Milk Safety Regulations in Baltimore, Maryland

Baltimore City Health Code Requirements for Milk

The Baltimore City Health Department enforces regulations derived from the FDA Food Code and Maryland state dairy laws. All milk served in Baltimore must be pasteurized and from approved sources listed on the state's dairy supplier registry. Establishments must document milk origin and maintain purchasing records for inspection purposes. Raw milk sales are prohibited in food service settings. Health inspectors verify that milk products are handled separately from non-dairy items to prevent cross-contamination during storage and preparation.

Temperature Control and Storage Standards

Milk must be stored at 41°F or below in commercial-grade refrigeration units, monitored daily with calibrated thermometers. Baltimore inspectors verify that walk-in coolers and reach-in units maintain consistent temperatures throughout the day and night. Opened milk containers must be dated and discarded after 7 days if unused. Milk products cannot be stored above ready-to-eat foods to prevent drip contamination. Establishments must demonstrate proper cooling procedures for bulk milk deliveries and show records of temperature logs during health inspections.

Inspection Focus Areas and Common Violations

Baltimore City Health Department inspectors prioritize milk temperature logs, refrigeration equipment maintenance, and source documentation during routine visits. Common violations include missing or inaccurate thermometer readings, expired milk products left in storage, and unlabeled opened containers. Inspectors also check for proper separation of milk from ready-to-eat foods and verify that all suppliers hold current dairy facility licenses. Establishments with repeated temperature control failures face reinspection schedules and potential permit suspension.

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