Code Annotation |
Part |
Sub-Part |
Heading |
1-101.10 |
Title, Intent Scope |
Title |
Food Code |
1-102.10 |
Title, Intent Scope |
Intent |
Food Safety, Illness Prevention and Honest Presentation |
1-103.10 |
Title, Intent Scope |
Scope |
Statement |
1-201.10 |
Definitions |
Applicability and Terms Defined |
Statement of Application and Listing of Terms |
2-101.11 |
Supervision |
Responsibility |
Assignment |
2-102.11 |
Supervision |
Knowledge |
Demonstration |
2-103.11 |
Supervision |
Duties |
Person in Charge |
2-201.11 |
Employee Health |
Disease or Medical Condition |
Responsibility of the Person in Charge to Require Reporting By Food Employees and Applicants |
2-201.12 |
Employee Health |
Disease or Medical Condition |
Exclusions and Restrictions |
2-201.13 |
Employee Health |
Disease or Medical Condition |
Removal of Exclusions and Restrictions |
2-201.14 |
Employee Health |
Disease or Medical Condition |
Responsibility of a Food Employee or Applicant to Report to the Person in Charge |
2-201.15 |
Employee Health |
Disease or Medical Condition |
Reporting by the Person in Charge |
2-301.11 |
Personal Cleanliness |
Hands and Arms |
Clean Condition |
2-301.12 |
Personal Cleanliness |
Hands and Arms |
Cleaning Procedure |
2-301.13 |
Personal Cleanliness |
Hands and Arms |
Special handwash Procedures |
2-301.14 |
Personal Cleanliness |
Hands and Arms |
When to Wash |
2-301.15 |
Personal Cleanliness |
Hands and Arms |
Where to Wash |
2-301.16 |
Personal Cleanliness |
Hands and Arms |
Hand Sanitizers |
2-302.11 |
Personal Cleanliness |
Fingernails |
Maintenance |
2-303.11 |
Personal Cleanliness |
Jewelry |
Prohibition |
2-304.11 |
Personal Cleanliness |
Outer Clothing |
Clean Condition |
2-401.11 |
Hygienic Practices |
Food Contamination Prevention |
Eating, Drinking, or Using Tobacco |
2-401.12 |
Hygienic Practices |
Food Contamination Prevention |
Discharges from the Eyes, Nose, and Mouth |
2-402.11 |
Hygienic Practices |
Hair Restraints |
Effectiveness |
2-403.11 |
Hygienic Practices |
Animals |
Handling Prohibition |
3-101.11 |
Characteristics |
Condition |
Safe, Unadulterated, and Honestly Presented |
3-201.11 |
Sources, Specifications, and Original Containers and Records |
Sources |
Compliance with Food Law |
3-201.12 |
Sources, Specifications, and Original Containers and Records |
Sources |
Food in a Hermetically Sealed Container |
3-201.13 |
Sources, Specifications, and Original Containers and Records |
Sources |
Fluid Milk and Milk Products |
3-201.14 |
Sources, Specifications, and Original Containers and Records |
Sources |
Fish |
3-201.15 |
Sources, Specifications, and Original Containers and Records |
Sources |
Molluscan Shellfish |
3-201.16 |
Sources, Specifications, and Original Containers and Records |
Sources |
Wild Mushrooms |
3-201.17 |
Sources, Specifications, and Original Containers and Records |
Sources |
Game Animals |
3-202.11 |
Sources, Specifications, and Original Containers and Records |
Specifications for Receiving |
Temperature |
3-202.12 |
Sources, Specifications, and Original Containers and Records |
Specifications for Receiving |
Additives |
3-202.13 |
Sources, Specifications, and Original Containers and Records |
Specifications for Receiving |
Shell Eggs |
3-202.14 |
Sources, Specifications, and Original Containers and Records |
Specifications for Receiving |
Egg and Milk Products, Pasteurized |
3-202.15 |
Sources, Specifications, and Original Containers and Records |
Specifications for Receiving |
Package Integrity |
3-202.16 |
Sources, Specifications, and Original Containers and Records |
Specifications for Receiving |
Ice |
3-202.17 |
Sources, Specifications, and Original Containers and Records |
Specifications for Receiving |
Shucked Shellfish, Packaging and Identification |
3-202.18 |
Sources, Specifications, and Original Containers and Records |
Specifications for Receiving |
Shellstock Identification |
3-202.19 |
Sources, Specifications, and Original Containers and Records |
Specifications for Receiving |
Shellstock, Condition |
3-203.11 |
Sources, Specifications, and Original Containers and Records |
Original Containers and Records |
Molluscan Shellfish, Original Container |
3-203.12 |
Sources, Specifications, and Original Containers and Records |
Original Containers and Records |
Shellstock, Maintaining Identification |
3-301.11 |
Protection From Contamination After Receiving |
Preventing Contamination By Employees |
Preventing Contamination From Hands |
3-301.12 |
Protection From Contamination After Receiving |
Preventing Contamination By Employees |
Preventing Contamination When Tasting |
3-302.11 |
Protection From Contamination After Receiving |
Preventing Food and Ingredient Contamination |
Packaged and Unpackaged Food – Separation, Packaging, and Segregation |
3-302.12 |
Protection From Contamination After Receiving |
Preventing Food and Ingredient Contamination |
Food Storage Containers, Identified with Common Name of Food |
3-302.13 |
Protection From Contamination After Receiving |
Preventing Food and Ingredient Contamination |
Pasteurized Eggs, Substitute for Raw Shell Eggs for Certain Recipes |
3-302.14 |
Protection From Contamination After Receiving |
Preventing Food and Ingredient Contamination |
Protection from Unapproved Additives |
3-302.15 |
Protection From Contamination After Receiving |
Preventing Food and Ingredient Contamination |
Washing Fruits and Vegetables |
3-303.11 |
Protection From Contamination After Receiving |
Preventing Contamination from Ice Used as a Coolant |
Ice Used as Exterior Coolant, Prohibited as Ingredient |
3-303.12 |
Protection From Contamination After Receiving |
Preventing Contamination from Ice Used as a Coolant |
Storage or Display of Food in Contact with Water or Ice |
3-304.11 |
Protection From Contamination After Receiving |
Preventing Contamination from Equipment, Utensils, and Linens |
Food Contact with Equipment and Utensils |
3-304.12 |
Protection From Contamination After Receiving |
Preventing Contamination from Equipment, Utensils, and Linens |
In-Use Utensils, Between Use Storage |
3-304.13 |
Protection From Contamination After Receiving |
Preventing Contamination from Equipment, Utensils, and Linens |
Linens and Napkins, Use Limitation |
3-304.14 |
Protection From Contamination After Receiving |
Preventing Contamination from Equipment, Utensils, and Linens |
Wiping Cloth, Use Limitation |
3-304.15 |
Protection From Contamination After Receiving |
Preventing Contamination from Equipment, Utensils, and Linens |
Gloves, Use Limitation |
3-304.16 |
Protection From Contamination After Receiving |
Preventing Contamination from Equipment, Utensils, and Linens |
Using Clean Tableware for Second Portions and Refills |
3-304.17 |
Protection From Contamination After Receiving |
Preventing Contamination from Equipment, Utensils, and Linens |
Refilling Returnables |
3-305.11 |
Protection From Contamination After Receiving |
Preventing Contamination from the Premises |
Food Storage |
3-305.12 |
Protection From Contamination After Receiving |
Preventing Contamination from the Premises |
Food Storage, Prohibited Areas |
3-305.13 |
Protection From Contamination After Receiving |
Preventing Contamination from the Premises |
Vended Potentially Hazardous Food, Original Container |
3-305.14 |
Protection From Contamination After Receiving |
Preventing Contamination from the Premises |
Food Preparation |
3-306.11 |
Protection From Contamination After Receiving |
Preventing Contamination by Customers |
Food Display |
3-306.12 |
Protection From Contamination After Receiving |
Preventing Contamination by Customers |
Condiments, Protection |
3-306.13 |
Protection From Contamination After Receiving |
Preventing Contamination by Customers |
Consumer Self-Service Operations |
3-306.14 |
Protection From Contamination After Receiving |
Preventing Contamination by Customers |
Returned Food and Reservice of Food |
3-307.11 |
Protection From Contamination After Receiving |
Preventing Contamination from Other Sources |
Miscellaneous Sources of Contamination |
3-401.11 |
Destruction of Organisms of Public Health Concern |
Cooking |
Raw Animal Foods |
3-401.12 |
Destruction of Organisms of Public Health Concern |
Cooking |
Microwave Cooking |
3-401.13 |
Destruction of Organisms of Public Health Concern |
Cooking |
Plant Food Cooking for Hot Holding |
3-402.11 |
Destruction of Organisms of Public Health Concern |
Freezing |
Parasite Destruction |
3-402.12 |
Destruction of Organisms of Public Health Concern |
Freezing |
Records, Creation and Retention |
3-403.10 |
Destruction of Organisms of Public Health Concern |
Reheating |
Preparation for Immediate Service |
3-403.11 |
Destruction of Organisms of Public Health Concern |
Reheating |
Reheating for Hot Holding |
3-501.11 |
Limitation of Growth of Organisms of Public Health Concern |
Temperature and Time Control |
Frozen Food |
3-501.12 |
Limitation of Growth of Organisms of Public Health Concern |
Temperature and Time Control |
Potentially Hazardous Food, Slacking |
3-501.13 |
Limitation of Growth of Organisms of Public Health Concern |
Temperature and Time Control |
Thawing |
3-501.14 |
Limitation of Growth of Organisms of Public Health Concern |
Temperature and Time Control |
Cooling |
3-501.15 |
Limitation of Growth of Organisms of Public Health Concern |
Temperature and Time Control |
Cooling Methods |
3-501.16 |
Limitation of Growth of Organisms of Public Health Concern |
Temperature and Time Control |
Potentially Hazardous Food, Hot and Cold Holding |
3-501.17 |
Limitation of Growth of Organisms of Public Health Concern |
Temperature and Time Control |
Ready-to-Eat, Potentially Hazardous Food, Date Marking |
3-501.18 |
Limitation of Growth of Organisms of Public Health Concern |
Temperature and Time Control |
Ready-to-Eat, Potentially Hazardous Food, Disposition |
3-501.19 |
Limitation of Growth of Organisms of Public Health Concern |
Temperature and Time Control |
Time as a Public Health Control |
3-502.11 |
Limitation of Growth of Organisms of Public Health Concern |
Specialized Processing Methods |
Variance Requirement |
3-502.12 |
Limitation of Growth of Organisms of Public Health Concern |
Specialized Processing Methods |
Reduced Oxygen Packaging, Criteria |
3-601.11 |
Food Identity, Presentation, and On-Premises Labeling |
Accurate Representation |
Standards of Identity |
3-601.12 |
Food Identity, Presentation, and On-Premises Labeling |
Accurate Representation |
Honestly Presented |
3-602.11 |
Food Identity, Presentation, and On-Premises Labeling |
Labeling |
Food Labels |
3-602.12 |
Food Identity, Presentation, and On-Premises Labeling |
Labeling |
Other Forms of Information |
3-603.11 |
Food Identity, Presentation, and On-Premises Labeling |
Consumer Advisory |
Reserved |
3-701.11 |
Contaminated Food |
Disposition |
Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Foods |
3-801.11 |
Special Requirements for Highly Susceptible Populations |
Additional Safeguards |
Pasteurized Foods, Prohibited Reservice, and Prohibited Food |
4-101.11 |
Materials for Construction and Repair |
Multiuse |
Characteristics |
4-101.12 |
Materials for Construction and Repair |
Multiuse |
Cast-Iron, Use Limitation |
4-101.13 |
Materials for Construction and Repair |
Multiuse |
Lead in Ceramic, China, and Crystal Utensils, Use Limitation |
4-101.14 |
Materials for Construction and Repair |
Multiuse |
Copper, Use Limitation |
4-101.15 |
Materials for Construction and Repair |
Multiuse |
Galvanized Metal, Use Limitation |
4-101.16 |
Materials for Construction and Repair |
Multiuse |
Sponges, Use Limitation |
4-101.17 |
Materials for Construction and Repair |
Multiuse |
Lead in Pewter Alloys, Use Limitation |
4-101.18 |
Materials for Construction and Repair |
Multiuse |
Lead in Solder and Flux, Use Limitation |
4-101.19 |
Materials for Construction and Repair |
Multiuse |
Wood, Use Limitation |
4-101.110 |
Materials for Construction and Repair |
Multiuse |
Nonstick Coatings, Use Limitation |
4-101.111 |
Materials for Construction and Repair |
Multiuse |
Non-Food Contact Surfaces |
4-102.11 |
Materials for Construction and Repair |
Single-Service and Single-Use |
Characteristics |
4-201.11 |
Design and Construction |
Durability and Strength |
Equipment and Utensils |
4-201.12 |
Design and Construction |
Durability and Strength |
Food Temperature Measuring Devices |
4-202.11 |
Design and Construction |
Cleanability |
Food-Contact Surfaces |
4-202.12 |
Design and Construction |
Cleanability |
CIP Equipment |
4-202.13 |
Design and Construction |
Cleanability |
“V” Threads, Use Limitation |
4-202.14 |
Design and Construction |
Cleanability |
Hot Oil Filtering Equipment |
4-202.15 |
Design and Construction |
Cleanability |
Can Openers |
4-202.16 |
Design and Construction |
Cleanability |
Nonfood-Contact Surfaces |
4-202.17 |
Design and Construction |
Cleanability |
Kick Plates, Removable |
4-202.18 |
Design and Construction |
Cleanability |
Ventilation Hood Systems, Filters |
4-203.11 |
Design and Construction |
Accuracy |
Temperature Measuring Devices, Food |
4-203.12 |
Design and Construction |
Accuracy |
Temperature Measuring Devices, Ambient Air and Water |
4-203.13 |
Design and Construction |
Accuracy |
Pressure Measuring Devices, Mechanical Warewashing Equipment |
4-204.11 |
Design and Construction |
Functionality |
Ventilation Hood Systems, Drip Prevention |
4-204.12 |
Design and Construction |
Functionality |
Equipment Openings, Closures and Deflectors |
4-204.13 |
Design and Construction |
Functionality |
Dispensing Equipment, Protection of Equipment and Food |
4-204.14 |
Design and Construction |
Functionality |
Vending Machine, Vending Stage Closure |
4-204.15 |
Design and Construction |
Functionality |
Bearings and Gear Boxes, Leakproof |
4-204.16 |
Design and Construction |
Functionality |
Beverage Tubing, Separation |
4-204.17 |
Design and Construction |
Functionality |
Ice Units, Separation of Drains |
4-204.18 |
Design and Construction |
Functionality |
Condenser Unit, Separation |
4-204.19 |
Design and Construction |
Functionality |
Can Openers on Vending Machines |
4-204.110 |
Design and Construction |
Functionality |
Molluscan Shellfish Tanks |
4-204.111 |
Design and Construction |
Functionality |
Vending Machines, Automatic Shutoff |
4-204.112 |
Design and Construction |
Functionality |
Temperature Measuring Devices |
4-204.113 |
Design and Construction |
Functionality |
Warewashing Machine, Data Plate Operating Specifications |
4-204.114 |
Design and Construction |
Functionality |
Warewashing Machines, Internal Baffles |
4-204.115 |
Design and Construction |
Functionality |
Warewashing Machines, Temperature Measuring Devices |
4-204.116 |
Design and Construction |
Functionality |
Manual Warewashing Equipment, Heaters and Baskets |
4-204.117 |
Design and Construction |
Functionality |
Warewashing Machines, Sanitizer Level Indicator |
4-204.118 |
Design and Construction |
Functionality |
Warewashing Machines, Flow Pressure Device |
4-204.119 |
Design and Construction |
Functionality |
Warewashing Sinks and Drainboards, Self-Draining |
4-204.120 |
Design and Construction |
Functionality |
Equipment Compartments, Drainage |
4-204.121 |
Design and Construction |
Functionality |
Vending Machines, Liquid Waste Products |
4-204.122 |
Design and Construction |
Functionality |
Case Lot Handling Equipment, Movability |
4-204.123 |
Design and Construction |
Functionality |
Vending Machine Doors and Openings |
4-205.10 |
Design and Construction |
Acceptability |
Food Equipment, Certification and Classification |
4-301.11 |
Numbers and Capacities |
Equipment |
Cooling, Heating, and Holding Capacities |
4-301.12 |
Numbers and Capacities |
Equipment |
Manual Warewashing, Sink Compartment Requirements |
4-301.13 |
Numbers and Capacities |
Equipment |
Drainboards |
4-301.14 |
Numbers and Capacities |
Equipment |
Ventilation Hood Systems, Adequacy |
4-301.15 |
Numbers and Capacities |
Equipment |
Clothes Washers and Dryers |
4-302.11 |
Numbers and Capacities |
Utensils, Temperature Measuring Devices, and Testing Devices |
Utensils, Consumer Self-Service |
4-302.12 |
Numbers and Capacities |
Utensils, Temperature Measuring Devices, and Testing Devices |
Food Temperature Measuring Devices |
4-302.13 |
Numbers and Capacities |
Utensils, Temperature Measuring Devices, and Testing Devices |
Temperature Measuring Devices, Manual Warewashing |
4-302.14 |
Numbers and Capacities |
Utensils, Temperature Measuring Devices, and Testing Devices |
Sanitizing Solutions, Testing Devices |
4-401.11 |
Location and Installation |
Location |
Equipment, Clothes Washers and Dryers, and Storage Cabinets, Contamination Prevention |
4-402.11 |
Location and Installation |
Installation |
Fixed Equipment, Spacing or Sealing |
4-402.12 |
Location and Installation |
Installation |
Fixed Equipment, Elevation or Sealing |
4-501.11 |
Maintenance and Operation |
Equipment |
Good Repair and Proper Adjustment |
4-501.12 |
Maintenance and Operation |
Equipment |
Cutting Surfaces |
4-501.13 |
Maintenance and Operation |
Equipment |
Microwave Ovens |
4-501.14 |
Maintenance and Operation |
Equipment |
Warewashing Equipment, Cleaning Frequency |
4-501.15 |
Maintenance and Operation |
Equipment |
Warewashing Machines, Manufacturers’ Operating Instructions |
4-501.16 |
Maintenance and Operation |
Equipment |
Warewashing Sinks, Use Limitation |
4-501.17 |
Maintenance and Operation |
Equipment |
Warewashing Equipment, Cleaning Agents |
4-501.18 |
Maintenance and Operation |
Equipment |
Warewashing Equipment, Clean Solutions |
4-501.19 |
Maintenance and Operation |
Equipment |
Manual Warewashing Equipment, Wash Solution Temperature |
4-501.110 |
Maintenance and Operation |
Equipment |
Mechanical Warewashing Equipment, Wash Solution Temperature |
4-501.111 |
Maintenance and Operation |
Equipment |
Manual Warewashing Equipment, Hot Water Sanitization Temperatures |
4-501.112 |
Maintenance and Operation |
Equipment |
Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures |
4-501.113 |
Maintenance and Operation |
Equipment |
Mechanical Warewashing Equipment, Sanitization Pressure |
4-501.114 |
Maintenance and Operation |
Equipment |
Manual and Mechanical Warewashing Equipment, Chemical Sanitization – Temperature, pH, Concentration and Hardness |
4-501.115 |
Maintenance and Operation |
Equipment |
Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers |
4-501.116 |
Maintenance and Operation |
Equipment |
Warewashing Equipment, Determining Chemical Sanitizer Concentration |
4-502.11 |
Maintenance and Operation |
Utensils and Temperature and Pressure Measuring Devices |
Good Repair and Calibration |
4-502.12 |
Maintenance and Operation |
Utensils and Temperature and Pressure Measuring Devices |
Single-Service and Single-Use Articles, Required Use |
4-502.13 |
Maintenance and Operation |
Utensils and Temperature and Pressure Measuring Devices |
Shells, Use Limitation |
4-601.11 |
Cleaning of Equipment and Utensils |
Objective |
Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils |
4-602.11 |
Cleaning of Equipment and Utensils |
Frequency |
Equipment Food-Contact Surfaces and Utensils |
4-602.12 |
Cleaning of Equipment and Utensils |
Frequency |
Cooking and Baking Equipment |
4-602.13 |
Cleaning of Equipment and Utensils |
Frequency |
Nonfood-Contact Surfaces |
4-603.11 |
Cleaning of Equipment and Utensils |
Methods |
Dry Cleaning |
4-603.12 |
Cleaning of Equipment and Utensils |
Methods |
Precleaning |
4-603.13 |
Cleaning of Equipment and Utensils |
Methods |
Loading of Soiled Items, Warewashing Machines |
4-603.14 |
Cleaning of Equipment and Utensils |
Methods |
Wet Cleaning |
4-603.15 |
Cleaning of Equipment and Utensils |
Methods |
Washing, Procedures for Alternative Warewashing Equipment |
4-603.16 |
Cleaning of Equipment and Utensils |
Methods |
Rinsing Procedures |
4-603.17 |
Cleaning of Equipment and Utensils |
Methods |
Returnables, Cleaning for Refilling |
4-701.10 |
Sanitization of Equipment and Utensils |
Objective |
Food-Contact Surfaces and Utensils |
4-702.11 |
Sanitization of Equipment and Utensils |
Frequency |
Before Use After Cleaning |
4-703.11 |
Sanitization of Equipment and Utensils |
Methods |
Hot Water and Chemical |
4-801.11 |
Laundering |
Objective |
Clean Linens |
4-802.11 |
Laundering |
Frequency |
Specifications |
4-803.11 |
Laundering |
Methods |
Storage of Soiled Linens |
4-803.12 |
Laundering |
Methods |
Mechanical Washing |
4-803.13 |
Laundering |
Methods |
Use of Laundry Facilities |
4-901.11 |
Protection of Clean Items |
Drying |
Equipment and Utensils, Air-Drying Required |
4-901.12 |
Protection of Clean Items |
Drying |
Wiping Cloths, Air-Drying Locations |
4-902.11 |
Protection of Clean Items |
Lubricating and Assembling |
Food-Contact Surfaces |
4-902.12 |
Protection of Clean Items |
Lubricating and Assembling |
Equipment |
4-903.11 |
Protection of Clean Items |
Storing |
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles |
4-903.12 |
Protection of Clean Items |
Storing |
Prohibitions |
4-904.11 |
Protection of Clean Items |
Handling |
Kitchenware and Tableware |
4-904.12 |
Protection of Clean Items |
Handling |
Soiled and Clean Tableware |
4-904.13 |
Protection of Clean Items |
Handling |
Preset Tableware |
5-101.11 |
Water |
Source |
Approved System |
5-101.12 |
Water |
Source |
System Flushing and Disinfection |
5-101.13 |
Water |
Source |
Bottled Drinking Water |
5-102.11 |
Water |
Quality |
Standards |
5-102.12 |
Water |
Quality |
Nondrinking Water |
5-102.13 |
Water |
Quality |
Sampling |
5-102.14 |
Water |
Quality |
Sample Report |
5-103.11 |
Water |
Quantity and Availability |
Capacity |
5-103.12 |
Water |
Quantity and Availability |
Pressure |
5-104.11 |
Water |
Distribution, Delivery, and Retention |
System |
5-104.12 |
Water |
Distribution, Delivery, and Retention |
Alternative Water Supply |
5-201.11 |
Plumbing System |
Materials |
Approved |
5-202.11 |
Plumbing System |
Design, Construction, and Installation |
Approved System and Cleanable Fixtures |
5-202.12 |
Plumbing System |
Design, Construction, and Installation |
Handwashing Facility, Installation |
5-202.13 |
Plumbing System |
Design, Construction, and Installation |
Backflow Prevention, Air Gap |
5-202.14 |
Plumbing System |
Design, Construction, and Installation |
Backflow Prevention Device, Design Standard |
5-202.15 |
Plumbing System |
Design, Construction, and Installation |
Conditioning Device, Design |
5-203.11 |
Plumbing System |
Numbers and Capacities |
Handwashing Facilities |
5-203.12 |
Plumbing System |
Numbers and Capacities |
Toilets and Urinals |
5-203.13 |
Plumbing System |
Numbers and Capacities |
Service Sink |
5-203.14 |
Plumbing System |
Numbers and Capacities |
Backflow Prevention Device, When Required |
5-203.15 |
Plumbing System |
Numbers and Capacities |
Backflow Prevention Device, Carbonator |
5-204.11 |
Plumbing System |
Location and Placement |
Handwashing Facilities |
5-204.12 |
Plumbing System |
Location and Placement |
Backflow Prevention Device, Location |
5-204.13 |
Plumbing System |
Location and Placement |
Conditioning Device, Location |
5-205.11 |
Plumbing System |
Operation and Maintenance |
Using a Handwashing Facility |
5-205.12 |
Plumbing System |
Operation and Maintenance |
Prohibiting a Cross Connection |
5-205.13 |
Plumbing System |
Operation and Maintenance |
Scheduling Inspection and Service for a Water System Device |
5-205.14 |
Plumbing System |
Operation and Maintenance |
Water Reservoir of Fogging Devices, Cleaning |
5-205.15 |
Plumbing System |
Operation and Maintenance |
System Maintained in Good Repair |
5-301.11 |
Mobile Water Tank and Mobile Food Establishment Water Tank |
Materials |
Approved |
5-302.11 |
Mobile Water Tank and Mobile Food Establishment Water Tank |
Design and Construction |
Enclosed System, Sloped to Drain |
5-302.12 |
Mobile Water Tank and Mobile Food Establishment Water Tank |
Design and Construction |
Inspection and Cleaning Port, Protected and Secured |
5-302.13 |
Mobile Water Tank and Mobile Food Establishment Water Tank |
Design and Construction |
“V” Type Threads, Use Limitation |
5-302.14 |
Mobile Water Tank and Mobile Food Establishment Water Tank |
Design and Construction |
Tank Vent, Protected |
5-302.15 |
Mobile Water Tank and Mobile Food Establishment Water Tank |
Design and Construction |
Inlet and Outlet, Sloped to Drain |
5-302.16 |
Mobile Water Tank and Mobile Food Establishment Water Tank |
Design and Construction |
Hose, Construction, and Identification |
5-303.11 |
Mobile Water Tank and Mobile Food Establishment Water Tank |
Numbers and Capacities |
Filter, Compressed Air |
5-303.12 |
Mobile Water Tank and Mobile Food Establishment Water Tank |
Numbers and Capacities |
Protective Cover or Device |
5-303.13 |
Mobile Water Tank and Mobile Food Establishment Water Tank |
Numbers and Capacities |
Mobile Food Establishment Tank Inlet |
5-304.11 |
Mobile Water Tank and Mobile Food Establishment Water Tank |
Operation and Maintenance |
System Flushing and Disinfection |
5-304.12 |
Mobile Water Tank and Mobile Food Establishment Water Tank |
Operation and Maintenance |
Using a Pump and Hoses, Backflow Prevention |
5-304.13 |
Mobile Water Tank and Mobile Food Establishment Water Tank |
Operation and Maintenance |
Protecting Outlet, Inlet, and Hose Fitting |
5-304.14 |
Mobile Water Tank and Mobile Food Establishment Water Tank |
Operation and Maintenance |
Tank, Pumps, and Hoses, Dedication |
5-401.11 |
Sewage, Other Liquid Waste, and Rainwater |
Mobile Holding Tank |
Capacity and Drainage |
5-402.10 |
Sewage, Other Liquid Waste, and Rainwater |
Retention, Drainage, and Delivery |
Establishment Drainage System |
5-402.11 |
Sewage, Other Liquid Waste, and Rainwater |
Retention, Drainage, and Delivery |
Backflow Prevention |
5-402.12 |
Sewage, Other Liquid Waste, and Rainwater |
Retention, Drainage, and Delivery |
Grease Trap |
5-402.13 |
Sewage, Other Liquid Waste, and Rainwater |
Retention, Drainage, and Delivery |
Conveying Sewage |
5-402.14 |
Sewage, Other Liquid Waste, and Rainwater |
Retention, Drainage, and Delivery |
Removing Mobile Food Establishment Wastes |
5-402.15 |
Sewage, Other Liquid Waste, and Rainwater |
Retention, Drainage, and Delivery |
Flushing a Waste Retention Tank |
5-403.11 |
Sewage, Other Liquid Waste, and Rainwater |
Disposal Facility |
Approved Sewage Disposal System |
5-403.12 |
Sewage, Other Liquid Waste, and Rainwater |
Disposal Facility |
Other Liquid Wastes and Rainwater |
5-501.10 |
Refuse, Recyclables, and Returnables |
Facilities on the Premises |
Indoor Storage Area |
5-501.11 |
Refuse, Recyclables, and Returnables |
Facilities on the Premises |
Outdoor Storage Surface |
5-501.12 |
Refuse, Recyclables, and Returnables |
Facilities on the Premises |
Outdoor Enclosure |
5-501.13 |
Refuse, Recyclables, and Returnables |
Facilities on the Premises |
Receptacles |
5-501.14 |
Refuse, Recyclables, and Returnables |
Facilities on the Premises |
Receptacles in Vending Machines |
5-501.15 |
Refuse, Recyclables, and Returnables |
Facilities on the Premises |
Outside Receptacles |
5-501.16 |
Refuse, Recyclables, and Returnables |
Facilities on the Premises |
Storage Areas, Rooms, and Receptacles, Capacity and Availability |
5-501.17 |
Refuse, Recyclables, and Returnables |
Facilities on the Premises |
Toilet Room Receptacle, Covered |
5-501.18 |
Refuse, Recyclables, and Returnables |
Facilities on the Premises |
Cleaning Implements and Supplies |
5-501.19 |
Refuse, Recyclables, and Returnables |
Facilities on the Premises |
Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units, Location |
5-501.110 |
Refuse, Recyclables, and Returnables |
Facilities on the Premises |
Storing Refuse, Recycables, and Returnables |
5-501.111 |
Refuse, Recyclables, and Returnables |
Facilities on the Premises |
Areas, Enclosures, and Receptacles, Good Repair |
5-501.112 |
Refuse, Recyclables, and Returnables |
Facilities on the Premises |
Outside Storage Prohibitions |
5-501.113 |
Refuse, Recyclables, and Returnables |
Facilities on the Premises |
Covering Receptacles |
5-501.114 |
Refuse, Recyclables, and Returnables |
Facilities on the Premises |
Using Drain Plugs |
5-501.115 |
Refuse, Recyclables, and Returnables |
Facilities on the Premises |
Maintaining Refuse Areas and Enclosures |
5-501.116 |
Refuse, Recyclables, and Returnables |
Facilities on the Premises |
Cleaning Receptacles |
5-502.11 |
Refuse, Recyclables, and Returnables |
Removal |
Frequency |
5-502.12 |
Refuse, Recyclables, and Returnables |
Removal |
Receptacles or Vehicles |
5-503.11 |
Refuse, Recyclables, and Returnables |
Facilities for Disposal and Recycling |
Community or Individual Facility |
6-101.11 |
Materials for Construction and Repair |
Indoor Areas |
Surface Characteristics |
6-102.11 |
Materials for Construction and Repair |
Outdoor Areas |
Surface Characteristics |
6-201.11 |
Design, Construction, and Installation |
Cleanability |
Floors, Walls, and Ceilings |
6-201.12 |
Design, Construction, and Installation |
Cleanability |
Floors, Walls, and Ceilings, Utility Lines |
6-201.13 |
Design, Construction, and Installation |
Cleanability |
Floor and Wall Junctures, Coved and Enclosed or Sealed |
6-201.14 |
Design, Construction, and Installation |
Cleanability |
Floor Carpeting, Restrictions and Installation |
6-201.15 |
Design, Construction, and Installation |
Cleanability |
Floor Covering, Mats and Duckboards |
6-201.16 |
Design, Construction, and Installation |
Cleanability |
Wall and Ceiling Coverings and Coatings |
6-201.17 |
Design, Construction, and Installation |
Cleanability |
Walls and Ceilings, Attachments |
6-201.18 |
Design, Construction, and Installation |
Cleanability |
Walls and Ceilings, Studs, Joists, and Rafters |
6-202.11 |
Design, Construction, and Installation |
Functionality |
Light Bulbs, Protective Shielding |
6-202.12 |
Design, Construction, and Installation |
Functionality |
Heating, Ventilating, Air Conditioning System Vents |
6-202.13 |
Design, Construction, and Installation |
Functionality |
Insect Control Devices, Design and Installation |
6-202.14 |
Design, Construction, and Installation |
Functionality |
Toilet Rooms, Enclosed |
6-202.15 |
Design, Construction, and Installation |
Functionality |
Outlet Openings, Protected |
6-202.16 |
Design, Construction, and Installation |
Functionality |
Exterior Walls and Roofs, Protective Barrier |
6-202.17 |
Design, Construction, and Installation |
Functionality |
Outdoor Food Vending Areas, Overhead Protection |
6-202.18 |
Design, Construction, and Installation |
Functionality |
Outdoor Servicing Areas, Overhead Protection |
6-202.19 |
Design, Construction, and Installation |
Functionality |
Outdoor Walking and Driving Surfaces, Graded to Drain |
6-202.110 |
Design, Construction, and Installation |
Functionality |
Outdoor Refuse Areas, Curbed and Graded to Drain |
6-202.111 |
Design, Construction, and Installation |
Functionality |
Private Homes and Living or Sleeping Quarters, Use Prohibition |
6-202.112 |
Design, Construction, and Installation |
Functionality |
Living or Sleeping Quarters, Separation |
6-301.10 |
Numbers and Capacities |
Handwashing Facilities |
Minimum Number |
6-301.11 |
Numbers and Capacities |
Handwashing Facilities |
Handwashing Cleanser, Availability |
6-301.12 |
Numbers and Capacities |
Handwashing Facilities |
Hand Drying Provision |
6-301.13 |
Numbers and Capacities |
Handwashing Facilities |
Handwashing Aids and Devices, Use Restrictions |
6-301.14 |
Numbers and Capacities |
Handwashing Facilities |
Handwashing Signage |
6-301.20 |
Numbers and Capacities |
Handwashing Facilities |
Disposable Towels, Waste Receptacle |
6-302.10 |
Numbers and Capacities |
Toilets and Urinals |
Minimum Number |
6-302.11 |
Numbers and Capacities |
Toilets and Urinals |
Toilet Tissue, Availability |
6-303.11 |
Numbers and Capacities |
Lighting |
Intensity |
6-304.11 |
Numbers and Capacities |
Ventilation |
Mechanical |
6-305.11 |
Numbers and Capacities |
Dressing Areas and Lockers |
Designation |
6-306.11 |
Numbers and Capacities |
Service Sinks |
Availability |
6-401.10 |
Location and Placement |
Handwashing Facilities |
Conveniently Located |
6-402.11 |
Location and Placement |
Toilet Rooms |
Convenience and Availability |
6-403.11 |
Location and Placement |
Employee Accommodations |
Designated Areas |
6-404.11 |
Location and Placement |
Distressed Merchandise |
Segregation and Location |
6-405.10 |
Location and Placement |
Refuse, Recyclables, and Returnables |
Receptacles, Waste Handling Units, and Designated Storage Areas |
6-501.11 |
Maintenance and Operation |
Premises, Structures, Attachments, and Fixtures, Methods |
Repairing |
6-501.12 |
Maintenance and Operation |
Premises, Structures, Attachments, and Fixtures, Methods |
Cleaning, Frequency and Restrictions |
6-501.13 |
Maintenance and Operation |
Premises, Structures, Attachments, and Fixtures, Methods |
Cleaning Floors, Dustless Methods |
6-501.14 |
Maintenance and Operation |
Premises, Structures, Attachments, and Fixtures, Methods |
Cleaning Ventilation Systems, Nuisance and Discharge Prohibitions |
6-501.15 |
Maintenance and Operation |
Premises, Structures, Attachments, and Fixtures, Methods |
Cleaning Maintenance Tools, Preventing Contamination |
6-501.16 |
Maintenance and Operation |
Premises, Structures, Attachments, and Fixtures, Methods |
Drying Mops |
6-501.17 |
Maintenance and Operation |
Premises, Structures, Attachments, and Fixtures, Methods |
Absorbent Materials on Floors, Use Limitation |
6-501.18 |
Maintenance and Operation |
Premises, Structures, Attachments, and Fixtures, Methods |
Maintaining and Using Handwashing Facilities |
6-501.19 |
Maintenance and Operation |
Premises, Structures, Attachments, and Fixtures, Methods |
Closing Toilet Room Doors |
6-501.110 |
Maintenance and Operation |
Premises, Structures, Attachments, and Fixtures, Methods |
Using Dressing Rooms and Lockers |
6-501.111 |
Maintenance and Operation |
Premises, Structures, Attachments, and Fixtures, Methods |
Controlling Pests |
6-501.112 |
Maintenance and Operation |
Premises, Structures, Attachments, and Fixtures, Methods |
Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests |
6-501.113 |
Maintenance and Operation |
Premises, Structures, Attachments, and Fixtures, Methods |
Storing Maintenance Tools |
6-501.114 |
Maintenance and Operation |
Premises, Structures, Attachments, and Fixtures, Methods |
Maintaining Premises, Unnecessary Items and Litter |
6-501.115 |
Maintenance and Operation |
Premises, Structures, Attachments, and Fixtures, Methods |
Prohibiting Animals |
7-101.11 |
Labeling and Identification |
Original Containers |
Identifying Information, Prominence |
7-102.11 |
Labeling and Identification |
Working Containers |
Common Name |
7-201.11 |
Operational Supplies and Applications |
Storage |
Separation |
7-202.11 |
Operational Supplies and Applications |
Presence and Use |
Restriction |
7-202.12 |
Operational Supplies and Applications |
Presence and Use |
Conditions of Use |
7-203.11 |
Operational Supplies and Applications |
Container Prohibitions |
Poisonous or Toxic Material Containers |
7-204.11 |
Operational Supplies and Applications |
Chemicals |
Sanitizers, Criteria |
7-204.12 |
Operational Supplies and Applications |
Chemicals |
Chemicals for Washing Fruits and Vegetables, Criteria |
7-204.13 |
Operational Supplies and Applications |
Chemicals |
Boiler Water Additives, Criteria |
7-204.14 |
Operational Supplies and Applications |
Chemicals |
Drying Agents, Criteria |
7-205.11 |
Operational Supplies and Applications |
Lubricants |
Incidental Food Contact, Criteria |
7-206.11 |
Operational Supplies and Applications |
Pesticides |
Restricted Use Pesticides, Criteria |
7-206.12 |
Operational Supplies and Applications |
Pesticides |
Rodent Bait Stations |
7-206.13 |
Operational Supplies and Applications |
Pesticides |
Tracking Powders, Pest Control and Monitoring |
7-207.11 |
Operational Supplies and Applications |
Medicines |
Restriction and Storage |
7-207.12 |
Operational Supplies and Applications |
Medicines |
Refrigerated Medicines, Storage |
7-208.11 |
Operational Supplies and Applications |
First Aid Supplies |
Storage |
7-209.11 |
Operational Supplies and Applications |
Other Personal Care Items |
Storage |
7-301.11 |
Stock and Retail Sale |
Storage and Display |
Separation |
8-101.10 |
Code Applicability |
Use for Intended Purpose |
Public Health Protection |
8-102.10 |
Code Applicability |
Additional Requirements |
Preventing Health Hazards, Provision for Conditions Not Addressed |
8-103.10 |
Code Applicability |
Variances |
Modifications and Waivers |
8-103.11 |
Code Applicability |
Variances |
Documentation for Proposed Variance and Justification |
8-103.12 |
Code Applicability |
Variances |
Conformance with Approved Procedures |
8-201.11 |
Plan Submission and Approval |
Facility and Operating Plans |
When Plans Are Required |
8-201.12 |
Plan Submission and Approval |
Facility and Operating Plans |
Contents of the Plans and Specifications |
8-201.13 |
Plan Submission and Approval |
Facility and Operating Plans |
When a HACCP Plan is Required |
8-201.14 |
Plan Submission and Approval |
Facility and Operating Plans |
Contents of a HACCP Plan |
8-202.10 |
Plan Submission and Approval |
Confidentiality |
Trade Secrets |
8-203.10 |
Plan Submission and Approval |
Construction |
Preoperational Inspections |
8-301.11 |
Permit to Operate |
Requirement |
Prerequisite for Operation |
8-302.11 |
Permit to Operate |
Application Procedure |
Submission 30 Calendar Days Before Proposed Opening |
8-302.12 |
Permit to Operate |
Application Procedure |
Form of Submission |
8-302.13 |
Permit to Operate |
Application Procedure |
Qualifications and Responsibilities of Applicants |
8-302.14 |
Permit to Operate |
Application Procedure |
Contents of the Application |
8-303.10 |
Permit to Operate |
Issuance |
New, Converted, or Remodeled Establishments |
8-303.20 |
Permit to Operate |
Issuance |
Existing Establishments, Permit Renewal, and Change of Ownership |
8-303.30 |
Permit to Operate |
Issuance |
Denial of Application for Permit, Notice |
8-304.10 |
Permit to Operate |
Conditions of Retention |
Responsibilities of the Regulatory Authority |
8-304.11 |
Permit to Operate |
Conditions of Retention |
Responsibilities of the Permit Holder |
8-304.20 |
Permit to Operate |
Conditions of Retention |
Permits Not Transferable |
8-401.10 |
Inspection and Correction of Violations |
Frequency |
Establishing Inspection Interval |
8-401.20 |
Inspection and Correction of Violations |
Frequency |
Performance- and Risk-Based |
8-402.11 |
Inspection and Correction of Violations |
Access |
Allowed at Reasonable Times After Due Notice |
8-402.20 |
Inspection and Correction of Violations |
Access |
Refusal, Notification of Right to Access, and Final Request for Access |
8-402.30 |
Inspection and Correction of Violations |
Access |
Refusal, Reporting |
8-402.40 |
Inspection and Correction of Violations |
Access |
Inspection Order to Gain Access |
8-403.10 |
Inspection and Correction of Violations |
Report of Findings |
Documenting Information and Observations |
8-403.20 |
Inspection and Correction of Violations |
Report of Findings |
Specifying Time Frame for Corrections |
8-403.30 |
Inspection and Correction of Violations |
Report of Findings |
Issuing Report and Obtaining Acknowledgement of Receipt |
8-403.40 |
Inspection and Correction of Violations |
Report of Findings |
Refusal to Sign Acknowledgment |
8-403.50 |
Inspection and Correction of Violations |
Report of Findings |
Public Information |
8-404.11 |
Inspection and Correction of Violations |
Imminent Health Hazard |
Ceasing Operations and Reporting |
8-404.12 |
Inspection and Correction of Violations |
Imminent Health Hazard |
Resumption of Operations |
8-405.11 |
Inspection and Correction of Violations |
Critical Violation |
Timely Correction |
8-405.20 |
Inspection and Correction of Violations |
Critical Violation |
Verification and Documentation of Correction |
8-406.11 |
Inspection and Correction of Violations |
Noncritical Violation |
Timeframe for Correction |
8-501.10 |
Prevention of Foodborne Disease Transmission by Employees |
Investigation and Control |
Obtaining Information: Personal History of Illness, Medical Examination, and Specimen Analysis |
8-501.20 |
Prevention of Foodborne Disease Transmission by Employees |
Investigation and Control |
Restriction or Exclusion of Food Employee, or Summary Suspension of Permit |
8-501.30 |
Prevention of Foodborne Disease Transmission by Employees |
Investigation and Control |
Restriction or Exclusion Order: Warning or Hearing Not Required, Information Required in Order |
8-501.40 |
Prevention of Foodborne Disease Transmission by Employees |
Investigation and Control |
Release of Food Employee From Restriction or Exclusion |
8-601.10 |
Enforcement Procedures |
Re-Inspection Fee |
Fee Assessment and Failure to Pay |
8-602.10 |
Enforcement Procedures |
Administrative Action |
General |
8-603.10 |
Enforcement Procedures |
Agency Emergency Actions |
Examination of Food |
8-603.20 |
Enforcement Procedures |
Agency Emergency Actions |
Wholesome and Free From Spoilage |
8-604.10 |
Enforcement Procedures |
Penalties |
Operation in Violation with Code |
8-604.20 |
Enforcement Procedures |
Penalties |
Refusal, Failure or Neglect to Comply With Order of the Secretary of DHSS |
8-604.30 |
Enforcement Procedures |
Penalties |
Injunction |
8-604.40 |
Enforcement Procedures |
Penalties |
Placard Public Notification |