Food Emergency Response

For the general public, the food emergency response page provides guidance on food recalls and on preparing and responding to food related issues during an emergency. 

For the food industry, the food emergency response page provides food defense guidance on protecting the food supply against deliberate attempts to food unsafe to eat.

Guidance for Recalls

Recalls.gov provides a comprehensive listing of recalls and alerts on all products including foods.  Food recalls are divided into two groups:

  • Meat, Poultry, or Egg Products which are regulated by the USDA directly.
  • Other Foods (except Meat, Poultry, or Egg Products) which are regulated by the FDA.

Selecting the Food tab and then Food Recalls and Alerts transfers you to the page where the food group (FDA or USDA) can be selected and recall notices, in order of publication can be reviewed.

Recall notices normally provide three pieces of information on the recalled item:

  • Brand name of the product and the pack size, frequently with pictures to the labels to aid in identification.
  • A means of identifying specifically the recalled items, typically a lot number, a manufacturing site identifier and/or a manufactured date or sell by date.
  • An indication of which States or retail outlets are involved in the recall.

If you believe you have a product that is part of a recall should use the recall notice to confirm your suspicion and follow the instructions in the recall notice for disposing of the product.  Do not eat food that is part of a recall.  If you are unsure what actions to take you can contact the Department of Health and Mental Hygiene or your Local Health Department for assistance.

Link to Recall.gov

Guidance for Food Safety Complaints

In Maryland responsibilities for the food industry and its products are divided between the Department of Health and Mental Hygiene and the Local Health Departments.

The Local Health Departments license and inspect all restaurants, food service and retail operations in the State.  Food safety complaints related to the operation of these facilities or about the food served in restaurants should be directed to the Local Health Department in which the facility is located.

All other food operations including the manufacture, storage and distribution of food are licensed and inspected by the Department of Health and Mental Hygiene.  Food safety complaints related to the operation of these facilities or about produce, manufactured and packaged foods served in restaurants should be directed to the Department of Health and Mental Hygiene. 

Contact Information for Local Health Departments.

Hazard Analysis and Critical Control Point Principles and Application Guidelines

HACCDP (Not available yet)

Emergency Response Planing

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