PART 1: INTENT, SCOPE, AND DEFINITIONS |
HTMLPDF | 246-215-01100 | Intent—Food safety, illness prevention, and honest presentation (FDA Food Code 1-102.10). |
HTMLPDF | 246-215-01105 | Scope—Statement (FDA Food Code 1-103.10). |
HTMLPDF | 246-215-01110 | Applicability. |
HTMLPDF | 246-215-01115 | Definitions, abbreviations, and acronyms (FDA Food Code 1-201.10(B)). |
PART 2: MANAGEMENT AND PERSONNEL Subpart A - Supervision |
HTMLPDF | 246-215-02100 | Responsibility—Assignment (FDA Food Code 2-101.11). |
HTMLPDF | 246-215-02105 | Demonstration of knowledge (FDA Food Code 2-102.11). |
HTMLPDF | 246-215-02107 | Certified food protection manager (FDA Food Code 2-102.12). |
HTMLPDF | 246-215-02110 | Duties—Food protection manager certification (FDA Food Code 2-102.20). |
HTMLPDF | 246-215-02115 | Duties—Person in charge (FDA Food Code 2-103.11). |
HTMLPDF | 246-215-02120 | Food worker cards. |
Subpart B - Employee Health |
HTMLPDF | 246-215-02200 | Employee health—Reporting policy. |
HTMLPDF | 246-215-02205 | Employee health—Reportable history of illness. |
HTMLPDF | 246-215-02210 | Employee health—Prohibit a conditional employee from becoming a food employee. |
HTMLPDF | 246-215-02215 | Employee health—Notify health officer. |
HTMLPDF | 246-215-02220 | Employee health—Conditions of exclusion. |
HTMLPDF | 246-215-02225 | Employee health—Conditions of restriction. |
HTMLPDF | 246-215-02230 | Employee health—Aiding illness investigations. |
HTMLPDF | 246-215-02235 | Employee health—Other conditions. |
HTMLPDF | 246-215-02240 | Employee health—Complying with local health officer. |
HTMLPDF | 246-215-02245 | Employee health—Removal of exclusion or restriction based on diagnosis. |
HTMLPDF | 246-215-02250 | Employee health—Removal of exclusion or restriction based on symptoms. |
HTMLPDF | 246-215-02255 | Employee health—Removal of exclusion or restriction based on exposure. |
Subpart C - Personal Cleanliness |
HTMLPDF | 246-215-02300 | Hands and arms—Clean condition (FDA Food Code 2-301.11). |
HTMLPDF | 246-215-02305 | Hands and arms—Cleaning procedure (FDA Food Code 2-301.12). |
HTMLPDF | 246-215-02310 | Hands and arms—When to wash (FDA Food Code 2-301.14). |
HTMLPDF | 246-215-02315 | Hands and arms—Where to wash (FDA Food Code 2-301.15). |
HTMLPDF | 246-215-02320 | Hands and arms—Hand antiseptics (FDA Food Code 2-301.16). |
HTMLPDF | 246-215-02325 | Fingernails—Maintenance (FDA Food Code 2-302.11). |
HTMLPDF | 246-215-02330 | Jewelry—Prohibition (FDA Food Code 2-303.11). |
HTMLPDF | 246-215-02335 | Outer clothing—Clean condition (17 FDA Food Code 2-304.11). |
Subpart D - Hygienic Practices |
HTMLPDF | 246-215-02400 | Food contamination prevention—Eating, drinking, or using tobacco (FDA Food Code 2-401.11). |
HTMLPDF | 246-215-02405 | Food contamination prevention—Discharges from the eyes, nose, and mouth (FDA Food Code 2-401.12). |
HTMLPDF | 246-215-02406 | Food contamination prevention—Use of bandages, finger cots, or finger stalls (FDA Food Code 2-401.13). |
HTMLPDF | 246-215-02410 | Hair restraints—Effectiveness (FDA Food Code 2-402.11). |
HTMLPDF | 246-215-02415 | Animals—Handling prohibition (FDA Food Code 2-403.11). |
HTMLPDF | 246-215-02500 | Responding to contamination events—Clean-up of vomiting and diarrheal events (FDA Food Code 2-501.11). |
PART 3: FOOD Subpart A - Characteristics |
HTMLPDF | 246-215-03100 | Condition—Safe, unadulterated, and honestly presented (FDA Food Code 3-101.11). |
Subpart B - Sources, Specifications, and Original Containers and Records |
HTMLPDF | 246-215-03200 | Sources—Compliance with food law (FDA Food Code 3-201.11). |
HTMLPDF | 246-215-03205 | Sources—Food in a hermetically sealed container (FDA Food Code 3-201.12). |
HTMLPDF | 246-215-03210 | Sources—Fluid milk and milk products (FDA Food Code 3-201.13). |
HTMLPDF | 246-215-03215 | Sources—Fish (FDA Food Code 3-201.14). |
HTMLPDF | 246-215-03220 | Sources—Molluscan shellfish (FDA Food Code 3-201.15). |
HTMLPDF | 246-215-03225 | Sources—Wild mushrooms. |
HTMLPDF | 246-215-03230 | Sources—Game animals (FDA Food Code 3-201.17). |
HTMLPDF | 246-215-03235 | Specifications for receiving—Temperature (FDA Food Code 3-202.11). |
HTMLPDF | 246-215-03240 | Specifications for receiving—Additives (FDA Food Code 3-202.12). |
HTMLPDF | 246-215-03245 | Specifications for receiving—Eggs (FDA Food Code 3-202.13). |
HTMLPDF | 246-215-03250 | Specifications for receiving—Eggs and milk products, pasteurized (FDA Food Code 3-202.14). |
HTMLPDF | 246-215-03255 | Specifications for receiving—Package integrity (FDA Food Code 3-202.15). |
HTMLPDF | 246-215-03260 | Specifications for receiving—Ice (FDA Food Code 3-202.16). |
HTMLPDF | 246-215-03265 | Specifications for receiving—Shucked shellfish, packaging and identification (FDA Food Code 3-202.17). |
HTMLPDF | 246-215-03270 | Specifications for receiving—Shellstock identification (FDA Food Code 3-202.18). |
HTMLPDF | 246-215-03275 | Specifications for receiving—Shellstock, condition (FDA Food Code 3-202.19). |
HTMLPDF | 246-215-03280 | Specifications for receiving—Commercially processed treated juice (FDA Food Code 3-202.110). |
HTMLPDF | 246-215-03285 | Original containers and records—Molluscan shellfish, original container (FDA Food Code 3-203.11). |
HTMLPDF | 246-215-03290 | Original containers and records—Shellstock, maintaining identification (FDA Food Code 3-203.12). |
Subpart C - Preventing Contamination After Receiving |
HTMLPDF | 246-215-03300 | Preventing contamination by employees—Preventing contamination from hands (FDA Food Code 3-301.11). |
HTMLPDF | 246-215-03303 | Preventing contamination by employees—Preventing contamination when tasting (FDA Food Code 3-301.12). |
HTMLPDF | 246-215-03306 | Preventing food and ingredient contamination—Packaged and unpackaged food—Separation, packaging, and segregation (FDA Food Code 3-302.11). |
HTMLPDF | 246-215-03309 | Preventing food and ingredient contamination—Food storage containers, identified with common name of food (FDA Food Code 3-302.12). |
HTMLPDF | 246-215-03312 | Preventing food and ingredient contamination—Pasteurized eggs, substitute for raw eggs for certain recipes (FDA Food Code 3-302.13). |
HTMLPDF | 246-215-03315 | Preventing food and ingredient contamination—Protection from unapproved additives (FDA Food Code 3-302.14). |
HTMLPDF | 246-215-03318 | Preventing food and ingredient contamination—Washing fruits and vegetables (FDA Food Code 3-302.15). |
HTMLPDF | 246-215-03321 | Preventing food and ingredient contamination—Combining of raw eggs in advance prohibited. |
HTMLPDF | 246-215-03324 | Preventing contamination from ice used as a coolant—Ice used as exterior coolant, prohibited as ingredient (FDA Food Code 3-303.11). |
HTMLPDF | 246-215-03327 | Preventing contamination from ice used as a coolant—Storage or display of food in contact with water or ice (FDA Food Code 3-303.12). |
HTMLPDF | 246-215-03330 | Preventing contamination from equipment, utensils, and linens—Food contact with equipment and utensils (FDA Food Code 3-304.11). |
HTMLPDF | 246-215-03333 | Preventing contamination from equipment, utensils, and linens—In-use utensils, between-use storage (FDA Food Code 3-304.12). |
HTMLPDF | 246-215-03336 | Preventing contamination from equipment, utensils, and linens—Linens and napkins, use limitation (FDA Food Code 3-304.13). |
HTMLPDF | 246-215-03339 | Preventing contamination from equipment, utensils, and linens—Wiping cloths, use limitation (FDA Food Code 3-304.14). |
HTMLPDF | 246-215-03342 | Preventing contamination from equipment, utensils, and linens—Gloves, use limitation (FDA Food Code 3-304.15). |
HTMLPDF | 246-215-03345 | Preventing contamination from equipment, utensils, and linens—Using clean tableware for second portions and refills (FDA Food Code 3-304.16). |
HTMLPDF | 246-215-03348 | Preventing contamination from equipment, utensils, and linens—Refilling returnables (FDA Food Code 3-304.17). |
HTMLPDF | 246-215-03351 | Preventing contamination from the premises—Food storage (FDA Food Code 3-305.11). |
HTMLPDF | 246-215-03354 | Preventing contamination from the premises—Food storage, prohibited areas (FDA Food Code 3-305.12). |
HTMLPDF | 246-215-03357 | Preventing contamination from the premises—Vended time/temperature control for safety food, original container (FDA Food Code 3-305.13). |
HTMLPDF | 246-215-03360 | Preventing contamination from the premises—Food preparation (FDA Food Code 3-305.14). |
HTMLPDF | 246-215-03363 | Preventing contamination by consumers—Food display (FDA Food Code 3-306.11). |
HTMLPDF | 246-215-03366 | Preventing contamination by consumers—Condiments, protection (FDA Food Code 3-306.12). |
HTMLPDF | 246-215-03369 | Preventing contamination by consumers—Consumer self-service operations (FDA Food Code 3-306.13). |
HTMLPDF | 246-215-03372 | Preventing contamination by consumers—Returned food and reservice of food (FDA Food Code 3-306.14). |
HTMLPDF | 246-215-03375 | Preventing contamination by consumers—Miscellaneous sources of contamination (FDA Food Code 3-307.11). |
Subpart D - Destruction of Organisms of Public Health Concern |
HTMLPDF | 246-215-03400 | Cooking—Raw animal foods (FDA Food Code 3-401.11). |
HTMLPDF | 246-215-03405 | Cooking—Microwave cooking (FDA Food Code 3-401.12). |
HTMLPDF | 246-215-03410 | Cooking—Plant food cooking for hot holding (FDA Food Code 3-401.13). |
HTMLPDF | 246-215-03415 | Cooking—Noncontinuous cooking of raw animal foods (FDA Food Code 3-401.14). |
HTMLPDF | 246-215-03420 | Cooking—Unattended cooking and hot holding. |
HTMLPDF | 246-215-03425 | Freezing—Parasite destruction (FDA Food Code 3-402.11). |
HTMLPDF | 246-215-03430 | Freezing—Records, creation and retention (FDA Food Code 3-402.12). |
HTMLPDF | 246-215-03435 | Reheating—Preparation for immediate service (FDA Food Code 3-403.10). |
HTMLPDF | 246-215-03440 | Reheating—Reheating for hot holding (FDA Food Code 3-403.11). |
HTMLPDF | 246-215-03445 | Other methods—Treating juice (FDA Food Code 3-404.11). |
Subpart E - Limitation of Growth of Organisms of Public Health Concern |
HTMLPDF | 246-215-03500 | Temperature and time control—Frozen food (FDA Food Code 3-501.11). |
HTMLPDF | 246-215-03505 | Temperature and time control—Time/temperature control for safety food, slacking (FDA Food Code 3-501.12). |
HTMLPDF | 246-215-03510 | Temperature and time control—Thawing (FDA Food Code 3-501.13). |
HTMLPDF | 246-215-03515 | Temperature and time control—Cooling (FDA Food Code 3-501.14). |
HTMLPDF | 246-215-03520 | Temperature and time control—Cooling methods (FDA Food Code 3-501.15). |
HTMLPDF | 246-215-03525 | Temperature and time control—Time/temperature control for safety food, hot and cold holding (FDA Food Code 3-501.16). |
HTMLPDF | 246-215-03526 | Temperature and time control—Ready-to-eat, time/temperature control for safety food, date marking (FDA Food Code 3-501.17). |
HTMLPDF | 246-215-03527 | Temperature and time control—Ready-to-eat, time/temperature control for safety food, disposition (FDA Food Code 3-501.18). |
HTMLPDF | 246-215-03530 | Temperature and time control—Time as a public health control (FDA Food Code 3-501.19). |
HTMLPDF | 246-215-03535 | Specialized processing methods—Variance requirement (FDA Food Code 3-502.11). |
HTMLPDF | 246-215-03540 | Specialized processing methods—Reduced oxygen packaging without a variance, criteria (FDA Food Code 3-502.12). |
Subpart F - Food Identity, Presentation, and On-Premises Labeling |
HTMLPDF | 246-215-03600 | Accurate representation—Standards of identity (FDA Food Code 3-601.11). |
HTMLPDF | 246-215-03605 | Accurate representation—Honestly presented (FDA Food Code 3-601.12). |
HTMLPDF | 246-215-03610 | Labeling—Food labels (FDA Food Code 3-602.11). |
HTMLPDF | 246-215-03615 | Labeling—Other forms of information (FDA Food Code 3-602.12). |
HTMLPDF | 246-215-03620 | Consumer advisory—Consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens (FDA Food Code 3-603.11). |
Subpart G - Contaminated Food |
HTMLPDF | 246-215-03700 | Disposition—Discarding or reconditioning unsafe, adulterated, or contaminated food (FDA Food Code 3-701.11). |
HTMLPDF | 246-215-03705 | Disposition—Examination, hold orders, condemnation, and destruction of food. |
Subpart H - Special Requirements for Highly Susceptible Populations |
HTMLPDF | 246-215-03800 | Additional safeguards—Pasteurized foods, prohibited reservice, and prohibited food (FDA Food Code 3-801.11). |
PART 4: EQUIPMENT, UTENSILS AND LINENS Subpart A - Materials for Construction and Repair |
HTMLPDF | 246-215-04100 | Multiuse—Characteristics (FDA Food Code 4-101.11). |
HTMLPDF | 246-215-04105 | Multiuse—Cast iron, use limitation (FDA Food Code 4-101.12). |
HTMLPDF | 246-215-04110 | Multiuse—Lead in ceramic, china, and crystal utensils, use limitation (FDA Food Code 4-101.13). |
HTMLPDF | 246-215-04115 | Multiuse—Copper, use limitation (FDA Food Code 4-101.14). |
HTMLPDF | 246-215-04120 | Multiuse—Galvanized metal, use limitation (FDA Food Code 4-101.15). |
HTMLPDF | 246-215-04125 | Multiuse—Sponges, use limitation (FDA Food Code 4-101.16). |
HTMLPDF | 246-215-04130 | Multiuse—Wood, use limitation (FDA Food Code 4-101.17). |
HTMLPDF | 246-215-04135 | Multiuse—Nonstick coatings, use limitation (FDA Food Code 4-101.18). |
HTMLPDF | 246-215-04140 | Multiuse—Nonfood-contact surfaces (FDA Food Code 4-101.19). |
HTMLPDF | 246-215-04145 | Single-service and single use—Characteristics (FDA Food Code 4-102.11). |
Subpart B - Design and Construction |
HTMLPDF | 246-215-04200 | Durability and strength—Equipment and utensils (FDA Food Code 4-201.11). |
HTMLPDF | 246-215-04202 | Durability and strength—Food temperature measuring devices (FDA Food Code 4-201.12). |
HTMLPDF | 246-215-04204 | Cleanability—Food-contact surfaces (FDA Food Code 4-202.11). |
HTMLPDF | 246-215-04206 | Cleanability—CIP equipment (FDA Food Code 4-202.12). |
HTMLPDF | 246-215-04208 | Cleanability—"V" threads, use limitation (FDA Food Code 4-202.13). |
HTMLPDF | 246-215-04210 | Cleanability—Hot oil filtering equipment (FDA Food Code 4-202.14). |
HTMLPDF | 246-215-04212 | Cleanability—Can openers (FDA Food Code 4-202.15). |
HTMLPDF | 246-215-04214 | Cleanability—Nonfood-contact surfaces (FDA Food Code 4-202.16). |
HTMLPDF | 246-215-04216 | Cleanability—Kick plates, removable (FDA Food Code 4-202.17). |
HTMLPDF | 246-215-04218 | Cleanability—Ventilation hood systems, filters (FDA Food Code 4-202.18). |
HTMLPDF | 246-215-04220 | Accuracy—Temperature measuring devices, food (FDA Food Code 4-203.11). |
HTMLPDF | 246-215-04222 | Accuracy—Temperature measuring devices, ambient air and water (FDA Food Code 4-203.12). |
HTMLPDF | 246-215-04224 | Accuracy—Pressure measuring devices, mechanical warewashing equipment (FDA Food Code 4-203.13). |
HTMLPDF | 246-215-04226 | Functionality—Ventilation hood systems, drip prevention (FDA Food Code 4-204.11). |
HTMLPDF | 246-215-04228 | Functionality—Equipment openings, closures and deflectors (FDA Food Code 4-204.12). |
HTMLPDF | 246-215-04230 | Functionality—Dispensing equipment, protection of equipment and food (FDA Food Code 4-204.13). |
HTMLPDF | 246-215-04232 | Functionality—Vending machine, vending stage closure (FDA Food Code 4-204.14). |
HTMLPDF | 246-215-04234 | Functionality—Bearings and gear boxes, leakproof (FDA Food Code 4-204.15). |
HTMLPDF | 246-215-04236 | Functionality—Beverage tubing, separation (FDA Food Code 4-204.16). |
HTMLPDF | 246-215-04238 | Functionality—Ice units, separation of drains (FDA Food Code 4-204.17). |
HTMLPDF | 246-215-04240 | Functionality—Condenser unit, separation (FDA Food Code 4-204.18). |
HTMLPDF | 246-215-04242 | Functionality—Can openers on vending machines (FDA Food Code 4-204.19). |
HTMLPDF | 246-215-04244 | Functionality—Molluscan shellfish tanks (FDA Food Code 4-204.110). |
HTMLPDF | 246-215-04246 | Functionality—Vending machines, automatic shutoff (FDA Food Code 4-204.111). |
HTMLPDF | 246-215-04248 | Functionality—Temperature measuring devices (FDA Food Code 4-204.112). |
HTMLPDF | 246-215-04250 | Functionality—Warewashing machines, data plate operating specifications (FDA Food Code 4-204.113). |
HTMLPDF | 246-215-04252 | Functionality—Warewashing machines, internal baffles (FDA Food Code 4-204.114). |
HTMLPDF | 246-215-04254 | Functionality—Warewashing machines, temperature measuring devices (FDA Food Code 4-204.115). |
HTMLPDF | 246-215-04256 | Functionality—Manual warewashing equipment, heaters and baskets (FDA Food Code 4-204.116). |
HTMLPDF | 246-215-04258 | Functionality—Warewashing machines, automatic dispensing of detergents and sanitizers (FDA Food Code 4-204.117). |
HTMLPDF | 246-215-04260 | Functionality—Warewashing machines, flow pressure device (FDA Food Code 4-204.118). |
HTMLPDF | 246-215-04262 | Functionality—Warewashing sinks and drainboards, self-draining (FDA Food Code 4-204.119). |
HTMLPDF | 246-215-04264 | Functionality—Equipment compartments, drainage (FDA Food Code 4-204.120). |
HTMLPDF | 246-215-04266 | Functionality—Vending machines, liquid waste products (FDA Food Code 4-204.121). |
HTMLPDF | 246-215-04268 | Functionality—Case lot handling equipment, moveability (FDA Food Code 4-204.122). |
HTMLPDF | 246-215-04270 | Functionality—Vending machine doors and openings (FDA Food Code 4-204.123). |
HTMLPDF | 246-215-04272 | Acceptability—Food equipment, certification and classification (FDA Food Code 4-205.10). |
Subpart C - Numbers and Capacities |
HTMLPDF | 246-215-04300 | Equipment—Cooling, heating, and holding capacities (FDA Food Code 4-301.11). |
HTMLPDF | 246-215-04305 | Equipment—Manual warewashing, sink compartment requirements (FDA Food Code 4-301.12). |
HTMLPDF | 246-215-04310 | Equipment—Drainboards (FDA Food Code 4-301.13). |
HTMLPDF | 246-215-04315 | Equipment—Ventilation hood systems, adequacy (FDA Food Code 4-301.14). |
HTMLPDF | 246-215-04320 | Equipment—Clothes washers and dryers (FDA Food Code 4-301.15). |
HTMLPDF | 246-215-04325 | Equipment—Designated food preparation sinks. |
HTMLPDF | 246-215-04330 | Utensils, temperature measuring devices, and testing devices—Utensils, consumer self-service (FDA Food Code 4-302.11). |
HTMLPDF | 246-215-04335 | Utensils, temperature measuring devices, and testing devices—Food temperature measuring devices (FDA Food Code 4-302.12). |
HTMLPDF | 246-215-04340 | Utensils, temperature measuring devices, and testing devices—Temperature measuring devices, manual warewashing (FDA Food Code 4-302.13). |
HTMLPDF | 246-215-04345 | Utensils, temperature measuring devices, and testing devices—Sanitizing solutions, testing devices (FDA Food Code 4-302.14). |
HTMLPDF | 246-215-04350 | Cleaning agents and sanitizers—Cleaning agents and sanitizers availability (FDA Food Code 4-303.11). |
Subpart D - Location and Installation |
HTMLPDF | 246-215-04400 | Location—Equipment, clothes washers and dryers, and storage cabinets, contamination prevention (FDA Food Code 4-401.11). |
HTMLPDF | 246-215-04405 | Installation—Fixed equipment, spacing or sealing (FDA Food Code 4-402.11). |
HTMLPDF | 246-215-04410 | Installation—Fixed equipment, elevation or sealing (FDA Food Code 4-402.12). |
Subpart E - Maintenance and Operations |
HTMLPDF | 246-215-04500 | Equipment—Good repair and proper adjustment (FDA Food Code 4-501.11). |
HTMLPDF | 246-215-04505 | Equipment—Cutting surfaces (FDA Food Code 4-501.12). |
HTMLPDF | 246-215-04510 | Equipment—Microwave ovens (FDA Food Code 4-501.13). |
HTMLPDF | 246-215-04515 | Equipment—Warewashing equipment, cleaning frequency (FDA Food Code 4-501.14). |
HTMLPDF | 246-215-04520 | Equipment—Warewashing machines, manufacturer's operating instructions (FDA Food Code 4-501.15). |
HTMLPDF | 246-215-04525 | Equipment—Warewashing sinks, use limitation (FDA Food Code 4-501.16). |
HTMLPDF | 246-215-04530 | Equipment—Warewashing equipment, cleaning agents (FDA Food Code 4-501.17). |
HTMLPDF | 246-215-04535 | Equipment—Warewashing equipment, clean solutions (FDA Food Code 4-501.18). |
HTMLPDF | 246-215-04540 | Equipment—Manual warewashing equipment, wash solution temperature (FDA Food Code 4-501.19). |
HTMLPDF | 246-215-04545 | Equipment—Mechanical warewashing equipment, wash solution temperature (FDA Food Code 4-501.110). |
HTMLPDF | 246-215-04550 | Equipment—Manual warewashing equipment, hot water sanitization temperature (FDA Food Code 4-501.111). |
HTMLPDF | 246-215-04555 | Equipment—Mechanical warewashing equipment, hot water sanitization temperatures (FDA Food Code 4-501.112). |
HTMLPDF | 246-215-04560 | Equipment—Mechanical warewashing equipment, sanitization pressure (FDA Food Code 4-501.113). |
HTMLPDF | 246-215-04565 | Equipment—Manual and mechanical warewashing equipment, chemical sanitization—Temperature, pH, concentration, and hardness (FDA Food Code 4-501.114). |
HTMLPDF | 246-215-04570 | Equipment—Manual warewashing equipment, chemical sanitization using detergent-sanitizers (FDA Food Code 4-501.115). |
HTMLPDF | 246-215-04575 | Equipment—Warewashing equipment, determining chemical sanitizer concentration (FDA Food Code 4-501.116). |
HTMLPDF | 246-215-04580 | Utensils and temperature and pressure measuring devices—Good repair and calibration (FDA Food Code 4-502.11). |
HTMLPDF | 246-215-04585 | Utensils and temperature and pressure measuring devices—Single-service and single-use articles, required use (FDA Food Code 4-502.12). |
HTMLPDF | 246-215-04590 | Utensils and temperature and pressure measuring devices—Single-service and single-use articles, use limitation (FDA Food Code 4-502.13). |
HTMLPDF | 246-215-04595 | Utensils and temperature and pressure measuring devices—Shells, use limitation (FDA Food Code 4-502.14). |
Subpart F - Cleaning of Equipment and Utensils |
HTMLPDF | 246-215-04600 | Objective—Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils (FDA Food Code 4-601.11). |
HTMLPDF | 246-215-04605 | Objective—Equipment food-contact surfaces and utensils (FDA Food Code 4-602.11). |
HTMLPDF | 246-215-04610 | Objective—Cooking and baking equipment (FDA Food Code 4-602.12). |
HTMLPDF | 246-215-04615 | Objective—Nonfood-contact surfaces (FDA Food Code 4-602.13). |
HTMLPDF | 246-215-04620 | Methods—Dry cleaning (FDA Food Code 4-603.11). |
HTMLPDF | 246-215-04625 | Methods—Precleaning (FDA Food Code 4-603.12). |
HTMLPDF | 246-215-04630 | Methods—Loading of soiled items, warewashing machines (FDA Food Code 4-603.13). |
HTMLPDF | 246-215-04635 | Methods—Wet cleaning (FDA Food Code 4-603.14). |
HTMLPDF | 246-215-04640 | Methods—Washing, procedures for alternative manual warewashing equipment (FDA Food Code 4-603.15). |
HTMLPDF | 246-215-04645 | Methods—Rinsing procedures (FDA Food Code 4-603.16). |
Subpart G - Sanitization of Equipment and Utensils |
HTMLPDF | 246-215-04700 | Objective—Food-contact surfaces and utensils (FDA Food Code 4-701.10). |
HTMLPDF | 246-215-04705 | Frequency—Before use after cleaning (FDA Food Code 4-702.11). |
HTMLPDF | 246-215-04710 | Methods—Hot water and chemical (FDA Food Code 4-703.11). |
Subpart H - Laundering |
HTMLPDF | 246-215-04800 | Objective—Clean linens (FDA Food Code 4-801.11). |
HTMLPDF | 246-215-04805 | Frequency—Specifications (FDA Food Code 4-802.11). |
HTMLPDF | 246-215-04810 | Methods—Storage of soiled linens (FDA Food Code 4-803.11). |
HTMLPDF | 246-215-04815 | Methods—Mechanical washing (FDA Food Code 4-803.12). |
HTMLPDF | 246-215-04820 | Methods—Use of laundry facilities (FDA Food Code 4-803.13). |
Subpart I - Protection of Clean Items |
HTMLPDF | 246-215-04900 | Drying—Equipment and utensils, air-drying required (FDA Food Code 4-901.11). |
HTMLPDF | 246-215-04905 | Drying—Wiping cloths, air drying locations (FDA Food Code 4-901.12). |
HTMLPDF | 246-215-04910 | Lubricating and reassembling—Food-contact surfaces (FDA Food Code 4-902.11). |
HTMLPDF | 246-215-04915 | Lubricating and reassembling—Equipment (FDA Food Code 4-902.12). |
HTMLPDF | 246-215-04920 | Storing—Equipment, utensils, linens, and single-service and single-use articles (FDA Food Code 4-903.11). |
HTMLPDF | 246-215-04925 | Storing—Prohibitions (FDA Food Code 4-903.12). |
HTMLPDF | 246-215-04930 | Preventing contamination—Kitchenware and tableware (FDA Food Code 4-904.11). |
HTMLPDF | 246-215-04935 | Preventing contamination—Soiled and clean tableware (FDA Food Code 4-904.12). |
HTMLPDF | 246-215-04940 | Preventing contamination—Preset tableware (FDA Food Code 4-904.13). |
HTMLPDF | 246-215-04945 | Preventing contamination—Rinsing equipment and utensils after cleaning and sanitizing (FDA Food Code 4-904.14). |
PART 5: WATER, PLUMBING AND WASTE Subpart A - Water |
HTMLPDF | 246-215-05100 | Source—Approved system (FDA Food Code 5-101.11). |
HTMLPDF | 246-215-05105 | Source—System flushing and disinfection (FDA Food Code 5-101.12). |
HTMLPDF | 246-215-05110 | Source—Bottled drinking water (FDA Food Code 5-101.13). |
HTMLPDF | 246-215-05115 | Quality—Standards (FDA Food Code 5-102.11). |
HTMLPDF | 246-215-05120 | Quality—Nondrinking water (FDA Food Code 5-102.12). |
HTMLPDF | 246-215-05125 | Quality—Sampling (FDA Food Code 5-102.13). |
HTMLPDF | 246-215-05130 | Quantity and availability—Sample report (FDA Food Code 5-102.14). |
HTMLPDF | 246-215-05135 | Quantity and availability—Capacity (FDA Food Code 5-103.11). |
HTMLPDF | 246-215-05140 | Distribution, delivery and retention—Pressure (FDA Food Code 5-103.12). |
HTMLPDF | 246-215-05145 | Distribution, delivery and retention—System (FDA Food Code 5-104.11). |
HTMLPDF | 246-215-05150 | Distribution, delivery and retention—Alternate water supply (FDA Food Code 5-104.12). |
Subpart B - Plumbing System |
HTMLPDF | 246-215-05200 | Materials—Approved (FDA Food Code 5-201.11). |
HTMLPDF | 246-215-05205 | Design, construction and installation—Approved system and cleanable fixtures (FDA Food Code 5-202.11). |
HTMLPDF | 246-215-05210 | Design, construction and installation—Handwashing facility, installation (FDA Food Code 5-202.12). |
HTMLPDF | 246-215-05215 | Design, construction and installation—Backflow prevention, air gap (FDA Food Code 5-202.13). |
HTMLPDF | 246-215-05220 | Design, construction and installation—Backflow prevention device, design standard (FDA Food Code 5-202.14). |
HTMLPDF | 246-215-05225 | Design, construction and installation—Conditioning device, design (FDA Food Code 5-202.15). |
HTMLPDF | 246-215-05230 | Numbers and capacities—Handwashing sinks (FDA Food Code 5-203.11). |
HTMLPDF | 246-215-05235 | Numbers and capacities—Toilets and urinals (FDA Food Code 5-203.12). |
HTMLPDF | 246-215-05240 | Numbers and capacities—Service sink (FDA Food Code 5-203.13). |
HTMLPDF | 246-215-05245 | Numbers and capacities—Backflow prevention device, when required (FDA Food Code 5-203.14). |
HTMLPDF | 246-215-05250 | Numbers and capacities—Backflow prevention, carbonator. |
HTMLPDF | 246-215-05255 | Location and placement—Handwashing sinks (FDA Food Code 5-204.11). |
HTMLPDF | 246-215-05260 | Location and placement—Backflow prevention device (FDA Food Code 5-204.12). |
HTMLPDF | 246-215-05265 | Location and placement—Conditioning device (FDA Food Code 5-204.13). |
HTMLPDF | 246-215-05270 | Operation and maintenance—Using a handwashing sink (FDA Food Code 5-205.11). |
HTMLPDF | 246-215-05275 | Operation and maintenance—Prohibiting a cross connection (FDA Food Code 5-205.12). |
HTMLPDF | 246-215-05280 | Operation and maintenance—Scheduling inspection, testing, and service for water system device (FDA Food Code 5-205.13). |
HTMLPDF | 246-215-05285 | Operation and maintenance—Water reservoir of fogging devices, cleaning (FDA Food Code 5-205.14). |
HTMLPDF | 246-215-05290 | Operation and maintenance—System maintained in good repair (FDA Food Code 5-205.15). |
Subpart C - Mobile Water Tank and Mobile Food Establishment Water Tank |
HTMLPDF | 246-215-05300 | Materials—Approved (FDA Food Code 5-301.11). |
HTMLPDF | 246-215-05305 | Design and construction—Enclosed system, sloped to drain (FDA Food Code 5-302.11). |
HTMLPDF | 246-215-05310 | Design and construction—Inspection and cleaning port, protected and secured (FDA Food Code 5-302.12). |
HTMLPDF | 246-215-05315 | Design and construction—"V" type threads, use limitation (FDA Food Code 5-302.13). |
HTMLPDF | 246-215-05320 | Design and construction—Tank vent, protected (FDA Food Code 5-302.14). |
HTMLPDF | 246-215-05325 | Design and construction—Inlet and outlet, sloped to drain (FDA Food Code 5-302.15). |
HTMLPDF | 246-215-05330 | Design and construction—Hose, construction and identification (FDA Food Code 5-302.16). |
HTMLPDF | 246-215-05335 | Numbers and capacities—Filter, compressed air (FDA Food Code 5-303.11). |
HTMLPDF | 246-215-05340 | Numbers and capacities—Protective cover or device (FDA Food Code 5-303.12). |
HTMLPDF | 246-215-05345 | Numbers and capacities—Mobile food unit tank inlet (FDA Food Code 5-303.13). |
HTMLPDF | 246-215-05350 | Operation and maintenance—System flushing and sanitation (FDA Food Code 5-304.11). |
HTMLPDF | 246-215-05355 | Operation and maintenance—Using a pump and hoses, backflow prevention (FDA Food Code 5-304.12). |
HTMLPDF | 246-215-05360 | Operation and maintenance—Protecting inlet, outlet, and hose fitting (FDA Food Code 5-304.13). |
HTMLPDF | 246-215-05365 | Operation and maintenance—Tank, pump, and hoses, dedication (FDA Food Code 5-304.14). |
Subpart D - Sewage, Other Liquid Waste, and Rainwater |
HTMLPDF | 246-215-05400 | Mobile holding tank—Capacity and drainage (FDA Food Code 5-401.11). |
HTMLPDF | 246-215-05405 | Retention, drainage, and delivery design, construction, and installation—Establishment drainage system (FDA Food Code 5-402.10). |
HTMLPDF | 246-215-05410 | Retention, drainage, and delivery design, construction, and installation—Backflow prevention (FDA Food Code 5-402.11). |
HTMLPDF | 246-215-05415 | Retention, drainage, and delivery location and placement—Grease trap (FDA Food Code 5-402.12). |
HTMLPDF | 246-215-05420 | Retention, drainage, and delivery operation and maintenance—Conveying sewage (FDA Food Code 5-402.13). |
HTMLPDF | 246-215-05425 | Retention, drainage, and delivery operation and maintenance—Removing mobile food unit wastes (FDA Food Code 5-402.14). |
HTMLPDF | 246-215-05430 | Retention, drainage, and delivery operation and maintenance—Flushing a waste retention tank (FDA Food Code 5-402.15). |
HTMLPDF | 246-215-05435 | Disposal facility design and construction—Approved sewage disposal system (FDA Food Code 5-403.11). |
HTMLPDF | 246-215-05440 | Disposal facility design and construction—Other liquid wastes and rainwater (FDA Food Code 5-403.12). |
Subpart E - Refuse, Recyclables, and Returnables |
HTMLPDF | 246-215-05500 | Facilities on the premises, materials, design, construction and installation—Indoor storage area (FDA Food Code 5-501.10). |
HTMLPDF | 246-215-05505 | Facilities on the premises, materials, design, construction and installation—Outdoor storage surface (FDA Food Code 5-501.11). |
HTMLPDF | 246-215-05510 | Facilities on the premises, materials, design, construction and installation—Outdoor enclosure (FDA Food Code 5-501.12). |
HTMLPDF | 246-215-05515 | Facilities on the premises, materials, design, construction and installation—Receptacles (FDA Food Code 5-501.13). |
HTMLPDF | 246-215-05520 | Facilities on the premises, materials, design, construction and installation—Receptacles in vending machines (FDA Food Code 5-501.14). |
HTMLPDF | 246-215-05525 | Facilities on the premises, materials, design, construction and installation—Outside receptacles (FDA Food Code 5-501.15). |
HTMLPDF | 246-215-05530 | Facilities on the premises, numbers and capacities—Storage areas, rooms, and receptacles, capacity and availability (FDA Food Code 5-501.16). |
HTMLPDF | 246-215-05535 | Facilities on the premises, numbers and capacities—Toilet room receptacle, covered (FDA Food Code 5-501.17). |
HTMLPDF | 246-215-05540 | Facilities on the premises, numbers and capacities—Cleaning implements and supplies (FDA Food Code 5-501.18). |
HTMLPDF | 246-215-05545 | Facilities on the premises, location and placement—Storage areas, redeeming machines, receptacles and waste handling units, location (FDA Food Code 5-501.19). |
HTMLPDF | 246-215-05550 | Facilities on the premises, operation and maintenance—Storing refuse, recyclables, and returnables (FDA Food Code 5-501.110). |
HTMLPDF | 246-215-05555 | Facilities on the premises, operation and maintenance—Areas, enclosures, and receptacles, good repair (FDA Food Code 5-501.111). |
HTMLPDF | 246-215-05560 | Facilities on the premises, operation and maintenance—Outside storage prohibitions (FDA Food Code 5-501.112). |
HTMLPDF | 246-215-05565 | Facilities on the premises, operation and maintenance—Covering receptacles (FDA Food Code 5-501.113). |
HTMLPDF | 246-215-05570 | Facilities on the premises, operation and maintenance—Using drain plugs (FDA Food Code 5-501.114). |
HTMLPDF | 246-215-05575 | Facilities on the premises, operation and maintenance—Maintaining refuse areas and enclosures (FDA Food Code 5-501.115). |
HTMLPDF | 246-215-05580 | Facilities on the premises, operation and maintenance—Cleaning receptacles (FDA Food Code 5-501.116). |
HTMLPDF | 246-215-05585 | Removal—Frequency (FDA Food Code 5-502.11). |
HTMLPDF | 246-215-05590 | Removal—Receptacles or vehicles (FDA Food Code 5-502.12). |
HTMLPDF | 246-215-05595 | Facilities for disposal and recycling—Community or individual facility (FDA Food Code 5-503.11). |
PART 6: PHYSICAL FACILITIES Subpart A - Materials for Construction and Repair |
HTMLPDF | 246-215-06100 | Indoor areas—Surface characteristics (FDA Food Code 6-101.11). |
HTMLPDF | 246-215-06105 | Outdoor areas—Surface characteristics (FDA Food Code 6-102.11). |
Subpart B - Design, Construction and Installation |
HTMLPDF | 246-215-06200 | Cleanability—Floors, walls and ceilings (FDA Food Code 6-201.11). |
HTMLPDF | 246-215-06205 | Cleanability—Floors, walls, and ceilings, utility lines (FDA Food Code 6-201.12). |
HTMLPDF | 246-215-06210 | Cleanability—Floor and wall junctures, covered and enclosed or sealed (FDA Food Code 6-201.13). |
HTMLPDF | 246-215-06215 | Cleanability—Floor carpeting, restriction and installation (FDA Food Code 6-201.14). |
HTMLPDF | 246-215-06220 | Cleanability—Floor covering, mats and duckboards (FDA Food Code 6-201.15). |
HTMLPDF | 246-215-06225 | Cleanability—Wall and ceiling coverings and coatings (FDA Food Code 6-201.16). |
HTMLPDF | 246-215-06230 | Cleanability—Walls and ceilings, attachments (FDA Food Code 6-201.17). |
HTMLPDF | 246-215-06235 | Cleanability—Walls and ceilings, studs, joists, and rafters (FDA Food Code 6-201.18). |
HTMLPDF | 246-215-06240 | Functionality—Light bulbs, protective shielding (FDA Food Code 6-202.11). |
HTMLPDF | 246-215-06245 | Functionality—Heating, ventilating, air conditioning system vents (FDA Food Code 6-202.12). |
HTMLPDF | 246-215-06250 | Functionality—Insect control devices, design and installation (FDA Food Code 6-202.13). |
HTMLPDF | 246-215-06255 | Functionality—Toilet rooms, enclosed (FDA Food Code 6-202.14). |
HTMLPDF | 246-215-06260 | Functionality—Outer openings, protected (FDA Food Code 6-202.15). |
HTMLPDF | 246-215-06265 | Functionality—Exterior walls and roofs, protective barrier (FDA Food Code 6-202.16). |
HTMLPDF | 246-215-06270 | Functionality—Outdoor food vending areas, overhead protection (FDA Food Code 6-202.17). |
HTMLPDF | 246-215-06275 | Functionality—Outdoor servicing areas, overhead protection (FDA Food Code 6-202.18). |
HTMLPDF | 246-215-06280 | Functionality—Outdoor walking and driving surfaces, graded to drain (FDA Food Code 6-202.19). |
HTMLPDF | 246-215-06285 | Functionality—Outdoor refuse areas (FDA Food Code 6-202.110). |
HTMLPDF | 246-215-06290 | Functionality—Private homes and living or sleeping quarters, use prohibition (FDA Food Code 6-202.111). |
HTMLPDF | 246-215-06295 | Functionality—Living or sleeping quarters, separation (FDA Food Code 6-202.112). |
Subpart C - Numbers and Capacities |
HTMLPDF | 246-215-06300 | Handwashing sinks—Minimum number (FDA Food Code 6-301.10). |
HTMLPDF | 246-215-06305 | Handwashing sinks—Handwashing cleanser, availability (FDA Food Code 6-301.11). |
HTMLPDF | 246-215-06310 | Handwashing sinks—Hand-drying provision (FDA Food Code 6-301.12). |
HTMLPDF | 246-215-06315 | Handwashing sinks—Handwashing aids and devices, use restriction (FDA Food Code 6-301.13). |
HTMLPDF | 246-215-06320 | Handwashing sinks—Handwashing signage (FDA Food Code 6-301.14). |
HTMLPDF | 246-215-06325 | Handwashing sinks—Disposable towels, waste receptacle (FDA Food Code 6-301.20). |
HTMLPDF | 246-215-06330 | Toilets and urinals—Minimum number (FDA Food Code 6-302.10). |
HTMLPDF | 246-215-06335 | Toilets and urinals—Toilet tissue, availability (FDA Food Code 6-302.11). |
HTMLPDF | 246-215-06340 | Lighting—Intensity (FDA Food Code 6-303.11). |
HTMLPDF | 246-215-06345 | Ventilation—Mechanical (FDA Food Code 6-304.11). |
HTMLPDF | 246-215-06350 | Dressing areas and lockers—Designation (FDA Food Code 6-305.11). |
HTMLPDF | 246-215-06355 | Service sinks—Availability (FDA Food Code 6-306.10). |
Subpart D - Location and Placement |
HTMLPDF | 246-215-06400 | Handwashing sinks—Conveniently located (FDA Food Code 6-401.10). |
HTMLPDF | 246-215-06405 | Toilet rooms—Convenience and accessibility (FDA Food Code 6-402.11). |
HTMLPDF | 246-215-06410 | Employee accommodations—Designated areas (FDA Food Code 6-403.11). |
HTMLPDF | 246-215-06415 | Distressed merchandise—Segregation and location (FDA Food Code 6-404.11). |
HTMLPDF | 246-215-06420 | Refuse, recyclables, and returnables—Receptacles, waste handling units, and designated storage areas (FDA Food Code 6-405.10). |
Subpart E - Maintenance and Operation: Premises, Structures, Attachments, and Fixtures |
HTMLPDF | 246-215-06500 | Methods—Repairing (FDA Food Code 6-501.11). |
HTMLPDF | 246-215-06505 | Methods—Cleaning, frequency and restrictions (FDA Food Code 6-501.12). |
HTMLPDF | 246-215-06510 | Methods—Cleaning floors, dustless methods (FDA Food Code 6-501.13). |
HTMLPDF | 246-215-06515 | Methods—Cleaning ventilation systems, nuisance and discharge prohibition (FDA Food Code 6-501.14). |
HTMLPDF | 246-215-06520 | Methods—Cleaning maintenance tools, preventing contamination (FDA Food Code 6-501.15). |
HTMLPDF | 246-215-06525 | Methods—Drying mops (FDA Food Code 6-501.16). |
HTMLPDF | 246-215-06530 | Methods—Absorbent materials on floors, use limitations (FDA Food Code 6-501.17). |
HTMLPDF | 246-215-06535 | Methods—Cleaning of plumbing fixtures (FDA Food Code 6-501.18). |
HTMLPDF | 246-215-06540 | Methods—Closing toilet room doors (FDA Food Code 6-501.19). |
HTMLPDF | 246-215-06545 | Methods—Using dressing rooms and lockers (FDA Food Code 6-501.110). |
HTMLPDF | 246-215-06550 | Methods—Controlling pests (FDA Food Code 6-501.111). |
HTMLPDF | 246-215-06555 | Methods—Removing dead or trapped birds, insects, rodents, and other pests (FDA Food Code 6-501.112). |
HTMLPDF | 246-215-06560 | Methods—Storing maintenance tools (FDA Food Code 6-501.113). |
HTMLPDF | 246-215-06565 | Methods—Maintaining premises, unnecessary items and litter (FDA Food Code 6-501.114). |
HTMLPDF | 246-215-06570 | Methods—Prohibiting animals (FDA Food Code 6-501.115). |
PART 7: POISONOUS OR TOXIC MATERIALS Subpart A - Labeling and Identification |
HTMLPDF | 246-215-07100 | Original containers—Identifying information, prominence (FDA Food Code 7-101.11). |
HTMLPDF | 246-215-07105 | Working containers—Common name (FDA Food Code 7-102.11). |
Subpart B - Operational Supplies and Applications |
HTMLPDF | 246-215-07200 | Storage—Separation (FDA Food Code 7-201.11). |
HTMLPDF | 246-215-07205 | Presence and use—Restriction (FDA Food Code 7-202.11). |
HTMLPDF | 246-215-07210 | Presence and use—Conditions of use (FDA Food Code 7-202.12). |
HTMLPDF | 246-215-07215 | Container prohibitions—Poisonous or toxic material containers (FDA Food Code 7-203.11). |
HTMLPDF | 246-215-07220 | Chemicals—Sanitizers, criteria (FDA Food Code 7-204.11). |
HTMLPDF | 246-215-07225 | Chemicals—Chemicals for washing, treatment, storage, and processing fruits and vegetables, criteria (FDA Food Code 7-204.12). |
HTMLPDF | 246-215-07230 | Chemicals—Boiler water additives, criteria (FDA Food Code 7-204.13). |
HTMLPDF | 246-215-07235 | Chemicals—Drying agents, criteria (FDA Food Code 7-204.14). |
HTMLPDF | 246-215-07240 | Lubricants—Incidental food contact, criteria (FDA Food Code 7-205.11). |
HTMLPDF | 246-215-07245 | Pesticides—Restricted use pesticides, criteria (FDA Food Code 7-206.11). |
HTMLPDF | 246-215-07250 | Pesticides—Rodent bait stations (FDA Food Code 7-206.12). |
HTMLPDF | 246-215-07255 | Pesticides—Tracking powders, pest control and monitoring (FDA Food Code 7-206.13). |
HTMLPDF | 246-215-07260 | Medicines—Restriction and storage (FDA Food Code 7-207.11). |
HTMLPDF | 246-215-07265 | Medicines—Refrigerated medicines, storage (FDA Food Code 7-207.12). |
HTMLPDF | 246-215-07270 | First-aid supplies—Storage (FDA Food Code 7-208.11). |
HTMLPDF | 246-215-07275 | Other personal care items—Storage (FDA Food Code 7-209.11). |
Subpart C - Stock and Retail Sale |
HTMLPDF | 246-215-07300 | Storage and display—Separation (FDA Food Code 7-301.11). |
PART 8: COMPLIANCE AND ENFORCEMENT Subpart A - Applicability |
HTMLPDF | 246-215-08100 | Use for intended purpose—Public health protection (FDA Food Code 8-101.10). |
HTMLPDF | 246-215-08105 | Additional requirements—Preventing health hazards, provision for conditions not addressed (FDA Food Code 8-102.10). |
HTMLPDF | 246-215-08110 | Variances—Modifications and waivers (FDA Food Code 8-103.10). |
HTMLPDF | 246-215-08115 | Variances—Documentation of proposed variance and justification (FDA Food Code 8-103.11). |
HTMLPDF | 246-215-08120 | Variances—Conformance with approved procedures (FDA Food Code 8-103.12). |
Subpart B - Plan Submission and Approval |
HTMLPDF | 246-215-08200 | Facility and operating plans—When plans are required (FDA Food Code 8-201.11). |
HTMLPDF | 246-215-08205 | Facility and operating plans—Contents of the plans and specifications (FDA Food Code 8-201.12). |
HTMLPDF | 246-215-08210 | Facility and operating plans—When a HACCP plan is required (FDA Food Code 8-201.13). |
HTMLPDF | 246-215-08215 | Facility and operating plans—Contents of a HACCP plan (FDA Food Code 8-201.14). |
HTMLPDF | 246-215-08220 | Trade secrets (FDA Food Code 8-202.10). |
HTMLPDF | 246-215-08225 | Construction inspection and approval—Preoperational inspections (FDA Food Code 8-203.10). |
Subpart C - Permit to Operate |
HTMLPDF | 246-215-08300 | Requirement—Prerequisite for operation (FDA Food Code 8-301.11). |
HTMLPDF | 246-215-08305 | Exempt from permit with approval. |
HTMLPDF | 246-215-08310 | Application procedure—Submission thirty calendar days before proposed opening (FDA Food Code 8-302.11). |
HTMLPDF | 246-215-08315 | Application procedure—Form of submission (FDA Food Code 8-302.12). |
HTMLPDF | 246-215-08320 | Application procedure—Qualifications and responsibilities of applicants (FDA Food Code 8-302.13). |
HTMLPDF | 246-215-08325 | Application procedure—Contents of the application (FDA Food Code 8-302.14). |
HTMLPDF | 246-215-08330 | Issuance—New, converted, or remodeled establishments (FDA Food Code 8-303.10). |
HTMLPDF | 246-215-08335 | Issuance—Existing establishments, permit renewal, and change of ownership (FDA Food Code 8-303.20). |
HTMLPDF | 246-215-08340 | Issuance—Denial of application for permit, notice (FDA Food Code 8-303.30). |
HTMLPDF | 246-215-08345 | Conditions of retention—Responsibilities of the regulatory authority (FDA Food Code 8-304.10). |
HTMLPDF | 246-215-08350 | Conditions of retention—Responsibilities of the permit holder (FDA Food Code 8-304.11). |
HTMLPDF | 246-215-08355 | Conditions of retention—Permits not transferable (FDA Food Code 8-304.20). |
Subpart D - Inspection and Correction of Violations |
HTMLPDF | 246-215-08400 | Frequency—Establishing inspection interval (FDA Food Code 8-401.10). |
HTMLPDF | 246-215-08405 | Frequency—Performance- and risk-based (FDA Food Code 8-401.20). |
HTMLPDF | 246-215-08410 | Frequency—Competency of inspectors (FDA Food Code 8-402.10). |
HTMLPDF | 246-215-08415 | Access—Allowed at reasonable times after due notice (FDA Food Code 8-402.11). |
HTMLPDF | 246-215-08420 | Access—Refusal, notification of right to access, and final request for access (FDA Food Code 8-402.20). |
HTMLPDF | 246-215-08425 | Access—Refusal, reporting (FDA Food Code 8-402.30). |
HTMLPDF | 246-215-08430 | Report of findings—Documenting information and observations (FDA Food Code 8-403.10). |
HTMLPDF | 246-215-08435 | Report of findings—Specifying time frame for corrections (FDA Food Code 8-403.20). |
HTMLPDF | 246-215-08440 | Report of findings—Issuing report and obtaining acknowledgment of receipt (FDA Food Code 8-403.30). |
HTMLPDF | 246-215-08445 | Report of findings—Refusal to sign acknowledgment (FDA Food Code 8-403.40). |
HTMLPDF | 246-215-08450 | Report of findings—Public information (FDA Food Code 8-403.50). |
HTMLPDF | 246-215-08455 | Imminent health hazard—Ceasing operations and reporting (FDA Food Code 8-404.11). |
HTMLPDF | 246-215-08460 | Imminent health hazard—Resumption of operations (FDA Food Code 8-404.12). |
Subpart E - Prevention of Foodborne Disease Transmission by Employees |
HTMLPDF | 246-215-08500 | Investigation and control—Obtaining information—Personal history of illness, medical examination, and specimen analysis (FDA Food Code 8-501.10). |
HTMLPDF | 246-215-08505 | Investigation and control—Restriction or exclusion of food employee, or summary suspension of permit (FDA Food Code 8-501.20). |
HTMLPDF | 246-215-08510 | Investigation and control—Restriction or exclusion order: Warning or hearing not required, information required in order (FDA Food Code 8-501.30). |
HTMLPDF | 246-215-08515 | Investigation and control—Removal of exclusion or restriction (FDA Food Code 8-501.40). |
HTMLPDF | 246-215-08520 | Investigation and control—Procedure when disease transmission is suspected. |
Subpart F - Enforcement |
HTMLPDF | 246-215-08600 | Permits required, suspension, revocation, enforcement. |
HTMLPDF | 246-215-08605 | Service of notice. |
HTMLPDF | 246-215-08610 | Hearings. |
PART 9: ALTERNATIVE FOOD FACILITIES Subpart A - Mobile Food Units |
HTMLPDF | 246-215-09100 | Requirements and restrictions—Requirements. |
HTMLPDF | 246-215-09105 | Requirements and restrictions—Restrictions. |
HTMLPDF | 246-215-09110 | Plan approval—Plan review. |
HTMLPDF | 246-215-09115 | Plan approval—Plan contents. |
HTMLPDF | 246-215-09120 | Additional requirements—Standard operating procedures. |
HTMLPDF | 246-215-09125 | Time/temperature control for safety food—Temperature control. |
HTMLPDF | 246-215-09126 | Commissary usage. |
HTMLPDF | 246-215-09127 | Commissary exemption. |
HTMLPDF | 246-215-09135 | Water and wastewater—Water system. |
HTMLPDF | 246-215-09140 | Handwashing—Handwashing facilities. |
HTMLPDF | 246-215-09145 | Handwashing—Handwashing waiver. |
HTMLPDF | 246-215-09150 | Employee restrooms—Toilet facilities. |
HTMLPDF | 246-215-09155 | Sink compartment requirements—Warewashing facilities. |
HTMLPDF | 246-215-09160 | Required postings—Business name and operating locations. |
HTMLPDF | 246-215-09165 | Required postings—Permit. |
HTMLPDF | 246-215-09170 | Food and equipment protection—Overhead protection. |
HTMLPDF | 246-215-09175 | Food and equipment protection—Food and food service supplies. |
Subpart B - Temporary Food Establishments |
HTMLPDF | 246-215-09200 | Requirements and restrictions. |
HTMLPDF | 246-215-09205 | Food and equipment protection—Standard operating procedures. |
HTMLPDF | 246-215-09210 | Time/temperature control for safety food—Temperature control. |
HTMLPDF | 246-215-09215 | Thawing thickness—Thawing time/temperature control for safety foods. |
HTMLPDF | 246-215-09220 | Public access—Separation barrier. |
HTMLPDF | 246-215-09225 | Handwashing and wastewater—Facilities. |
HTMLPDF | 246-215-09230 | Employee restrooms—Toilet facilities. |
HTMLPDF | 246-215-09235 | Sink compartment requirements—Warewashing facilities. |
HTMLPDF | 246-215-09240 | Sink compartment requirements—Food preparation sink. |
Subpart C - Bed and Breakfast Operations |
HTMLPDF | 246-215-09300 | Residential kitchen—Requirements and restrictions. |
HTMLPDF | 246-215-09305 | Food protection—Standard operating procedures. |
HTMLPDF | 246-215-09310 | Sinks—Sink compartment requirements. |
Subpart D - Donated Food Distributing Organizations |
HTMLPDF | 246-215-09400 | Requirements and exemptions. |
HTMLPDF | 246-215-09405 | Standard operating procedures—Food protection. |
HTMLPDF | 246-215-09406 | Standard operating procedures—Food handling. |
HTMLPDF | 246-215-09407 | Standard operating procedures—Transportation. |
HTMLPDF | 246-215-09410 | Sinks—Sink compartment requirements. |
HTMLPDF | 246-215-09415 | Food sources—Donated foods. |
HTMLPDF | 246-215-09420 | Receiving food—Food condition. |
HTMLPDF | 246-215-09425 | Prohibited food—Restrictions. |
HTMLPDF | 246-215-09430 | Food labels—Alternative labeling. |
HTMLPDF | 246-215-09435 | Record keeping—Receiving record. |
Subpart E - Preschools |
HTMLPDF | 246-215-09500 | Requirements and exemptions. |
HTMLPDF | 246-215-09505 | Standard operating procedures. |
HTMLPDF | 246-215-09510 | Sink compartment requirements. |
HTMLPDF | 246-215-09515 | Food preparation sink. |
PART 10: SEVERABILITY |
HTMLPDF | 246-215-10000 | Severability. |