The Food Inspection Program regulates over 3,600 annually permitted facilities and temporary event and festival-type licensed food operations throughout the County. It also investigates food-related complaints, food product recalls and any other food-related issues.
Annual Food Service Facilities List—View or download the list of food service facilities in Baltimore County.
Food Service Applications and Information
| Application | Details and Requirements |
|---|---|
| Food Service Facility Application | To be completed by each owner or operator of a new facility or at change of ownership. The document is required for all applicants requesting a Baltimore County license or permit for a food service facility. For additional information review the Food Service Facility Fact Sheet. Learn more about the appeal process for denied applications. All appeals should be mailed to: Environmental Health Services, 6401 York Road, Third Floor, Baltimore, Maryland, 21212. |
| Commissary and Depot Letter | Each mobile unit owner and operator is required to complete this form at the time of renewal of the facility’s annual food permit or any changes in location during the permitted year. |
| Temporary Food Service Facility Application and Survey Form | 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 | Must be completed and state each scheduled day of operation and location and whether you are licensed in another jurisdiction or you are a Baltimore County-licensed food service facility operator choosing not to use your annual permit. For additional information view the Farmer's Market Fact Sheet. |
Code of Baltimore County Regulations (COBCR) 1.01.01
| Regulation | Regulation Details |
|---|---|
| Food Service Facilities Regulations | The food regulations were adopted 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 October 2020. |
| Code of Maryland Regulations (COMAR) | View state regulations regarding retail food service facilities. |
| Statement of Workers' Compensation Request | Verification of compliance with the Maryland Workers' Compensation Act is required before a license or permit may be issued, in accordance with the Maryland Health General Code Annotated Section §1-202. |
Food Allergy Awareness Poster
Legislation was enacted in 2013 concerning food allergy awareness in food facilities. This legislation required the Maryland Department of Health 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, English and Spanish version, prominently in the staff area(s) of their establishment by March 1, 2014.
Doggie Dining
Restaurant owners planning to allow patrons and their dogs in their outdoor seating area should send a written letter of intent to:
Environmental Health Services Division
Attention: Doggie Dining Request
6401 York Road, Third Floor
Baltimore, Maryland 21212
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 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 if they are not in compliance with applicable laws in regards to policy.
Hazard Analysis Critical Control Point Guidelines
Guidelines for Submitting a Hazard Analysis Critical Control Point Plan (HACCP)—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
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 enforce FOG provisions of the Food Service Facility Regulations and provide FOG-related information in the Baltimore County FOG Control Program Manual. For details, view the FOG Control Program Manual.