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Common Cause 2010

   

Town Hall Hours

Monday, Wednesday Thursday: 8:30am-4:00pm

Tuesday: 8:30am-7:00pm

Friday: 8:30am-12:30pm
 
Health Department
Contact TypeContact Information
Contact:
PAULINE ZAJDEL pzajdel@foxboroughma.gov
HEALTH DIRECTOR
KEVIN DUQUETTE kduquette@foxboroughma.gov
ASST HEALTH DIRECTOR & SANITARIAN
JOHN ROBERTSON, JR. jrobertson@foxboroughma.gov
HEALTH INSPECTOR
DIANE PASSAFARO dpassafaro@foxboroughma.gov
PUBLIC HEALTH COORDINATOR
Address:
40 South Street
Foxborough, MA 02035
Phone:
(508) 543-1207
Fax:
(508) 543-6278
Public Health Nurse:
Maureen Cardarelli (508) 222-0118
Animal Control Officer
(508) 543-4343
Hours:
M,W,TH 8:30 am - 4:00 pm
Tuesday 8:30 am - 7:00 pm,
Friday 8:30 am - 12:30 pm

Meetings: Monday evenings 7:00pm dates as posted.
 
Additional Links:
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Board Members
Name
TItle
Term Expires
Paul Steeves (508) 277-2979
Chairman
2020
Eric Arvedon (508) 397-7588
Vice Chairman
2019
Todd Whitehouse
Clerk
2021
E-mail the Board of Health at BOARDOFHEALTH@FOXBOROUGHMA.GOV
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SUMMER IS ALMOST HERE!!!!
As the long days approach and making memories
is top on the "To Do" list...
Find out how to keep your family HEALTHY and SAFE...

Swimming
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Stay out of the water if you have diarrhea
Shower before you get in the water
Don't pee or poop in the water
Don't swallow the water

Follow the "EVERY HOUR - EVERYONE OUT" rule...
Take a bathroom break
Check diapers! (Do not change diapers on pool deck)
Reapply sunscreen
Take a drink...stay hydrated



Eating Outdoors
Group of friends at an outdoor party with food.
(Image Source: FDA Food Facts)

Keep cold food cold - Be generous on the ice/ice packs.  The key to keeping
food cold within a cooler is to layer - Ice/Food/Ice/Food/Ice....
Remember: Ice used to keep food/food containers cold SHOULD NOT be used inside beverages
Don't cross contaminate - If you can, separate and place raw foods in one
cooler and keep beverages and ready to eat foods in a separate cooler
Wash your produce before you pack them into your cooler
Cook foods thoroughly
Steaks & Roasts: 145 degrees F
Fish: 145 degrees F
Ground beef, sausages: 160 degrees F
Chicken: 165 degrees F
Shrimp, Lobster, Crabs: Cook until pearly and opaque
Clams, Oysters, Mussels: Cook until the shells are open
Discard food not under temperature control (under 40 degrees F/over 135 degrees F)
AFTER 2 HOURS
AFTER 1 HOUR - if outdoor temperature is 90 degrees F or above
Always have some means of handwashing - Running water is best, handwipes (not hand sanitizers) are an alternative



Farmer's Markets
Young woman selecting produce at a market.
(Image Source: Foodsafety.gov)

As you head out to your local Farmers Market,
or even when shopping at the Supermarket!
keep in mind these Food Safety Tips...

Produce Safety
Purchase produce that is not bruised or damaged
Cut produce (especially cut melons, tomatoes, lettuce) requires refrigeration,
make sure these items are displayed under refrigeration or surrounded by clean ice.
Bag your purchases by segregating your produce from any raw meats and seafood
Always wash your produce before eating, cutting or cooking.
Did you know?  Even fruits and veggies with "skins" should be washed first...
Produce such as watermelon or canteloup may have dirt/bacteria on the skin,
as you cut them, you risk transferring the bacteria to the inside edible part.
Refrigerate cut or peeled fruits and vegetables

Egg Safety
According to the FDA, Farmers are required to store eggs at 45 degrees F.
Inspect eggs before purchasing and purchase only clean, uncracked shelled eggs







 
Town of Foxborough, 40 South Street, Foxborough, MA 02035
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