To guarantee safe food handling, distribution and consumption in Massachusetts, authorities have instituted very strict measures. Massachusetts food safety guidelines and regulations enable authorities to implement policies and interpret them in a way that safeguards the lives and health of residents. The regulations also involve extensive scrutiny of workers and facilities in the industry.
Among the main areas of focus is the mandatory presence of a Certified Food Protection officer in every eatery. Such an officer must be above 18 years of age and hold necessary accreditation. Such accreditation is given after passing necessary examinations accredited by the Department of Public Health. Some of these tests and examinations are administered by restaurant associations.
Certification is required for the person responsible for overseeing daily preparation and serving of foods. There is no examination that is mandatory for the officer, but there are several training programs that will warrant certification. The programs revolve around the safety of foods and how to prevent illnesses and diseases that are related to food preparation, distribution and serving. It is safer for all employees to get necessary training and be certified in order to improve the quality of services provided.
To prevent spread of diseases, any employee who contracts a disease or is exposed to one should report as soon as possible. This means as soon as symptoms are detected. The employees are sensitized to report such danger signs as vomiting, open wounds and cuts, jaundice, diarrhea and sore throat that is accompanied by fever, among other symptoms.
Employees in restaurants and other eateries must watch the health of people they come into contact with, especially those they live with. The idea is to maintain the highest hygiene standards. If a roommate has a condition that may be spread in the course of preparing foods, necessary steps should be taken to protect those who consume it. It should be known that a sick employee endangers the lives of people who eat whatever is prepared.
The regulations require that such employees be restricted from preparation or any handling. In fact, they should be stopped from working until the condition has been cleared. In case a manager has doubts on the steps to take, he should consult with the local board of health. The basic requirement is to prevent exposure as much as possible to guarantee the safety of other employees and customers.
There are restrictions on handling RTE foods. These foods should not be handled using bare hands at any time. The alternative provided for handling RTE include spatulas, tongs, deli tissues and gloves, among others. Handlers are also restricted from wearing jewelry unless it is a plain ring like a wedding ring. Jewelry are restricted from both the arms and hands.
Operations should be discontinued whenever the slightest sign of danger is detected. Immediately, authorities should be notified. Some of the areas of concern include continuous interruption in power supply, outbreak of a disease, fire, contact or misuse of hazardous materials, etc. This will prompt authorities to inspect the facility and propose correctional measures. It is only after the emergency has been corrected that operations resume.
Among the main areas of focus is the mandatory presence of a Certified Food Protection officer in every eatery. Such an officer must be above 18 years of age and hold necessary accreditation. Such accreditation is given after passing necessary examinations accredited by the Department of Public Health. Some of these tests and examinations are administered by restaurant associations.
Certification is required for the person responsible for overseeing daily preparation and serving of foods. There is no examination that is mandatory for the officer, but there are several training programs that will warrant certification. The programs revolve around the safety of foods and how to prevent illnesses and diseases that are related to food preparation, distribution and serving. It is safer for all employees to get necessary training and be certified in order to improve the quality of services provided.
To prevent spread of diseases, any employee who contracts a disease or is exposed to one should report as soon as possible. This means as soon as symptoms are detected. The employees are sensitized to report such danger signs as vomiting, open wounds and cuts, jaundice, diarrhea and sore throat that is accompanied by fever, among other symptoms.
Employees in restaurants and other eateries must watch the health of people they come into contact with, especially those they live with. The idea is to maintain the highest hygiene standards. If a roommate has a condition that may be spread in the course of preparing foods, necessary steps should be taken to protect those who consume it. It should be known that a sick employee endangers the lives of people who eat whatever is prepared.
The regulations require that such employees be restricted from preparation or any handling. In fact, they should be stopped from working until the condition has been cleared. In case a manager has doubts on the steps to take, he should consult with the local board of health. The basic requirement is to prevent exposure as much as possible to guarantee the safety of other employees and customers.
There are restrictions on handling RTE foods. These foods should not be handled using bare hands at any time. The alternative provided for handling RTE include spatulas, tongs, deli tissues and gloves, among others. Handlers are also restricted from wearing jewelry unless it is a plain ring like a wedding ring. Jewelry are restricted from both the arms and hands.
Operations should be discontinued whenever the slightest sign of danger is detected. Immediately, authorities should be notified. Some of the areas of concern include continuous interruption in power supply, outbreak of a disease, fire, contact or misuse of hazardous materials, etc. This will prompt authorities to inspect the facility and propose correctional measures. It is only after the emergency has been corrected that operations resume.
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