The Food Program is enforced by the regulations set forth in COMAR 10.15.03. Environmental Health Services licenses approximately 250 foodservice facilities a year. Of these, a food service facility is determined to have a High / Moderate / Low priority rating. High facilities are inspected three times a year, Moderates twice a year, and Low priority facilities once a year. Food safety training is provided for industry professionals and volunteer members of non-profit organizations and individually tailored sessions depending on the level of expertise in the requested audience. The overall goal of the Food Safety Program is to have zero foodborne outbreaks. 

Please see Food Program – Excluded Organizations and Temporary Events for information pertaining to these services.