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1. Are food handlers required to wear gloves?

When handling ready-to-eat (prepared) foods, all food handlers must wear gloves, or an appropriate utensil (i.e., tongs, a spatula, ladle, or food service paper).

2. Are some people more susceptible to food poisoning than others?

Yes, children, the elderly, and people with immune system problems are more susceptible to food borne illness.

3. How do I file a complaint about a restaurant?

If the complaint is regarding sanitary practices, a complaint can be filed by calling the Board of Health office at 781-383-4105, ext. 119 and leaving a message.

If the complaint is regarding a food borne illness, please contact Mary Goodwin, Public Health Nurse, at 781-383-4105, ext. 130. Please have the following information available: name and location of the suspected food service establishment; the date and time when establishment was visited; all foods consumed (and location) in the last 3 days; your symptoms; and any medical tests that were performed following onset of symptoms.

4. How often are food establishments inspected?

Food establishments are required to be inspected at least twice per year, according to the current version of the State Sanitary Code.