The following topics are the most requested information from local food operators. They are not listed in any particular order. A link to the applicable section of the 2010 Regulations Governing the Sanitation of Food Establishments follows each quick reference subject.

1. Person in Charge Responsibilities: 2-104
2. Demonstration of Knowledge: 2-102.11
3. Preventing Contamination from Hands: 3-301.11
4. Cooking Temperatures: 3-401
5. Re-heating: 3-403
6. Hot/Cold Holding: 3-501.16
7. Time as a Public Health Control: 3-501.19
8. Cooling: 3-501.14 and 3-501.15
9. Dishwashing
   1. Three-compartment sink: 4-404
   2. Ware washing machines: 4-405
10. Sanitizers: 4-402.11

The list will be updated as needed. If you have a suggested quick reference, email us at environmentalhealth@snhd.org.