- 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
- Food Protection questions from the MEHA seminar on 9 Nov 2016
- FDA’s Job Aid: Time and Temperature Control for Safety Foods
- DPH’s proposed changes to Chapter 10 of the State Sanitary Code, 105 CMR 590.000, Minimum Sanitation Standards for Food Establishments
News
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 bacteria in food can multiply rapidly, and lead to foodborne illness. If it does – discard it.
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 to 180 deg F = “70 degree rise”
140 deg F incoming to 180 deg F = “40 degree rise”
Low Temperature Machines
120 deg F minimum wash temperature
140 deg F recommended
Rinse with sanitizing solution
50 ppm minimum sodium hypochlorite (NaOCl)
120 deg F minimum rinse temperature, 140 deg F recommended
75 deg F minimum allowed for “glasswashers”
12.5 – 25 ppm iodine solution (iodiphor) (75 deg F minimum)