10- 144 C.M.R. ch. 118, § 12.F
09/01/07 12.F.1. Food, whether raw or prepared, if removed from the container or package in which it was obtained, must be stored in a clean and sanitized container and be labeled and dated.
09/01/07 12.F.2. Containers of food must be stored at least eight (8) inches above the floor, in such a manner as to be protected from splashing and other contamination.
09/01/07 12.F.3. Food not subject to further washing or cooking before serving must be protected against contamination from food requiring washing or cooking.
09/01/07 12.F.4. Hermetically sealed cans, once opened, must not be used for storage of food.
09/01/07 12.F.5. The maximum temperature for the refrigerated storage of all perishable and potentially hazardous foods and fluids is forty- five (45) degrees Fahrenheit.
09/01/07 12.F.6. Freezers and frozen food compartments of refrigerators must be maintained at or below zero (0) degrees Fahrenheit.
09/01/07 12.F.7. A thermometer, accurate to plus or minus three (3) degrees Fahrenheit, must be attached to the inside of each refrigerator, freezer, or other storage space used for potentially hazardous food.
10- 144 C.M.R. ch. 118, § 12.F