Table of Contents
Chapter 1 — Purpose and Definitions
1-1 — Purpose
1-101 — Title
1-102 — Intent
1-103 — Scope
1-2 — Definitions *
1-201 — Applicability and Listing of Terms
1-202 — Definitions
Chapter 2 — Management and Personnel
2-1 — Supervision
2-101 — Assignment
2-102 — Demonstration
2-103 — Food Protection Manager
2-104 — Person in Charge
2-2 — Employee Health
2-201 — Responsibilities of Permit Holder, Person in Charge, Food Handlers and Conditional Food Handlers
2-3 — Personal Cleanliness
2-301 — Hands and Arms
2-302 — Fingernails
2-303 — Jewelry
2-304 — Outer Clothing
2-4 — Hygienic Practices
2-401 — Food Contamination Prevention
2-402 — Hair Restraints
2-403 — Animals
2-404 — Food Handler Employment Requirements
Chapter 3 — Food
3-1 — Characteristics
3-101 — Condition
3-2 — Sources, Specifications, and Records
3-201 — Sources
3-202 — Specifications for Receiving
3-203 — Original Containers and Records
3-3 — Protection from Contamination after Receiving
3-301 — Preventing Contamination by Employees
3-302 — Preventing Food and Ingredient Contamination
3-303 — Preventing Contamination from Ice used as a Coolant
3-304 — Preventing Contamination from Equipment, Utensils, and Linen
3-305 — Preventing Contamination from the Premises
3-306 — Preventing Contamination by Consumers
3-307 — Preventing Contamination from Other Sources
3-4 — Destruction of Organisms of Public Health Concern
3-401 — Cooking
3-402 — Freezing
3-403 — Reheating
3-404 — Other Methods
3-5 — Limitation of Growth of Organisms of Public Health Concern
3-501 — Temperature and Time Control
3-502 — Specialized Processing Methods
3-6 — Food Identity, Presentation, and On-Premises Labeling
3-601 — Accurate Representation
3-602 — Labeling
3-603 — Consumer Advisory
3-7 — Contaminated Food
3-701 — Disposition
3-8 — Special Requirements for Highly Susceptible Populations
3-801 — Additional Safeguards
Chapter 4 — Equipment, Utensils, and Linen
4-1 — Plan Submission and Approval
4-101 — Facility and Operating Plans
4-102 — Construction Inspection and Approval
4-103 — Uncategorized Food Establishment
4-2 — Equipment
4-201 — Materials, Design, and Construction for Approvals of Equipment for Sanitation
4-202 — Equipment Design and Capacities for Functionality
4-203 — Equipment Location and Installation
4-204 — Equipment Maintenance, Repair, and/or Replacement
4-3 — Utensils and Devices for Measuring or Testing
4-301 — Standards for Sanitation, and General Design and Construction Criteria
4-302 — Use of Utensils, Temperature Measuring Devices, and Testing Devices
4-4 — Cleaning and Sanitizing
4-401 — Cleaning and Sanitizing
4-402 — General Methods
4-403 — Dry Methods
4-404 — Three-Compartment Sinks
4-405 — Ware Washing Machines
4-406 — Other Ware Washing Equipment
4-407 — Food Contact Equipment and Utensils
4-408 — Food Testing or Measuring Devices
4-409 — Returnables for Refilling
4-410 — Non Food-Contact Surfaces
4-5 — Laundering
4-501 — Clean Linen
4-502 — Soiled Linen
4-503 — Frequency
4-504 — Method of Washing
4-505 — Facilities
4-6 — Protection of Clean Items
4-601 — Drying
4-602 — Lubricating and Reassembling
4-603 — Storing
4-604 — Preventing Contamination
Chapter 5 — Water, Plumbing, and Waste
5-1 — Water
5-101 — Source
5-102 — Quantity and Availability
5-103 — Distribution, Delivery, and Retention
5-2 — Plumbing System
5-201 — Materials and Installation
5-202 — Hand Washing Sinks Installation, Location, and Use
5-203 — Service Sinks
5-204 — Toilet Facilities
5-205 — Backflow and Back-Siphonage
5-206 — Inspection and Service
5-3 — Mobile Water Tank
5-301 — Materials
5-302 — Design and Construction
5-303 — Operation and Maintenance
5-4 — Sewage, Other Liquid Waste, and Rainwater
5-401 — Mobile Holding Tank
5-402 — Retention, Drainage, and Disposal
5-403 — Disposal Facility
5-5 — Refuse, Recyclables, and Returnables
5-501 — Facilities on the Premises
5-502 — Removal
5-503 — Facilities for Disposal and Recycling
Chapter 6 — Physical Facilities
6-1 — Materials for Construction and Repair
6-101 — Indoor Areas
6-102 — Outdoor Areas
6-2 — Design, Construction, and Installation
6-201 — Cleanability
6-202 — Functionality
6-3 — Numbers and Capacities
6-301 — Lighting
6-302 — Ventilation
6-4 — Location and Placement
6-401 — Employee Accommodations
6-402 — Distressed Merchandise
6-403 — Refuse, Recyclables, and Returnables
6-5 — Maintenance and Operation
6-501 — Premises, Structures, Attachments, and Fixtures-Methods
6-6 — Special Facilities
6-601 — Barbecues
6-602 — Swap Meets
Chapter 7 — Poisonous or Toxic Materials
7-1 — Labeling and Identification
7-101 — Original Containers
7-102 — Working Containers
7-2 — Operational Supplies and Applications
7-201 — Storage
7-202 — Presence and Use
7-203 — Container Prohibitions
7-204 — Chemicals
7-205 — Lubricants
7-206 — Pesticides
7-207 — Medicines
7-208 — First Aid Supplies
7-209 — Other Personal Care Items
7-3 — Stock and Retail Sale
7-301 — Storage
Chapter 8 — Compliance and Enforcement
8-1 — Regulatory Applicability
8-101 — Preventing Health Hazards
8-102 — Records
8-2 — Permit to Operate
8-201 — Prerequisite for Operation
8-202 — Health Permit Application, Submission, Conditions, and Contents
8-203 — New, Converted, or Remodeled Establishments
8-204 — Responsibilities
8-205 — Enforcement
8-206 — Shared Facilities
8-207 — Compliance Schedule
8-208 — Equipment Defects
8-3 — Inspection and Correction of Violations
8-301 — Inspection Interval
8-302 — Inspection Report
8-303 — Food Establishment Grades
8-304 — Imminent Health Hazard
8-305 — Unsafe Food
8-306 — Permit Suspension and Reinstatement
8-4 — Prevention of Food Borne Disease Transmission by Employees
8-401 — Investigation and Control
8-5 — Service of Notice and Severability
8-501 — Service of Notice
8-502 — Severability Clause
Chapter 9 — Warehouse Regulations
9-1 — Definitions
9-101 — Applicability and Listing of Terms
9-102 — Definitions
9-2 — Plan Review
9-201 — Warehouses
9-202 — General Warehouses
9-203 — Refrigerated Warehouses
9-204 — Live Molluscan and Crustacean Storage
9-205 — Salvageable Merchandise Warehouses
9-206 — Vending Machines and Warehouses
9-3 — Operations
9-301 — Permits
9-302 — General Warehouses
9-303 — Refrigerated Warehouses
9-304 — Live Molluscan and Crustacean Storage
9-305 — Salvageable Merchandise Warehouses
9-306 — Vending Machine and Processing Warehouses
9-4 — Record Keeping
9-401 — Record Keeping
9-402 — Examination of Records
9-5 — Personnel
9-501 — Management and Personnel
Chapter 10 — Mobile Food Units
10-1 — Definitions
10-101 — Applicability and Listing of Terms
10-102 — Definitions
10-2 — Plan Review
10-201 — Commissary
10-202 — Servicing Depot
10-203 — Mobile Unit Plans
10-204 — Facility and Equipment
10-3 — Food Protection
10-301 — Food Purchasing and Receiving
10-302 — Food Packaging
10-303 — Food Storage and Transportation
10-304 — Food Preparation, Holding, Display, and Service
10-4 — Sanitation Requirements
10-401 — General Requirements
10-402 — Equipment and Utensils
10-403 — Packing for Transport
10-404 — Transportation of Items to the Commissary or Servicing Depot
10-5 — Commissary or Servicing Depot
10-501 — General Requirements
10-502 — Plumbing Requirements
10-6 — Personnel
10-601 — Food Handler Health
10-602 — Food Handler Health Cards
10-603 — Personal Cleanliness
10-604 — Hygienic Practices
10-605 — Personnel
10-7 — Administrative Requirements
10-701 — Vehicle Markings
10-702 — Commissary or Servicing Depot Agreement
10-703 — Commissary or Servicing Depot Visits Log
10-704 — Route Sheets
10-705 — Records to be Maintained in the Mobile Unit
10-706 — Other Record Keeping Requirements
Chapter 11 — Portable Units for Service of Food
11-1 — Definitions
11-101 — Applicability and Listing of Terms
11-102 — Definitions
11-2 — Operational Restrictions
11-201 — Interpretation and Application
11-3 — Food
11-301 — Food Service
11-302 — Food Protection
11-303 — Food Handling and Preparation
11-4 — Design, Construction, and Identification
11-401 — Design, Construction and Identification
11-402 — General Design and Construction
11-403 — Materials
11-404 — Identification and Display of Required Documents
11-405 — Miscellaneous Design and Construction Criteria
11-406 — Sinks, Water Systems, and Waste Water Handling
11-5 — Equipment and Utensils
11-501 — NSF/ANSI or Equivalent Standards
11-502 — Use of Ice and Fuels
11-503 — Cleaning of Equipment and Utensils
11-6 — Sanitizers and other Poisonous or Toxic Substances
11-601 — Sanitizers
11-602 — Miscellaneous Poisonous or Toxic Substances
11-7 — Compliance and Enforcement
11-701 — Portable Units for Service of Food
11-8 — Personnel
11-801 — Food Handler
11-802 — Hygienic Practices
Chapter 12 — Catering and Food Delivery
12-1 — Definitions
12-101 — Applicability and Listing of Terms
12-102 — Definitions
12-2 — Plan Review
12-201 — Commissary Kitchen/Catering Kitchen/Banquet Kitchen
12-202 — Remote Service Site
12-203 — Permanent Catering Pantry/Banquet Support Pantry
12-3 — Food Protection
12-301 — Food Protection
12-302 — Food Packaging
12-303 — Food Transportation
12-304 — Food Delivery
12-305 — Food Service
12-4 — Post Event Breakdown
12-401 — Post Event
12-402 — Clean-Up
12-5 — Commissary
12-501 — Commissary
12-6 — Personnel
12-601 — Health Card
12-602 — Hygienic Practices
Chapter 13 — Farmer’s Markets and Ancillary Food Establishments
13-1 — Definitions
13-101 — Applicability and Listing of Terms
13-102 — Definitions
13-103 — Imminent Health Hazards
13-2 — Farmer’s Market and Permitting Requirements
13-201 — Responsibilities of the Farmer’s Market Manager
13-202 — Site Location
13-203 — Food Handler Requirements
13-204 — Food Establishment Permit Requirements
13-3 — Requirements for all Certified Producers of Farm Products
13-301 — General Requirements
13-302 — Sampling of Farm Products
13-303 — Processed Farm Products
13-4 — Requirements for Ancillary Food Establishments Associated with Farmer’s Markets
13-401 — General Operating Requirements for Ancillary Food Establishments
13-402 — Additional Requirements for High-Risk Ancillary Food Establishments
13-5 — Permit Restrictions
13-501 — Exclusions
Chapter 14 — Seasonal Food Establishment
14-1 — Definitions
14-101 — Purpose
14-102 — Applicability and Listing of Terms
14-103 — Definitions
14-2 — Plan Review
14-201 — Permit
14-202 — Commissary
14-203 — Seasonal Permits
14-204 — Menu
14-3 — Food Protection
14-301 — Food Source
14-302 — Food Storage and Transportation
14-303 — Food Preparation, Holding, Display, and Service
14-4 — Sanitation Requirements
14-401 — General Requirements
14-402 — Equipment and Utensils
14-403 — Poisonous and Toxic Materials
14-404 — Water Supply and Waste Water Disposal
14-405 — Solid Waste
14-5 — Personnel
14-501 — Employee Health
14-502 — Food Handler Health Card
14-503 — Personal Cleanliness
14-504 — Hygienic Practices
14-505 — Personnel
Chapter 15 — Special Events and Temporary Food Establishments
15-1 — Definitions
15-101 — Applicability and Listing of Terms
15-102 — Definitions
15-2 — Special Event Requirements
15-201 — Requirements for an Event Coordinator and Event Coordinator Permit
15-202 — Event Coordinator Permit
15-203 — Responsibilities of the Event Coordinator
15-204 — Event Coordinator Permission to Operate
15-205 — General Requirements for Special Events
15-206 — Trade Shows, Conventions, Chili Cook-Offs, and Food and Beverage Tasting Events
15-207 — Special Events Operated Within Pool Enclosures
15-208 — Special Event Permit to Operate
15-3 — Temporary Food Establishment Requirements
15-301 — Application to Operate a Temporary Food Establishment
15-302 — Temporary Food Establishment Permit to Operate
15-303 — Temporary Food Establishment Permit Exemptions
15-304 — General Requirements for Temporary Food Establishments
15-4 — Compliance and Enforcement
15-401 — Operation of Temporary Food Establishment Without a Permit
15-402 — Inspections
15-403 — Examination and Condemnation of Food
15-404 — Food Borne Illness Reporting and Investigation
15-405 — Enforcement Actions
15-406 — Interference with Performance of Duties
*Definitions – Defined words and terms are in “small caps” in the text of these Regulations to alert the reader to the fact that there is a specific meaning assigned to those words and terms, and that the meaning of a provision is to be interpreted in the defined context.
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Updated on: June 28, 2019