Food Service and Safety

Food Service and Safety 

    What’s required of food establishments? 

• ServSafe Manager 
  • Check out upcoming classes in Barnstable County HERE 
• Allergy Training 
  • Allergen Certification must be ANAB Certified 
  • Examples of Allergen Certification Courses 
    • Food Safety Training 
    • ServSafe Allergen Training 
  • It’s important to have an allergen awareness poster, link HERE  
• If your establishment seats more the 25 individuals you are required to have someone Choke Saver Certified each shift. 
  • Examples of Choke Saver Providers in Massachusetts 
    • Choke Saver 
    • ERT 
    • WhenSecondsCount 
• Vomit and Diarrhea Procedures 
  • This prepares and keeps employees educated and apprised of what to do when responding to these events. This means you will also be required to have a fully stocked vomit and bodily fluid kit on site.  
  • Not sure what to put in your clean up kit? A simple google search for “vomit and bodily fluid kit” will bring up lots of options to keep your restaurant prepared and in compliance! Example of a pre-made kit from Amazon is a good example of what you can order HERE 
  • Example of Vomit and Diarrhea Procedures 
• Employee Reporting Form
  • An agreement from a food employee to notify the PIC when they experience symptoms that could lead to the spread of foodborne illness.
    • Having an agreement ensures your employees are aware of symptoms to look out for regarding transmissible foodborne illnesses.
    • Example of Employee Reporting Form
    • Link to Employee reporting form in multiple languages HERE

What's a HACCP plan?

• A HACCP plan is Hazard Analysis Critical Control Point Plan. It's a written-out plan identifying hazards and how to prevent them during food production process. 
• Do I need a HACCP plan?
  • If you are seeking a variance outside of normal food code, such as:
    • Curing or smoking food products as a method of preservation
    • Using food additives to preserve food or extend the shelf life of foods
    • Using a reduced-oxygen method for packaging food  
• Resources
  • Information on HACCP Plans
  • Example of Oyster HACCP Plan
• Examples of HACCP Plan Courses
  • Profishant
  • HACCP Training University

Report a Foodborne Illness

• The Department of Public Health has created an online reporting system for suspected food borne illness called Report My Meal. Link HERE 
• Members of the public should only use this form to report illness for themselves or someone else in their household.

•     You can also call the Wellfleet Health Department, option 3 for “Health Agent”