations (1.01.01) prohibits the sale of potentially hazardous food at school-sponsored events in non-licensed food production facilities.  Potentially hazardous foods contain moisture and protein with a neutral or slightly acidic PH. Such foods require time temperature control to prevent the growth of microorganisms and the production of toxins.  Any potentially hazardous foods, such as any food requiring hot or cold temperature control, cannot be brought to school by unlicensed individuals or facilities and be served to students at school-sponsored functions. 

Office of Food & Nutrition Services’ Food Safety Procedure

1. All potentially hazardous foods served on the property of Baltimore County Public Schools shall be prepared under the supervision of a licensed food service facility.  A food service facility means a place or operation where food is prepared, served, or distributed for human consumption, on the premises or elsewhere, with or without charge. The licenses that qualify are:
   • Office of Food & Nutrition Services.
   • Catering service with a valid food facility identification number.

2. As of April 2, 2007, whenever food is received, prepared, and/or served on the premises, the food service facility shall not operate unless it is under the direct supervision of a certified food service manager.  To be recognized as a certified food service manager, an individual must have a valid certification/identification card in his/her possession.  The Department of Environmental Protection and Resource Management Baltimore County issues Certified Food Service Manager ID cards. 

Field trips to unregulated facilities serving food or beverages, e.g. farms, should be reviewed in advance by appropriate personnel.

Home-prepared food for a single student does not fall under this regulation.

Examples of Potentially Hazardous Foods (foods requiring hot or cold temperature control):
           
            Milk and milk products
            Eggs
            Shellfish and crustacean
            Fish
            Baked potatoes
            Sliced melons
            Synthetic ingredients such as textured soy protein in meat alternatives
            Meat - beef, pork and lamb
            Raw sprouts and sprout seeds
            Home-treated plant food, such as cooked rice, beans, and vegetables
            Poultry
            Tofu or other soy protein food
            Untreated garlic and oil mixtures
            Mixed dishes, such as casseroles and spaghetti

References:  Department of Environmental Protection & Resource Management, Code of Baltimore County Regulations 1.01.01