10- 144 C.M.R. ch. 118, § 12.E
09/01/07 12.E.1. An adequate supply of good quality food to meet client needs must be kept on the premises at all times This must include supplies of staple foods sufficient for at least one week and of perishable foods sufficient for at least forty-eight (48) hours to meet the requirements of the planned menus.
09/01/07 12.E.2. The use of second grade or outdated products, unlabeled canned goods, railroad salvage, and similar foods is prohibited.
09/01/07 12.E.3. Hermetically sealed food must be obtained from a regulated food processing establishment.
09/01/07 12.E.4. Fluid milk and fluid milk products used or served must be obtained pasteurized.
09/01/07 12.E.5. Milk served to clients for drinking must be served in the original container or the glass filled at mealtime from a sanitary bulk milk dispenser.
09/01/07 12.E.6. No reconstituted powdered milk or evaporated milk may be served for drinking.
09/01/07 12.E.7. Dry powdered or evaporated milk may be used in cooking or may be added to milk from the dairy to be used as a high protein supplement.
09/01/07 12.E.8. Only clean whole eggs, with shell intact and without cracks or checks, or pasteurized liquid, frozen or dry eggs or pasteurized dry egg products may be used. Hard-boiled, peeled eggs, commercially prepared and packaged, may be used. Eggs must be refrigerated at all times and no raw eggs may be used in uncooked products.
09/01/07 12.E.9. Food containers must be in good condition and maintain the safety and integrity of the contents.
10- 144 C.M.R. ch. 118, § 12.E