Town of Fairhaven, MA
Bristol County
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Table of Contents
Table of Contents
[HISTORY: Adopted by the Board of Health of the Town of Fairhaven 9-26-1979 as Ch. III of the 1979 Regulations. Amendments noted where applicable.]
GENERAL REFERENCES
Fees — See Ch. 422.
[Amended 3-12-2002]
The public health will be protected through the strict enforcement of the state and federal regulations governing food service establishments. Such regulations include but are not limited to the provisions of Article X of the Massachusetts State Sanitary Code and the Federal Food Code, as most recently revised. The Board of Health or its agent may inspect all food service establishments periodically for compliance with applicable regulations.
A. 
Every food service establishment shall display a valid food handler's certificate for each employee engaged in the preparation or serving of food. Mantoux testing shall be done to all those required to be in the food handler's program.
B. 
If there is a positive reaction, the nurse strongly suggests the employee see a doctor since he/she could have active tuberculosis. When the employee presents a doctor's certificate stating that he/she is presently free of any contagious disease, a food handler's certificate will be issued.
C. 
Any person having had an X-ray due to a previous positive Mantoux reading shall be required to have a doctor's certificate stating that he/she is in good health before the reissue of a food handler's certificate.
Water used in holding tanks or containers for the keeping of fish, shellfish, lobsters, crabs or other forms of edible sea life shall be from a source approved by the Board of Health.
All persons desiring to conduct catering operations in the Town of Fairhaven shall first obtain a permit for such catering activity from the Board of Health.
All food service establishment employees engaged in the preparation or serving of food shall have their hair restrained by a hairnet, a hat or other means acceptable to the Board of Health.
Unwrapped food products, such as donuts, pastry or loose candy, shall be protected by dust-free containers and shall not be handled by bare hands.
All open doors and windows in a food service establishment shall be screened with at least a sixteen-inch mesh screen to prevent and control the breeding and harborage of flies and other insects.
All newly constructed, renovated and reoccupied food service establishments shall provide proof of extermination of the premises to the Board of Health prior to the issuance of any permits or licenses.
A. 
All existing food service establishments shall have properly sized grease interceptors as required by 248 CMR 2.09(2) Massachusetts Fuel Gas and Plumbing Codes.
B. 
All new food service establishments and additions to existing establishments must be connected to Town sewers or an on-site sewage system and shall be upgraded to conform to Title V of the State Environmental Code.
C. 
In addition to the requirements indicated in 248 CMR 2.09(2) Massachusetts Fuel and Plumbing Codes, grease interceptors must be provided at food service establishments as determined by the Board of Health. The capacity of the grease interceptor shall be calculated by the kitchen flow rate of 15 gallons per seat or chair per day, but in no case shall be less than 1,000 gallons. This applies to establishments connecting to Town sewers or establishments with on-site sewage systems.
A. 
Problems with grease at individual food service establishments constitute a violation of 105 CMR 595.000 State Sanitary Code, Article X, Minimum Sanitation Standards for Food Service Establishments.
B. 
All food establishments must have grease barrels to properly store their grease. All grease must be poured into these barrels and the grease sold or given to authorized rendering companies or collectors. Employees must be instructed to use the aforementioned containers and not dispose of grease in sinks, toilets, drains, garbage, etc.
C. 
All inside grease interceptors must be opened and cleaned on a monthly basis. Management must maintain a maintenance record signed by the food service managers certifying that this cleaning has been done.
D. 
All outside grease interceptors shall be checked monthly and pumped if required. All grease interceptors must be pumped at an interval not to exceed three months. Maintenance records must be available to the Health Inspector at all times.