Last Update: 12/15/17

Chapter 246-215 WAC


WAC Sections

Intent—Food safety, illness prevention, and honest presentation (2009 FDA Food Code 1-102.10).
Scope—Statement (2009 FDA Food Code 1-103.10).
Definitions, abbreviations, and acronyms (2009 FDA Food Code 1-201.10(B)).
Subpart A - Supervision
Responsibility—Assignment (2009 FDA Food Code 2-101.11).
Demonstration of knowledge (2009 FDA Food Code 2-102.11).
Duties—Food protection manager certification (2009 FDA Food Code 2-102.20).
Duties—Person in charge (2009 FDA Food Code 2-103.11).
Food worker cards.
Subpart B - Employee Health
Employee health—Reporting policy.
Employee health—Reportable history of illness.
Employee health—Prohibit a conditional employee from becoming a food employee.
Employee health—Notify health officer.
Employee health—Conditions of exclusion.
Employee health—Conditions of restriction.
Employee health—Aiding illness investigations.
Employee health—Other conditions.
Employee health—Complying with LOCAL HEALTH OFFICER.
Employee health—Removal of exclusion or restriction based on diagnosis.
Employee health—Removal of exclusion or restriction based on symptoms.
Employee health—Removal of exclusion or restriction based on exposure.
Subpart C - Personal Cleanliness
Hands and arms—Clean condition (2009 FDA Food Code 2-301.11).
Hands and arms—Cleaning procedure (2009 FDA Food Code 2-301.12).
Hands and arms—When to wash (2009 FDA Food Code 2-301.14).
Hands and arms—Where to wash (2009 FDA Food Code 2-301.15).
Hands and arms—Hand antiseptics (2009 FDA Food Code 2-301.16).
Fingernails—Maintenance (2009 FDA Food Code 2-302.11).
Jewelry—Prohibition (2009 FDA Food Code 2-303.11).
Outer clothing—Clean condition (2009 FDA Food Code 2-304.11).
Subpart D - Hygienic Practices
Food contamination prevention—Eating, drinking, or using tobacco (2009 FDA Food Code 2-401.11).
Food contamination prevention—Discharges from the eyes, nose, and mouth (2009 FDA Food Code 2-401.12).
Hair restraints—Effectiveness (2009 FDA Food Code 2-402.11).
Animals—Handling prohibition (2009 FDA Food Code 2-403.11).
Subpart A - Characteristics
Condition—Safe, unadulterated, and honestly presented (2009 FDA Food Code 3-101.11).
Subpart B - Sources, Specifications, and Original Containers and Records
Sources—Compliance with food law (2009 FDA Food Code 3-201.11).
Sources—Food in a hermetically sealed container (2009 FDA Food Code 3-201.12).
Sources—Fluid milk and milk products (2009 FDA Food Code 3-201.13).
Sources—Fish (2009 FDA Food Code 3-201.14).
Sources—Molluscan shellfish (2009 FDA Food Code 3-201.15).
Sources—Wild mushrooms.
Sources—Game animals (2009 FDA Food Code 3-201.17).
Specifications for receiving—Temperature (2009 FDA Food Code 3-202.11).
Specifications for receiving—Additives (2009 FDA Food Code 3-202.12).
Specifications for receiving—Eggs (2009 FDA Food Code 3-202.13).
Specifications for receiving—Eggs and milk products, pasteurized (2009 FDA Food Code 3-202.14).
Specifications for receiving—Package integrity (2009 FDA Food Code 3-202.15).
Specifications for receiving—Ice (2009 FDA Food Code 3-202.16).
Specifications for receiving—Shucked shellfish, packaging and identification (2009 FDA Food Code 3-202.17).
Specifications for receiving—Shellstock identification (2009 FDA Food Code 3-202.18).
Specifications for receiving—Shellstock, condition (2009 FDA Food Code 3-202.19).
Specifications for receiving—Juice treated (2009 FDA Food Code 3-202.110).
Original containers and records—Molluscan shellfish, original container (2009 FDA Food Code 3-203.11).
Original containers and records—Shellstock, maintaining identification (2009 FDA Food Code 3-203.12).
Subsection C - Preventing Contamination After Receiving
Preventing contamination by employees—Preventing contamination from hands (2009 FDA Food Code 3-301.11).
Preventing contamination by employees—Preventing contamination when tasting (2009 FDA Food Code 3-301.12).
Preventing food and ingredient contamination—Packaged and unpackaged food—Separation, packaging, and segregation (2009 FDA Food Code 3-302.11).
Preventing food and ingredient contamination—Food storage containers, identified with common name of food (2009 FDA Food Code 3-302.12).
Preventing food and ingredient contamination—Pasteurized eggs, substitute for raw eggs for certain recipes (2009 FDA Food Code 3-302.13).
Preventing food and ingredient contamination—Protection from unapproved additives (2009 FDA Food Code 3-302.14).
Preventing food and ingredient contamination—Washing fruits and vegetables (2009 FDA Food Code 3-302.15).
Preventing food and ingredient contamination—Pooling of raw eggs prohibited.
Preventing contamination from ice used as a coolant—Ice used as exterior coolant, prohibited as ingredient (2009 FDA Food Code 3-303.11).
Preventing contamination from ice used as a coolant—Storage or display of food in contact with water or ice (2009 FDA Food Code 3-303.12).
Preventing contamination from equipment, utensils, and linens—Food contact with equipment and utensils (2009 FDA Food Code 3-304.11).
Preventing contamination from equipment, utensils, and linens—In-use utensils, between-use storage (2009 FDA Food Code 3-304.12).
Preventing contamination from equipment, utensils, and linens—Linens and napkins, use limitation (2009 FDA Food Code 3-304.13).
Preventing contamination from equipment, utensils, and linens—Wiping cloths, use limitation (2009 FDA Food Code 3-304.14).
Preventing contamination from equipment, utensils, and linens—Gloves, use limitation (2009 FDA Food Code 3-304.15).
Preventing contamination from equipment, utensils, and linens—Using clean tableware for second portions and refills (2009 FDA Food Code 3-304.16).
Preventing contamination from equipment, utensils, and linens—Refilling returnables (2009 FDA Food Code 3-304.17).
Preventing contamination from the premises—Food storage (2009 FDA Food Code 3-305.11).
Preventing contamination from the premises—Food storage, prohibited areas (2009 FDA Food Code 3-305.12).
Preventing contamination from the premises—Vended potentially hazardous food, original container (2009 FDA Food Code 3-305.13).
Preventing contamination from the premises—Food preparation (2009 FDA Food Code 3-305.14).
Preventing contamination by consumers—Food display (2009 FDA Food Code 3-306.11).
Preventing contamination by consumers—Condiments, protection (2009 FDA Food Code 3-306.12).
Preventing contamination by consumers—Consumer self-service operations (2009 FDA Food Code 3-306.13).
Preventing contamination by consumers—Returned food and reservice of food (2009 FDA Food Code 3-306.14).
Preventing contamination by consumers—Miscellaneous sources of contamination (2009 FDA Food Code 3-307.11).
Subpart D - Destruction of Organisms of Public Health Concern
Cooking—Raw animal foods (2009 FDA Food Code 3-401.11).
Cooking—Microwave cooking (2009 FDA Food Code 3-401.12).
Cooking—Plant food cooking for hot holding (2009 FDA Food Code 3-401.13).
Cooking—Noncontinuous cooking of raw animal foods (2009 FDA Food Code 3-401.14).
Cooking—Unattended cooking and hot holding.
Freezing—Parasite destruction (2009 FDA Food Code 3-402.11).
Freezing—Records, creation and retention (2009 FDA Food Code 3-402.12).
Reheating—Preparation for immediate service (2009 FDA Food Code 3-403.10).
Reheating—Reheating for hot holding (2009 FDA Food Code 3-403.11).
Other methods—Treating juice (2009 FDA Food Code 3-404.11).
Subpart E - Limitation of Growth of Organisms of Public Health Concern
Temperature and time control—Frozen food (2009 FDA Food Code 3-501.11).
Temperature and time control—Potentially hazardous food, slacking (2009 FDA Food Code 3-501.12).
Temperature and time control—Thawing (2009 FDA Food Code 3-501.13).
Temperature and time control—Cooling (2009 FDA Food Code 3-501.14).
Temperature and time control—Cooling methods (2009 FDA Food Code 3-501.15).
Temperature and time control—Potentially hazardous food, hot and cold holding (2009 FDA Food Code 3-501.16).
Temperature and time control—Time as a public health control (2009 FDA Food Code 3-501.19).
Specialized processing methods—Variance requirement (2009 FDA Food Code 3-502.11).
Specialized processing methods—Reduced oxygen packaging without a variance, criteria (2009 FDA Food Code 3-502.12).
Subpart F - Food Identity, Presentation, and On-Premises Labeling
Accurate representation—Standards of identity (2009 FDA Food Code 3-601.11).
Accurate representation—Honestly presented (2009 FDA Food Code 3-601.12).
Labeling—Food labels (2009 FDA Food Code 3-602.11).
Labeling—Other forms of information (2009 FDA Food Code 3-602.12).
Consumer advisory—Consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens (2009 FDA Food Code 3-603.11).
Subpart G - Contaminated Food
Disposition—Discarding or reconditioning unsafe, adulterated, or contaminated food (2009 FDA Food Code 3-701.11).
Disposition—Examination, hold orders, condemnation, and destruction of food.
Subsection H - Special Requirements for Highly Susceptible Populations
Additional safeguards—Pasteurized foods, prohibited reservice, and prohibited food (2009 FDA Food Code 3-801.11).
Subpart A - Materials for Construction and Repair
Multiuse—Characteristics (2009 FDA Food Code 4-101.11).
Multiuse—Cast iron, use limitation (2009 FDA Food Code 4-101.12).
Multiuse—Lead in ceramic, china, and crystal utensils, use limitation (2009 FDA Food Code 4-101.13).
Multiuse—Copper, use limitation (2009 FDA Food Code 4-101.14).
Multiuse—Galvanized metal, use limitation (2009 FDA Food Code 4-101.15).
Multiuse—Sponges, use limitation (2009 FDA Food Code 4-101.16).
Multiuse—Wood, use limitation (2009 FDA Food Code 4-101.17).
Multiuse—Nonstick coatings, use limitation (2009 FDA Food Code 4-101.18).
Multiuse—Nonfood-contact surfaces (2009 FDA Food Code 4-101.19).
Single-service and single use—Characteristics (2009 FDA Food Code 4-102.11).
Subpart B - Design and Construction
Durability and strength—Equipment and utensils (2009 FDA Food Code 4-201.11).
Durability and strength—Food temperature measuring devices (2009 FDA Food Code 4-201.12).
Cleanability—Food-contact surfaces (2009 FDA Food Code 4-202.11).
Cleanability—CIP equipment (2009 FDA Food Code 4-202.12).
Cleanability—"V" threads, use limitation (2009 FDA Food Code 4-202.13).
Cleanability—Hot oil filtering equipment (2009 FDA Food Code 4-202.14).
Cleanability—Can openers (2009 FDA Food Code 4-202.15).
Cleanability—Nonfood-contact surfaces (2009 FDA Food Code 4-202.16).
Cleanability—Kick plates, removable (2009 FDA Food Code 4-202.17).
Cleanability—Ventilation hood systems, filters (2009 FDA Food Code 4-202.18).
Accuracy—Temperature measuring devices, food (2009 FDA Food Code 4-203.11).
Accuracy—Temperature measuring devices, ambient air and water (2009 FDA Food Code 4-203.12).
Accuracy—Pressure measuring devices, mechanical warewashing equipment (2009 FDA Food Code 4-203.13).
Functionality—Ventilation hood systems, drip prevention (2009 FDA Food Code 4-204.11).
Functionality—Equipment openings, closures and deflectors (2009 FDA Food Code 4-204.12).
Functionality—Dispensing equipment, protection of equipment and food (2009 FDA Food Code 4-204.13).
Functionality—Vending machine, vending stage closure (2009 FDA Food Code 4-204.14).
Functionality—Bearings and gear boxes, leakproof (2009 FDA Food Code 4-204.15).
Functionality—Beverage tubing, separation (2009 FDA Food Code 4-204.16).
Functionality—Ice units, separation of drains (2009 FDA Food Code 4-204.17).
Functionality—Condenser unit, separation (2009 FDA Food Code 4-204.18).
Functionality—Can openers on vending machines (2009 FDA Food Code 4-204.19).
Functionality—Molluscan shellfish tanks (2009 FDA Food Code 4-204.110).
Functionality—Vending machines, automatic shutoff (2009 FDA Food Code 4-204.111).
Functionality—Temperature measuring devices (2009 FDA Food Code 4-204.112).
Functionality—Warewashing machines, data plate operating specifications (2009 FDA Food Code 4-204.113).
Functionality—Warewashing machines, internal baffles (2009 FDA Food Code 4-204.114).
Functionality—Warewashing machines, temperature measuring devices (2009 FDA Food Code 4-204.115).
Functionality—Manual warewashing equipment, heaters and baskets (2009 FDA Food Code 4-204.116).
Functionality—Warewashing machines, automatic dispensing of detergents and sanitizers (2009 FDA Food Code 4-204.117).
Functionality—Warewashing machines, flow pressure device (2009 FDA Food Code 4-204.118).
Functionality—Warewashing sinks and drainboards, self-draining (2009 FDA Food Code 4-204.119).
Functionality—Equipment compartments, drainage (2009 FDA Food Code 4-204.120).
Functionality—Vending machines, liquid waste products (2009 FDA Food Code 4-204.121).
Functionality—Case lot handling equipment, moveability (2009 FDA Food Code 4-204.122).
Functionality—Vending machine doors and openings (2009 FDA Food Code 4-204.123).
Acceptability—Food equipment, certification and classification (2009 FDA Food Code 4-205.10).
Subpart C - Numbers and Capacities
Equipment—Cooling, heating, and holding capacities (2009 FDA Food Code 4-301.11).
Equipment—Manual warewashing, sink compartment requirements (2009 FDA Food Code 4-301.12).
Equipment—Drainboards (2009 FDA Food Code 4-301.13).
Equipment—Ventilation hood systems, adequacy (2009 FDA Food Code 4-301.14).
Equipment—Clothes washers and dryers (2009 FDA Food Code 4-301.15).
Equipment—Designated food preparation sinks.
Utensils, temperature measuring devices, and testing devices—Utensils, consumer self-service (2009 FDA Food Code 4-302.11).
Utensils, temperature measuring devices, and testing devices—Food temperature measuring devices (2009 FDA Food Code 4-302.12).
Utensils, temperature measuring devices, and testing devices—Temperature measuring devices, manual warewashing (2009 FDA Food Code 4-302.13).
Utensils, temperature measuring devices, and testing devices—Sanitizing solutions, testing devices (2009 FDA Food Code 4-302.14).
Subpart D - Location and Installation
Location—Equipment, clothes washers and dryers, and storage cabinets, contamination prevention (2009 FDA Food Code 4-401.11).
Installation—Fixed equipment, spacing or sealing (2009 FDA Food Code 4-402.11).
Installation—Fixed equipment, elevation or sealing (2009 FDA Food Code 4-402.12).
Subpart E - Maintenance and Operations
Equipment—Good repair and proper adjustment (2009 FDA Food Code 4-501.11).
Equipment—Cutting surfaces (2009 FDA Food Code 4-501.12).
Equipment—Microwave ovens (2009 FDA Food Code 4-501.13).
Equipment—Warewashing equipment, cleaning frequency (2009 FDA Food Code 4-501.14).
Equipment—Warewashing machines, manufacturer's operating instructions (2009 FDA Food Code 4-501.15).
Equipment—Warewashing sinks, use limitation (2009 FDA Food Code 4-501.16).
Equipment—Warewashing equipment, cleaning agents (2009 FDA Food Code 4-501.17).
Equipment—Warewashing equipment, clean solutions (2009 FDA Food Code 4-501.18).
Equipment—Manual warewashing equipment, wash solution temperature (2009 FDA Food Code 4-501.19).
Equipment—Mechanical warewashing equipment, wash solution temperature (2009 FDA Food Code 4-501.110).
Equipment—Manual warewashing equipment, hot water sanitization temperature (2009 FDA Food Code 4-501.111).
Equipment—Mechanical warewashing equipment, hot water sanitization temperatures (2009 FDA Food Code 4-501.112).
Equipment—Mechanical warewashing equipment, sanitization pressure (2009 FDA Food Code 4-501.113).
Equipment—Manual and mechanical warewashing equipment, chemical sanitization—Temperature, pH, concentration, and hardness (2009 FDA Food Code 4-501.114).
Equipment—Manual warewashing equipment, chemical sanitization using detergent-sanitizers (2009 FDA Food Code 4-501.115).
Equipment—Warewashing equipment, determining chemical sanitizer concentration (2009 FDA Food Code 4-501.116).
Utensils and temperature and pressure measuring devices—Good repair and calibration (2009 FDA Food Code 4-502.11).
Utensils and temperature and pressure measuring devices—Single-service and single-use articles, required use (2009 FDA Food Code 4-502.12).
Utensils and temperature and pressure measuring devices—Single-service and single-use articles, use limitation (2009 FDA Food Code 4-502.13).
Utensils and temperature and pressure measuring devices—Shells, use limitation (2009 FDA Food Code 4-502.14).
Subsection F - Cleaning of Equipment and Utensils
Objective—Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils (2009 FDA Food Code 4-601.11).
Objective—Equipment food-contact surfaces and utensils (2009 FDA Food Code 4-602.11).
Objective—Cooking and baking equipment (2009 FDA Food Code 4-602.12).
Objective—Nonfood-contact surfaces (2009 FDA Food Code 4-602.13).
Methods—Dry cleaning (2009 FDA Food Code 4-603.11).
Methods—Precleaning (2009 FDA Food Code 4-603.12).
Methods—Loading of soiled items, warewashing machines (2009 FDA Food Code 4-603.13).
Methods—Wet cleaning (2009 FDA Food Code 4-603.14).
Methods—Washing, procedures for alternative manual warewashing equipment (2009 FDA Food Code 4-603.15).
Methods—Rinsing procedures (2009 FDA Food Code 4-603.16).
Methods—Returnables, cleaning for refilling (2009 FDA Food Code 4-603.17).
Subpart G - Sanitization of Equipment and Utensils
Objective—Food-contact surfaces and utensils (2009 FDA Food Code 4-701.10).
Frequency—Before use after cleaning (2009 FDA Food Code 4-702.11).
Methods—Hot water and chemical (2009 FDA Food Code 4-703.11).
Subpart H - Laundering
Objective—Clean linens (2009 FDA Food Code 4-801.11).
Frequency—Specifications (2009 FDA Food Code 4-802.11).
Methods—Storage of soiled linens (2009 FDA Food Code 4-803.11).
Methods—Mechanical washing (2009 FDA Food Code 4-803.12).
Methods—Use of laundry facilities (2009 FDA Food Code 4-803.13).
Subpart I - Protection of Clean Items
Drying—Equipment and utensils, air-drying required (2009 FDA Food Code 4-901.11).
Drying—Wiping cloths, air drying locations (2009 FDA Food Code 4-901.12).
Lubricating and reassembling—Food-contact surfaces (2009 FDA Food Code 4-902.11).
Lubricating and reassembling—Equipment (2009 FDA Food Code 4-902.12).
Storing—Equipment, utensils, linens, and single-service and single-use articles (2009 FDA Food Code 4-903.11).
Storing—Prohibitions (2009 FDA Food Code 4-903.12).
Preventing contamination—Kitchenware and tableware (2009 FDA Food Code 4-904.11).
Preventing contamination—Soiled and clean tableware (2009 FDA Food Code 4-904.12).
Preventing contamination—Preset tableware (2009 FDA Food Code 4-904.13).
Preventing contamination—Rinsing equipment and utensils after cleaning and sanitizing (2009 FDA Food Code 4-904.14).
Subpart A - Water
Source—Approved system (2009 FDA Food Code 5-101.11).
Source—System flushing and disinfection (2009 FDA Food Code 5-101.12).
Source—Bottled drinking water (2009 FDA Food Code 5-101.13).
Quality—Standards (2009 FDA Food Code 5-102.11).
Quality—Nondrinking water (2009 FDA Food Code 5-102.12).
Quality—Sampling (2009 FDA Food Code 5-102.13).
Quantity and availability—Sample report (2009 FDA Food Code 5-102.14).
Quantity and availability—Capacity (2009 FDA Food Code 5-103.11).
Distribution, delivery and retention—Pressure (2009 FDA Food Code 5-103.12).
Distribution, delivery and retention—System (2009 FDA Food Code 5-104.11).
Distribution, delivery and retention—Alternate water supply (2009 FDA Food Code 5-104.12).
Subpart B - Plumbing System
Materials—Approved (2009 FDA Food Code 5-201.11).
Design, construction and installation—Approved system and cleanable fixtures (2009 FDA Food Code 5-202.11).
Design, construction and installation—Handwashing facility, installation (2009 FDA Food Code 5-202.12).
Design, construction and installation—Backflow prevention, air gap (2009 FDA Food Code 5-202.13).
Design, construction and installation—Backflow prevention device, design standard (2009 FDA Food Code 5-202.14).
Design, construction and installation—Conditioning device, design (2009 FDA Food Code 5-202.15).
Numbers and capacities—Handwashing sinks (2009 FDA Food Code 5-203.11).
Restrooms—Toilets and urinals (2009 FDA Food Code 5-203.12).
Service sink (2009 FDA Food Code 5-203.13).
Backflow prevention device, when required (2009 FDA Food Code 5-203.14).
Backflow prevention carbonator.
Location and placement of handwashing sinks (2009 FDA Food Code 5-204.11).
Location and placement of backflow prevention device (2009 FDA Food Code 5-204.12).
Location and placement of conditioning device (2009 FDA Food Code 5-204.13).
Operation and maintenance—Using a handwashing sink (2009 FDA Food Code 5-205.11).
Operation and maintenance—Prohibiting a cross connection (2009 FDA Food Code 5-205.12).
Operation and maintenance—Scheduling inspection and service for water system device (2009 FDA Food Code 5-205.13).
Operation and maintenance—Water reservoir of fogging devices, cleaning (2009 FDA Food Code 5-205.14).
Operation and maintenance—System maintained in good repair (2009 FDA Food Code 5-205.15).
Subpart C - Mobile Water Tank and Mobile Food Establishment Water Tank
Materials—Approved (2009 FDA Food Code 5-301.11).
Design and construction—Enclosed system, sloped to drain (2009 FDA Food Code 5-302.11).
Design and construction—Inspection and cleaning port, protected and secured (2009 FDA Food Code 5-302.12).
Design and construction—"V" type threads, use limitation (2009 FDA Food Code 5-302.13).
Design and construction—Tank vent, protected (2009 FDA Food Code 5-302.14).
Design and construction—Inlet and outlet, sloped to drain (2009 FDA Food Code 5-302.15).
Design and construction—Hose, construction and identification (2009 FDA Food Code 5-302.16).
Numbers and capacities—Filter, compressed air (2009 FDA Food Code 5-303.11).
Numbers and capacities—Protective cover or device (2009 FDA Food Code 5-303.12).
Numbers and capacities—Mobile food unit tank inlet (2009 FDA Food Code 5-303.13).
Operation and maintenance—System flushing and sanitation (2009 FDA Food Code 5-304.11).
Operation and maintenance—Using a pump and hoses, backflow prevention (2009 FDA Food Code 5-304.12).
Operation and maintenance—Protecting inlet, outlet, and hose fitting (2009 FDA Food Code 5-304.13).
Operation and maintenance—Tank, pump, and hoses, dedication (2009 FDA Food Code 5-304.14).
Subpart D - Sewage, Other Liquid Waste, and Rainwater
Mobile holding tank—Capacity and drainage (2009 FDA Food Code 5-401.11).
Retention, drainage, and delivery design, construction, and installation—Establishment drainage system (2009 FDA Food Code 5-402.10).
Retention, drainage, and delivery design, construction, and installation—Backflow prevention (2009 FDA Food Code 5-402.11).
Retention, drainage, and delivery location and placement—Grease trap (2009 FDA Food Code 5-402.12).
Retention, drainage, and delivery operation and maintenance—Conveying sewage (2009 FDA Food Code 5-402.13).
Retention, drainage, and delivery operation and maintenance—Removing mobile food unit wastes (2009 FDA Food Code 5-402.14).
Retention, drainage, and delivery operation and maintenance—Flushing a waste retention tank (2009 FDA Food Code 5-402.15).
Disposal facility design and construction—Approved sewage disposal system (2009 FDA Food Code 5-403.11).
Disposal facility design and construction—Other liquid wastes and rainwater (2009 FDA Food Code 5-403.12).
Subpart E - Refuse, Recyclables, and Returnables
Facilities on the premises, materials, design, construction and installation—Indoor storage area (2009 FDA Food Code 5-501.10).
Facilities on the premises, materials, design, construction and installation—Outdoor storage surface (2009 FDA Food Code 5-501.11).
Facilities on the premises, materials, design, construction and installation—Outdoor enclosure (2009 FDA Food Code 5-501.12).
Facilities on the premises, materials, design, construction and installation—Receptacles (2009 FDA Food Code 5-501.13).
Facilities on the premises, materials, design, construction and installation—Receptacles in vending machines (2009 FDA Food Code 5-501.14).
Facilities on the premises, materials, design, construction and installation—Outside receptacles (2009 FDA Food Code 5-501.15).
Facilities on the premises, numbers and capacities—Storage areas, rooms, and receptacles, capacity and availability (2009 FDA Food Code 5-501.16).
Facilities on the premises, numbers and capacities—Toilet room receptacle, covered (2009 FDA Food Code 5-501.17).
Facilities on the premises, numbers and capacities—Cleaning implements and supplies (2009 FDA Food Code 5-501.18).
Facilities on the premises, location and placement—Storage areas, redeeming machines, receptacles and waste handling units, location (2009 FDA Food Code 5-501.19).
Facilities on the premises, operation and maintenance—Storing refuse, recyclables, and returnables (2009 FDA Food Code 5-501.110).
Facilities on the premises, operation and maintenance—Areas, enclosures, and receptacles, good repair (2009 FDA Food Code 5-501.111).
Facilities on the premises, operation and maintenance—Outside storage prohibitions (2009 FDA Food Code 5-501.112).
Facilities on the premises, operation and maintenance—Covering receptacles (2009 FDA Food Code 5-501.113).
Facilities on the premises, operation and maintenance—Using drain plugs (2009 FDA Food Code 5-501.114).
Facilities on the premises, operation and maintenance—Maintaining refuse areas and enclosures (2009 FDA Food Code 5-501.115).
Facilities on the premises, operation and maintenance—Cleaning receptacles (2009 FDA Food Code 5-501.116).
Removal—Frequency (2009 FDA Food Code 5-502.11).
Removal—Receptacles or vehicles (2009 FDA Food Code 5-502.12).
Facilities for disposal and recycling—Community or individual facility (2009 FDA Food Code 5-503.11).
Subpart A - Materials for Construction and Repair
Indoor areas—Surface characteristics (2009 FDA Food Code 6-101.11).
Outdoor areas—Surface characteristics (2009 FDA Food Code 6-102.11).
Subpart B - Design, Construction and Installation
Cleanability—Floors, walls and ceilings (2009 FDA Food Code 6-201.11).
Cleanability—Floors, walls, and ceilings, utility lines (2009 FDA Food Code 6-201.12).
Cleanability—Floor and wall junctures, covered and enclosed or sealed (2009 FDA Food Code 6-201.13).
Cleanability—Floor carpeting, restriction and installation (2009 FDA Food Code 6-201.14).
Cleanability—Floor covering, mats and duckboards (2009 FDA Food Code 6-201.15).
Cleanability—Wall and ceiling coverings and coatings (2009 FDA Food Code 6-201.16).
Cleanability—Walls and ceilings, attachments (2009 FDA Food Code 6-201.17).
Cleanability—Walls and ceilings, studs, joists, and rafters (2009 FDA Food Code 6-201.18).
Functionality—Light bulbs, protective shielding (2009 FDA Food Code 6-202.11).
Functionality—Heating, ventilating, air conditioning system vents (2009 FDA Food Code 6-202.12).
Functionality—Insect control devices, design and installation (2009 FDA Food Code 6-202.13).
Functionality—Toilet rooms, enclosed (2009 FDA Food Code 6-202.14).
Functionality—Outer openings, protected (2009 FDA Food Code 6-202.15).
Functionality—Exterior walls and roofs, protective barrier (2009 FDA Food Code 6-202.16).
Functionality—Outdoor food vending areas, overhead protection (2009 FDA Food Code 6-202.17).
Functionality—Outdoor servicing areas, overhead protection (2009 FDA Food Code 6-202.18).
Functionality—Outdoor walking and driving surfaces, graded to drain (2009 FDA Food Code 6-202.19).
Functionality—Outdoor refuse areas (2009 FDA Food Code 6-202.110).
Functionality—Private homes and living or sleeping quarters, use prohibition (2009 FDA Food Code 6-202.111).
Functionality—Living or sleeping quarters, separation (2009 FDA Food Code 6-202.112).
Subpart C - Numbers and Capacities
Handwashing facilities—Minimum number (2009 FDA Food Code 6-301.10).
Handwashing facilities—Handwashing cleanser, availability (2009 FDA Food Code 6-301.11).
Handwashing facilities—Hand-drying provision (2009 FDA Food Code 6-301.12).
Handwashing facilities—Handwashing aids and devices, use restriction (2009 FDA Food Code 6-301.13).
Handwashing facilities—Handwashing signage (2009 FDA Food Code 6-301.14).
Handwashing facilities—Disposable towels, waste receptacle (2009 FDA Food Code 6-301.20).
Toilets and urinals—Minimum number (2009 FDA Food Code 6-302.10).
Toilets and urinals—Toilet tissue, availability (2009 FDA Food Code 6-302.11).
Lighting—Intensity (2009 FDA Food Code 6-303.11).
Ventilation—Mechanical (2009 FDA Food Code 6-304.11).
Dressing areas and lockers—Designation (2009 FDA Food Code 6-305.11).
Service sinks—Availability (2009 FDA Food Code 6-306.10).
Subpart D - Location and Placement
Handwashing facilities—Conveniently located (2009 FDA Food Code 6-401.10).
Toilet rooms—Convenience and accessibility (2009 FDA Food Code 6-402.11).
Employee accommodations—Designated areas (2009 FDA Food Code 6-403.11).
Distressed merchandise—Segregation and location (2009 FDA Food Code 6-404.11).
Refuse, recyclables, and returnables—Receptacles, waste handling units, and designated storage areas (2009 FDA Food Code 6-405.10).
Subpart E - Maintenance and Operation: Premises, Structures, Attachments, and Fixtures
Methods—Repairing (2009 FDA Food Code 6-501.11).
Methods—Cleaning, frequency and restrictions (2009 FDA Food Code 6-501.12).
Methods—Cleaning floors, dustless methods (2009 FDA Food Code 6-501.13).
Methods—Cleaning ventilation systems, nuisance and discharge prohibition (2009 FDA Food Code 6-501.14).
Methods—Cleaning maintenance tools, preventing contamination (2009 FDA Food Code 6-501.15).
Methods—Drying mops (2009 FDA Food Code 6-501.16).
Methods—Absorbent materials on floors, use limitations (2009 FDA Food Code 6-501.17).
Methods—Cleaning of plumbing fixtures (2009 FDA Food Code 6-501.18).
Methods—Closing toilet room doors (2009 FDA Food Code 6-501.19).
Methods—Using dressing rooms and lockers (2009 FDA Food Code 6-501.110).
Methods—Controlling pests (2009 FDA Food Code 6-501.111).
Methods—Removing dead or trapped birds, insects, rodents, and other pests (2009 FDA Food Code 6-501.112).
Methods—Storing maintenance tools (2009 FDA Food Code 6-501.113).
Methods—Maintaining premises, unnecessary items and litter (2009 FDA Food Code 6-501.114).
Methods—Prohibiting animals (2009 FDA Food Code 6-501.115).
Subpart A - Labeling and Identification
Original containers—Identifying information, prominence (2009 FDA Food Code 7-101.11).
Working containers—Common name (2009 FDA Food Code 7-102.11).
Subpart B - Operational Supplies and Applications
Storage—Separation (2009 FDA Food Code 7-201.11).
Presence and use—Restriction (2009 FDA Food Code 7-202.11).
Presence and use—Conditions of use (2009 FDA Food Code 7-202.12).
Container prohibitions—Poisonous or toxic material containers (2009 FDA Food Code 7-203.11).
Chemicals—Sanitizers, criteria (2009 FDA Food Code 7-204.11).
Chemicals—Chemicals for washing, treatment, storage, and processing fruits and vegetables, criteria (2009 FDA Food Code 7-204.12).
Chemicals—Boiler water additives, criteria (2009 FDA Food Code 7-204.13).
Chemicals—Drying agents, criteria (2009 FDA Food Code 7-204.14).
Lubricants—Incidental food contact, criteria (2009 FDA Food Code 7-205.11).
Pesticides—Restricted use pesticides, criteria (2009 FDA Food Code 7-206.11).
Pesticides—Rodent bait stations (2009 FDA Food Code 7-206.12).
Pesticides—Tracking powders, pest control and monitoring (2009 FDA Food Code 7-206.13).
Medicines—Restriction and storage (2009 FDA Food Code 7-207.11).
Medicines—Refrigerated medicines, storage (2009 FDA Food Code 7-207.12).
First-aid supplies—Storage (2009 FDA Food Code 7-208.11).
Other personal care items—Storage (2009 FDA Food Code 7-209.11).
Subpart C - Stock and Retail Sale
Storage and display—Separation (2009 FDA Food Code 7-301.11).
Subpart A - Applicability
Use for intended purpose—Public health protection (2009 FDA Food Code 8-101.10).
Additional requirements—Preventing health hazards, provision for conditions not addressed (2009 FDA Food Code 8-102.10).
Variances—Modifications and waivers (2009 FDA Food Code 8-103.10).
Variances—Documentation of proposed VARIANCE and justification (2009 FDA Food Code 8-103.11).
Variances—Conformance with approved procedures (2009 FDA Food Code 8-103.12).
Subpart B - Plan Submission and Approval
Facility and operating plans—When plans are required (2009 FDA Food Code 8-201.11).
Facility and operating plans—Contents of the plans and specifications (2009 FDA Food Code 8-201.12).
Facility and operating plans—When a HACCP plan is required (2009 FDA Food Code 8-201.13).
Facility and operating plans—Contents of a HACCP plan (2009 FDA Food Code 8-201.14).
Trade secrets (2009 FDA Food Code 8-202.10).
Construction inspection and approval—Preoperational inspections (2009 FDA Food Code 8-203.10).
Subpart C - Permit to Operate
Requirement—Prerequisite for operation (2009 FDA Food Code 8-301.11).
Exempt from permit (2009 FDA Food Code 8-301.12).
Application procedure—Submission thirty calendar days before proposed opening (2009 FDA Food Code 8-302.11).
Application procedure—Form of submission (2009 FDA Food Code 8-302.12).
Application procedure—Qualifications and responsibilities of applicants (2009 FDA Food Code 8-302.13).
Application procedure—Contents of the application (2009 FDA Food Code 8-302.14).
Issuance—New, converted, or remodeled establishments (2009 FDA Food Code 8-303.10).
Issuance—Existing establishments, permit renewal, and change of ownership (2009 FDA Food Code 8-303.20).
Issuance—Denial of application for permit, notice (2009 FDA Food Code 8-303.30).
Conditions of retention—Responsibilities of the regulatory authority (2009 FDA Food Code 8-304.10).
Conditions of retention—Responsibilities of the permit holder (2009 FDA Food Code 8-304.11).
Conditions of retention—Permits not transferable (2009 FDA Food Code 8-304.20).
Subpart D - Inspection and Correction of Violations
Frequency—Establishing inspection interval (2009 FDA Food Code 8-401.10).
Frequency—Performance- and risk-based (2009 FDA Food Code 8-401.20).
Frequency—Competency of inspectors (2009 FDA Food Code 8-402.10).
Access—Allowed at reasonable times after due notice (2009 FDA Food Code 8-402.11).
Access—Refusal, notification of right to access, and final request for access (2009 FDA Food Code 8-402.20).
Access—Refusal, reporting (2009 FDA Food Code 8-402.30).
Report of findings—Documenting information and observations (2009 FDA Food Code 8-403.10).
Report of findings—Specifying time frame for corrections (2009 FDA Food Code 8-403.20).
Report of findings—Issuing report and obtaining acknowledgment of receipt (2009 FDA Food Code 8-403.30).
Report of findings—Refusal to sign acknowledgment (2009 FDA Food Code 8-403.40).
Report of findings—Public information (2009 FDA Food Code 8-403.50).
Imminent health hazard—Ceasing operations and reporting (2009 FDA Food Code 8-404.11).
Imminent health hazard—Resumption of operations (2009 FDA Food Code 8-404.12).
Subpart E - Prevention of Foodborne Disease Transmission by Employees
Investigation and control—Obtaining information—Personal history of illness, medical examination, and specimen analysis (2009 FDA Food Code 8-501.10).
Investigation and control—Restriction or exclusion of food employee, or summary suspension of permit (2009 FDA Food Code 8-501.20).
Investigation and control—Restriction or exclusion order: Warning or hearing not required, information required in order (2009 FDA Food Code 8-501.30).
Investigation and control—Removal of exclusion or restriction (2009 FDA Food Code 8-501.40).
Investigation and control—Procedure when disease transmission is suspected.
Subpart F - Enforcement
Permits required, suspension, revocation, enforcement.
Service of notice.
Subpart A - Mobile Food Units
Requirements and restrictions—Requirements.
Requirements and restrictions—Restrictions.
Plan approval—Plan review.
Plan approval—Plan contents.
Additional requirements—Standard operating procedures.
Potentially hazardous foods—Temperature control.
Cooking thickness—Cooking raw meats.
Water and wastewater—Water system.
Handwashing—Handwashing facilities.
Handwashing—Handwashing waiver.
Employee restrooms—Toilet facilities.
Sink compartment requirements—Warewashing facilities.
Required postings—Business name.
Required postings—Permit.
Food and equipment protection—Overhead protection.
Food and equipment protection—Food and food service supplies.
Movable buildings—Lack of permanent plumbing.
Subpart B - Temporary Food Establishments
Requirements and restrictions.
Food and equipment protection—Standard operating procedures.
Potentially hazardous food—Temperature control.
Thawing thickness—Thawing potentially hazardous foods.
Public access—Separation barrier.
Handwashing and wastewater—Facilities.
Employee restrooms—Toilet facilities.
Sink compartment requirements—Warewashing facilities.
Sink compartment requirements—Food preparation sink.
Subpart C - Bed and Breakfast Operations
Residential kitchen—Requirements and restrictions.
Food protection—Standard operating procedures.
Sinks—Sink compartment requirements.
Subpart D - Donated Food Distributing Organizations
Requirements and exemptions.
Standard operating procedures—Food protection.
Sinks—Sink compartment requirements.
Food sources—Donated foods.
Receiving food—Food condition.
Prohibited food—Restrictions.
Food labels—Alternative labeling.
Record keeping—Receiving record.
Subpart E - Preschools
Requirements and exemptions.
Standard operating procedures.
Sink compartment requirements.
Food preparation sink.
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