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.

Contact Information

Phone: (702) 759-1258

Download Full Regulations: PDF

 

Updated on: June 28, 2019

2019-06-28T11:19:55-07:00