[HISTORY: Adopted by the Board of Health of the Town of Walpole as indicated in article histories. Amendments noted where applicable.]
GENERAL REFERENCES
Enforcement of health violations by noncriminal disposition — See Ch. 295, Art. I.
[Adopted 9-14-1993]
Because of the nature, location, and variety of conditions surrounding outdoor temporary food service operations at fairs, bake sales, picnics, and other transitory gatherings, it is frequently impossible to provide certain physical facilities required by Article X of the State Sanitary Code for permanent food service establishments. These conditions make it necessary to restrict the types of food sold and the methods by which foods are served; therefore, it is necessary to modify requirements for procedures and facilities otherwise outlined in Article X.
A. 
All outdoor temporary food service operations must obtain proper permits to operate from the Walpole Board of Health, and other Town departments as required. Each permit issued by the Board of Health is to be annotated showing the types of food products to be sold at the outdoor temporary food service operation.
B. 
The preparation of potentially hazardous foods such as cream-filled pastries, custards and other similar products, meat, poultry, eggs, and fish in the form of salads and sandwiches shall be prohibited. Pork and pork products shall also be prohibited, provided that this restriction shall not apply to hot dogs and other foods (e.g., frozen hamburger patties) which, prior to service, requires only limited preparation such as seasoning and cooking (sausages allowed).
C. 
All other food and drink shall be clean and wholesome, free from spoilage, prepared so as to be safe for human consumption, and shall be stored, displayed, and served so as to be protected from flies, dust, vermin, and other contamination (i.e., individually wrapped, or properly covered).
D. 
All foods which require refrigeration shall be kept in containers or units capable of maintaining constant and proper temperatures. Frozen foods shall be kept at 0° F., or below, and, perishable foods shall be kept at 45° F., or below. All foods in steam or warming trays shall be kept at 150° F. or above.
E. 
Homemade food items such as pies, cakes, breads, cookies, etc., shall be prohibited unless they are properly identified and labeled. All homemade food items shall be marked "homemade" and shall have a label containing the name of the item, the name and address of the person who prepared the item, and a list of the ingredients used in preparing the item.
F. 
All milk and milk products shall be properly labeled, dispensed, and refrigerated. All milk and milk products for drinking shall be served in or from the original container in which they were packaged.
G. 
Ice which is consumed, or which will come in contact with food or drink, shall be obtained from an approved source in chipped, crushed, block, or cube form. All such ice shall be stored in containers in a safe and sanitary manner.
H. 
Wet storage of foods or beverages shall be prohibited.
I. 
All foods shall be dispensed in single service containers. Straws shall be individually wrapped. Condiments and spices shall be provided in individually wrapped portions or from adequately covered containers.
J. 
All people engaged in food preparation shall wear clean outer garments and shall keep their hands clean at all times while handling food, drinks, utensils or equipment. Smoking is prohibited in food service and preparation areas. Any person who is affected with a communicable disease or who is a carrier of such a disease shall be prohibited from preparing or serving food.
K. 
All food areas shall be kept clean and free from rubbish, debris, and other extraneous materials. All garbage and rubbish shall be kept in proper containers and covered with tight-fitting lids. All garbage and rubbish shall be disposed of properly each day.
L. 
Convenient hand-washing facilities shall be provided. If such facilities are not available, alternate hand-washing methods may be acceptable (e.g., "Wet Naps, "Wet Ones," etc.).
M. 
Water for use in food service operations must be provided in a sanitary manner. Wastewater must be disposed of properly, and not allowed to drain onto lot.
N. 
An on-site inspection may be made of each concession before approval to operate is given. Failure to meet Board of Health regulations will result in denial of a permit to operate.
O. 
Any additional requirement deemed essential by the Board of Health to protect public health based on the conditions observed in each operation must be met before a permit to operate is issued.
[Adopted 5-12-2009]
Because of the variety in locations and therefore the conditions surrounding temporary food service operations, the Walpole Board of Health has established these regulations to protect the public health of those who attend these gatherings. Certain conditions may make it necessary to restrict the types of food sold and/or the methods by which foods are prepared and served.
A. 
All applicants for temporary food service operations must obtain a permit from the Walpole Health Department in order to operate in the Town of Walpole. "Temporary" is defined as an event lasting NO MORE THAN 14 consecutive days. Each application for a permit is to be completed in full and submitted with the required fee 30 days prior to the proposed event.
B. 
"Are You Ready," a temporary food establishment operations checklist, has been adopted by the Walpole Board of Health. It will be distributed with each application for a permit, and must be completed, signed and returned with each application for a permit.
C. 
All milk and milk products shall be properly labeled, dispensed, and refrigerated. All milk products for drinking shall be served in or from the original container in which they were packaged.
D. 
Ice which is consumed or will come in contact with food or drink shall be obtained from an approved source in chipped, crushed, block or cube form and stored in a safe and sanitary manner.
E. 
An on-site inspection may be made at each temporary concession before approval to operate is given. Failure to meet Board of Health regulations will result in denial of a permit to operate.
F. 
Any additional requirement or restriction deemed essential by the Board of Health to protect the public health based on the conditions observed in an operation must be met before a permit to operate is issued. The Board may approve some parts of on operation, and restrict or ban others.