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 Then you are aware of the outdated MGL c.94 Section 305D, which indicates that all restaurants with a capacity of 25 persons or more "require a device approved by the department of public health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 …
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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 …
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 …
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 …