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 …
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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 °F. This is when …
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 …