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August 8, 2018
Public and Environmental Health Program
Policies, Procedures, and Guidelines
No. 2019-01
Temporary Food Events - Clarification Regarding Equipment and Certification Requirements
Handwash Stations
When is a handwash station required?
When/where food handling occurs at a food vending table.
When is a handwash station not required?
When/where all foods are packaged and remain packaged at a food vending table.
Specifically where must a handwash station be located?
The handwash station must be located at the food service/preparation area;
The handwash station(s) must be easily accessible to workers without having to walk around tables,
boxes, underneath ropes which are holding up banners or signs, facing the correct way toward the food
handler, elevated to a suitable height;
The handwash station setback distance to a food handler is not specified; their locations are at the
discretion of the Board of Health and/or the health inspector onsite. However, the Board of Health
recommends handwash stations should be located no further than twelve (12) feet away from the food
vendor(s).
Food Protection Manager Certification (e.g. ServSafe):
When/where is food protection manager certification required?
When/where a food vendor is preparing potentially hazardous foods (PHF’s).
Town of Barnstable
Board of Health
200 Main Street, Hyannis MA 02601
Office: 508-862-4644 Paul J. Canniff, D.M.D.
FAX: 508-790-6304 Donald A. Guadagnoli, M.D.
John T. Norman
Tom Lee, Alternate
Q:\Policies\ Handwash Station Servsafe Etc.docx
When/where is food protection manager certification not required?
When/where only the preparation of non-PHF’s are provided (i.e. popcorn, coffee, hot-dogs)*;
When/where a food vendor is only providing food samples which are not PHF’s*;
When/where a food vendor is only providing or cutting samples of foods (e.g. cheese)*.
*A certified food handler is recommended.
Allergen Training Certification
When/where is allergen certification required?
The Massachusetts Food Allergy Awareness Act requires any establishment that cooks, serves or prepares
food to have a person on staff that has been certified by an allergen training program recognized by the
Massachusetts Department of Public Health.
Thermometers and Temperature Logs
Where are thermometers required?
Where potentially hazardous foods are stored (i.e. hot holding, inside ice coolers, refrigerators, freezers).
Where, when and how often are temperature logs recommended?
Whenever potentially hazardous foods are stored in coolers with ice (without electronic refrigeration) and
whenever potentially hazardous foods are maintained in hot holding units, it is recommended the food
vendor should check the temperatures hourly and record the temperatures into a log on an hourly basis.
NOTE: If foods are not kept at proper temperatures and the food vendor failed to maintain temperature
records/logs, the health inspector may at his/her discretion, require the affected foods to be disposed of.
Duplicate Sets of Food Contact Surfaces Recommended
It is recommended each food vendor should provide duplicate sets (two sets minimum) of knives, tongs,
scoops, cutting boards and other food contact surfaces. These duplicate sets must be kept inside clean
containers.
PER ORDER OF THE BOARD OF HEALTH
________________________________
Paul J. Canniff, D.M.D.
___________________________________
Donald A. Guadagnoli, M.D.
___________________________________
John T. Norman