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.