Q: What do I need to do to open a restaurant in town?
A: First and foremost, interested individuals should obtain a copy of the State Food Code 105 CMR 590.000 and review provisions relating to physical facility and equipment requirements. Secondly, speak with either a food safety consultant or the Board of Health for additional advice.
Q: Can you test food products for pathogens?
A: Food samples intended for analysis of microbial pathogens are sent to the State Laboratory Institute, operated by the Massachusetts Department of Public Health.
Q: Do I need to become certified in food handling practices to open a restaurant?
A: Yes. A Certified Food Protection manager must be available for opening a restaurant.
Q: Why do I need a separate hand wash sink? I have a three-bay sink, a mop sink and a sink in my rest room.
A: A separate hand wash sink is designated for only hand washing practices. This is important for reducing possible hand contamination in either a three-bay sink or a mop sink. In addition, a hand wash sink must be conveniently located in the food production area to make hand washing available. In addition, another hand wash sink must be located in or adjacent to the rest room.
Q: Do I need to utilize single-use gloves during handling of ready-to-eat food products?
A: Yes. Food handlers must use single-use gloves while handling ready-to-eat foods unless the establishment maintains a written Alternative Operational Procedure.
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