Each row is the verification state of one aspect for Massachusetts, taken from the data we hold. A check does not mean every local amendment or county fee was individually reviewed.
These come from the FDA Food Code — a model code that nearly every state adopts and amends, with enforcement that varies by jurisdiction. Treat them as commonly required, not universal: your menu, your state’s adopted edition, and your local authority (AHJ) may impose different or additional requirements.
Labels flag how firm each item is — Common baseline core Food-Code expectation · Frequently required usual on plan review · Varies locally set by local/plumbing code · Verify with AHJ confirm the specifics locally. The finer details (drainboard count, which sanitation listings are accepted, interceptor sizing) are plan-review and plumbing-code matters that vary by jurisdiction; the notes below are FoodServiceNerd planning guidance, not a code citation.
Varies locally Also required in most kitchens: a mop/service sink, mechanical exhaust hood (Type I over grease/smoke), adequate hot water, indirect waste/air gaps on food & warewashing equipment, and a grease interceptor where local plumbing code requires it — which apply, and their sizing, are set locally.
Licensing authority: Local boards of health under 105 CMR 590.000 (State Sanitary Code Ch. X). Regime: Fully local - worst case for a travelling truck.
Confirmed from the regulation, not a secondary source: 105 CMR 590.010(B)(2)(d) states the operator of a mobile food operation shall obtain a permit to operate from EACH board of health in whose jurisdiction he or she sells. With 351 municipalities this is the most fragmented state researched. One softener: 105 CMR 590.009(C) lets a board accept inspection reports from the authority in another jurisdiction, or inspect jointly with them - discretionary recognition, not reciprocity. All units must work from a SERVICING AREA (base for cleaning, waste discharge, water and ice refill, food boarding) and must hold a retail food permit for that servicing area, issued by the board of health covering it. Permits state inclusive dates, locations and restrictions. Units must be identified and approved at least 30 calendar days before an event. Exempt: whole uncut produce, unprocessed honey, pure maple, farm eggs held at 45F or less, and pure delivery services.
Mobile/food-truck reciprocity: NONE - the regulation itself requires a permit from EVERY board of health where you sell
New builds and remodels almost always require a plan review and a pre-opening inspection. Submit your equipment layout early — the sink count, hood, and hot-water sizing are the usual sticking points.
Permit fees, plan review and local requirements are set by your county/city health department (the AHJ) — confirm the current specifics with them.
Food-permit basics, inspection grading and your local health-department contact, county by county. Fees and plan review are set locally — find yours below.