My town just regulated pot lucks. Deviled eggs at the church social? Not just ironic; they could be illegal.
I’m a stickler for food safety (it only takes one bout of norovirus to make a believer out of anyone). And we live dangerously enough in our own kitchens, suggested the a recent New York Times article about how a home kitchen woefully failed city health inspection standards for restaurants. But I’ve heard rumors this infringement on lasagna and that great spinach dip for bread may meet with some resistance. Caveat eater.
Here’s what I just received by email:
Sharon Board of Health Information Sheet April 11, 2011
Food Safety Requirements for Public Pot Luck Suppers and Similar Events
Introduction: The provision of food to the public (for free or for sale) is regulated by the Food Protection Program in the Massachusetts Department of Public Health. The regulations, 105 CMR 590, establish standards designed to prevent the spread of food borne illnesses such as salmonella or clostridium, and are, in turn, based upon Federal food safety regulations in the Federal 1999 Food Code. Local Boards of Health are charged with implementing these state and
federal regulations.What Can be Prepared in a Home Kitchen? In accordance with State Department of Public Health Food Protection Program guidelines and recommendations, the only foods which may be prepared at a home kitchen and served at a potluck or similar “open to the public” function are “non-potentially hazardous foods” including shelf stable baked goods, such as brownies, quick breads, rolls, cakes that do not have dairy or egg fillings or icings, and fruit pies not requiring refrigeration.
What are the Requirements for Serving Potentially Hazardous Foods at a Public Event? Potentially hazardous foods (explained below) may only be served if BOTH of the following conditions are met:
• The food is prepared under the direction of a certified food protection manager OR by a caterer licensed by the Sharon Board of Health who is trained in food safety principles and
has equipment dedicated to keep foods at approved holding temperatures.
AND
• The facility where the event is held has obtained either a temporary or permanent food establishment license from the Sharon Board of Health.What is “Open to the Public”? Events that are advertised to the community through the media, publicly displayed signs, flyers etc. or are otherwise open to all are considered public and are subject to these requirements.
What are Potentially Hazardous Foods? Potentially Hazardous Foods are food items requiring temperature control (either below 40 F or above 140F) to prevent the growth of pathogens or toxigens (bacteria that can produce toxic substances such as botulism). Note that potentially
hazardous foods include most items commonly served at potluck or similar meals, such as:
• animal-based foods such as raw or cooked eggs, meat, fish or poultry, including chilis and soups
• cooked plant-based food such as rice, potatoes, or pasta
• raw seed sprouts, cut melons, cut tomatoes and garlic in oil mixtures
• Hot or cold entrees, cheeses, dips, casseroles, cream filled pastries or pies
• Any other food that can support the rapid growth of infectious or toxigenic microorganism if not kept at the proper temperatureWhat about bake sales for charitable events? Bake sales are exempt from these requirements provided they are for charitable organizations and sell only shelf stable baked goods that do not require refrigeration.
• Such events do not require a food license and shelf stable baked goods that do not require refrigeration may be prepared in private homes.
• Further, we recommend that the information sheet on food allergies available through the DPH website be utilized.
