Top 10 – Regulation Quick Reference

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.

Contact Information

Phone: (702) 759-0588

Email: environmentalhealth@snhd.org

 

Updated on: May 24, 2019

2019-05-24T17:32:43-07:00