Top

News

Legislative Action Opportunity: Choke Safe Bill

Do you inspect food establishments? Then you are aware of the outdated MGL c.94 Section 305D, which indicates that all restaurants with a capacity of 25 persons or more “require a device approved by the department of public health (DPH) that is designed and intended for use in removing food which may become lodged in […]

Read More

Mosquito Bite Prevention

Not all mosquitoes are the same. Different mosquitoes spread different viruses and bite at different times of the day. Protect yourself and your family from mosquito bites. Keep mosquitoes from laying eggs in and near standing water. Once a week, empty and scrub, turn over, cover, or throw out items that hold water, such as […]

Read More

Food Topics

2016 Merged Food Code (This document is a work aid developed by MEHA Executive Board members to review DPH’s proposed changes to Chapter 10 of the State Sanitary Code, 105 CMR 590.000, Minimum Sanitation Standards for Food Establishments. Prepared by MEHA for review purposes only. Not an official regulation.) 2016 Massachusetts Retail Food Code Presentation […]

Read More

Eating Outdoors – Handling Food Safely

Keeping food at proper temperatures – indoor and out – is critical in preventing the growth of foodborne bacteria. The key is to never let your picnic food remain in the “Danger Zone” – between 40 °F and 140 °F – for more than 2 hours, or 1 hour if outdoor temperatures are above 90 […]

Read More

Temperature Standards for Dishmachines

High Temperature Machines 150 deg F minimum wash temperature Ideal: 160 – 165 deg F; avoids baking soils on to dishes Wash tank temperature maintained by separate heating source 180 deg F minimum rinse temperature 195 deg F maximum allowed by NSF “Booster heater” heats incoming water to 180 deg F 110 deg F incoming […]

Read More

Drinking Water Regulations

The National Primary Drinking Water Regulations (NPDWRs or primary standards) are legally enforceable standards that apply to public water systems. Primary standards protect public health by limiting the levels of contaminants in drinking water. View the list of regulated contaminants here. Each year by July 1st you should receive a Consumer Confidence Report (CCR), also […]

Read More

Using Insect Repellents

Recent outbreaks of mosquito-borne viral illnesses in Puerto Rico and Hawaii have raised questions about how to protect against the mosquitoes that transmit dengue, Zika, and other viral diseases (Aedes albopictus and Aedes aegypti). Insect repellents are one part of a more comprehensive program to control mosquitoes that transmit diseases such as dengue or Zika. […]

Read More

How to Dispose of Unused Medicines

Most drugs can be thrown in the household trash, but consumers should take certain precautions before tossing them out, according to the Food and Drug Administration (FDA). A few drugs should be flushed down the toilet. And a growing number of community-based “takeback” programs offer another safe disposal alternative. Learn more at the FDA website.

Read More

Norovirus: what is it?

Norovirus is a very contagious virus that can infect anyone. You can get it from an infected person, contaminated food or water, or by touching contaminated surfaces. The virus causes your stomach or intestines or both to get inflamed. This leads you to have stomach pain, nausea, and diarrhea and to throw up. These symptoms […]

Read More

Schools Chemical Cleanout Campaign

EPA’s Schools Chemical Cleanout Campaign (SC3) Tool Kit. Learn more about the EPA’s web-based tool kit that can help schools start chemical management programs.

Read More