HomeMy WebLinkAboutMA State After School Snack Program Restriction TypesQ: MA State After School Snack Program Restriction Types TM Bdoc
MA State After School Snack Program Restriction Types
Option #1- Description: Serving of prepackaged limited non TCS foods only. See the 2013 Federal
Food Code and MA Sanitary Code for what is considered limited to non TCS’s for day care setting.
REQUIREMENTS:
A. A handwash sink with dispenser soap and paper towels shall be provided. A handwashing sign
shall also be provided.
B. Disposable individual serving containers shall be provided.
[Note: A CFM is not required to be onsite.]
Option #2- Description: Prepackaged individual servings of limited TCF Foods in disposable containers
(cut fruits and vegetables, cheese, and crackers) only. No preparation of foods authorized nor serving
of any open product to the children (Note: exemption may be granted to assist disabled).
REQUIREMENTS:
A. At least two CFM (e.g. ServSafe) certified persons, at least one with allergen awareness training,
CFM must always be present and oversee the food service operation of this program.
B. Preparation of foods is not authorized onsite.
C. Thermometers shall be provided within any cold holding devices utilized.
D. Temperature logs shall be maintained onsite.
E. Cold holding bags with cold packs or ice (if the individual serving is in a plastic bag and can
remain dry) and/or refrigeration provided (that is not available to the public),
F. Handwash sink with dispenser soap and paper towels shall be provided. A handwashing sign
shall also be provided.
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Option #3 Description: Prepackaged individual servings of TCS foods for hot holding in disposable
containers (hamburgers, chicken fingers, etc.). Cold foods such as juice and milk may also be served.
REQUIREMENTS:
A. At least two CFM (e.g. ServSafe) certified persons, at least one with allergen awareness training, CFM
must always be present and oversee the food service operation of this program.
B. Preparation of foods is not authorized onsite.
C. Serving of the food to children is not authorized (Note: An exemption may be granted to assist
disabled; packaging may be opened to assist the disabled.)
D. A handwash sink with dispenser soap and paper towels shall be provided. A handwashing sign
shall also be provided.
E. Thermometers shall be provided within any hot holding device.
Q: MA State After School Snack Program Restriction Types TM Bdoc
F. Temperature logs shall be maintained onsite. Temperatures of foods shall be taken at the time
of delivery and prior to serving. If temperature abuse is discovered, then the food shall not be
served.
G. Hot holding bags that are plugged in shall be provided or a hot holding unit shall be available in
the facility. Hot and cold holding equipment and food shall not be made available to the public
nor stored for access for the public.
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Option #4 Description: Children may serve themselves. Employee(s) place food onto the table in
individual portions or family buffet style.
REQUIREMENTS
A. At least two CFM (e.g. ServSafe) certified persons, at least one with allergen awareness
training, CFM must always be present and oversee the food service operation of this
program.
B. Preparation of foods is not authorized onsite.
C. Food shall be maintained at proper temperatures during transportation and while holding
for service. Insulated hot or cold holding units shall be used for transport.
D. Thermometers, temperature logs, and insulated hot or cold holding devices shall be on site
available for only this program use only (Hot and cold holding equipment and food shall not
be made available to the public nor stored for access s by the public.
E. A handwash sink with dispenser soap and paper towels shall be provided. A handwashing
sign shall also be provided.
F. All temperature logging is to be conducted at the time of departure from the permitted
kitchen, at the time of arrival of the food, and during any holding time periods prior to
serving.
G. If cold or hot holding is necessary, specifications of any equipment utilized for this purpose
shall be uploaded to the permit and applicant shall seek approval from a Health Inspector
prior to the use of any equipment.
H. Hot holding bags that are plugged in shall be provided or a hot holding unit shall be available
in the facility. Hot and cold holding equipment and food shall not be made available to the
public nor stored for access by the public.
I. A sketch plan of the proposed kitchenette, where the food will be held until service, is
required prior to opening.
[Reference: State Sanitary Code 105 CMR 590.002 (C) and (d)In FC 2-102.12 Certified Food Protection Manager, the following
is added as paragraph (C): “(C) FC 2-102.12(A) shall not apply to: (a) Temporary food establishments operated by non-profit
organizations such as, but not limited to, school sporting events, firemen's picnics, grange and church suppers and fairs; (b)
Daycare operations which serve only snacks; (c) Food establishments restricted to the sale of pre-packaged food and limited
preparation of non-time/temperature control for safety food and meat and poultry products processed under USDA supervision
with a nitrite level of at least 120 PPM and a minimum brine concentration of 3.5%; (d) Satellite feeding sites, which receive
prepared meals from commissaries for immediate service;]