| 2-101.11 | Assignment of Responsibility Pf |
| 2-102.11 | Demonstration of Knowledge Pf |
| 2-103.11 | Duties of Person in Charge Pf |
| 2-201.11 | Responsibility of Person in Charge to require reporting by Conditional and Food Employees P |
| 2-201.12 | Exclusions and Restrictions Due To Disease or Medical Condition P |
| 2-201.13 | Removal of Exclusions and Restrictions P |
| 2-301.11 | Clean Condition of Hands and Arms P |
| 2-301.12 | Cleaning Procedures of Hands and Arms P |
| 2-301.14 | When to Wash Hands and Arms P |
| 2-301.15 | Where to Wash Hands and Arms Pf |
| 2-301.16 | Hand Antiseptics Pf |
| 2-302.11 | Fingernail Maintenance Pf |
| 2-403.11 | Animal Handling Prohibition Pf |
| 3-101.11 | Safe/Unadult./Honestly Presented Food Condition P |
| 3-201.11 | Compliance with Food Law P |
| 3-201.12 | Hermitically Sealed Food Source P |
| 3-201.13 | Fluid Milk and Milk Products Source P |
| 3-201.14 | Fish Source P |
| 3-201.15 | Molluscan Shellfish Source P |
| 3-201.16 | Wild Mushrooms Source P |
| 3-201.17 | Game Animal Source P |
| 3-202.11 | Temperature Receiving Specifications P |
| 3-202.12 | Additive Receiving Specifications P |
| 3-202.13 | Shell Eggs Receiving Specifications P |
| 3-202.14 | Pasteurized Eggs and Milk Receiving Specifications P |
| 3-202.15 | Package Integrity Receiving Specifications Pf |
| 3-202.16 | Ice Receiving Specifications P |
| 3-202.17 | Shucked Shellfish, Package/ID Pf |
| 3-202.18 | Shellstock Identification Pf |
| 3-202.110 | Commercially Processed Juice P |
| 3-203.12 | Shellstock, ID Maintenance Pf |
| 3-301.11 | Preventing Contamination from Employee Hands P(b) Pf(c) |
| 3-301.12 | Preventing Contamination When Tasting P |
| 3-302.11 | Separation/Packaging/Segregation as to Prevent Contamination P |
| 3-302.13 | Pasteurized Eggs, Substitution for Certain Recipes P |
| 3-302.14 | Unapproved Additives Protection P |
| 3-303.11 | Exterior Ice Prohibited as Ingredient P |
| 3-304.11 | Food in Contact with Soiled Items P |
| 3-304.15 | Gloves, Use Limitation P |
| 3-306.11 | Food Display Protected from Consumer Contamination P |
| 3-306.13 | Consumer Self-Service Operations Protected from Contamination P(a) Pf(b,c) |
| 3-306.14 | Returned Food and Reservice of Food P(a) |
| 3-401.11 | Cooking of Raw Animal Foods P |
| 3-401.13 | Cooking Plant Foods for Hot Holding Pf |
| 3-401.14 | Non-Cont Cooking of Raw Animal Foods P(a-e) Pf(f) |
| 3-402.11 | Parasite Destruction Freezing Requirements P |
| 3-402.12 | Records, Creation and Retention for Freezing Requirements Pf (a,c) |
| 3-403.11 | Reheating for Hot Holding P |
| 3-404.11 | Treating Juice P(a) Pf(b) |
| 3-501.14 | Cooling Time and Temperature P |
| 3-501.15 | Cooling Methods Pf |
| 3-501.16 | Hot and Cold Holding Time and Temperature P |
| 3-501.17 | Ready-to-Eat Food, Dating Pf |
| 3-501.18 | Ready-to-eat Food, Disposition P |
| 3-501.19 | Time as a Public Health Control P Pf |
| 3-502.11 | Variance Requirement for Specialized Processing Pf |
| 3-502.12 | Reduced Oxygen Packaging Criteria P Pf |
| 3-602.11 | Food Labeling for Major Food Allergens Pf(b) |
| 3-603.11 | Consumption of Raw Animal Foods Consumer Advisory Pf |
| 3-701.11 | Discarding of Contaminated Food P |
| 3-801.11 | Special Requirements for Highly Susceptible Populations P |
| 4-101.11 | Characteristics of Multiuse Materials P |
| 4-101.13 | Lead in Ceramic, China, Crystal Utensils P |
| 4-104.14 | Copper Use Limitation P(a) |
| 4-101.15 | Galvanized Metal Use Limitations P |
| 4-102.11 | Characteristics of Single Service Items P |
| 4-201.12 | Food Temperature Measuring devices Durability P |
| 4-202.11 | Food-Contact Surface Cleanability Pf |
| 4-202.12 | CIP Equipment Cleanability Pf |
| 4-203.11 | Food Temperature Measuring Devices Accuracy Pf |
| 4-203.12 | Ambient Temperature Measuring Devices Accuracy Pf |
| 4-204.13 | Dispensing Equipment Barriers Functionality P(e) |
| 4-204.110 | Molluscan Shellfish Tanks Functionality P(a) Pf(b) |
| 4-204.11 | Vending Machines, Automatic Shutoff P |
| 4-204.112 | Temperature Measuring Devices Design and Construction Pf(e) |
| 4-204.115 | Warewasher Temperature Measuring Devices Design and Construction Pf |
| 4-204.116 | Manual Warewashing Heaters/Baskets Design and Construction Pf |
| 4-204.117 | Mechanical Warewasher Sanitizer Indicator Pf |
| 4-301.11 | Cooling/Heating/Holding Equipment Capacities Pf |
| 4-301.12 | Manual Warewashing Sink Requirements Pf(a-b) |
| 4-302.11 | Utensils for Consumer Self-Service Availability Pf |
| 4-302.12 | Food Temperature Measuring Device Availability Pf |
| 4-302.14 | Sanitizing Solution Testing Devices Availability Pf |
| 4-501.17 | Warewashing Cleaning Agents Pf |
| 4-501.19 | Manual Warewashing Wash Solution Temperature Pf |
| 4-501.110 | Mechanical Warewasher Wash Solution Temperature Pf |
| 4-501.111 | Manual Warewashing Sanitization Water Temperature P |
| 4-501.112 | Mechanical Warewasher Sanitization Water Temperature Pf(a) |
| 4-501.114 | Chemical Sanitization, Temp/pH/Concentration/Hardness P |
| 4-501.116 | Determining Chemical Sanitizer Concentrations Pf |
| 4-502.11 | Good Repair and Calibration of Utensils and Devices Pf(b) |
| 4-502.12 | Single-Service or Single-Use Article Required Use P |
| 4-601.11 | Clean to Sight and Touch, No Accumulation or Encrusted Debris Pf(a) |
| 4-602.11 | Food-Contact Surfaces and Utensils Cleaning Frequency P |
| 4-603.17 | Returnables, Cleaning Methods for Refilling P(a) |
| 4-702.11 | Food-Contact Surface and Utensil Sanitizing Frequency- Before Use After Cleaning P |
| 4-703.11 | Sanitizing Methods- Hot Water and Chemical P |
| 5-101.11 | Approved Water System Source P |
| 5-101.12 | Water System Flushing and Disinfection P |
| 5-101.13 | Bottled Drinking Water P |
| 5-102.11 | Water Quality Standards P |
| 5-102.12 | Nondrinking Water Quality P |
| 5-102.13 | Water Quality Sampling Pf |
| 5-103.11 | Water Capacity Pf |
| 5-103.12 | Water Pressure Pf |
| 5-104.11 | Water System Pf |
| 5-104.12 | Alternative Water Supply Pf |
| 5-201.11 | Approved Plumbing Materials P |
| 5-202.11 | Approved System/Cleanable Fixtures P(a) |
| 5-202.12 | Handwashing Facility, Proper Installation Pf(a) |
| 5-202.13 | Backflow Prevention, Air Gap P |
| 5-202.14 | Backflow Prevention Device Design Standard P |
| 5-203.11 | Handwashing Facilities, Numbers and Capacities Pf(a) |
| 5-203.14 | Backflow Prevention Device When Required P |
| 5-204.11 | Handwashing facilities, Location and Placement Pf |
| 5-205.11 | Handwashing Facilities, Proper Use and Maintenance Pf |
| 5-205.12 | Prohibiting a Cross Connection P(a) Pf(b) |
| 5-205.13 | Scheduling Inspection and Service for Water System Device Pf |
| 5-205.14 | Fogging Device Water Reservoir Cleaning P |
| 5-205.15 | System Maintained in Good Repair P(a) |
| 5-301.11 | Approved Materials for Mobile Food Establishment P |
| 5-302.16 | Mobile Food Establishment Hose Construction/ID P |
| 5-303.11 | Compressed Air Filter in Water System P |
| 5-304.11 | Flushing and Disinfecting Water System for Mobile Food Establishments P |
| 5-304.14 | Dedicating Tank, Pump and Hoses for Water Only P(a) |
| 5-402.11 | Backflow Prevention of Sewage, Liquid Waste and Rainwater P(a) |
| 5-402.13 | Conveying Sewage P |
| 5-402.14 | Removing Mobile Food Establishment Wastes Pf |
| 5-403.11 | Approved Sewage Disposal System P |
| 6-202.111 | Private Home and Living or Sleeping Quarters Prohibition P |
| 6-301.11 | Hand Cleanser Availability Pf |
| 6-301.12 | Hand Drying Provisions Pf |
| 6-302.11 | Toilet Tissue Availability Pf |
| 6-404.11 | Distressed Merchandise Segregated and Designated Pf |
| 6-501.15 | Cleaning Maintenance Tools, Preventing Contamination Pf |
| 6-501.111 | Controlling Pests Methodology Pf(c) |
| 6-501.115 | Prohibiting Live Animals |
| 7-101.11 | Poisonous and Toxic Materials Identifying Information, Prominence Pf |
| 7-102.11 | Poisonous and Toxic Materials Working Containers, Common Name Pf |
| 7-201.11 | Poisonous and Toxic Materials Storage and Separation P |
| 7-202.12 | Poisonous and Toxic Materials Conditions of Use P(a-b) Pf(c) |
| 7-203.11 | Poisonous and Toxic Material Container Use Prohibition P |
| 7-204.11 | Sanitizer Chemical Criteria P |
| 7-204.12 | Washing Fruit and Vegetable Chemical Criteria P(a) |
| 7-204.13 | Boiling Water Additives Chemical Criteria P |
| 7-204.14 | Drying Agents Chemical Criteria P |
| 7-205.11 | Lubricants Chemical Criteria, Incidental Food Contact P |
| 7-206.11 | Restricted Use Pesticides, Criteria P |
| 7-206.12 | Rodent Bait Stations P |
| 7-206.13 | Tracking Powders, Pest Control Criteria P(a) |
| 7-207.11 | Medicine Restriction and Storage P(b) Pf(a) |
| 7-207.12 | Medicines, Refrigerated Storage P |
| 7-208.11 | First Aid Supplies Storage P(b) Pf(a) |
| 7-301.11 | Storage and Display of Retail Sale Toxic Materials, Separation P |
| 8-103.11 | Proposed Variance Documentation and Justification Pf |
| 8-103.12 | Approved Variance Conformance with Procedures P(a) Pf(b) |
| 8-201.11 | When Plans Are Required Pf |
| 8-201.14 | Contents of a HACCP Plan Pf |
| 8-301.11 | Requirements for Operations, Permit from Regulatory Authority Pf |
| 8-404.11 | Imminent Health Hazard, Ceasing Operations and Reporting P(a) |
| 8-405.11 | Timely Correction of Priority or Priority Foundation Item Pf(a) |
Delaware Health and Social Services
