Food Service Establishment Resources
Resources for applicants or existing Food Service Establishment licensees
Are you planning a NEW FOOD ESTABLISHMENT LICENSE APPLICATION in Provincetown? See the attached Restaurant Code Checklist. This outlines current requirements to guide your audit of existing facilities and propose appropriate plans for Health review. Plan to upgrade any outdated components and install all required elements. There is NO Grandfathering for pre-code or earlier code Food Establishments.
Here is the Barnstable County webpage for upcoming ServSafe trainings. It is a requirement of the MA Dept. of Public Health Food Code (105 CMR 590) and U.S. FDA that a certified food protection manager (CFPM) certificate is provided with your local Board of Health license to operate.
Massachusetts offers certificate of Allergen Awareness training, available online:
- Here is the link to the DPH webpage
- Just scroll down a bit – see “Training and regulation” and click ‘Obtain Food Allergen Training with Certificate” - this online tutorial takes about 20 minutes.
- An Allergen Awareness training certificate must be provided with your local Board of Health license to operate.
Per the U.S. Food & Drug Administration, sesame became the ninth major food allergen, effective January 1, 2023. Here is a video about sesame allergies. Sesame ingredients can be listed by many uncommon names. Always read food labels.
Ensure proper safety notifications are listed on any menus (whether electronic, print or posted):
- Food Allergy Notice: “Before placing your order, please inform your server if a person in your party has a food allergy.”
- Consumer Advisory Language: Select one of the following footnotes for all menus printed and/or posted, with asterisk (*) to referenced items (FC 3-603.11)
- “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,” OR
- “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
Click here for back-of-the-house allergen awareness posters.
Ensure you post ServSafe/CFPM and Allergen Awareness certificates in a prominent location, such as along with licensing, as a standard in consumer confidence.
Check here for food safety and sanitation guidance provided by the partnership of USDA, FDA and the CDC, such as food safety charts, recalls and foodborne illness outbreak reports and information about serving people with weakened immune systems.
Warewashing sanitation: You need to ensure your method of dishwashing includes appropriate sanitizing.
- If you employee a chemical sanitizer product (chlorine or quats-based product), ensure it is applied at the appropriate solution strength.
- Here is one vendor’s webpage with useful videos demonstrating how to use the applicable type of sanitizer test strips, https://www.webstaurantstore.com/video-4932/noble-chemical-test-strips.html as quality assurance/quality control. Here are a few other sources, https://www.microessentiallab.com/category/food-service and https://www.amazon.com/sanitizer-test-strips-food-service/s?k=sanitizer+test+strips+food+service
- Here is an example of the type of test strips used in hot water dishwasher sanitizing, to ensure the appliances reaches appropriate temperatures, https://www.srvcontrols.com/product/dishwasher-temperature-strips/ or reusable maximum temperature registering device. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.
Click here for a useful selection of posters for the back-of-the-house food employee educational materials about the important role your establishment plays in protecting public health.
The Massachusetts Partnership for Food Safety Education as an excellent training resource, providing easy access to information in multiple languages.
Click here for guidance in applying to MA DPH for a wholesale food business license.
Click here for guidance on labeling requirements.