[HISTORY: Adopted by the Board of Selectmen of the Town of
Salem 11-18-1996 (Ch. 196 of the 1995 Code). Amendments noted where applicable.]
Table of Contents
Table of Contents
- PART I: ADMINISTRATIVE LEGISLATION
- Ch 1 General Provisions
- Ch 10 Budget
- Ch 16 Conservation Commission
- Ch 29 Elections
- Ch 33 Ethics
- Ch 40 Fire Department
- Ch 54 Historic District Commission
- Ch 58 Housing Authority
- Ch 90 Municipal Property
- Ch 104 Officers and Employees
- Ch 128 Records
- Ch 131 Recreation Advisory Committee
- Ch 143 Selectmen, Board of
- Ch 156 Town Meetings
- PART II: GENERAL LEGISLATION
- Ch 178 Alarm Systems
- Ch 181 Alcoholic Beverages
- Ch 185 Ambulance Service
- Ch 189 Animals
- Ch 194 Athletic Exhibitions
- Ch 210 Building Construction
- Ch 219 Cable Television
- Ch 226 Commons, Playgrounds and Cemeteries
- Ch 247 Entertainment Establishments
- Ch 252 Excavations
- Ch 260 Fires and Fire Prevention
- Ch 270 Food Service Establishments and Retail Food Stores
- Ch 270 Art I Introduction
- § 270-1 Statutory authority.
- § 270-2 Purpose.
- § 270-3 Definitions.
- § 270-4 Condition and sources of food.
- Ch 270 Art II Food Protection
- § 270-5 Food storage and identification.
- § 270-6 Temperature requirements for potentially hazardous foods.
- § 270-7 Cooling, heating and holding capacities.
- § 270-8 Temperature measuring devices.
- § 270-9 Proper thawing of potentially hazardous foods.
- § 270-10 Returned food; reservice or sale.
- § 270-11 Packaged and unpackaged food; separation, packaging and segregation.
- § 270-12 Handling of food and ice minimized.
- § 270-13 Storage of utensils.
- Ch 270 Art III Personnel
- § 270-14 Reporting of diagnosis or symptoms suggestive of food-borne illness.
- § 270-15 Personal cleanliness.
- § 270-16 Clean clothes; hair restraint.
- Ch 270 Art IV Food Equipment and Utensils: Food-Contact Surfaces
- § 270-17 Food-contact equipment and surfaces to meet standards.
- Ch 270 Art V Food Equipment and Utensils: Non-Food-Contact Surfaces
- § 270-18 Non-food-contact surfaces and equipment to meet standards.
- Ch 270 Art VI Dishwashing Equipment Requirements
- § 270-19 Manual dishwashing; sink compartment requirements.
- § 270-20 Chemical sanitization.
- Ch 270 Art VII Single-Service Articles
- § 270-21 Storage and dispensing of single-service articles.
- § 270-22 Reuse of single-service articles.
- Ch 270 Art VIII Cleanliness of Food Equipment and Utensils
- § 270-23 Equipment and utensils to be flushed and scraped.
- § 270-24 Wash and rinse water for food equipment and utensils.
- § 270-25 Sanitization rinse.
- § 270-26 Wiping cloths.
- § 270-27 Cleaning food-contact surfaces.
- § 270-28 Cleaning non-food-contact surfaces.
- § 270-29 Storage and handling of clean equipment and utensils.
- § 270-30 Storage of clean kitchenware and tableware.
- Ch 270 Art IX Water System
- § 270-31 Potable water.
- Ch 270 Art X Sewage Disposal
- § 270-32 Sewage and waste disposal.
- Ch 270 Art XI Plumbing
- § 270-33 Installation and maintenance of plumbing.
- § 270-34 Backflow and backsiphonage prevention.
- Ch 270 Art XII Toilet and Handwashing Facilities
- § 270-35 Design and installation.
- § 270-36 Cleaning and waste receptacles.
- Ch 270 Art XIII Solid Waste Disposal
- § 270-37 Solid waste containers.
- § 270-38 Solid waste storage.
- Ch 270 Art XIV Insect, Rodent and Animal Control
- § 270-39 Measures to minimize infestation.
- Ch 270 Art XV Floors, Walls and Ceilings
- § 270-40 Construction and maintenance of floors.
- § 270-41 Construction and maintenance of walls and ceilings.
- Ch 270 Art XVI Lighting
- § 270-42 Lighting intensity.
- Ch 270 Art XVII Ventilation
- § 270-43 Adequate ventilation.
- Ch 270 Art XVIII Dressing Rooms
- § 270-44 Provision and use of dressing rooms.
- Ch 270 Art XIX Toxic Materials; Property Maintenance
- § 270-45 Toxic materials.
- § 270-46 Maintaining premises.
- Ch 270 Art XX Living Quarters
- § 270-47 Living quarters; laundry facilities.
- Ch 270 Art XXI Linens and Clothing
- § 270-48 Clean clothes and linens.
- Ch 270 Art XXII Mobile Food Units and Pushcarts
- § 270-49 Mobile food and pushcart requirements.
- § 270-50 Commissary requirement.
- § 270-51 Mobile unit servicing area.
- § 270-52 Mobile food unit water systems.
- § 270-53 Mobile food unit wastewater systems.
- Ch 270 Art XXIII Commercial Food Processing
- § 270-54 Processing authorities.
- § 270-55 Special requirements for food service establishments processing food in commercial kitchen.
- Ch 270 Art XXIV Application and Licensing Procedure
- § 270-56 Licensing procedure.
- § 270-57 Submission of plans and specifications for new or remodeled establishments or stores.
- § 270-58 Denial of license applications.
- § 270-59 Revocation of license; reinstatement.
- § 270-60 Inspections.
- § 270-61 Administrative fines.
- § 270-62 Compliance agreement.
- § 270-63 License categories.
- § 270-64 Licensing fees.
- Ch 279 Hazardous Materials
- Ch 284 Historical District
- Ch 288 Housing Standards
- Ch 310 Licensing
- Ch 314 Life Safety
- Ch 318 Littering and Dumping
- Ch 329 Massages, Saunas and Other Types of Baths
- Ch 340 Multifamily Dwellings and Condominiums
- Ch 359 Parks and Recreation
- Ch 374 Recreational Vehicles, Off-Highway
- Ch 382 Sales, Casual
- Ch 387 Secondhand Dealers and Pawnbrokers
- Ch 391 Sewage Disposal
- Ch 398 Sewer Use
- Ch 409 Solid Waste
- Ch 417 Stormwater Management
- Ch 420 Streets and Sidewalks
- Ch 433 Tattooing, Body Piercing, Branding and Permanent Makeup
- Ch 436 Taxation
- Ch 455 Utility Demand and Benefit Assessments
- Ch 466 Vehicles and Traffic
- Ch 477 Water
- Ch 482 Welfare Guidelines
- Ch 490 Zoning
- DERIVATION TABLE
- Ch DT Derivation Table
- DISPOSITION LIST
- Ch DL Disposition List
