NEW FOOD CODE REGULATIONS
In September 2018, the Massachusetts Department of Public Health adopted new Food Code regulations incorporating the 2013 FDA Federal Food Code. These regulations apply to all Food Service Establishments and became effective upon adoption of the revised code.
The code changes are summarized in the document Overview of Changes to 105 CMR 590.00
Please review the new Annotated Merged Code (2013 Federal Food Code and Massachusetts-specific requirements) and Added and Changed Definitions.
All food service establishments are required to keep a copy of this code on the premises.
View the Concord Health Division training on the new Food Code which was held Tuesday February 5, 2019.
View the MHOA/MEHA Food Code Training
Helpful Reference Documents and Templates
Duties of Person In Charge (PIC)
Wiping Cloths in Food Service
Time/Temperature Control for Safety Foods-Date Marking Foods
Non-Continuous Cooking of Raw Animal Foods procedure form-- document that may be customized for your procedure
Non-Continuous Cooking of Raw Animal Foods--general information on requirements
Procedure for Vomit and Diarrhea Cleanup
Juice in Food Service
Fish and Shellfish in Food Service Establishments
Reduced Oxygen Packaging Without a Variance
HACCP Plan--When Needed, How to Do
Time as a Public Health Control Information and time control log sheets
The 2013 FDA Federal Food Code with annexes is available on FDA’s website at: https://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm374275.htm
The updated Massachusetts regulations, 105 CMR 590.000: https://www.mass.gov/regulations/105-CMR-59000-state-sanitary-code-chapter-x-minimum-sanitation-standards-for-food
MDPH Food Protection Program website is: https://www.mass.gov/orgs/food-protection-program. The website is currently being updated to support the food code; check back frequently for updated guidance and templates.
The Town of Concord uses a Risk Based Food Inspection Program. Risk Based Inspections focus and prioritize 5 broad categories of risk factors that most often contribute to food borne illness. Inspectors focus on evaluating the degree of active managerial control that an operator has over risk factors. They will spend the majority of their time observing the practices and procedures that are likely to lead to out-of-control risk factors. The program evaluates all facilities and rates them on the following factors:
- Types of Food and intended uses
- Food Preparation and processing
- Equipment and facility
- Management and employee food knowledge
- Food safety management program
- Regulatory compliance
- Volume of food
- Typical patronage