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There was a discussion between the BOH member -and the health <br /> agents regarding the ServSafe certification involved in the instances of <br /> the chamber of commerce and Kiwanis club. Mr. Harrington and IVIS. <br /> Warden both confirmed that these two groups had met the requirements. <br /> Mr. Santos made a motion to approve the Temporary Food Permit, <br /> requests for Forty-Hiner concession, chamber of Commerce & Kiwanis <br /> Club with a fee waiver for the last two organizations who are non-profit <br /> for May 4 1" and V, 2002. Mr. Ball seconded the emotion. Motion passed. <br /> . Board of Health Policy E: Temporary.Food Stands <br /> Mr. Harrington began by stating that what he and Ms. Warden worked on <br /> was to meld Barnstable's checklist style of policy and guidelines with <br /> what Orin Evans had done for the torn of Mashpee. He had liked the <br /> wording in both Mr. Evan's and Barnstable's policies. Barnstable's was an <br /> overall better set up. He rearranged this to an outline that is more of a <br /> checklist that the health agents can hand out as a guideline. This will be <br /> done more efficiently for figuring out what temporary food stands need. <br /> This has worked out pretty nicely as fair as listing all of the requirements. <br /> Ms. Warden went through and checked the compliance with the new <br /> Federal food,code and the Massachusetts food code. There were <br /> -changes in the temporary food policy regarding temperatures and the <br /> holding tines. Also, the fee stayed. They changed things around with the <br /> handy wipes and the sanitizers, They clarified that area. <br /> Mr, Doherty began by stating that in a standard situation with full time <br /> employees in fact employed by the operation of the food establishment. <br /> There is a clear litre for legal remedy or a single event such as this where <br /> a person is not necessarily connected. liability becomes an issue or at <br /> least responsibility becomes an Issue. It is nice to say that this person <br /> can oversee, but, if someone were to get sick. He could see some <br /> problems with this situation. He is not trying to throw cold water on it <br /> because he liked what they were trying to do. He was just trying t <br /> consider all of the "what ifs" scenario. Obviously, if somebody gets sick <br /> somebody is going to look to somebody for compensation, He didn't like <br /> being so blunt about it. Is this person willing to take this responsibility? <br /> Are they legally liable? Is the board then because it is granting a special <br /> exemption for this particular event noir liable? <br /> Mr. Harrington replied that he didn't believe so because they are doing it <br /> according to the food code. <br /> IVIS. Warden also stated that they have to be Ser Safe certified. <br /> Mr. Doherty interrupted IVIS. Warden and stated that he understood their <br /> 5 <br />