MONTAGUE BOARD OF HEALTH
One Avenue A · Turners Falls, MA 01376
Telephone 413 - 863 – 3200 Ext 205 · Fax 413 - 863 -3225
GINA MCNEELY, R.S., CHO
DIRECTOR OF PUBLIC HEALTH
Temporary Food Vendor’s Checklist
 Completed Temporary Food Application Form
 Completed “Are You Ready” quiz
 Completed Base of Operations Form IF Required
 A copy of your Food Manager Training Certificate

We will not accept Food Handler Training Certificates you shall submit a
Food Manager Training Certificate
 A copy of your Allergen Awareness Certificate
 Check here if you have read and understand the
Temporary food permits and MA state food code document.
 Check here if you have seen the When a fly lands on your
food document
 Refer to the “Are You Ready” document you used to
complete your quiz and correct your own quiz. If you pass
with 90% or better and you are a non-profit you will pay no
fee. If you are a for profit and pass with 90% then your fee
for 2017 will be $40.00 for the first day and $20.00 for each
additional day.
 Make check payable to the Town of Montague, MA
 Turners Falls Fire Department Requirements
The Town of Montague is an Equal Opportunity Provider and Employer
Turners Falls Fire Department
Fire, Rescue & Emergency Services
John Zellmann
Chief of Department
180 Turnpike Road • Turners Falls, MA 01376-2602 • 413-863-9023 – [email protected]
Fire Department Vendor Requirements
If you are using a generator in any type of booth:
1) A fire extinguisher with a minimum rating of 2A:10BC shall be at booth in all non-cooking booths.
Cooking Booths:
1) A fire retardant NFPA 701 flame certified tent or canopy must be used. Certification tag must be affixed to the
tent or canopy.
2) If cooking with a grill and a generator is used, fire extinguisher with a minimum rating of
4A:20BC extinguisher shall be at booth.
3) If cooking with wood or charcoal a fire extinguisher with a minimum rating of
4A:20BC extinguisher shall be at booth.
4) All food truck/trailers shall have an up to date hood cleaning tag and suppression system inspection tags.
5) K Class extinguishers are to be present in all cooking booths and Food Trucks/Trailers that are deep frying
and-or flat top type cooking appliances.
6) Occupancy within the tent or canopy is limited to the persons involved with the food preparation. Food
should be served at the outer edge of the tent or canopy.
7) LP-gas containers should be located at the outer edge of the structure and secured to prevent tipping, damage
or tampering.
8) The LP container shall be accessible to operators and first responders.
All booths that fit into either of the categories above will automatically have their name and site number sent to
the Turners Falls Fire Department. They will be conducting inspections the day of the event and issue permits.
Failure to comply with Fire Department requirements will result in forfeiture of vending at the event with no
refund.
If you have any questions at all regarding
these fire safety rules, please call the Turners
Falls Fire Department at 413-863-9203
Please do not contact the Board of Health with questions
regarding the Fire Department’s requirements as we will not be
able to answer your questions.
MONTAGUE HEALTH DEPARTMENT
One Avenue A · Turners Falls, MA 01376
Telephone 413 - 863 – 3200 Ext 205 · Fax 413 - 863 - 3225
GINA MCNEELY, R.S., C.H.O.
DIRECTOR OF PUBLIC HEALTH
TEMPORARY FOOD PERMIT APPLICATION
FEE: Read the temporary fee policy if you don’t
understand then call the Board of Health Office at
(413) 863-3200 ext. 205
COMPLETED APPLICATIONS DUE 14 DAYS BEFORE EVENT – NO EXCEPTIONS
No home prepared foods shall be sold at any temporary food establishment
Name of Event / Location: _________________________________________________
Establishment Name: ____________________________________________________________
Owner Name: __________________________________________________________________
Owner Complete Address: ________________________________________________________
Owner Phone #: _______________________________________________________________
Date(s) of Event/Hours of Operation
1.
Before completing this application please read “Food Safety at Temporary Events and the Temporary Food
Establishment” and the “Are You Ready ?" checklist.
(BOTH ARE ENCLOSED)
Have you read this material and do you understand this material? (Circle one)
YES
NO
2.
Menu: List all items you intend to serve. Any changes must be submitted and approved by the Board of Health at
least 5 days prior to the event.
3.
Will all foods be prepared at the temporary food establishment booth?
NO
1. Fill out both sections A and B below
YES 2. Fill out section B below.
Include dates and times of food preparation that is not taking place at the booth/event and attach a copy of the BASE
OF OPERATIONS food permit. (For example if you are preparing quantities of chili at a church kitchen or licensed
restaurant we need to know where the kitchen is and when the food will be prepared prior to the event.)
Town of Montague is an Equal Opportunity Provider & Employer
4.
List each food item prepared, and for each item check which preparation procedure will occur.
SECTION A: At the base of operations (approved commercial kitchen):
DATE
/ TIME
FOOD ITEM
THAW
CUT/
ASSEMBLE
COOK
COLD
HOLDING
REHEAT
HOT
HOLDING
SECTION B: At the booth:
FOOD ITEM
THAW
CUT/
ASSEMBLE
COOK
COLD
HOLDING
REHEAT
HOT HOLDING
Note: If your food preparation procedures cannot fit into the above tables, please list all the steps in preparing each menu
item on an attached sheet.
5.
Food source(s): list food suppliers: ________________________________________________________
Source and storage of water/ice: ___________________________________________________
Storage and disposal of wastewater: _________________________________________________________
Storage and disposal of trash: ______________________________________________________________
Means for Handwashing: MUST HAVE RUNNING HOT WATER, SOAP AND PAPER TOWELS
(TEMPORARY BOOTH ONLY MAY USE INSULATED URN WITH SPIGOT, CONTAINING HEATED WATER, PUMP
HAND SOAP, PAPER TOWEL AND A CATCH BASIN FOR USED WATER.
Mobile units shall have self-contained hand sinks and three bay sinks.
Town of Montague is an Equal Opportunity Provider & Employer
6.
Draw a sketch of the booth below.
I certify that I am familiar with 105 CMR 590.000 Minimum Sanitation Standards for Food
Establishments - Article X and the above described establishment will be operated and maintained in
accordance with the regulations.


Application fee is nonrefundable
Fee due with application
NO PERMIT WILL BE ISSUED UNLESS A COPY OF YOUR
FOOD MANAGER TRAINING CERTIFICATE AND ALLERGEN AWARNESS CERTIFICATE
ACCOMPANIES THE APPLICATION.
THE TRAINING MUST BE ONE THAT IS RECOGNIZED BY THE MASSACHUSETTS
DEPARTMENT OF PUBLIC HEALTH.
 ServSafe
 Prometric
 National Registry of Food Safety Professionals
 360training.com (Learn2Serve)
Applicant’s Signature___________________________________
Office use Only: PERMIT #
Date Issued:
Date________________________________
Date Expires:
Town of Montague is an Equal Opportunity Provider & Employer
Declaration of Base of Operations
Pursuant to 105 CMR 590.009(A) (B) Caterers, 105 CMR 590.009 (B) 12) Mobile Units and
Pushcarts shall operate from a base of operations.
(1)
Caterers, mobile food unit and pushcart owners shall operate from a licensed (fixed) food
establishment. Mobile food unit and pushcart owners shall report at least daily to such location
for all food and supplies and for all cleaning and servicing operations.
(2)
The food establishment used as a base of operations for caterers, mobile food units or
pushcarts shall be constructed and operated in compliance with the requirements 105 CMR
590.000.
(3)
Any food not completely prepared at the food booth shall be prepared in a licensed commercial
kitchen and this form shall be filled out.
I
, owner of (fill in name of business below)
(Please Print) (Name of owner of Base of operations)
________________________________________________
(Name of business that will be used as a base of operations)
Whose business address and phone number is:
______________________________________________________________________
(Please Print)
(Base of operations business address)
(Phone number)
Hereby state that I have given permission to:
(Name of caterer, mobile or pushcart owner)___________________________________________________
(Please print)
to use my licensed food establishment as a base of operations, to prepare catered foods or to
service their mobile unit or pushcart and to store their food and supplies.
I, _____________________________________, owner of _________________________________
(please print)
(caterer, mobile unit or pushcart business name)
________________________ promise to use the above identified licensed food establishment to
prepare catered meals and/or to service my mobile unit or pushcart and to store, refrigerate, and
prepare food as required by the State Sanitary Code, Article X, 105 CMR 590.000.
I understand that failure to utilize the base of operations, as intended, will result in the
immediate suspension of the food service permit issued by the Montague Board of Health.
Signed _______________________________________ Owner of Base of Operations
Signed _________________________________________Caterer, Mobile Unit or Pushcart, Owner
Today’s Date___________________________________
I shall inform the Montague Board of Health immediately if I stop using this base of operations.
The Town of Montague is an Equal Opportunity Provider and Employer
ALLERGEN REGULATIONS
105 CMR 590.000: STATE SANITARY CODE CHAPTER X – MINIMUM
SANITATION STANDARDS FOR FOOD ESTABLISHMENTS
(1) ADD new definition in 105 CMR 590.002(B):
Major Food Allergen means:
(1) Milk, eggs, fish (such as bass, flounder, or cod), crustaceans (such as crab,
lobster, or shrimp), tree nuts (such as almonds, pecans, or walnuts), wheat,
peanuts, and soybeans; and
(2) A FOOD ingredient that contains protein derived from a FOOD named in
subsection (1).
"Major food allergen" does not include:
(a) Any highly refined oil derived from a FOOD specified in subsection (1) or
any ingredient derived from such highly refined oil; or
(b) Any ingredient that is exempt under the petition or notification process
specified in the federal Food Allergen Labeling and Consumer Protection Act of
2004 (Public Law 108-282).
(2) Amend the definitions of “menu” and “menu board” in 590.002(B) as follows:
Menu means a printed list or pictorial display of a food item or items and their price(s)
that are available for sale from a food establishment, and includes menus distributed or
provided outside of the establishment.
Menu Board means any list or pictorial display of a food item or items and their price(s)
posted within or outside a food establishment.
(3) Amend as follows 105 CMR 590.003(B) (Management and Personnel – federal 1999
Food Code Chapter 2)
(B) FC 2-102.11 Demonstration
…
The areas of knowledge include:
...
(17) No later than February 1, 2011:
(a) Describing FOODS identified as MAJOR FOOD ALLERGENS and
describing the symptoms that MAJOR FOOD ALLERGENS could cause in
a sensitive individual who has an allergic reaction; and
(b) Ensuring that employees are properly trained in food allergy awareness
as it relates to their assigned duties.
(4) Amend 590.009: Special Requirements to add new subsection (G):
(G) Food Allergy Awareness Requirements. Food establishments that cook, prepare,
or serve food intended for immediate consumption either on or off the premises
shall comply with the following requirements.
(1) Poster. No later than October 1, 2010, such food establishments shall
prominently display in the employee work area a poster approved by the
Department, no smaller than 8.5 by 11 inches, relating to major food allergens.
The poster shall include the following information:
(a) Major food allergens;
(b) Health risks of food allergies;
(c) Procedure to follow when a customer states that he or she has a food
allergy; and
(d) Emergency procedure to follow if a customer has an allergic reaction to a
food.
(2) Notice on printed menus and menu boards. Such food establishments shall
include on all printed menus and menu boards a clear and conspicuous notice
requesting a customer to inform the server before placing an order, about the
customer’s allergy to a major food allergen. The notice shall state: Before
placing your order, please inform your server if a person in your party has a food
allergy.
(a) Effective Date. The notice must be included on printed menus and on
indoor and outdoor menu boards, including drive-through menu boards, no
later than October 1, 2010.
(b) Menu Boards.
1. All notices on menu boards must be easily readable from the point of
service at which food is ordered. On the menu board itself, the font size of
the notice must be equal to or greater than the font size of the smallest
menu item listed on the menu board.
2. In lieu of placing the notice directly on the indoor or outdoor menu
board itself, the food establishment may post the notice adjacent to the
menu board or at each point of service where food is ordered. Such
notice must be securely posted in a manner so that it may be easily seen
and read from a distance of five feet by a person standing at or
approaching the point of service, shall directly face the purchaser, and
shall not be obstructed from view.
(3) Food Allergen Awareness Training
(a) By February 1, 2011, such food establishments shall have on staff a
certified food protection manager who has been issued a Massachusetts
certificate of allergen awareness training by an allergen awareness training
verification program recognized by the Department. The certificate will be
valid for 5 years.
(b) The certified food protection manager shall:
1. Demonstrate knowledge of MAJOR FOOD ALLERGENS by posting
the Massachusetts food allergen awareness training certificate; and
2. Ensure that employees are properly trained in food allergy awareness
as it relates to their assigned duties.
(4) Exemptions
(a) Public and private schools, educational institutions, summer camps,
childcare facilities, and other child care programs approved to participate
in USDA Child Nutrition Programs are exempt from 105 CMR 590.009(G),
with the exception of 105 CMR 590.009(G)(3)(b)2., provided that they have:
1. Written policies and procedures for identifying, documenting, and
accommodating students with food allergies, and
2. Documentation verifying participation in food allergen training
recognized by the Massachusetts Department of Elementary and
Secondary Education and the Massachusetts Department of Public
Health.
(b) Food service operations in institutional settings in which food is
prepared and/or served to a specific population (for example, hospitals, nonprofit organizations, Older American Act Elderly Nutrition programs, and
charitable food facilities) that have written procedures for identifying,
documenting, and accommodating their clients with food allergies are
exempt from 105 CMR 590.009(G)(2).
(c) Temporary food establishments operated by non-profit organizations are
exempt from 105 CMR 590.009(G).
Regulatory authority: MGL c. 140, § 6B.
THIS NOTICE SHALL BE
POSTED AT ALL BAKE SALES
CONSUMER NOTIFICATION:
This FOOD has been prepared in a
kitchen that is not subject to regulation
and inspection by the Montague Board
of Health.
This food has been prepared for sale or service at a
function such as a religious or charitable organization’s
bake sale. Baked good shall have ingredients list on the
item or posted near item in a conspicuous location.
The Town of Montague is an Equal Opportunity Provider & Employer
MONTAGUE BOARD OF HEALTH
One Avenue A · Turners Falls, MA 01376
Telephone 413 - 863 – 3200 Ext 205 · Fax 413 - 863 - 3225
GINA MCNEELY, R.S., C.H.O
DIRECTOR OF PUBLIC HEALTH
Policy Regarding Fees for Temporary Food Booths
Temporary Food Booths
At a regularly scheduled Board of Health meeting held on July 30, 2008 the Board of Health voted
unanimously to adopt the following policy regarding permit fees for Temporary Food Booths:
1. This policy pertains only to community sponsored events.
*All Temporary Food Vendors are required to fill out an application, read the “Are You Ready?”
document and answer the quiz questions.
2. Non-profit community based entities located in Montague shall pay no permit fee but shall pass the
quiz with 90% or better. Failure to pass the Quiz with 90% or better will result in the applicant
paying the full permit fee.
3. For profit establishment operators passing the quiz with 90% or better will be eligible for a 50%
reduction of the current permit fee. Failure to pass the Quiz with 90% or better will result in the
applicant paying the full permit fee.
4. All vendors shall adhere to all applicable laws and regulations relating to serving food.
5. ALL VENDORS MA or OTHERWISE shall provide a copy their ServSafe Manager
Certification AND Allergen Awareness Certificate with their application. NO EXCEPTIONS
We often receive calls from vendors wondering what amount of money to send for their permit, since
they don’t know what they scored on the quiz. You can determine your score very simply: all the
answers to the quiz are contained on the “Are You Ready?” sheet. You can easily correct your own
quiz and determine the fee you owe. Our goal is for you to be well informed we are not trying to trick
you or get you to pay more money we simply want you to know how to correctly run your food
establishment. That said, we are always happy to help you and answer your questions. Please feel free
to call us at:413-863-3200 ext. 205 if needed.
The Town of Montague is an Equal Opportunity Provider and Employer
MONTAGUE BOARD OF HEALTH
One Avenue A · Turners Falls, MA 01376
Telephone 413 - 863 - 3200 Ext 205 · Fax 413 - 863 - 3225
Temporary Food Permit(s) and the Massachusetts State Food Code
The Montague Board of Health would like to highlight important reminders regarding
Temporary Food Permits and the Massachusetts State Food Code.
Sanitizers:
There are three ways to sanitize – chemicals, heat, or radiation. As radiation and heat are not
practical for temporary food vendors chemical sanitizers will be discussed.
Chemical sanitizers are the most common sanitizers used. There are three types; chlorine; iodine
and quaternary ammoniumn (Bar Tabs). Chlorine is the most common, but iodine, quaternary
ammonium (Bar Tabs) are also used.
The minimum concentration that is effective differs for each type of sanitizer. Label directions
should be followed.



Chlorine is the most widely used sanitizer. Chlorine is effective at the following
concentrations depending upon contact time and water temperature. With a water
temperature of 120°F or above: 25 parts per million (ppm) chlorine with a contact
time of 10 seconds is adequate. Between 100 and 120°F: 50 ppm chlorine for 7
seconds works. Below 100°F: 100 ppm chlorine for 10 seconds is needed. With a
particularly high water pH, (those above pH 10.0) some of these values might change.
Iodine requires a concentration of 12.5 ppm with a minimum water temperature of
75°F and a contact time of 30 seconds.
Quaternary ammonium requires a concentration of 150 to 400 ppm with a minimum
water temperature of 75°F and a contact time of 30 seconds.
Minimum concentration
Minimum Temperature Minimum contact time
Chlorine – 25 ppm
120°F
10 seconds
Chlorine – 50 ppm
100°F
7 seconds
Chlorine – 100 ppm
55°F
10 seconds
Iodine – 12.5 ppm
75°F
30 seconds
Quaternary ammonium – 150-400 ppm 75°F
30 seconds
The Montague Health Department would prefer to have Temporary Food Vendors using the
Quaternary ammonium, commonly known as “Bar Tabs”. Using bar tabs makes getting the right
concentration very easy.
The Town of Montague is an Equal Opportunity Provider & Employer
What will not be accepted are “Hand Wipes”, “Medical Wipes”, “Clorox Wipes”, “Lysol
Wipes” or any other “pull through” wipes that are not for food contact surfaces as indicated in
the fine print on the labels.
Hand Washing Station:
Mobile Food Establishments: where food is prepared and served. Hand wash facilities must be
located on board potable hot and cold running water under pressure with suitable hand soap,
dispensed paper towels, and a waste receptacle shall be provided. No mobile food permit will be
issued without fully meeting code requirements.
For Temporary Food Vendors: food preparation and service are limited, therefore the Board of
Health may allow alternative hand washing facilities to be used. The minimum requirements for
alternative hand washing facility shall be a 5 gallon insulated container with a spigot which
can be turned on to allow potable, clean, warm, water to flow over one's hands into a waste
receiving bucket of equal or larger volume; suitable hand soap; paper towels; and a waste
receptacle. Hand washing facilities shall be equipped to provide potable water at a minimum
temperature of at least 100 ̊F.
Food Storage Equipment (Coolers, Refrigerators, Freezers, etc.):
Montague inspectors have found coolers, refrigerators, freezers and other food storage
equipment in some cases to be filthy inside and out; this is not acceptable and will not be
tolerated. It is important to clean food storage equipment before, during and after the event. Keep
equipment clean at all times. As a guide if your coolers or equipment look soiled or dirty
CLEAN THEM inside and out.
Temporary Food Permit Requirements:
If the establishment name on the application is different from the name displayed at the vendor
booth, on a vehicle or mobile unit - both names must be noted on the application.
The temporary food permit issued by the Montague Board of Health must be displayed on the
day of the event.
A Nationally Accredited Food Protection Manager Certification shall be INCLUDED in
your application. The State of Massachusetts recognizes the following Nationally Accredited
Food Protection Manager Certifications:
 Prometric
 ServSafe
 National Registry of Food Safety Professionals
 360training.com (Learn26Serve)
REGARDLESS OF WHETHER OR NOT YOU PAY A FEE!
Temporary food permits are REQUIRED for ALL Food, Drink & Retail Food (including
water, soda, candy, pre-packaged food, baked goods, jams, jelly, syrup, etc.) sold or given
away the day of the event. This applies to for profit or non-profit vendors.
The Montague Board of Health is dedicated to ensuring a safe and successful food vending
environment for all events. We will be diligent in observing food vendors for the items discussed
in this letter when preforming the Health Inspections during all events.
The Town of Montague is an Equal Opportunity Provider & Employer
In closing, the Montague Health Department looks forward to another sucessful year!
As always, should you have any questions or concerns, please feel free to contact our office at:
413-863-3200 Ext. 205
Gina McNeely
Director of Public Health
The Town of Montague is an Equal Opportunity Provider & Employer
Minimum Requirements for
Packaged-food Labeling
Minimum Information
Required on a Food Label
The Massachusetts Food Protection Program
has prepared this guide to help you develop a
food label that complies with Massachusetts and
federal labeling requirements. For additional
information, please refer to the resources listed
on the back panel.
The Massachusetts and federal labeling
regulations require the following information on
every food label:
y Common or usual name of the product.
y All ingredients listed in descending order of
predominance by weight, and a complete
listing of sub-ingredients.
Example of a sub-ingredient: Flour (bleached
wheat flour, malt barley, flour, niacin, iron,
potassium thiamine, thiamine mononitrate,
riboflavin).
Foods that Require Labeling
All packaged foods must be labeled in
accordance with Massachusetts and federal
labeling regulations, including all foods intended
for retail sale that are manufactured in licensed
residential kitchens.
y
y
y
y
For interpretations and assistance with
labeling regulations, please contact:
Food Protection Program
Bureau of Environmental Health
Massachusetts Department of Public Health
305 South Street
Jamaica Plain, MA 02130
Phone: 617-983-6712
Fax: 617-983-6770
TTY: 617-624-5286
Web: www.mass.gov/dph/fpp
Or the U.S. Food and Drug Administration
http://www.cfsan.fda.gov/label.html
Office of Nutritional Products, Labeling, and
Dietary Supplements: 301-436-2371
y
y
y
y
Net weight of product.
Dual declaration of net weight, if product
weighs one pound or more.
Example: 1 pound [16 oz.]
“Keep refrigerated” or “Keep frozen”
(if product is perishable).
All perishable or semi-perishable foods
require open-dating and recommended
storage conditions printed, stamped, or
embossed on the retail package.
Once an open-date has been placed on a
product, the date may not be altered.
Name and address of the manufacturer,
packer, or distributor. If the company is not
listed in the current edition of the local
telephone book under the name printed on
the label, the street address must also be
included on the label.
Nutrition labeling.
If a food product has a standard of identity,
the food must meet the standard in order to
be offered for sale under that product name.
All FDA certified colors.
Example: FD&C Yellow #5, FD&C Red #3
Massachusetts Open-dating Regulation
To comply with the Massachusetts open-dating
labeling regulation, a “sell-by” or “best-if-used-by”
date is required if the product has a
recommended shelf life of fewer than 90 days.
Foods exempt from this requirement include:
fresh meat, poultry, fish, fruits, and vegetables
offered for sale unpackaged or in containers
permitting sensory examination, and food
products pre-packaged for retail sale with a net
weight of less than 1½ ounces.
Foods may be sold after the open-date if
the following conditions are met:
y It is wholesome and good quality.
y The product is segregated from food products
that are not “past date,” and the product is
clearly marked as being “past date.”
Health Claims
Heath claims allowed by the FDA on a label are
limited to the following relationships between diet
and disease:
1. Calcium and reduced risk of osteoporosis.
2. Sodium and increased risk of hypertension.
3. Dietary saturated fat and cholesterol and
increased risk of heart disease.
4. Dietary fat and increased risk of cancer.
5. Fiber-containing grain products, fruits, and
vegetables and reduced risk of cancer.
6. Fruits/vegetables and reduced risk of cancer.
7. Fruits, vegetables, and grain products that
contain fiber, particularly soluble fiber and
reduced risk of heart disease.
8. Soluble fiber from certain foods and reduced
risk of heart disease.
9. Folic acid and reduced risk of neural tube
defects.
10. Soy protein & reduced risk of heart disease.
11. Stanols/sterols and reduced risk of heart
disease.
12. Dietary non-cariogenic carbohydrate
sweeteners and reduced risk of tooth decay.
Food Allergen Labeling
Resource Information on Labeling
The Food Allergen Labeling and Consumer
Protection Act of 2004 (FALCPA) addresses
the labeling of foods that contain any of the
eight major food allergens.
Principal display panel
105 CMR 520.101
21 CFR 101.0
FALCPA defines "major food allergens" as
Milk
Egg
Peanuts
Soybeans
Fish
Crustacean Shellfish
Tree Nuts
Wheat
All ingredients that contain a major food allergen
must be labeled, even if they are exempted from
labeling by being a spice, flavoring, coloring or
incidental additive.
FALCPA requires the labeling of food allergens
in one of two ways.
1. In the ingredient statement, include the
common or usual name of the food source,
followed by the name of the allergen in
parentheses. For example: Ingredients: Flour
(wheat), whey (milk)
2. After the ingredient statement, place the word,
"Contains:" followed by the name of the food
allergen. For example: Contains: Wheat, Milk
FALCPA requires that:
• For Tree Nuts, the specific type of nut
must be declared.
Example: almonds, pecans, walnuts
• For Fish and Crustacean Shellfish, the
species must be declared:.
Example: cod, salmon, lobster, shrimp
FALCPA's requirements apply to all packaged
foods sold in the United States, including both
domestically manufactured and imported foods.
Massachusetts
Minimum Requirements for
Packaged-Food Labeling
Information panel
105 CMR 520.102
21 CFR 101.2
Identity labeling of food
105 CMR 520.103
21 CFR 101.3
Nutrition labeling
105 CMR 520.109
21 CFR 101.9
Misbranding of food
105 CMR 520.118
MGL C. 94 sec. 187
21 CFR 101.18
Mandatory labeling information
105 CMR 520.020
Natural and organic labeling
105 CMR 520.116
Trans Fat
http://www.cfsan.fda.gov/~dms/transgui.html
Allergens
Food Allergen Labeling and Consumer
Protection Act of 2004 (FALCPA) (Public Law
108-282) Guidance for Industry
http://www.cfsan.fda.gov/~dms/alrguid4.html
NOTE: This brochure is only a guide.
Since regulations are amended from time to time, it is
the responsibility of licensees to know and abide by all
current labeling regulations. Always consult official
Massachusetts and federal regulations to ensure
labels are in full compliance.
WHEAT BREAD
Ingredients: Flour (bleached wheat flour, malt
barley, flour, niacin, iron, potassium thiamine,
thiamine mononitrate, riboflavin, folic acid),
Sugar, Eggs, Water, Milk, Margarine (liquid
soybean oil, partially hydrogenated soybean oil,
water, salt, whey, soybean lecithin, vegetable
mono & diglycerides, sodium benzoate as a
preservative, potassium caseinate [a milk
protein], artificially colored, FD&C Red #3,
artificially flavored, vitamin A, dalmitate added),
Yeast, Salt
Contains: Wheat, Eggs, Milk, Soy
Sell by: 9/22/08
Net Weight: 1 pound (16 oz.)
The Bakery
412 Main Street
Anytown, MA 01234
Food Protection Program
Bureau of Environmental Health
Massachusetts Department of Public Health
July 2008, 4th edition
Massachusetts Department of Public Health Food Protection Program
Temporary Food Establishment Operations
MONTAGUE BOARD OF HEALTH REQUIREMENTS
Are You Ready?
Use this guide as a checklist to verify compliance with MA food safety regulations.
 Application
Submit a completed temporary food establishment application to the Local Board of Health a
minimum of 30 days prior to the event. Montague generously allows submission 14 days
before the event. NO EXCEPTIONS TO THE 14 DAY DEADLINE!
FOOD & UTENSIL STORAGE AND HANDLING
 Dry Storage
Keep all food, equipment, utensils and single service items stored at least six inches above the
floor on pallets or shelving, and protected from contamination.
 Cold Storage
Keep potentially hazardous foods at or below 41F or less. An effectively insulated container
with sufficient coolant may be approved by the board of health for storage of less hazardous
foods, or use at events of short duration.
 Hot Storage
Use hot food storage units when necessary to keep potentially hazardous foods at or above 135
or above.
 Thermometers
Use a food thermometer to check temperatures of both hot and cold potentially hazardous food.
 Wet Storage
Wet storage of canned or bottled non-potentially hazardous beverages is acceptable when the
water contains at least 10 ppm of available chlorine and the water is changed frequently to keep
the water clean.
 Food Display
Protect food from customer handling, coughing, or sneezing by wrapping, sneeze guards or other
effective barriers.
Conspicuously Post Consumer Advisories for Raw or Undercooked Animal Foods.
 Food Preparation
Food employees must use utensils, disposable papers, disposable gloves or any other means
approved by the board of health to prevent bare hand contact with ready-to-eat food.
Protect all storage, preparation, cooking and serving areas from contamination.
Obtain food from an approved source. Potentially hazardous foods and perishable items may not
be prepared in residential kitchens.
PERSONNEL
 Person in Charge
There must be one designated person in charge at all times responsible for compliance with the
regulations. Check with your local board of health for food protection management certification
requirements.
 Handwashing
A minimum five-gallon insulated container with a spigot, basin, soap and disposable towels shall
be provided for handwashing. The container shall be filled with warm water 100 to 120F. A
handwashing sign must be posted. Liquid gel sanitizers and wipes shall NOT replace soap and
water.
 Health
The person-in-charge must tell food employees that if they are experiencing vomiting and/or
diarrhea, or have been diagnosed with a disease transmissible through food, they cannot work
with food or clean equipment and utensils. Infected cuts and lesions on fingers or hands must be
The Town of Montague is an Equal Opportunity Provider & Employer
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covered and protected with waterproof materials.
 Hygiene
Food employees must have clean outer garments and effective hair restraints. Tobacco usage and
eating are not permitted by food employees in the food preparation and service areas.
CLEANING AND SANITIZING
 Warewashing
A minimum of three basins, large enough for complete immersion of utensils and a means to
heat water are required to wash, rinse and sanitize food preparation equipment that will be used
on a production basis.
The board of health may require additional sets of utensils if warewashing sinks are not easily
accessible.
 Sanitizing
Use chlorine bleach, quaternary ammonia (bar tabs) or iodine sanitizers for sanitizing food
contact surfaces, equipment and wiping cloths. Test strips shall be on site and in use to ensure
proper concentration of sanitizer.
 Wiping Cloths
Store wet wiping cloths in a clean chlorine, quaternary ammonia (bar tabs) or iodine sanitizers at
correct concentrations, change frequently.
WATER
 Water Supply
An adequate supply of potable water shall be on site and obtained from an approved source.
Water storage at the booth shall be in approved storage containers.
 Wastewater
Dispose of wastewater in an approved wastewater disposal system. An adequate number of
covered containers, labeled “Wastewater” shall be provided in the booth.
Disposal
PREMISES
 Floors
Unless otherwise approved, floors shall be constructed of tight wood, asphalt, or other
cleanable material. Floors must be easily cleanable.
 Walls & Ceilings
If present walls and ceilings are to be of tight and sound construction to protect from entrance
of elements, dust, debris and, where necessary, flying insects. Walls shall be easily cleanable.
 Lighting
Provide adequate lighting by natural or artificial means if necessary. Bulbs shall be shatterproof
or shielded.
 Counters/Shelving
All food preparation surfaces shall be smooth, easily cleanable, durable and free of seams and
difficult to clean areas. All other surfaces shall be easily cleanable.

Shall be wiped down and cleaned frequently. Mustard, ketchup, sugar all multi-use containers
used by customers shall be constantly wiped down and cleaned.
Condiment Containers
 Trash
Provide an adequate number of cleanable containers inside and outside the booth.
 Restrooms
Provide an adequate number of approved toilet and handwashing facilities. These facilities shall
be accessible for employee use.
 Clothing
Store personal clothing and belongings in a designated place in the booth, away from food
preparation, food service and warewashing areas.
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MONTAGUE BOARD OF HEALTH
One Avenue A · Turners Falls, MA 01376
Phone 413-863-3200 Ext. 205 ■
Fax 413-863-3225
Gina McNeely, R.S.,CHO
Director of Public Health
Temporary Food Event Quiz
Answers may be found in the “Are you ready?” handout.
Return completed quiz to the Board of Health with application 14 days BEFORE the event.
Today’s Date:
Establishment Name:
Name of Person in Charge during the event:
Event Name: ________________________________ Event Date (s): _______________
Food & Utensil Storage and Handling
1. Keep all food, equipment, utensils and single service items stored at least ________
above the floor on pallets or shelving, and protected from contamination.
2. True or False
Use hot food storage units shall be used where necessary to keep potentially
hazardous foods at 74° F or above.
3. Wet storage of canned or bottled non-potentially hazardous beverages is acceptable
when the water contains at least ______ PPM of available chlorine and the water is
changed frequently to keep the water clean.
4. Food employees must use__________, disposable papers, disposable gloves or any
other means approved by the board of health to prevent __________contact with
ready to eat food.
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Personnel
5. The person-in-charge must tell food employees that if they are experiencing vomiting
and/or diarrhea, or have been diagnosed with a disease transmissible through food,
they cannot work with food or clean equipment and utensils. Infected__
____
and lesions on fingers or hands must be _____ ____and protected with waterproof
materials.
Cleaning and Sanitizing
6. Use chlorine bleach, quaternary____
_____ (bar tabs) or iodine sanitizers for
sanitizing food contact surfaces, equipment and wiping cloths. Test strips shall be on
site and in use to ensure proper concentration of sanitizer.
Water
7. An adequate supply of potable water shall be on site and obtained from an
_________
_. Water storage at the booth shall be in approved storage containers.
WATER OBTAINED FROM PRIVATE WELLS SHALL NOT BE USED!
Premises
7. Unless otherwise approved, floors shall be constructed of tight wood, _
or other cleanable material. Floors must be easily cleanable.
8. Provide adequate lighting by ___
shall be shatterproof or shielded.
_____,
_______ or artificial means if necessary. Bulbs
9. Store personal clothing and belongings in a ____
________ place in the booth,
away from food preparation, food service and warewashing areas.
Applications
10. Are due _________________ DAYS before the event to the Montague Board of
Health.
a. THERE ARE NO EXCEPTIONS TO THE 14 DAY DEADLINE FOR
APPLICATIONS TO BE SUBMITTED TO THE MONTAGUE BOARD OF
HEALTH.
Thank you for your time and effort. We are looking forward to a safe, successful event.
The Town of Montague is an Equal Opportunity Provider & Employer
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