Karen Farrington, who represents the North Brookfield Community Food Collaborative, told the Town of North Brookfield Board of Health on Nov. 19 that the volunteer-run group provides refrigerated, prepackaged food to roughly 160 families and has paused deliveries of time- and temperature-controlled items after regulators raised concerns.

“We operate a cold storage distribution logistic hub, not a commercial kitchen,” Farrington said, describing donations that arrive from licensed distributors and are stored, organized and delivered the same day without cooking or repackaging. She said distribution of refrigerated items was stopped immediately when concerns were raised and urged the board to help find a permitting pathway so deliveries can resume.

The board acknowledged the group’s public-health mission but said it must follow state food code requirements. A board member said residential food permits do not authorize handling time‑and‑temperature controlled (TCS) foods — refrigerated or frozen items that require temperature control to prevent spoilage — and noted that some licensing for cold-storage warehouses may be administered at the state level, not locally.

Board members and residents discussed options that included partnering with a permitted church, renting a commissary kitchen, building a separate commercial structure, or pursuing a variance. The board told Farrington it had just learned from the regional Department of Public Health that a variance pathway may be available and asked her to submit a written proposal that the board and regional staff could review and edit together.

Residents and supporters urged quick action. Jim Macarello, a local resident, told the board, “The variance has to come from the Board of Health,” and several speakers said the town should take steps so vulnerable residents do not lose access to fresh food. Supporters described the collaborative’s delivery practices — insulated transport, thermometers, and same‑day distribution — and said the operation serves seniors, people with disabilities and working families.

Board members described limited staffing and the legal limits of local authority but committed to working with the collaborative and the regional health director to draft any required variance or to identify the correct permit. The board asked Farrington to prepare a proposal outlining operations and safety measures; staff and regional public-health officials said they would help with drafting and next steps.

The board did not issue a formal ruling at the meeting. The next steps are for Farrington to submit a variance proposal and for the board to coordinate with the regional health director and state officials to determine whether a variance or state cold‑storage license is the appropriate path forward.