HomeMy WebLinkAbout2011 Sep - Notes, Emails, Regulation Sections, Menu/ Page 1 of 2
Murphy, Bruce
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From: Natural Solutions[heather@the-natural-solution.ccsend.com] on behalf of Natural Solutions [heather@the-natural-
solution.com]
� Sent: Wednesday, September 14, 2011 8:30 AM
To: Murphy, Bruce
Subject: ServSafe- Discount E�ended for Sept. 29th class
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Eazly registration discount has been extended
`Please note couree booka will not be mailed after 9/23•
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'but will be provided the day of class'
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ServSafe Food Protection Manager's Course
September 29, 2011 -8:30 am-2:30 pm
Harwich, MA
Check your Expiration Early Registration Discount has been extended.
�ytg? Please note:Course books znill be neailed up through 9/23, registrah'ons received after
IS youf SeNS8f8 CeftifiCate this date will receive books the day of class.
going to expire within the neut 3
months? DISCOU11tS are available for 2 or more paRicipants on the same
Don't delay and get caught registration form. Click"Register Now!"to sign up.
with trying to find a class at the �n-house trainin is available for rou s of 10 or more. Combine
last minute -siqn up to dav! With another busines�s and set up train�ing at your convenience.
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Register Now!
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We value your time and keep the classes short and to the point.
Classroom instruction is-4 1/2 hours leaving you plenty of time to
take the exam. Reviewing course material prior to class is
recommended, although all information is taught during the class.
Stay informed by signing up for our Newsletter.
Where:
Harwich Community Center in-house training; ServSafe Alcohol training and ServSafe Employee
100 Oak Street training are available and are scheduled to meet your needs. Please
Harwich, MA 02645 call for details or to set a date.
9/15/2011
Page 2 of 2
.�� �` We look forward to seeing you in a future class.
. Plcasant take . ��''° Hav�csh�
,� sreee Sincerely,
q ?grk
� Henther McGerwan
, �,,,� Natural Solutions
„ °`� � heatherCo�the-natural-solution com
���' Harwich c,� m 508-430-8535
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Thursday September 29, 2011
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9/15/2011
Page 1 of 1
Murphy, Bruce
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From: firstfen@aol.com _
Sent: Thursday, September 15, 2011 4:59 PM
To: Murphy, Bruce
Subject: Re: List of entrees
All items will be made fresh and vacuumed packed 'm two portion sizes. Label will list
ingredients, weight and where cooked. I can bring a sample of the label Monday evening, if .
you'd like. No freezing. I will bring 20 portions of 2 or 3 entries and see what sells. I have no
idea of the demand. I will be selling the packages at Hawks Wing Farm Stand, out of a
refrigerated case.
Sent from my Verizon Wireless B1ackBerry
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From: "Murphy, Bruce" <BMurphy@yannouth.ma.us>
Date: Thu, 15 Sep 2011 15:58:10-0400
To: 'FIRSTFEN@aol.com'<FIRSTFEN@aol.com>
Subject: RE: List of entrees
Lu
Can you mention how the items will be packaged, sized and labeled? How the items will be soid-frozen
and the aprox number brought to the Farms market-is this the only location items wili be sold?
Bruce G. Murphy
Director of Health
Town of Yarmouth
Master in Public Health
Certified Health Officer
Registered Sanitarian
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From: FIRSTFEN@aol.com [mailto:FIRSfFEN@aol.com]
Sent: Thursday, September 15, 2011 1:01 PM
To: Murphy, Bruce
Subject: List of entrees
Bruce,
Attached is a list of entrees that I would like to offer(plus scones). I don't plan to do them all at once,
but will rotate through the list. If you have any questions, feel free to give me a call. If not, I'll see you
here tomorrow aftemoon.
Thanks.
Lu
�� 1'u
ZUe make it fres(z so you don't have to.
Menu
Meatballs &Sauce
Beef, pork, breadcrumbs, eggs, parmesan cheese.
Tomato, garlic, basil, red pepper flakes.
Chicken Piccata
Chicken breast, flour, garlic, capers, green olives,white wine, chicken stock.
Truffled Mac & Cheese
Macaroni, mozzarella, cheddar, �oocx, flour, milk, cream, truffle oil
Sausage Peppers &Onions
Sausage, peppers, onions, olive oil
Meatloaf
Beef, pork, breadcrumbs, eggs, parmesan cheese, salsa
Scones
Flour, sugar, citrus zest, cream, cranberries, baking powder, butter, cinnamon, salt
Ma's Chicken
Chicken thighs, tomato, onions, potatoes, oregano, salt, red pepper flakes
Chicken Marsala
Chicken breast, flour, olive oil, butter, onion, sage, mushrooms, marsala, chicken stock, parsley
10$CMR3.D�PARTMEN'f�OF PUBLIC HEALTH
� 590.009: continued - .
(b} Walisand ailmgs shall be ma�of wood;cauvas.or oUxr materia!t6at protects ttu ;
�, , i�riot of,tpe es/ablisl�mem from t6e weazher,dust and debris.
(s) Walla aqd 4wlings of food preparation areas shall be constmcted in a way that
p�vaais the;mtrw�ce of insects. Dooia to food preparation aress shall be solid or
staeFoed and aha¢6e self-closing.S�ng materia!used for walls,doors,or windows
amalt ba at leut IG mash w th�inch:-
(d) Coxwta'-aetvito openings s6a11 not be larger thm ne�ysanry for the particulaz
apCiati4a� _Thtae openinga shall be pmri�ct with dglu�6tting solid w
�.�0114�Oc w�ndows a s6al�be provided.wit6 fans iostalled and operated to
�cktGa�a�o#of tlying imccts. Counter:se�viar opcninga;ahsil6e kept closed.
���a��4�.�- .� � ��� ���� � ��
(e) lO5 CMI�590.00�3x32)(c)and(d)do not apply if flyiog 3usaYs md otheapests are
abae�t dumW t6e loeatioa'ofthatsfatilishmen4 tIx wcather.�otha limiNng condidons.
�li�ral �.��a�,� .. . . . . .
�#
. fl} -.;., �� .��.ie Bad.�.md Bteakfast Homes...�and Bed:�and Breakfast
(a) pll bed a� brealtfast homes serving full br�►lefast and.bed and breakfast
e�ablis�se;ving;fi�ll a continental breakfest sfiall iequin a food establishment
petmit and shallmmply wit6,tha minimum requitemeNs of IOS CMR 590.009(D)as
ws11 s�tha�oa a� Entoicemeut sections flos chIIa s9o.olo u,roogn
590.Q21?,wcctpt tbe7��1w}1 be eaem�Gonq 1p5 CMR 590.043;"Plm Submission and
Approysl"ia whichcaso�lp an intended+anushallbe su�pimed w the tioard of healt6
with theiu appl�ca4�f�petmit However.bed and bmakfast estsblistiments with ten
" guestrooms m mon shall comply with all provisians of lO5 GI�IIt 590.000.
, @? Bed.a�.breakf�at homes sad bed aad 6reekfast esta6liabmenta,whic6 require a
Pamit,,§ball Ee insp�ted by t6e baard ofBealtht�tapplication f�an original permit
nqd P'ithin Wa§!A AxmfhS Pria to renewal of a permit,and aa ofren as necessary for the
mfacemmt of IOS CMR 590.040. '
(G) F�P���P��uop,Re.si�tial ki[cheas in b�and breakfast homes �
and bed and ti�aldacE establishmr.ntt.
1• Foos►smll te ereparea ana pr�t�t�8;a accw�asn�e wne ios cn�z sso.000.
2. Food,Wensils and equipment s6a11 be stomd in a maonerto awid coatamination.
3. 1Le following:food liandling pracsices fa paatialty hAzardous foods ace
pcohibited:cooling a�reb4ating�xior to service,6ot hoking for more than nvo
houes.,a�d savice of le$overss -,
, 4. A11'food tempera[ute rGqpiic�penta shali b�met as.contained in 105 CMR
590.000.Hot mM cold holdi9&�9�P�t shap be pmvidat ro maintain potentially
" Lszardow foods az twnpaanu�es i'M�ira1 bY 105 CMtd 590.000.
(Q) �Reii�mfisl Yi IMne• e}Ail C 4 ... .. . .. . . .
, (aa A f��P��s6aU ba iequired if food is giepanCd in or distributed
from aresidendai ki[c.Len fa retai!sa[s 4�5�as exempted under the definition of food
establishmenE i0105 CMR 59U.OU2 a�shall comply wit6 the minimum requirements
of iQS G1�IIt 54Q.009(D) ss wcll u th�Adapnistration sal Enfotcement(105 CMR
590.Q10'tLrqugh 590.OZ1),exeqx thay shell be exempt fiom 10.S CMR 590.043,„Plan
Submissi�a�Appmval"in which case onigm intmded listof food W be prepazed or
distributed shsliUe submieced mt�hoW of 6ealt6 with theit appiication for pecmit.In
addition,tha following�equirements shall be meC
ro>
►. � � n�-����a�;� ,�,�
m�i�alr�pd e vari�ce in nxord�oee w;u� LRS cMR,s9o.olo(I� ansu be
pngrrcd�af�ha4aresidentia}kicehmfarxa�tsale W thepnblicexcept
si dxeq�ed � �he;dRfmitioa�faod atablis�at ia 105 CM[t 590.002.
�����P�ti�l'huudoua foods.snc6 as mi1l�:ccaam.�1 eggs,may
be naod.i�f4od p�n for tht pubiic pmvidcd thu thr flnal product is not a
prnmtieily h�tis food.
2. Wlwlesa6e opaations eequiring a food processa�r tegistret(on yy the DeparuneM
shall not 6o conducted in an establiahment holding a residential kitchen permit
3. Only immediate famil7�necmbers�esiding in tLe household maY P�Pare food for
retail sale in a icsideatial k�ctun.
9l29/00 105 CMR-3586
�
105 CMR: DEPARTMENC OF PUBLSC HEALTH
590.009: c�tinued
l� f21 W�aatempocayfoodestablis6mentispermittedtoprepa�eexposedfoodswithout
° �P�YmB with all t6e ra��uinements of 105 CMIt 590.000,t6e follbwing icquirements are
�. Onlp thoae fo0as requiting limited PiePazation, such as hamburgers and
f��ntras t�t oNp re9uire'seasoning and cooking, stiall be plepamd�served. The
P����P�d�Y huardoos foods incl�iag pastries 6lled with cream or
SYo�+��4 costaids.aod similar prod�ts aud salads oF sandwibhes containing Meat,
r�gn�a san���;�a. ��n�tioa a«�oar�y w��a�c�y
. ,poa�u.ug��a�a�as rooa tnr nae ne���a�a�ea��u��g
tLe teq�ls�"IO?5�59Q tl06,is packaged 3n�individuat Senings,is sromd at or �
belontrA9°B�F°C�l41`P(S'G�a aEaz allova 14t1'F(60"Cj in facilitid mceting t6e federal
1499 FoodCods nquinmenb fot atora8�.�P�3'��P���and is served diiectly
� inthsn�ed�iswNahitwsspackaged � �
f� =Teiuponty,faod estabiishmern operaton sNafl compl}�'with ttia mandatory food
protaYi�mmage�nt certitication rcquirement in�cordance with t05 CMR 590.003,
_ except that t6e boud of Lealth may waive dse ieqairementif the sponsot of[fempo�ary event
det�plaged�kast o�(Ft'E)Pm�son m cha�Sa m a�oidsnca with I05 CMR 590:OD3(A),
w6o is: �.. . .
(!)t Nd aVtedor;and �C .
' (6}. Ra�sibk tor nwtiitoring sefe food hantliing practiCes aud:ieitiating cocrective
" actiori�tcrosme c�H�e wittr lO5 CARt 540.000.
�,� �'t�'i��a;t6�t c�fElcts food shall lk made undu co�itions mating tde
. _ raqoire"�antd o�l�f"r1-202.Yb�FC 3-303; 7Le icc shall tit ia chippeb,cnuhed or wbed
fbrm�f In sieglo-tisa esfepleatic or wa-suengthpaper bags filled'and sealed at tAe point
of mffiWactaro..Thz kdshall be luld'm ttiese baga tmtilit3a dispensed'in a way thaz protats
��� it}tbmcont'smidati�it, . ...
(� A Co¢veNeut hmdweshing fecflity mnst be &6ailabk for eh�oyee handwashing
z whene+AzchendFing u�ckaged fa�de. Th3s fadlity stislt consiet of ai kast sufticieet warm
' ( �on�8 a'�a'.ae�a�iadividuai peper towels: T1�Uoard of Ixalth may epprove tlie use
� of chemicalty treattd towelettes in L'eu of haadwas6ing F�iliflp if:
fa}^ �haaldSutars.�potandally huardass foods or nmo-perishable foods are
p�and suved and t[me is no�han�ednt8ct.o�'
' (b�"'It tx�P6od�t sxa sernd-aad t6eeb#s no b�e-tiand eohtact
(�
(�I �P�r sbell be laeated and inaWlEd 1n e way th8t prCveofs food contaroination
aud th�alsb facilitatea cleming thn equipment and establishment
(b? Frood contact surfacea of equiPmeuE sha►1 be Protoeted from contaminarion by
co°°�n am1 wha conhmin+ting egents.BfPxtive shields for snch equipment shall
. be}�ovjde�at°a�ssap;tar pievwt cootamivatlon.-
' (c) Warow�s6ingfaciliuex,w4eaneq�,sha11bc8vailableiuMxordancewithfederal
1999 Food Cods Chapter 4 far cleaoingio-nae utensils and food contact`surfaces.
C1I Nltemporatyfoodatablishmanbwitlpoteffectivef8cilitiesfae[eartingandsanitizing
��`�°�1���iS�S�e-��artfclas for use by tt�cons�.
(8} �no�6 Pofable water shaU ba av�ila6k in thc opaation fa^food preparation, for '
�lem'eE s�sanitlzurg uoenails aa�e�pm�enk and f�tiandwasLiu� A�ating facility !
capabkof produtln�ewugL Iat watp�fat�ee puryosea shall beixovided�the premises. i
. . (9? Mechanieal n8igaation or insulatai"cunt8inas with iar ot get packs mast be used ro
he1�d��41°t� Fm (�q�,5>gP�P���k�Y-to-at fooda,whicfi`ue rcquited to be
f1 Cry� '!ix storage of paelcaged food in contact with
weter a uqdcainai ia is prohbited VPt�ptd ieady-[o-eaz foods suE6 as sandwiehu sha11
mt be�in d4cet c�tacf wit1�ka,
(IU}potendally haza�da�s food;which is teheeted for ha holding,stisll be dixarded if na
naed or 3old by t6e end d tGe day. T�food opeiaHons dtsi�d to dispense hot
��pmvided wItte saitabk wita taiapidiy hest fooda md to kap suc6 food ha
(11) Nt sewage,inehtd'm8 L'9�id a'as1e.stiai{bc di�p�at of aceotding to law. '
(12) F7oors.Walls and Ceilings of Food P2paration preaa.
� (e� Floas shall tie construcrod of co�;ne0¢, asPlfalt: Hght waotl, or other similar
a cleaileblemeterialkeptio8bod�air. Dlrtagavel,whengededtodrain.maybeused
assubflooringwtKncovenedwitttckatr,tsnwvabkplazformsorduckboards,orcovered
with wood c6ips,shavings or other suitsbk muerials effectively treated to rnnhol dust
I]!24/00 (Effxtive 929/00)-comcted
105 CMR-3585
105 CMIt: DEPART'MIIVT OF PUBISC HEALTH
590.009: continued
! (3) Geeeiat Remii[ements forAll Residential Kitchens.
(a) Food Suaolies. Food shall be obtained trom approved�sources,shall be in sound �
conditibn, and be safe for humaa consumption. Foods, which do not comply with
10.5 ChIIt 590.000,sLalt na be served to ttx pablic and shall eiUx.r be srored separately
or labe�f�privste ose.A separate s6elf or poctioa thereof within a refrigerator shall
be av aoxptabk fam of-sepstate storage.In addition to requuements set forth in FC 3-
Z01.11(G�. packaged food sBall also mcet requinements set fo�th in 105 CMR
52f1.000i Eabel�g. '
(b) C�s�nai Health and HyY�. Food empl6yees shall conform to employee health
and l�we tequiremehts in]OS CMR 590.000:
(c) Asospdispenuranddisposabktowetsfauseintiandwas6ingshall
be juovided at t�Ivtt�en sink. This sink shall not be used for handw9shing after toilet
uu but rt�sy ba ased f�food pieparation and warewas6ing provided'it is deaned and
saniHzed piiot W aud between vse.
(d) Toila Raom.A toilet room s6all be available for use Iry food employus.Toilet
mo�opening W Nx kitchen or dining azca shall have adequate veatilation. Ventilation
may be ptovided by window(s}a�by mectisnical means. . A soap dispenser and
disEWasblt towels shall be �ovided for'liandwashitt� in toilet rooms used by food
empl°ye�3.: .
�. - � � '�- (e) g��iomeat and Utensil De3ien�And Consttuctioa.All equipmeut sod utensils shall
be construcrcd of safc matetiaLs atid meintai�d in good[epair. '
(� � .Ap food contaet surFar.�,counuis,sinks end work surfaces
in ttie tstablishmeat shall be smaotti,nom-ebsortient aad easllycleanable.
(g� CleaninY and Satitizine. '
t. FooiF cont�t suifaces of equipment,tablewaze aad utensils shall be cleaned and
saoitiud prior to food pieparation foz tbe public�snd�afttr�e�h use in accordance
'_ ' with 103'CMIt590:000.
� 2. Formanualcleaningandsaoitizingofcookingequipment,atensilsandtableware,
' ttme compartments shall be piovided�d uted:or a two comparm�ent sink may be
used'ff siogle service taAlewaie is provided.a wtien an approved detergent sanitizer
is ased in mxordance with I�4502:Y 14 and FC 4301.12. T6e board of health may
allow tl�e use of compartmenu oUra t6mr sinks.such as mba aod basins.
, 3� A doinestic ot home s[y1e dishwastier may Ise used provided the following
perfotm8nce criterfa are met:
' a The d3shwasher mast effectively iemove ptiyaical soil from all surfaces of
dishes,equipment and utensils.
b. The operator shell provide aad use daily a maximum ce�stering thermometa .
or a 6eat t8umal label to deteemine that the distiwashe�s intemal tempeaatme is
a minim�o€I50°F after ttie final tins�e artd dryin8 cycle. Records of this
� testing shall be kept on file for 30 days. � �
. . . . - . ... c. The dishwasher mus[tie instelled and operated according to manufacturer's
�. � � � � � � � � �instructions fa the highesF level of sanitizatiou possible when sanitizing
_ residential kitcheu facilities'utensils and tableware;a copy of t6e inswctions
must be avaitable on t6e pramises�all times. '
• 4. 17tere shatl be snfficient a�es or facilities sach aa portable dis6 tubs and drain
boards for the p�opu hsndling of soiled utensila pri�to washing and of cleaned
uteesils afiersaniti7ation so as not to interfeie with sah faod handling,handwashing
andt�properuseofdis6wasEingfacilidea Eqtiipmmyutensilsandtablewareshall
lx aio-dried
(h) .
1. Food service prcpazation and storage areaa shall be constructed and mainiained
to prevmt ttie entry of pestv and other v�amiu.
2. Pesdcides aud todenticides shall tie applied according to law.
(�) �
i. Pas may be preseut on the P�emises,bat shall be kept art of food preparation and
diniag areas daring food p�eepazation and suvice to the�blic.
� 2. La�y fxilitia msy 6e piesent in th�kitc6en.tiut shall not be used during food
prepazatioa and savia W the poblic'
3. Cooking facilities in t6e kitcixr shall not be available ro guests.
9/29/00 �: 105 CMR-3587
' ... PUBLIC}ISALTH .
590.010: continued
(8) Number of general wmplaints investigaud; j.. .
.F (9) A copy of any local otdinances rolative to food establishment opetations; . �.
� � (10) Numbet and�typesofvariaaces�issued;
(I1) Totai number of food sanitarians;and,
(12) Other infoimation as iequested.
� The Depat�en[shaU supply a form dn w6ich to submit the required infoimation.
�G� -�_ ,
(i) �YP��Sfoodinspactioasfortheboaidofhealthshallbelmowledgeable
in•foodbome disease pnweution,application of N�hazard'analysis critical control point
. principles.and the�equitements of I05 CMIt 590.000 as ttiey relate�to�food utablis6ments
, in their city a Wwn,
(2) $fTxtive ooe ye�5om the d�e of ptomulgation ot 105 CMR 590.000,any individuai
cooducting food inspxt[oas shall demonstrate tlie knowledge mffwenad in 105 CMR
594.010(Gx1)by:
(a) FassmB a ceRiSed food ptotection manager otxAifitd food s8fety professional test
that is part of An accrodiud progntp reco�nized by Hu Department md completing food
safety In�Pecnont tiaieing rxu�ad bp the Dt�azma�[.or.
(b) �eing a iegiawed sanitariau or cectiPied health offtcer who has completed food
safaY�nsPecbon tmining ieeo&�iied by tlpe Depacinunt•
(f� y�p�p�, 1n a�ditiou`W requir'esmnts sG fotth in FC&103:
(1) AnY��8��b7f?����,lualt6 s6ai1 be in writing. A copy of avy suc6
, varim�ce shall,while if is ia'effact,be avaitsbk to t6e public az aU reasouable hows in t�
' of5ce of the clerk of the city ar town,a�in the offia of the lioard of h�lt6. Copies of all
varianca s6alt be provided to t6e Directnr upon req�ust
� (2) Any variance ma be su 'ect to such
y b,� qualifcation,ievocation,spspension,aezpiration
as t6e boazd of health ex�esses in ifs�ranG except Nat no variances shall be giveo aRer a
', majbr iemodeling of t�e picmises of a tood establis5ment A variance may otLerwix 6e
eevoked,modifai,a s�eaded,in wlrole a in�onIy after t6e hol�the�eof has been
noqfied in.Wtiting apd 6as.been Siyen ayaopportuRity to be heard in conformity with t6e
re9air�nts fa an o�r a�Geazing,iu lU5 CbIIt 390.015.
5�1.011: Plsn Svbm-csi�a_•� f�r� Food Cod<. S-2
_ �u�m'�1---�i9�_�� , ;
Pl��ptovalarDiypj�vaL tnad�tion[orequitemertksetforthinFC8-201Facilityand
OperetingPlans:,...._ - . . .: .. � . . � .
� Plan eppioval sliall 1se gtauted a�nied'within 30 calendar days after[he submission of said
plans.H ttx boaid of health doss na,approve or disep�tove said p[aoa witlun s�h time,t�
plans shalt 6e deemod tp hive be� approved. Apprcivat shalt&denieQ oply if such plans
establish tLat t1x pmposed food establishment will violate the provisions of 105 CMR 590.000
or ottie[spplicabk laws,adinauces,or regutatioas,Disapproval of snch plans s6a11 be deemed
an o�der to wtiiclt the ptoceduQe�aovidqi ia 105 CMR 590.0t3 stialt apply.
� 590 012• Pemit t� *•—f �I999 Food a�Ch_��&3 ,
(A) �4bile Food��. In a�ition W Nx tequirementx set foRh in FC &301.11
Praequisiro fa Opecatioa
The operat�of a mobile food opetation sLall obtain a pecmit ro operate Crorti each board of
txalth in whose jutisdicti�t�sells his product
(B) FC 8-302 12 Avn1'+c^non Foim. Aooroved: FC 5-302.12 Focm of Stiibmission shall be
stricken and repluu!by the followiag: _
A person desiring to operate a food estnblis6mentshsll submit W the FC-cegutatory aut6ority
a written application for a permit on a fotm provided by tHe board of 3xalth and approved by the
depa�tment.
(C� FC 8-3 Permit Form. In�dition to reqiurements sd forth in FC 8-3 Pumit to Operate:
(1) There stisll be one permit farm issued to each food utablisLment The peimit shall
indicate•
9�9� 105 CMR-3590
Page 1 of 3
Murphy, Bruce
_ _ _ . _ _ _ _ __ _. _ _ _ _ _
From: FIRSTFEN@aol.com
Sent: Friday, September 16, 2011 10:13 AM
To: Murphy, Bruce
Subject: Re: List of entrees-OK
Bruce,
I wanted to clarify what I said in email yesterday. Hawks Wing Farm is not on the list for anything for
now. I want to do a few Farm Markets and see what the demand is. I may never have to do retail at ali.
See you later. Lu
In a message dated 9/15/2011 5:04:34 P.M. Eastern Daylight Time, BMurphy@yarmouth.ma.us writes:
OK-Good, see you tomorrow.
Bruce G. Murphy
Director of Health
Town of Yarmouth
Master in Public Health
Certified Health Officer
Registered Sanitarian
_. _ _. __ _ _. . _ _
From: firstfen@aol.com [mailto:firs[fen@aol.com)
Sent:Thursday, September 15, 2011 4:59 PM
To: Murphy, Bruce
Subject: Re: List of entrees
All items will be made fresh and vacuumed packed in two portion sizes. Label will list
ingredients,weight and where cooked. I can bring a sample of the label Monday
evening, if you'd like.No freezing. I will bring 20 portions of 2 or 3 entries and see
what sells. I k�ave no idea of the demand. I will be selling the packages at Hawks Wing
Farm Stand, out of a refrigerated case.
Sent from my Verizon Wireless B1ackBerry
9/16/2011
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Reminder Notice from the Board of Health
The Massachusetts Food Code Contains a Section on
Food Allergy Awareness That is Now in Effect
In June 2010, the state Food Code was amended to comply with the Act Relative to
Food Allergy Awareness in Restaurants which the Governor signed into law in January 2009.
Copies of the new regulation and related documents are available on the MDPH/BEH Food
Protection Program website. To find this information:
(1) Go to the FFP website at htt�://www.mass.aov/dph/f�o
(2) Under"WhaYs New", select the link for"Food Alleraen Awareness Traininp
and Reaulation"
(3) Under"Special Operations", look under the title "Food Allergen Awareness
Training and Regulation", and select a link for information.
Requirements that took effect on October 7, 2010:
• Poster in Employee Work Area -The 8.5" by 11" poster that must be displayed in the
employee work area is available on line at http://www.foodallerav.orq/qaae/restaurant-
op ster. The "employee work area" is a conspicuous and accessible place where notices
to employees are usually placed and easily read. See 105 CMR 590.009(G)(1)for more
details about this requirement..
• Notice to Consumers on Menus and Menu Boards - Menus and menu boards must
include a notice which reads, "Before placing your order, please inform your server if a
person in your party has a food allergy." The notice must be displayed in a clear and
conspicuous manner, and the notice on menu boards must meet the font size
requirements discussed in 105 CMR 590.009(G)(2)(b).
Requirements that took effect on February 1, 2011:
• Allergen Awareness Certificate -At least one certified food protection manager in
each effected establishment must obtain a certificate which shows that they have viewed
the MDPH-approved allergen awareness training video. Three private vendors are
approved by MDPH to issue these certificates in accordance with 105 CMR
590.009(G)(3)(a). The name and contact information for these vendors in posted on the
FPP website listed above.
�
The Commonwealth of Massachusetts
Executive Office of Health and Human Services
Department of Public Health
Bureau of Environmental Health
DEVALL.PATRICK Food Protection Pro ram
GOVERNOR �
TIMOTHVP.MURRAY 305 South Street, Jamaica Plain, MA 02130-3597
LIEUTENANT GOVERNOR 617-983-6712 617-983-6770- Fax
JUDYANN BIGBY,MD
SECRETARV
JOHN AUERBACH
COMMISSIONER
TO: Local Boazds of Health and Health Departments
FROM: Michael Moore, MDPH/BEH Food Protection P�ogram
DATE: January 3,201 I
BE: Vendors Approved by MDPH to Provide Allergen Awareness Training
The following three vendors are approved by Massachusetts Department of Public Health
(MDPH)to issue certificates of allergen awazeness training in accordance with ]OS CMR
590.009(G)(3)(a)`.
• Comnliance—To comply with ]OS CMR 590.009(G)(3)(a), at least one certified food protection
manager per food establishment must obtain an allergen awazeness certificate from one of these
three MDPH-approved vendors.
• Online Trainine—To obtain an allergen awareness certificate over the Intemet,visit a vendor's
website, pay$1Q and follow the instructions for watching the allergen awareness video.
• Ciassroom Trainine- To obtain an allergen awazeness certificate in a classroom setting, contact a
vendor and ask for information about available classroom trainings.
Berkshire Area Healt6 Education Center Options to be trained by Berkshire AHEC:
703 West Housatonic St., Suite 208 • Visit their website at www.berkshireahec.ore
Pittsfield, MA 01201 • Contact Timothy Diehl at tdiehl(n�berkshireahec.org
• Ca11 4 1 3-447-24 1 7,or 866-976-AHEC(2432)
CompuWorks Systems,Inc. Options to be trained by CompuWorks:
591 NoRh Ave, Door 2 • Visit their website at www.compuworks.com
Wakefield,MA 01880 • Contact James Donaher at jdonaher(c�compuworks.com
• Ca11 78 1-224-1 1 13
Massachusetts Restaurant Association Options to be trained by MRA:
333 Tumpike Road, Suite 102 • Visit the MRA website at www.mazestaurantassoc.ore
Southborough,MA 01772 • Call 508-303-9905
� ]OS CMR 590.009(G)(3)(a)-By February 1,20ll,sach food establishments[establishments that wok,prepare,or
serve food intended for immediate consumption either on or off the premises]shall have on staff a certified food
protection manager who has been issued a Massachusetts certificate of allergen awareness training by an allergen
awareness training verification program recognized by the Departmen[. The certificate will be valid for 5 years.