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 main areas of focus is the mandatory presence of a Certified Food Protection officer in every eatery. Such an officer must be above 18 years of age and hold necessary accreditation. Such accreditation is given after passing necessary examinations accredited by the Department of Public Health. Some of these tests and examinations are administered by restaurant associations.
Certification is required for the person responsible for overseeing daily preparation and serving of foods. There is no examination that is mandatory for the officer, but there are several training programs that will warrant certification. The programs revolve around the safety of foods and how to prevent illnesses and diseases that are related to food preparation, distribution and serving. It is safer for all employees to get necessary training and be certified in order to improve the quality of services provided.
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.
Employees in restaurants and other eateries must watch the health of people they come into contact with, especially those they live with. The idea is to maintain the highest hygiene standards. If a roommate has a condition that may be spread in the course of preparing foods, necessary steps should be taken to protect those who consume it. It should be known that a sick employee endangers the lives of people who eat whatever is prepared.
The first measure taken when an employee has been exposed to a communicable disease is restriction and even isolation. Where possible, they should be assigned outside the handling areas or be sent off until their health condition improves. If you doubt the right action to take in any scenario, it is advisable to consult the Board of Health in your area or any body that regulates hygiene in your locality. Clients and other workers must be protected by all means.
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.
A hotel or eatery should suspend business if it detects danger signs like illness among workers. The next step should be to send notification to regulators for inspection purposes. Some of the conditions that warrant closure include contamination with toxic substances, fire, disease outbreak and prolonged power interruption. You only resume work when the situation has been corrected and authorization received.
Among the main areas of focus is the mandatory presence of a Certified Food Protection officer in every eatery. Such an officer must be above 18 years of age and hold necessary accreditation. Such accreditation is given after passing necessary examinations accredited by the Department of Public Health. Some of these tests and examinations are administered by restaurant associations.
Certification is required for the person responsible for overseeing daily preparation and serving of foods. There is no examination that is mandatory for the officer, but there are several training programs that will warrant certification. The programs revolve around the safety of foods and how to prevent illnesses and diseases that are related to food preparation, distribution and serving. It is safer for all employees to get necessary training and be certified in order to improve the quality of services provided.
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.
Employees in restaurants and other eateries must watch the health of people they come into contact with, especially those they live with. The idea is to maintain the highest hygiene standards. If a roommate has a condition that may be spread in the course of preparing foods, necessary steps should be taken to protect those who consume it. It should be known that a sick employee endangers the lives of people who eat whatever is prepared.
The first measure taken when an employee has been exposed to a communicable disease is restriction and even isolation. Where possible, they should be assigned outside the handling areas or be sent off until their health condition improves. If you doubt the right action to take in any scenario, it is advisable to consult the Board of Health in your area or any body that regulates hygiene in your locality. Clients and other workers must be protected by all means.
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.
A hotel or eatery should suspend business if it detects danger signs like illness among workers. The next step should be to send notification to regulators for inspection purposes. Some of the conditions that warrant closure include contamination with toxic substances, fire, disease outbreak and prolonged power interruption. You only resume work when the situation has been corrected and authorization received.
About the Author:
Find an overview of the benefits you get when you complete food safety training and more info about a reputable training provider at http://onfocussolutions.com today.
No comments:
Post a Comment