| 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 |
Delaware Health and Social Services
