HomeMy WebLinkAbout1999 Jun 23 - Memo Re: Enforcement of Reg. 105 CMR: 590.028, Section 9 . OF�Y'`��
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B O A R D O F H E A L T H
TO: Establishments Requiring Maximizing Thermometers or Heat Labels
FROM: Kate Philla, Health Intern
DATE: June 23, 1999
RE: Enforcement of MA Sta.te Regulation l OSCMR: 590.028, Section 9
At this point in time, all establishments requiring Maximum Register Thermometers •
(M�imizing Thermometers)or Heat Labels have been inspected and notified of this regulation. .
One of these devices is necessary in establishments utilizing homestyle dishwashers. In order to
guarantee sufFcient sanitation of utensils and dishware,the internal temperature of the
dishwasher must be checked regularly using a maximizing thermometer or heat label. The
Massachusetts Food Service State Regulation pertaining to this matter reads as follows:
MA 105 CMR: 590.028, Section 9:
Mechanical Cleaning and Sanitizing �
- (B)A domestic or homestyle dishwasher may be used provided the following
performance criteria are met:
1. The dishwasher must effectively remove physical soil from all surfaces
of dishes.
2. The operator shall provide and use daily a mazimizing registering
thermometer or a heat label to determine that the dishwasher's
0
i�nternal temperature is a minimum of 150 F after the final rinse and
drying cycle. Records of this testing shall be kept on file for 30 days.
3. The dishwasher must be installed and operated according to
manufacturer's instructions for the highest level of sanitation possible
when sanitizing residential kitchen facilities' utensils and tableware; a
copy of the instructions must be available on the premises at all times.
Again, all establishments relevant to this regulation have been notified and inspected. In order
to provide fair and effective regulation, all establishments will be re-inspected. I will
specifically look for a M�imizing Thermometer or Heat Label and written records of internal
� temperature checks. The intention of this compliance check is only to ensure the safety and
integrity of establishment facilities. Cooperation and participation by ALL is crucial.
� Pcinted'on
�( Recyded
. L 3 Paper
,
If you still need equipment contacts,these aze the companies the health department is aware of
for these devices:
MA��IMUM REGISTER THERMOMETERS:
Bailey's Thermometer and Test Kits '
P.O. Box 191
Lodi,N.J. U7644
1-888-685-T`EST
HEAT LABELS:
Paper Thermometer Company
P.O. Box 129
Greenfield,N.H. 03047
(603)547-2034
If you should have any questions or concerns about regulation,temperatures,test kit sources, or
need any help at all,please feel free to contact me at the Health Office, Monday through Friday,
from 8:30 am unti1430 pm. T will be glad to address any concerns that you may have. Please
let us work together to ensure a safe and healthy season for a11. Thank you for your cooperation �
and efforts. �
Sincerely,
��� ��
Kate Philla
/KQP
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