Massachusetts has implemented an elaborate program aimed at ensuring that all foods delivered and consumed in the area are safe to eat. Massachusetts food safety regulations focus on policies, necessary regulations and their interpretations to allow the government to carry out inspections and investigate complains related to foods and drinks in the area.
Among the regulations is the employment of a Certified Food Protection Manager in every establishment dealing with foods. Such an officer must be 18 years and above. He or she must also have passed an examination relating to safety of food and that is recognized by Department of Public health. Some of these programs are offered by the restaurant association in Massachusetts.
There is also a certification requirement for anyone handling, preparing or serving foods in the industry. Though the managers and handlers are not subjected to a uniform examination, there are different programs that will lead to certification. Most of these programs are aimed at promoting hygiene and promoting actions that ensure safety during preparation, handling and serving. This will prevent illnesses that are related to dining from being spread from one person to the other.
In case an employee has an illness that could be spread through food, he is required to report at the earliest opportunity. This means as soon as the symptoms emerge. Anyone coming into contact with foods is supposed to report such symptoms as diarrhea, fever that comes with sore throat, jaundice, vomiting and open wounds or cuts on the skin.
It is also important to be sensitive about the health of people you live with or come into regular contact with. This enables you to maintain the highest standards of hygiene and avoid contacting or spreading the disease to other people especially your clients. This requirement is put in place in recognition of the fact that when employees are exposed to diseases or ailments, they are likely to spread them to so many clients. Early notification will prevent spread especially when action is taken early.
Employees exposed to diseases spread through dining contact are restricted from any handling or preparing. Such employees should be suspended from work until their condition improves. The local Board of Health or relevant bodies should be consulted in case there is doubt on the action to be taken. All actions must be taken to prevent spread or even exposure to other workers and to clients.
There are restrictions on handling RTE foods. These foods should not be handled using bare hands at any time. The alternative provided for handling RTE include spatulas, tongs, deli tissues and gloves, among others. Handlers are also restricted from wearing jewelry unless it is a plain ring like a wedding ring. Jewelry are restricted from both the arms and hands.
Permit holders are required to discontinue operations and further notify authorities if they detect a health hazard like fire, foodborne outbreak, continuous power interruption, misuse of toxic or poisonous materials, etc. This allows the authorities to conduct a thorough inspection with the aim of correcting the situation. A license holder is only allowed to continue if the emergency does not compromise the health of workers or foods being prepared.
Among the regulations is the employment of a Certified Food Protection Manager in every establishment dealing with foods. Such an officer must be 18 years and above. He or she must also have passed an examination relating to safety of food and that is recognized by Department of Public health. Some of these programs are offered by the restaurant association in Massachusetts.
There is also a certification requirement for anyone handling, preparing or serving foods in the industry. Though the managers and handlers are not subjected to a uniform examination, there are different programs that will lead to certification. Most of these programs are aimed at promoting hygiene and promoting actions that ensure safety during preparation, handling and serving. This will prevent illnesses that are related to dining from being spread from one person to the other.
In case an employee has an illness that could be spread through food, he is required to report at the earliest opportunity. This means as soon as the symptoms emerge. Anyone coming into contact with foods is supposed to report such symptoms as diarrhea, fever that comes with sore throat, jaundice, vomiting and open wounds or cuts on the skin.
It is also important to be sensitive about the health of people you live with or come into regular contact with. This enables you to maintain the highest standards of hygiene and avoid contacting or spreading the disease to other people especially your clients. This requirement is put in place in recognition of the fact that when employees are exposed to diseases or ailments, they are likely to spread them to so many clients. Early notification will prevent spread especially when action is taken early.
Employees exposed to diseases spread through dining contact are restricted from any handling or preparing. Such employees should be suspended from work until their condition improves. The local Board of Health or relevant bodies should be consulted in case there is doubt on the action to be taken. All actions must be taken to prevent spread or even exposure to other workers and to clients.
There are restrictions on handling RTE foods. These foods should not be handled using bare hands at any time. The alternative provided for handling RTE include spatulas, tongs, deli tissues and gloves, among others. Handlers are also restricted from wearing jewelry unless it is a plain ring like a wedding ring. Jewelry are restricted from both the arms and hands.
Permit holders are required to discontinue operations and further notify authorities if they detect a health hazard like fire, foodborne outbreak, continuous power interruption, misuse of toxic or poisonous materials, etc. This allows the authorities to conduct a thorough inspection with the aim of correcting the situation. A license holder is only allowed to continue if the emergency does not compromise the health of workers or foods being prepared.
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