Food Code Revisions
2013 Food Code Update - Information for Retail Food Establishment Owners
On September 12, 2018, the Massachusetts Department of Public Health amended 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation Standards for Food Establishments to include sections of the 2013 FDA Food Code with amendments made by FDA in 2015. The amendments were published in the Massachusetts Register on October 5, 2018 and became effective upon publication. All Retail Food Establishments in Massachusetts are required to make the necessary changes to be compliant with the new standards. The updates to the State Sanitary Code is going to alter the way that your Health Officers conduct their routine food establishment inspections.
For this reason, we strongly urge our Food Establishments to review all the helpful materials and information on this page, and always if you have any questions to reach out to your Establishments assigned Health Officer, or call the Watertown Health Department at 617-972-6446. We look forward to working together to ensure a smooth transition to the new requirements.
On July 1, 2019, the Watertown Health Department will go live with inspections guided by the updated 2013 Food Code. It is expected that all establishments in the Town of Watertown are in full compliance of the 2013 Food Code update during routine inspections beginning on July 1, 2019.
Resources Regarding the Update
Thank you to everyone who attended the Food Code Update Training hosted by the Watertown Health Department Environmental Team! If you were unable to attend the training or would like to review the information that was presented, please see a copy of the training presentation slides (PDF). Also view:
- Major Changes to the Massachusetts Retail Food Code (PDF)
- Watertown Health Departments Notice to Retail Food Establishments (PDF)
Videos
General Resources
- FDA 2013 Food Code (PDF)
- 2015 FDA Food Code Supplement (PDF)
- Massachusetts State Sanitary Code 105 CMR 590.00 (PDF)
- Prototype Inspection Report (PDF)
- Added and Changed Definitions to 105 CMR 590.000 (PDF)
- Massachusetts Food Safety Exam Trainers (PDF)
Forms & Guidance Documents
- Food Employee Reporting Agreement (PDF)
- Can Restaurant Managers Talk with Sick Workers? 3 Things Restaurant Managers Need To Know (PDF)
- Vomit and Diarrheal Clean-Up Written Procedures (PDF)
- Vomit and Diarrheal Spill Kit Requirements (PDF)
- Mechanical Dishwashing Requirements - Irreversible Registering Temperature Indicators (PDF)
Helpful Food Safety Guidance Documents
- Time Temperature for Control Safety Food Date Marking Guidance (PDF)
- Summary of Duties of the Person in Charge (PDF)
- Non-Continuous Cooking Guidance (PDF)
- Reduced Oxygen Packaging Without a Variance (PDF)
- Refilling Returnables in Food Establishments Guidance (PDF)
- Wiping Clothes in Food Service Guidance (PDF)
- HACCP Plans - When and How (PDF)
2026 Skip the Stuff Ordinance
Beginning November 1, 2026:
All single use silverware, condiment packages, and other accessory items will be provided upon request of the customer or at self-serve stations. Single use silverware, condiment packages, and other accessory items cannot be prepackaged/pre-bundled in sets. Additionally, full-service restaurants must use reusable food and beverage serviceware for dine-in customers.
Examples of single-use condiments and serviceware that restaurants may provide upon request or self-serve stations:
- Sauce packets or sauces provided in 2 oz or smaller containers (including ketchup, mayo, hot sauce, soy sauce, duck sauce, mustard, dressings, etc.)
- Serviceware:
- Utensils
- Chop sticks
- Straws
- Cup sleeves
Resources for Watertown Skip the Stuff
Front-of-House Informational Poster for Customers
Back-of-House Informational Poster for Employees
Watertown Skip the Stuff Informational Brochure
For questions and clarifications, please contact:
Watertown Health Department, 617-972-6446
Erin Rathe (Economic Development), 617-972-6417
Watertown Skip the Stuff FAQ
1. Why did the City adopt this policy?
By giving out single-use items when the customer asks for them, we reduce the number of items that end up unused and in the trash.
2. Can I ask customers if they want the items or do I have to wait for them to ask?
You are welcome to ask customers if they need items! You can ask a blanket question, like “Do you need any utensils with your order?” or you can offer specific items, like “Would you like a splash stick to keep your coffee from spilling?”
3. Are there any special situations I should keep in mind?
Be as customer-friendly as possible. The goal of this policy is not to deny anyone the items they need; just to reduce unwanted items. The best way for you to help your customers is to anticipate their needs, just like any service situation.
If you have the sense that a customer doesn’t understand the policy or could benefit from the items for a safety reason, please suggest the items that you think they might need.
4. Can we just make these kinds of items available at a self-serve station?
Yes, that’s one way to comply with the ordinance. If you do create a self-service station, though, be sure it’s accessible to all. For example, ensure that wheelchair users can reach the items and that you verbally direct customers to the station rather than only relying on signage.
5. I’m interested in more sustainable packaging options for my restaurant.
While the City doesn’t require or endorse any specific products, there are online sellers that offer products that you could switch to. Suggested resources include:
Please reach out to Erin Rathe, Senior Planner for Economic Development, if you have any questions or concerns, by email or at 617-972-6417.