The effort to maintain a healthy local business environment is a major team effort. Each newsletter this year, we plan to spotlight one of the support organizations that helps provide critical guidance to our community’s businesses. Beyond putting faces to names, we’ll also share some insider tips on how to best take advantage of their resources.
This month, we invite you to meet the:
Frederick County Health Department’s Food Control Office
Based at 350 Montevue Lane, the Frederick County Health Department’s Food Control Office enforces the Maryland Code of Regulations that applies to Food Service Facilities: COMAR 10.15.03. The office is responsible for the regulation, licensure and inspection of facilities that prepare and/or provide food to the public in Frederick County.
These facilities can be permanent or temporary, including:
restaurants
caterers
schools
nursing homes
carnival stands
farmers markets
concession stands
food trucks/mobile units
grocery stores
country butcherings
fair vendors
The small but mighty team oversees licenses for over 1,300 facilities across Frederick County!
For New Businesses
When starting a food-related business, reaching out to the Health Department for instructions is an important early step.
If you are hoping to begin on a small scale in a home kitchen, it is possible you could qualify to do so under Cottage Food Business laws. These regulations, however, present strict limitations on both the food types and annual revenue volume permitted to be prepared in a home kitchen. The Health Department team can help field any questions you have as you determine your course.
Otherwise, prior to remodeling an existing food service facility or constructing a new food service facility, an application and plans must be submitted to the Food Office for review.
Keep in mind: Health Department approval will be required PRIOR to the permitting process through The City of Frederick.
Food Service Facility applications (which are submitted as a physical copy) typically receive initial comments within 2-3 weeks via email.
Facilities that will serve potentially hazardous food that has been removed from the original packaging must also submit a menu and HACCP plan. A facility’s HACCP plan addresses safe food handling procedures and training based on the facility’s specific menu items. The Food Control Office offers helpful information and samples forms for developing a food service facility’s HACCP plan.
PRO TIP: You shouldn’t need to pay an outside consultant to develop your HACCP plan. With their limited review fee, the Food Control Office team is happy to walk you through the process.
For Existing Businesses
The Health Department team is a familiar face and resources for existing businesses as well. Food Service Facilities are required by law to renewal their license annually. These renewals are mailed out from the office via mail every December.
In their work to protect public health, the office’s team also conducts inspections throughout the year at each licensed facility. These visits are unscheduled and occur between one and three times a year. The visits help ensure the facilities are upholding safe practices — such as temperature control, hygiene, and general cleanliness.
Remember, the Food Control Office is a resource to help businesses provide a healthy environment for their customers. If you have food-safety related questions, don’t hesitate to reach out to their office for guidance!
LOOKING TO START OR GROW A BUSINESS IN FREDERICK?
Schedule a meeting with The City of Frederick’s Department of Economic Development to learn more about local resources and processes.