Last
updated 26 October 1998
IN ACCORDANCE WITH THE AUTHORITY GRANTED BY THE GENERAL LAWS OF
THE COMMONWEALTH OF MASSACHUSETTS, CHAPTER 111, SECTION 31, THE
BOARD OF HEALTH OF THE TOWN OF WALPOLE HEREBY ESTABLISHES THE
FOLLOWING RULES AND REGULATIONS RELATIVE TO OUTDOOR TEMPORARY
FOOD SERVICE OPERATIONS.
Section I - General
Purpose:
1) Because of the nature, location, and variety of conditions
surrounding outdoor temporary food service operations at fairs,
bake sales, picnics, and other transitory gatherings, it is
frequently impossible to provide certain physical facilities
required by Article X of the State Sanitary Code for permanent
food service establishments. These conditions make it necessary
to restrict the types of food sold and the methods by which foods
are served, therefore, it is necessary to modify requirements for
procedures and facilities otherwise outlined in Article X.
Section II - Regulations
1) All outdoor temporary food service operations must obtain
proper permits to operate from the Walpole Board of Health, and
other town departments as required. Each permit issued by the
Board of Health is to be annotated showing the types of food
products to be sold at the outdoor temporary food service
operation.
2) The preparation of potentially hazardous foods such as cream
filled pastries, custards and other similar products, meat,
poultry, eggs, and fish in the form of salads and sandwiches
shall be prohibited. Pork and pork products shall also be
prohibited, provided that this restriction shall not apply to hot
dogs and other foods (e.g. frozen hamburger patties) which, prior
to service, requires only limited preparation such as seasoning
and cooking (sausages allowed).
3) All other food and drink shall be clean and wholesome, free
from spoilage, prepared so as to be safe for human consumption,
and shall be stored, displayed, and served so as to be protected
from flies,dust, vermin, and other contamination (i.e.
individually wrapped, or properly covered).
4) All foods which require refrigeration shall be kept in
containers or units capable of maintaining constant and proper
temperatures. Frozen foods shall be kept at O F, or below, and
perishable foods shall be kept at 45 F, or below. All foods in
steam or warming trays shall be kept at 150 F or above.
5) Homemade food items such as pies, cakes, breads, cookies, etc.
shall be prohibited unless they are properly identified and
labeled. All homemade food items shall be marked
"Homemade" and shall have a label containing the name
of the item, the name and address of the person who prepared the
item, and a list of the ingredients used in preparing the item. A
numbered log may be used as a substitute.
6) All milk and milk products shall be properly labeled,
dispensed, and refrigerated. All milk and milk products for
drinking shall be served in or from the original container in
which they were packaged.
7) Ice which is consumed, or which will come in contact with food
or drink shall be obtained from an approved source in chipped,
crushed, block, or cube form. All such ice shall be stored in
containers in a safe and sanitary manner.
8) Wet storage of foods shall be prohibited.
9) All foods shall be dispensed in single service containers.
Straws shall be individually wrapped. Condiments and spices shall
be provided in individually wrapped portions or from adequately
covered containers.
10) All people engaged in food preparation shall wear clean outer
garments and shall keep their hands clean at all times while
handling food, drinks, utensils or equipment. Smoking is
prohibited in food service and preparation areas. Any person who
is affected with a communicable disease or who is a carrier of
such a disease shall be prohibited from preparing or serving
food.
11) All food areas shall be kept clean and free from rubbish,
debris, and other extraneous materials. All garbage and rubbish
shall be kept in proper containers and covered with tight fitting
lids. All garbage and rubbish shall be disposed of properly each
day.
12) Convenient handwashing facilities must be provided and used.
If such facilities are not available, alternate handwashing
methods may be acceptable (e.g. "Wet Naps," "Wet
Ones," etc).
13) Water for use in food service operations must be provided in
a sanitary manner. Waste water must be disposed of properly, and
not allowed to drain onto lot.
14) An on-site inspection may be made of each concession before
approval to operate is given. Failure to meet Board of Health
regulations will result in denial of a permit to operate or a
continuation of right to operate.
15) Any additional requirement deemed essential by the Board of
Health to protect public health based on the conditions observed
in each operation must be met before a permit to operate is
issued.
Adopted and approved on September 14, 1993.
Last
updated 26 October 1998