The goal of the Food Safety Program is to protect the health of St. Mary’s County residents and visitors at local food service facilities. Health department inspectors are responsible for issuing licenses to all permanent, seasonal, and temporary food service facilities in the county. The health department has primary jurisdiction that extends also to the construction, renovation, and remodeling of food service facilities. To learn if your facility is not required to hold an annual food service license, click here.
Application & Licensing
Owner/operators for newly constructed, renovated, or remodeled facilities must submit a Plan Review Application Packet to the health department. After the plans have been reviewed and approved, the Food Service Annual Operating License Packet should be submitted, and pre-opening inspections can be scheduled.
Mobile Units
Mobile units that wish to operate only in St. Mary’s County should submit an application for plan review renovation, and complete the Mobile Unit Plan Review Checklist. Mobile Units that have a current license in another Maryland county and wish to be licensed in St. Mary’s should submit an application for a Mobile Unit Reciprocity License. All mobile units are required to have a commissary or base of operations; please submit the Commissary Agreement Form with the application.
Temporary License
Temporary food service facilities also are required to adhere to state regulations. Download the Temporary Food Service Facility License Packet to find important information regarding the permitting process. See the fact sheet below for definitions of food service facilities.
Cottage Foods
Maryland’s modified Cottage Food Law allows citizens to operate from a home-based kitchen or on-farm food processing kitchen to produce “cottage foods”. A “cottage food” product is a non-hazardous food sold at a farmer’s market or public events. Learn more on cottage foods.
Environmental Health Division
Office Hours & Location
Phone: (301) 475-4321
Email: smchd.env@maryland.gov
Fact Sheets
- Food Service Facilities
- General Food Safety Guidelines
- Consumer Advisory
- Fee Schedule
- So You Want to Operate a Temporary Food Service
- Grease Trap Fact Sheet
- Hazard Analysis Critical Control Point (HACCP) Plan
Posters for Food Service Facilities
- Food Allergies [English & Español]
- Hand Washing [English & Español]
- Choking Response American Red Cross