Frequently Asked Questions
Below you will find information that might help you understand how to find things or learn about information you might need to know about your city or town.
Food Control
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Food Control
If you have a problem or concern about a food facility in Frederick County, call the Food Control Office at 301-600-2542.
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Food Control
For questions about Temporary Food Service at public events, see Temporary Special Food Service Facilities page.
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Food Control
Mobile Unit/Food Truck Guidelines
1. A mobile unit may operate at public events (fairs, festivals, etc.) by applying for Temporary Food Service Permits for each event. Requirements are less restrictive than annually licensed units that operate on a more regular basis.
2. A mobile unit operating on a routine basis requires an annual Food Service License and the mobile unit must be in full compliance with Maryland’s Food Service Regulations (COMAR 10.15.03). Operating as an annually licensed mobile unit in Frederick County will also allow you to participate at public events in Frederick County without the need of additionally obtaining Temporary Food Service Permits.
To obtain annual licensure for a mobile unit
A) Have a mobile unit constructed. This option requires submitting plans to be reviewed and approved by the Frederick County Health Department Food Program prior to the start of any construction. (Plan review fee is required.)
B) Purchase a pre-owned mobile unit that is already outfitted with necessary equipment. This option is more risky to the operator because mobile units licensed in other jurisdictions may not be automatically licensed in Frederick County. It is recommended that when shopping for pre-owned mobile units, pictures of the mobile unit (including equipment, sinks, and plumbing detail, etc.) are submitted for evaluation prior to purchase.
All mobile units require a Base of Operations or Commissary in order to comply with COMAR 10.15.03. This is where the mobile unit will get potable water, dispose of gray water, dispose of grease from fryers (if need be), use the larger 3 compartment sink for cleaning and sanitizing equipment on the mobile unit, and where the mobile unit may have storage as needed. An additional license may be required for the “Base of Operations” if the kitchen is being used for more than clean-up, minimal storage, and/or minimal prep.
- Facility must provide a Commissary Agreement Form indicating permission for the mobile unit operator to use the facility as its Base of Operations.
- If facility is not located within Frederick County, a copy of the facility’s current Food License is also required.
- A menu must also be submitted for review and a HACCP plan will most likely be required.
- Additional license may be required for the “Base of Operations” if the kitchen is being used for more than clean-up, minimal storage, and/or minimal prep.
- Waste water tank must be larger than the potable water tank.
- Exterior access to fresh water tank must be lockable.
- Operable windows require screens.
- AC may be required depending on equipment and operation during summer months.
- Licensed mobile units are not permitted to have food service outside the unit – including grills and smokers.
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Food Control
The procedures for opening or remodeling a restaurant in Frederick County can be found on the Plan Review Submission page.
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Offering cookies at a farmers market would be considered a Cottage Food Business. The Farmers Market and Cottage Foods page has additional information and guidelines.Food Control
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Yes. As of January 26, 2012, Environmental Health now accepts Visa/MasterCard (no debit cards) from 8 a. m. to 4 p.m. This applies to in person transactions only at this time.Food Control
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Offering a commercially prepackaged food items such as bottles of water, individual packs of snacks or canned sodas does not require a Food service Facility permit/license as long as the products do not require refrigeration and the products will be opened by the consumer after purchase.Food Control
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• A temporary food service facility must provide a supply of potable warm water for hand washing by food service worker at all times during an event in the food service/prep area. • In the absence of a sink, a closed container with spigot (such as drink cooler or coffee urn) filled with warm water is acceptable. • A hand wash station must have a supply of hand soap, disposable paper towels and a catch basin to contain the grey water from hand washing. • The use of hand sanitizers is not an acceptable replacement for proper hand washing by food service workers. • Food service gloves are required by all food service workers handling ready-to-eat foods. • Glove use is not a substitution for hand washing. • Hands must be properly washed first to prevent contamination of the gloves.Food Control
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Food Control
• All water used for food service activities must come from an approved source. • This includes water used for hand washing, dish or utensil washing, and food preparations. • Approved sources include: * Public (municipal) water, * Commercially purchased bottled water, * And water from a well that has been tested and certified to be free from bacteriological contamination within the twelve months prior to an event. • Certification of passing well water results must be attached to the temporary food service facility application. • Frost free hydrants, found in some outdoor recreational areas, cannot be used to obtain water used for any food service activities. • A frost free hydrant is not considered a source of potable water even when connected to a potable well since there is an area at the base of the hydrant that is not sealed and can allow for easy bacteriological contamination.
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• Temporary food service facility permits are only valid for the date(s) listed on the permit. • Provide a rain date at the time of application for the permit if your event may be rescheduled in the case of bad weather. • This rain date will be then noted on the approved permit. • If no rain date is listed on a permit, then a new application and permit fee will be required prior to the rescheduled event.Food Control
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Food Control
COMAR 10.15.03 are the regulations for Food Service Facilities operating in Maryland. Frederick County Health Department Food Control office enforces COMAR 10.15.03. The link to these regulations is below.
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Food Control
Effective March 1, 2014, state law requires “a food establishment shall display prominently in the staff area of the food establishment a poster related to food allergy awareness that includes information regarding the risk of an allergic reaction." The following link provides additional information on food allergens:
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At the present time, a certified food manager is not required at food service facilities licensed in Frederick County.Food Control
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• The Maryland Clean Indoor Air Act (CIAA) of 2007 prohibits smoking in virtually all indoor workplaces in order to “preserve and improve the health, comfort, and environment of the people of Maryland by limiting exposure to environmental tobacco smoke.” • The law provides for fair and consistent statewide protection from exposure to secondhand smoke in indoor settings. • People in Maryland will now have clean, smoke-free air while working, dining, shopping, or relaxing throughout the state. • The CIAA went into effect February 1, 2008. • Additional information about the Maryland Clean Indoor Air Act can be found here. • If you have a complaint or concern about smoking occurring in a business in Frederick County, contact us using this link and select the Environmental Health Services division. You may also contact the Food Control Office directly by calling 301-600-2542 during regular business hours.Food Control