Jamin B. (Jamie) Raskin, Co-Chair (chosen by Senate President & House Speaker)
Shawn Z. Tarrant, Co-Chair (chosen by Senate President & House Speaker)

[photo, 500 North Calvert St., Baltimore, Maryland] Appointed by Governor: Michael Bacharach, Esq.; Clark Beil; Anthony Clarke; George Dahlman; Yvonne S. DeLoatch; Katie Doherty; Susan C. Kelly; Marianne Quinn; Keith A. Sykes; William L. Weichelt.

Appointed by Senate President: Jamin B. (Jamie) Raskin

Appointed by House Speaker: Shawn Z. Tarrant

Appointed by Secretary of Health & Mental Hygiene: W. Alan Brench, Ph.D.

Ex officio: Cynthia A. Tucker, Ph.D., designee of President, Baltimore City Council; Susan Thweatt, designee of Health Officer, Prince George's County.

500 North Calvert St., Baltimore, Maryland, February 2004. Photo by Diane F. Evartt.

Staff: Alan Taylor

c/o Prevention & Health Promotion Administration, Department of Health & Mental Hygiene
500 North Calvert St., 5th floor, Baltimore, MD 21202
(410) 767-8440
e-mail: alan.taylor@maryland.gov

In June 2013, the Task Force to Study Food Allergy Awareness, Food Safety, and Food Service Facility Letter-Grading was authorized (Chapters 251 & 252, Acts of 2013).

The Task Force studied the current levels of food allergy awareness and training and food safety training in food service facilities in Maryland, as well as the use of systems for grading and classifying health inspection results for food service facilities. Further, the Task Force reviewed State and local food safety efforts, including how often food service facilities are inspected, the most common violations, and why they are closed. It also considered how many food-borne illnesses have been linked to food service facilities, and whether local food service manager certification programs have any impact on food safety.

Studies were to be done as well on food allergy awareness and training mandates in other states; how other jurisdictions use grading and classifying of health inspection results; and the frequency of food-borne illnesses linked to food service facilities in jurisdictions that grade and classify health inspection results compared to those that do not. The Task Force pinpointed the most common food allergies and issues related to food preparation and cross-contamination in food service facilities, and examine current and potential food allergy training materials, programs, and certifications. The benefits, alternatives, and costs to grade and classify systems of health inspection results were considered by the Task Force. Finally, the mandated certification of food service managers and the training of food handlers was evaluated, as will on-line certification and recertification.

In January 2014, the Task Force submitted its report to the Governor, the Senate Finance Committee, and the House Health and Government Operations Committee.

Authorization for the Task Force ended June 30, 2014.

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