Food Establishment Resources

• Food Code: 105 CMR 590.000 State Sanitary Code Chapter X - Minimum Sanitation Standards 
• Merged Food Code (11/16/2018)

Required and Other Documentation which might need to be submitted with Food Establishment application:

• Food Protection Manager Certification Resources
• Allergen Awareness Training
• Choke Saver Certification - Required for food establishments that have twenty-five (25) or more seats (for a full list click here)
• Hazard Analysis Critical Control Point (HACCP) - A management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. A HACCP plan may be required based on the specific menu you will offer. Examples of food items requiring a HACCP include: Raw seafood (sushi), refrigerated low acid juices (carrot juice) and preparations that take foods in and out of the temperature "danger zone". Please consult with the Health Inspector if you are unsure about the requirements.