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Massachusetts has adopted the 1999 Food Code and it is still current to this day. This synopsis will outline requirements for all foodservice establishments in Massachusetts, for specific questions please consult your ServSafe manual or speak with a food safety professional.
Certified Food Protection Manager Requirement
Every foodservice establishment must have at least one full-time equivalent employee who is at least 18 years of age, and who has passed a food safety exam which is recognized by the Department of Public Health, such as the ServSafe® Serving Safe Food certification offered by the MRA. This person must be someone who is responsible for overseeing the day-to-day preparation of food. Although the Department does not require that this person participate in a training program, passing one of the recognized exams does require detailed knowledge of food safety and the prevention of foodborne illness. Most employees will need to take a training course in order to pass the exam and become certified.
Employee Health
The PIC must require that employees report when they are ill with symptoms which could be due to an illness which can be spread through food. Symptoms which should be reported include diarrhea, vomiting, jaundice, fever, sore throat with fever, and any cuts or open wounds on exposed skin. Employees must also report to the PIC when they are diagnosed with an illness which could be spread through food or if they live with someone who has such an illness. They must also let the person in charge know if they or someone in their household has been exposed to an outbreak of foodborne illness and therefore are at risk for getting such an illness.
Employees who have symptoms or who are diagnosed with such an illness will either need to be restricted in their duties or prevented from working altogether and consult your local Board of Health. The bottom line is that ill employees should not be working with exposed food and clean utensils and equipment, and in some cases ill employees should not be working at all.
No Bare Hand Contact with Ready-to-Eat (RTE) Foods
The regulations prohibit all bare hand contact with RTE foods. Deli tissues, gloves, tongs, and spatulas are good alternatives to using bare hands
Consumer Advisory
When an establishment serves or sells raw or undercooked animal foods as ready-to-eat foods, the consumers must be advised that eating such foods increases their risk of a foodborne illness. All foods of animal origin are of concern including fish, beef, pork, lamb, poultry, eggs and unpasteurized dairy products. The raw or undercooked food or ingredient must be clearly identified to the consumer, and the consumer must also be reminded about the increased risk of illness due to eating undercooked or raw animal foods. The reminder can be written on the menu, on a table tent, on a placard, put in a brochure, or by any other effective written means.
Reminder statement: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.”
Jewelry
While preparing food, food handlers may not wear jewelry on their arms and hands. (Exception: this requirement does not apply to a plain ring such as a wedding band.)
Imminent Health Hazard
The permit holder must immediately discontinue operations and notify the regulatory authority of an imminent health hazard which may exist, because an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance, may endanger public health.
Exception: The permit holder need not discontinue operations in an area of an establishment that is unaffected by the imminent health hazard.
