Policies and Guidelines
- Adequate Protection of Food on Display
- Evaluation Tool for Acidified Rice HACCP Plans
- Fish Mislabeling Brochure for Health Inspectors and Retail Food Establishments
- Food Irradiation Fact Sheet
- General Guideline for the Safe Preparation of Sushi
- Guideline on Latex Glove Use in Retail Food Establishments
- HACCP Guide: Validation and Verification of HACCP Plans in retail Food Establishments (PDF 2.04MB) file size 2MB
file size 3MB
- Herbal/Dietary Supplements
- Massachusetts Minimum Requirements for Packaged-Food Labeling
file size 1MB
- Slaughtering and Handling of Live Aquatic Animals in Retail Food Establishments
- Time as a Public Health Control
- Time as a Public Health Control: Variance
- Using Acidification to Make Cooked Rice a Non-PHF
- 1999 Food Specification Sheet
This information is provided by the Food Protection Program within the Department of Public Health.