HTML has links - PDF has Authentication

Chapter 246-215 WAC

|Show DispositionsLast Update: 11/13/18


WAC Sections

HTMLPDF246-215-01100Intent—Food safety, illness prevention, and honest presentation (2009 FDA Food Code 1-102.10).
HTMLPDF246-215-01105Scope—Statement (2009 FDA Food Code 1-103.10).
HTMLPDF246-215-01115Definitions, abbreviations, and acronyms (2009 FDA Food Code 1-201.10(B)).
Subpart A - Supervision
HTMLPDF246-215-02100Responsibility—Assignment (2009 FDA Food Code 2-101.11).
HTMLPDF246-215-02105Demonstration of knowledge (2009 FDA Food Code 2-102.11).
HTMLPDF246-215-02110Duties—Food protection manager certification (2009 FDA Food Code 2-102.20).
HTMLPDF246-215-02115Duties—Person in charge (2009 FDA Food Code 2-103.11).
HTMLPDF246-215-02120Food worker cards.
Subpart B - Employee Health
HTMLPDF246-215-02200Employee health—Reporting policy.
HTMLPDF246-215-02205Employee health—Reportable history of illness.
HTMLPDF246-215-02210Employee health—Prohibit a conditional employee from becoming a food employee.
HTMLPDF246-215-02215Employee health—Notify health officer.
HTMLPDF246-215-02220Employee health—Conditions of exclusion.
HTMLPDF246-215-02225Employee health—Conditions of restriction.
HTMLPDF246-215-02230Employee health—Aiding illness investigations.
HTMLPDF246-215-02235Employee health—Other conditions.
HTMLPDF246-215-02240Employee health—Complying with local health officer.
HTMLPDF246-215-02245Employee health—Removal of exclusion or restriction based on diagnosis.
HTMLPDF246-215-02250Employee health—Removal of exclusion or restriction based on symptoms.
HTMLPDF246-215-02255Employee health—Removal of exclusion or restriction based on exposure.
Subpart C - Personal Cleanliness
HTMLPDF246-215-02300Hands and arms—Clean condition (2009 FDA Food Code 2-301.11).
HTMLPDF246-215-02305Hands and arms—Cleaning procedure (2009 FDA Food Code 2-301.12).
HTMLPDF246-215-02310Hands and arms—When to wash (2009 FDA Food Code 2-301.14).
HTMLPDF246-215-02315Hands and arms—Where to wash (2009 FDA Food Code 2-301.15).
HTMLPDF246-215-02320Hands and arms—Hand antiseptics (2009 FDA Food Code 2-301.16).
HTMLPDF246-215-02325Fingernails—Maintenance (2009 FDA Food Code 2-302.11).
HTMLPDF246-215-02330Jewelry—Prohibition (2009 FDA Food Code 2-303.11).
HTMLPDF246-215-02335Outer clothing—Clean condition (2009 FDA Food Code 2-304.11).
Subpart D - Hygienic Practices
HTMLPDF246-215-02400Food contamination prevention—Eating, drinking, or using tobacco (2009 FDA Food Code 2-401.11).
HTMLPDF246-215-02405Food contamination prevention—Discharges from the eyes, nose, and mouth (2009 FDA Food Code 2-401.12).
HTMLPDF246-215-02410Hair restraints—Effectiveness (2009 FDA Food Code 2-402.11).
HTMLPDF246-215-02415Animals—Handling prohibition (2009 FDA Food Code 2-403.11).
Subpart A - Characteristics
HTMLPDF246-215-03100Condition—Safe, unadulterated, and honestly presented (2009 FDA Food Code 3-101.11).
Subpart B - Sources, Specifications, and Original Containers and Records
HTMLPDF246-215-03200Sources—Compliance with food law (2009 FDA Food Code 3-201.11).
HTMLPDF246-215-03205Sources—Food in a hermetically sealed container (2009 FDA Food Code 3-201.12).
HTMLPDF246-215-03210Sources—Fluid milk and milk products (2009 FDA Food Code 3-201.13).
HTMLPDF246-215-03215Sources—Fish (2009 FDA Food Code 3-201.14).
HTMLPDF246-215-03220Sources—Molluscan shellfish (2009 FDA Food Code 3-201.15).
HTMLPDF246-215-03225Sources—Wild mushrooms.
HTMLPDF246-215-03230Sources—Game animals (2009 FDA Food Code 3-201.17).
HTMLPDF246-215-03235Specifications for receiving—Temperature (2009 FDA Food Code 3-202.11).
HTMLPDF246-215-03240Specifications for receiving—Additives (2009 FDA Food Code 3-202.12).
HTMLPDF246-215-03245Specifications for receiving—Eggs (2009 FDA Food Code 3-202.13).
HTMLPDF246-215-03250Specifications for receiving—Eggs and milk products, pasteurized (2009 FDA Food Code 3-202.14).
HTMLPDF246-215-03255Specifications for receiving—Package integrity (2009 FDA Food Code 3-202.15).
HTMLPDF246-215-03260Specifications for receiving—Ice (2009 FDA Food Code 3-202.16).
HTMLPDF246-215-03265Specifications for receiving—Shucked shellfish, packaging and identification (2009 FDA Food Code 3-202.17).
HTMLPDF246-215-03270Specifications for receiving—Shellstock identification (2009 FDA Food Code 3-202.18).
HTMLPDF246-215-03275Specifications for receiving—Shellstock, condition (2009 FDA Food Code 3-202.19).
HTMLPDF246-215-03280Specifications for receiving—Juice treated (2009 FDA Food Code 3-202.110).
HTMLPDF246-215-03285Original containers and records—Molluscan shellfish, original container (2009 FDA Food Code 3-203.11).
HTMLPDF246-215-03290Original containers and records—Shellstock, maintaining identification (2009 FDA Food Code 3-203.12).
Subsection C - Preventing Contamination After Receiving
HTMLPDF246-215-03300Preventing contamination by employees—Preventing contamination from hands (2009 FDA Food Code 3-301.11).
HTMLPDF246-215-03303Preventing contamination by employees—Preventing contamination when tasting (2009 FDA Food Code 3-301.12).
HTMLPDF246-215-03306Preventing food and ingredient contamination—Packaged and unpackaged food—Separation, packaging, and segregation (2009 FDA Food Code 3-302.11).
HTMLPDF246-215-03309Preventing food and ingredient contamination—Food storage containers, identified with common name of food (2009 FDA Food Code 3-302.12).
HTMLPDF246-215-03312Preventing food and ingredient contamination—Pasteurized eggs, substitute for raw eggs for certain recipes (2009 FDA Food Code 3-302.13).
HTMLPDF246-215-03315Preventing food and ingredient contamination—Protection from unapproved additives (2009 FDA Food Code 3-302.14).
HTMLPDF246-215-03318Preventing food and ingredient contamination—Washing fruits and vegetables (2009 FDA Food Code 3-302.15).
HTMLPDF246-215-03321Preventing food and ingredient contamination—Pooling of raw eggs prohibited.
HTMLPDF246-215-03324Preventing contamination from ice used as a coolant—Ice used as exterior coolant, prohibited as ingredient (2009 FDA Food Code 3-303.11).
HTMLPDF246-215-03327Preventing 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).
HTMLPDF246-215-03330Preventing contamination from equipment, utensils, and linens—Food contact with equipment and utensils (2009 FDA Food Code 3-304.11).
HTMLPDF246-215-03333Preventing contamination from equipment, utensils, and linens—In-use utensils, between-use storage (2009 FDA Food Code 3-304.12).
HTMLPDF246-215-03336Preventing contamination from equipment, utensils, and linens—Linens and napkins, use limitation (2009 FDA Food Code 3-304.13).
HTMLPDF246-215-03339Preventing contamination from equipment, utensils, and linens—Wiping cloths, use limitation (2009 FDA Food Code 3-304.14).
HTMLPDF246-215-03342Preventing contamination from equipment, utensils, and linens—Gloves, use limitation (2009 FDA Food Code 3-304.15).
HTMLPDF246-215-03345 Preventing contamination from equipment, utensils, and linens—Using clean tableware for second portions and refills (2009 FDA Food Code 3-304.16).
HTMLPDF246-215-03348Preventing contamination from equipment, utensils, and linens—Refilling returnables (2009 FDA Food Code 3-304.17).
HTMLPDF246-215-03351Preventing contamination from the premises—Food storage (2009 FDA Food Code 3-305.11).
HTMLPDF246-215-03354Preventing contamination from the premises—Food storage, prohibited areas (2009 FDA Food Code 3-305.12).
HTMLPDF246-215-03357Preventing contamination from the premises—Vended potentially hazardous food, original container (2009 FDA Food Code 3-305.13).
HTMLPDF246-215-03360Preventing contamination from the premises—Food preparation (2009 FDA Food Code 3-305.14).
HTMLPDF246-215-03363Preventing contamination by consumers—Food display (2009 FDA Food Code 3-306.11).
HTMLPDF246-215-03366Preventing contamination by consumers—Condiments, protection (2009 FDA Food Code 3-306.12).
HTMLPDF246-215-03369Preventing contamination by consumers—Consumer self-service operations (2009 FDA Food Code 3-306.13).
HTMLPDF246-215-03372Preventing contamination by consumers—Returned food and reservice of food (2009 FDA Food Code 3-306.14).
HTMLPDF246-215-03375Preventing contamination by consumers—Miscellaneous sources of contamination (2009 FDA Food Code 3-307.11).
Subpart D - Destruction of Organisms of Public Health Concern
HTMLPDF246-215-03400Cooking—Raw animal foods (2009 FDA Food Code 3-401.11).
HTMLPDF246-215-03405Cooking—Microwave cooking (2009 FDA Food Code 3-401.12).
HTMLPDF246-215-03410Cooking—Plant food cooking for hot holding (2009 FDA Food Code 3-401.13).
HTMLPDF246-215-03415Cooking—Noncontinuous cooking of raw animal foods (2009 FDA Food Code 3-401.14).
HTMLPDF246-215-03420Cooking—Unattended cooking and hot holding.
HTMLPDF246-215-03425Freezing—Parasite destruction (2009 FDA Food Code 3-402.11).
HTMLPDF246-215-03430Freezing—Records, creation and retention (2009 FDA Food Code 3-402.12).
HTMLPDF246-215-03435Reheating—Preparation for immediate service (2009 FDA Food Code 3-403.10).
HTMLPDF246-215-03440Reheating—Reheating for hot holding (2009 FDA Food Code 3-403.11).
HTMLPDF246-215-03445Other methods—Treating juice (2009 FDA Food Code 3-404.11).
Subpart E - Limitation of Growth of Organisms of Public Health Concern
HTMLPDF246-215-03500Temperature and time control—Frozen food (2009 FDA Food Code 3-501.11).
HTMLPDF246-215-03505Temperature and time control—Potentially hazardous food, slacking (2009 FDA Food Code 3-501.12).
HTMLPDF246-215-03510Temperature and time control—Thawing (2009 FDA Food Code 3-501.13).
HTMLPDF246-215-03515Temperature and time control—Cooling (2009 FDA Food Code 3-501.14).
HTMLPDF246-215-03520Temperature and time control—Cooling methods (2009 FDA Food Code 3-501.15).
HTMLPDF246-215-03525Temperature and time control—Potentially hazardous food, hot and cold holding (2009 FDA Food Code 3-501.16).
HTMLPDF246-215-03530Temperature and time control—Time as a public health control (2009 FDA Food Code 3-501.19).
HTMLPDF246-215-03535Specialized processing methods—Variance requirement (2009 FDA Food Code 3-502.11).
HTMLPDF246-215-03540Specialized 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
HTMLPDF246-215-03600Accurate representation—Standards of identity (2009 FDA Food Code 3-601.11).
HTMLPDF246-215-03605Accurate representation—Honestly presented (2009 FDA Food Code 3-601.12).
HTMLPDF246-215-03610Labeling—Food labels (2009 FDA Food Code 3-602.11).
HTMLPDF246-215-03615Labeling—Other forms of information (2009 FDA Food Code 3-602.12).
HTMLPDF246-215-03620Consumer 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
HTMLPDF246-215-03700Disposition—Discarding or reconditioning unsafe, adulterated, or contaminated food (2009 FDA Food Code 3-701.11).
HTMLPDF246-215-03705Disposition—Examination, hold orders, condemnation, and destruction of food.
Subsection H - Special Requirements for Highly Susceptible Populations
HTMLPDF246-215-03800Additional safeguards—Pasteurized foods, prohibited reservice, and prohibited food (2009 FDA Food Code 3-801.11).
Subpart A - Materials for Construction and Repair
HTMLPDF246-215-04100Multiuse—Characteristics (2009 FDA Food Code 4-101.11).
HTMLPDF246-215-04105Multiuse—Cast iron, use limitation (2009 FDA Food Code 4-101.12).
HTMLPDF246-215-04110Multiuse—Lead in ceramic, china, and crystal utensils, use limitation (2009 FDA Food Code 4-101.13).
HTMLPDF246-215-04115Multiuse—Copper, use limitation (2009 FDA Food Code 4-101.14).
HTMLPDF246-215-04120Multiuse—Galvanized metal, use limitation (2009 FDA Food Code 4-101.15).
HTMLPDF246-215-04125Multiuse—Sponges, use limitation (2009 FDA Food Code 4-101.16).
HTMLPDF246-215-04130Multiuse—Wood, use limitation (2009 FDA Food Code 4-101.17).
HTMLPDF246-215-04135Multiuse—Nonstick coatings, use limitation (2009 FDA Food Code 4-101.18).
HTMLPDF246-215-04140Multiuse—Nonfood-contact surfaces (2009 FDA Food Code 4-101.19).
HTMLPDF246-215-04145Single-service and single use—Characteristics (2009 FDA Food Code 4-102.11).
Subpart B - Design and Construction
HTMLPDF246-215-04200Durability and strength—Equipment and utensils (2009 FDA Food Code 4-201.11).
HTMLPDF246-215-04202Durability and strength—Food temperature measuring devices (2009 FDA Food Code 4-201.12).
HTMLPDF246-215-04204Cleanability—Food-contact surfaces (2009 FDA Food Code 4-202.11).
HTMLPDF246-215-04206Cleanability—CIP equipment (2009 FDA Food Code 4-202.12).
HTMLPDF246-215-04208Cleanability—"V" threads, use limitation (2009 FDA Food Code 4-202.13).
HTMLPDF246-215-04210Cleanability—Hot oil filtering equipment (2009 FDA Food Code 4-202.14).
HTMLPDF246-215-04212Cleanability—Can openers (2009 FDA Food Code 4-202.15).
HTMLPDF246-215-04214Cleanability—Nonfood-contact surfaces (2009 FDA Food Code 4-202.16).
HTMLPDF246-215-04216Cleanability—Kick plates, removable (2009 FDA Food Code 4-202.17).
HTMLPDF246-215-04218Cleanability—Ventilation hood systems, filters (2009 FDA Food Code 4-202.18).
HTMLPDF246-215-04220Accuracy—Temperature measuring devices, food (2009 FDA Food Code 4-203.11).
HTMLPDF246-215-04222Accuracy—Temperature measuring devices, ambient air and water (2009 FDA Food Code 4-203.12).
HTMLPDF246-215-04224Accuracy—Pressure measuring devices, mechanical warewashing equipment (2009 FDA Food Code 4-203.13).
HTMLPDF246-215-04226Functionality—Ventilation hood systems, drip prevention (2009 FDA Food Code 4-204.11).
HTMLPDF246-215-04228Functionality—Equipment openings, closures and deflectors (2009 FDA Food Code 4-204.12).
HTMLPDF246-215-04230Functionality—Dispensing equipment, protection of equipment and food (2009 FDA Food Code 4-204.13).
HTMLPDF246-215-04232Functionality—Vending machine, vending stage closure (2009 FDA Food Code 4-204.14).
HTMLPDF246-215-04234Functionality—Bearings and gear boxes, leakproof (2009 FDA Food Code 4-204.15).
HTMLPDF246-215-04236Functionality—Beverage tubing, separation (2009 FDA Food Code 4-204.16).
HTMLPDF246-215-04238Functionality—Ice units, separation of drains (2009 FDA Food Code 4-204.17).
HTMLPDF246-215-04240Functionality—Condenser unit, separation (2009 FDA Food Code 4-204.18).
HTMLPDF246-215-04242Functionality—Can openers on vending machines (2009 FDA Food Code 4-204.19).
HTMLPDF246-215-04244Functionality—Molluscan shellfish tanks (2009 FDA Food Code 4-204.110).
HTMLPDF246-215-04246Functionality—Vending machines, automatic shutoff (2009 FDA Food Code 4-204.111).
HTMLPDF246-215-04248Functionality—Temperature measuring devices (2009 FDA Food Code 4-204.112).
HTMLPDF246-215-04250Functionality—Warewashing machines, data plate operating specifications (2009 FDA Food Code 4-204.113).
HTMLPDF246-215-04252Functionality—Warewashing machines, internal baffles (2009 FDA Food Code 4-204.114).
HTMLPDF246-215-04254Functionality—Warewashing machines, temperature measuring devices (2009 FDA Food Code 4-204.115).
HTMLPDF246-215-04256Functionality—Manual warewashing equipment, heaters and baskets (2009 FDA Food Code 4-204.116).
HTMLPDF246-215-04258Functionality—Warewashing machines, automatic dispensing of detergents and sanitizers (2009 FDA Food Code 4-204.117).
HTMLPDF246-215-04260Functionality—Warewashing machines, flow pressure device (2009 FDA Food Code 4-204.118).
HTMLPDF246-215-04262Functionality—Warewashing sinks and drainboards, self-draining (2009 FDA Food Code 4-204.119).
HTMLPDF246-215-04264Functionality—Equipment compartments, drainage (2009 FDA Food Code 4-204.120).
HTMLPDF246-215-04266Functionality—Vending machines, liquid waste products (2009 FDA Food Code 4-204.121).
HTMLPDF246-215-04268Functionality—Case lot handling equipment, moveability (2009 FDA Food Code 4-204.122).
HTMLPDF246-215-04270Functionality—Vending machine doors and openings (2009 FDA Food Code 4-204.123).
HTMLPDF246-215-04272Acceptability—Food equipment, certification and classification (2009 FDA Food Code 4-205.10).
Subpart C - Numbers and Capacities
HTMLPDF246-215-04300Equipment—Cooling, heating, and holding capacities (2009 FDA Food Code 4-301.11).
HTMLPDF246-215-04305Equipment—Manual warewashing, sink compartment requirements (2009 FDA Food Code 4-301.12).
HTMLPDF246-215-04310Equipment—Drainboards (2009 FDA Food Code 4-301.13).
HTMLPDF246-215-04315Equipment—Ventilation hood systems, adequacy (2009 FDA Food Code 4-301.14).
HTMLPDF246-215-04320Equipment—Clothes washers and dryers (2009 FDA Food Code 4-301.15).
HTMLPDF246-215-04325Equipment—Designated food preparation sinks.
HTMLPDF246-215-04330Utensils, temperature measuring devices, and testing devices—Utensils, consumer self-service (2009 FDA Food Code 4-302.11).
HTMLPDF246-215-04335Utensils, temperature measuring devices, and testing devices—Food temperature measuring devices (2009 FDA Food Code 4-302.12).
HTMLPDF246-215-04340Utensils, temperature measuring devices, and testing devices—Temperature measuring devices, manual warewashing (2009 FDA Food Code 4-302.13).
HTMLPDF246-215-04345Utensils, temperature measuring devices, and testing devices—Sanitizing solutions, testing devices (2009 FDA Food Code 4-302.14).
Subpart D - Location and Installation
HTMLPDF246-215-04400Location—Equipment, clothes washers and dryers, and storage cabinets, contamination prevention (2009 FDA Food Code 4-401.11).
HTMLPDF246-215-04405Installation—Fixed equipment, spacing or sealing (2009 FDA Food Code 4-402.11).
HTMLPDF246-215-04410Installation—Fixed equipment, elevation or sealing (2009 FDA Food Code 4-402.12).
Subpart E - Maintenance and Operations
HTMLPDF246-215-04500Equipment—Good repair and proper adjustment (2009 FDA Food Code 4-501.11).
HTMLPDF246-215-04505Equipment—Cutting surfaces (2009 FDA Food Code 4-501.12).
HTMLPDF246-215-04510Equipment—Microwave ovens (2009 FDA Food Code 4-501.13).
HTMLPDF246-215-04515Equipment—Warewashing equipment, cleaning frequency (2009 FDA Food Code 4-501.14).
HTMLPDF246-215-04520Equipment—Warewashing machines, manufacturer's operating instructions (2009 FDA Food Code 4-501.15).
HTMLPDF246-215-04525Equipment—Warewashing sinks, use limitation (2009 FDA Food Code 4-501.16).
HTMLPDF246-215-04530Equipment—Warewashing equipment, cleaning agents (2009 FDA Food Code 4-501.17).
HTMLPDF246-215-04535Equipment—Warewashing equipment, clean solutions (2009 FDA Food Code 4-501.18).
HTMLPDF246-215-04540Equipment—Manual warewashing equipment, wash solution temperature (2009 FDA Food Code 4-501.19).
HTMLPDF246-215-04545Equipment—Mechanical warewashing equipment, wash solution temperature (2009 FDA Food Code 4-501.110).
HTMLPDF246-215-04550Equipment—Manual warewashing equipment, hot water sanitization temperature (2009 FDA Food Code 4-501.111).
HTMLPDF246-215-04555Equipment—Mechanical warewashing equipment, hot water sanitization temperatures (2009 FDA Food Code 4-501.112).
HTMLPDF246-215-04560Equipment—Mechanical warewashing equipment, sanitization pressure (2009 FDA Food Code 4-501.113).
HTMLPDF246-215-04565Equipment—Manual and mechanical warewashing equipment, chemical sanitization—Temperature, pH, concentration, and hardness (2009 FDA Food Code 4-501.114).
HTMLPDF246-215-04570Equipment—Manual warewashing equipment, chemical sanitization using detergent-sanitizers (2009 FDA Food Code 4-501.115).
HTMLPDF246-215-04575Equipment—Warewashing equipment, determining chemical sanitizer concentration (2009 FDA Food Code 4-501.116).
HTMLPDF246-215-04580Utensils and temperature and pressure measuring devices—Good repair and calibration (2009 FDA Food Code 4-502.11).
HTMLPDF246-215-04585Utensils and temperature and pressure measuring devices—Single-service and single-use articles, required use (2009 FDA Food Code 4-502.12).
HTMLPDF246-215-04590Utensils and temperature and pressure measuring devices—Single-service and single-use articles, use limitation (2009 FDA Food Code 4-502.13).
HTMLPDF246-215-04595Utensils and temperature and pressure measuring devices—Shells, use limitation (2009 FDA Food Code 4-502.14).
Subsection F - Cleaning of Equipment and Utensils
HTMLPDF246-215-04600Objective—Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils (2009 FDA Food Code 4-601.11).
HTMLPDF246-215-04605Objective—Equipment food-contact surfaces and utensils (2009 FDA Food Code 4-602.11).
HTMLPDF246-215-04610Objective—Cooking and baking equipment (2009 FDA Food Code 4-602.12).
HTMLPDF246-215-04615Objective—Nonfood-contact surfaces (2009 FDA Food Code 4-602.13).
HTMLPDF246-215-04620Methods—Dry cleaning (2009 FDA Food Code 4-603.11).
HTMLPDF246-215-04625Methods—Precleaning (2009 FDA Food Code 4-603.12).
HTMLPDF246-215-04630Methods—Loading of soiled items, warewashing machines (2009 FDA Food Code 4-603.13).
HTMLPDF246-215-04635Methods—Wet cleaning (2009 FDA Food Code 4-603.14).
HTMLPDF246-215-04640Methods—Washing, procedures for alternative manual warewashing equipment (2009 FDA Food Code 4-603.15).
HTMLPDF246-215-04645Methods—Rinsing procedures (2009 FDA Food Code 4-603.16).
HTMLPDF246-215-04650Methods—Returnables, cleaning for refilling (2009 FDA Food Code 4-603.17).
Subpart G - Sanitization of Equipment and Utensils
HTMLPDF246-215-04700Objective—Food-contact surfaces and utensils (2009 FDA Food Code 4-701.10).
HTMLPDF246-215-04705Frequency—Before use after cleaning (2009 FDA Food Code 4-702.11).
HTMLPDF246-215-04710Methods—Hot water and chemical (2009 FDA Food Code 4-703.11).
Subpart H - Laundering
HTMLPDF246-215-04800Objective—Clean linens (2009 FDA Food Code 4-801.11).
HTMLPDF246-215-04805Frequency—Specifications (2009 FDA Food Code 4-802.11).
HTMLPDF246-215-04810Methods—Storage of soiled linens (2009 FDA Food Code 4-803.11).
HTMLPDF246-215-04815Methods—Mechanical washing (2009 FDA Food Code 4-803.12).
HTMLPDF246-215-04820Methods—Use of laundry facilities (2009 FDA Food Code 4-803.13).
Subpart I - Protection of Clean Items
HTMLPDF246-215-04900Drying—Equipment and utensils, air-drying required (2009 FDA Food Code 4-901.11).
HTMLPDF246-215-04905Drying—Wiping cloths, air drying locations (2009 FDA Food Code 4-901.12).
HTMLPDF246-215-04910Lubricating and reassembling—Food-contact surfaces (2009 FDA Food Code 4-902.11).
HTMLPDF246-215-04915Lubricating and reassembling—Equipment (2009 FDA Food Code 4-902.12).
HTMLPDF246-215-04920Storing—Equipment, utensils, linens, and single-service and single-use articles (2009 FDA Food Code 4-903.11).
HTMLPDF246-215-04925Storing—Prohibitions (2009 FDA Food Code 4-903.12).
HTMLPDF246-215-04930Preventing contamination—Kitchenware and tableware (2009 FDA Food Code 4-904.11).
HTMLPDF246-215-04935Preventing contamination—Soiled and clean tableware (2009 FDA Food Code 4-904.12).
HTMLPDF246-215-04940Preventing contamination—Preset tableware (2009 FDA Food Code 4-904.13).
HTMLPDF246-215-04945Preventing contamination—Rinsing equipment and utensils after cleaning and sanitizing (2009 FDA Food Code 4-904.14).
Subpart A - Water
HTMLPDF246-215-05100Source—Approved system (2009 FDA Food Code 5-101.11).
HTMLPDF246-215-05105Source—System flushing and disinfection (2009 FDA Food Code 5-101.12).
HTMLPDF246-215-05110Source—Bottled drinking water (2009 FDA Food Code 5-101.13).
HTMLPDF246-215-05115Quality—Standards (2009 FDA Food Code 5-102.11).
HTMLPDF246-215-05120Quality—Nondrinking water (2009 FDA Food Code 5-102.12).
HTMLPDF246-215-05125Quality—Sampling (2009 FDA Food Code 5-102.13).
HTMLPDF246-215-05130Quantity and availability—Sample report (2009 FDA Food Code 5-102.14).
HTMLPDF246-215-05135Quantity and availability—Capacity (2009 FDA Food Code 5-103.11).
HTMLPDF246-215-05140Distribution, delivery and retention—Pressure (2009 FDA Food Code 5-103.12).
HTMLPDF246-215-05145Distribution, delivery and retention—System (2009 FDA Food Code 5-104.11).
HTMLPDF246-215-05150Distribution, delivery and retention—Alternate water supply (2009 FDA Food Code 5-104.12).
Subpart B - Plumbing System
HTMLPDF246-215-05200Materials—Approved (2009 FDA Food Code 5-201.11).
HTMLPDF246-215-05205Design, construction and installation—Approved system and cleanable fixtures (2009 FDA Food Code 5-202.11).
HTMLPDF246-215-05210Design, construction and installation—Handwashing facility, installation (2009 FDA Food Code 5-202.12).
HTMLPDF246-215-05215Design, construction and installation—Backflow prevention, air gap (2009 FDA Food Code 5-202.13).
HTMLPDF246-215-05220Design, construction and installation—Backflow prevention device, design standard (2009 FDA Food Code 5-202.14).
HTMLPDF246-215-05225Design, construction and installation—Conditioning device, design (2009 FDA Food Code 5-202.15).
HTMLPDF246-215-05230Numbers and capacities—Handwashing sinks (2009 FDA Food Code 5-203.11).
HTMLPDF246-215-05235Restrooms—Toilets and urinals (2009 FDA Food Code 5-203.12).
HTMLPDF246-215-05240Service sink (2009 FDA Food Code 5-203.13).
HTMLPDF246-215-05245Backflow prevention device, when required (2009 FDA Food Code 5-203.14).
HTMLPDF246-215-05250Backflow prevention carbonator.
HTMLPDF246-215-05255Location and placement of handwashing sinks (2009 FDA Food Code 5-204.11).
HTMLPDF246-215-05260Location and placement of backflow prevention device (2009 FDA Food Code 5-204.12).
HTMLPDF246-215-05265Location and placement of conditioning device (2009 FDA Food Code 5-204.13).
HTMLPDF246-215-05270Operation and maintenance—Using a handwashing sink (2009 FDA Food Code 5-205.11).
HTMLPDF246-215-05275Operation and maintenance—Prohibiting a cross connection (2009 FDA Food Code 5-205.12).
HTMLPDF246-215-05280Operation and maintenance—Scheduling inspection and service for water system device (2009 FDA Food Code 5-205.13).
HTMLPDF246-215-05285Operation and maintenance—Water reservoir of fogging devices, cleaning (2009 FDA Food Code 5-205.14).
HTMLPDF246-215-05290Operation 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
HTMLPDF246-215-05300Materials—Approved (2009 FDA Food Code 5-301.11).
HTMLPDF246-215-05305Design and construction—Enclosed system, sloped to drain (2009 FDA Food Code 5-302.11).
HTMLPDF246-215-05310Design and construction—Inspection and cleaning port, protected and secured (2009 FDA Food Code 5-302.12).
HTMLPDF246-215-05315Design and construction—"V" type threads, use limitation (2009 FDA Food Code 5-302.13).
HTMLPDF246-215-05320Design and construction—Tank vent, protected (2009 FDA Food Code 5-302.14).
HTMLPDF246-215-05325Design and construction—Inlet and outlet, sloped to drain (2009 FDA Food Code 5-302.15).
HTMLPDF246-215-05330Design and construction—Hose, construction and identification (2009 FDA Food Code 5-302.16).
HTMLPDF246-215-05335Numbers and capacities—Filter, compressed air (2009 FDA Food Code 5-303.11).
HTMLPDF246-215-05340Numbers and capacities—Protective cover or device (2009 FDA Food Code 5-303.12).
HTMLPDF246-215-05345Numbers and capacities—Mobile food unit tank inlet (2009 FDA Food Code 5-303.13).
HTMLPDF246-215-05350Operation and maintenance—System flushing and sanitation (2009 FDA Food Code 5-304.11).
HTMLPDF246-215-05355Operation and maintenance—Using a pump and hoses, backflow prevention (2009 FDA Food Code 5-304.12).
HTMLPDF246-215-05360Operation and maintenance—Protecting inlet, outlet, and hose fitting (2009 FDA Food Code 5-304.13).
HTMLPDF246-215-05365Operation and maintenance—Tank, pump, and hoses, dedication (2009 FDA Food Code 5-304.14).
Subpart D - Sewage, Other Liquid Waste, and Rainwater
HTMLPDF246-215-05400Mobile holding tank—Capacity and drainage (2009 FDA Food Code 5-401.11).
HTMLPDF246-215-05405Retention, drainage, and delivery design, construction, and installation—Establishment drainage system (2009 FDA Food Code 5-402.10).
HTMLPDF246-215-05410Retention, drainage, and delivery design, construction, and installation—Backflow prevention (2009 FDA Food Code 5-402.11).
HTMLPDF246-215-05415Retention, drainage, and delivery location and placement—Grease trap (2009 FDA Food Code 5-402.12).
HTMLPDF246-215-05420Retention, drainage, and delivery operation and maintenance—Conveying sewage (2009 FDA Food Code 5-402.13).
HTMLPDF246-215-05425Retention, drainage, and delivery operation and maintenance—Removing mobile food unit wastes (2009 FDA Food Code 5-402.14).
HTMLPDF246-215-05430Retention, drainage, and delivery operation and maintenance—Flushing a waste retention tank (2009 FDA Food Code 5-402.15).
HTMLPDF246-215-05435Disposal facility design and construction—Approved sewage disposal system (2009 FDA Food Code 5-403.11).
HTMLPDF246-215-05440Disposal facility design and construction—Other liquid wastes and rainwater (2009 FDA Food Code 5-403.12).
Subpart E - Refuse, Recyclables, and Returnables
HTMLPDF246-215-05500Facilities on the premises, materials, design, construction and installation—Indoor storage area (2009 FDA Food Code 5-501.10).
HTMLPDF246-215-05505Facilities on the premises, materials, design, construction and installation—Outdoor storage surface (2009 FDA Food Code 5-501.11).
HTMLPDF246-215-05510Facilities on the premises, materials, design, construction and installation—Outdoor enclosure (2009 FDA Food Code 5-501.12).
HTMLPDF246-215-05515Facilities on the premises, materials, design, construction and installation—Receptacles (2009 FDA Food Code 5-501.13).
HTMLPDF246-215-05520Facilities on the premises, materials, design, construction and installation—Receptacles in vending machines (2009 FDA Food Code 5-501.14).
HTMLPDF246-215-05525Facilities on the premises, materials, design, construction and installation—Outside receptacles (2009 FDA Food Code 5-501.15).
HTMLPDF246-215-05530Facilities on the premises, numbers and capacities—Storage areas, rooms, and receptacles, capacity and availability (2009 FDA Food Code 5-501.16).
HTMLPDF246-215-05535Facilities on the premises, numbers and capacities—Toilet room receptacle, covered (2009 FDA Food Code 5-501.17).
HTMLPDF246-215-05540Facilities on the premises, numbers and capacities—Cleaning implements and supplies (2009 FDA Food Code 5-501.18).
HTMLPDF246-215-05545Facilities on the premises, location and placement—Storage areas, redeeming machines, receptacles and waste handling units, location (2009 FDA Food Code 5-501.19).
HTMLPDF246-215-05550Facilities on the premises, operation and maintenance—Storing refuse, recyclables, and returnables (2009 FDA Food Code 5-501.110).
HTMLPDF246-215-05555Facilities on the premises, operation and maintenance—Areas, enclosures, and receptacles, good repair (2009 FDA Food Code 5-501.111).
HTMLPDF246-215-05560Facilities on the premises, operation and maintenance—Outside storage prohibitions (2009 FDA Food Code 5-501.112).
HTMLPDF246-215-05565Facilities on the premises, operation and maintenance—Covering receptacles (2009 FDA Food Code 5-501.113).
HTMLPDF246-215-05570Facilities on the premises, operation and maintenance—Using drain plugs (2009 FDA Food Code 5-501.114).
HTMLPDF246-215-05575Facilities on the premises, operation and maintenance—Maintaining refuse areas and enclosures (2009 FDA Food Code 5-501.115).
HTMLPDF246-215-05580Facilities on the premises, operation and maintenance—Cleaning receptacles (2009 FDA Food Code 5-501.116).
HTMLPDF246-215-05585Removal—Frequency (2009 FDA Food Code 5-502.11).
HTMLPDF246-215-05590Removal—Receptacles or vehicles (2009 FDA Food Code 5-502.12).
HTMLPDF246-215-05595Facilities for disposal and recycling—Community or individual facility (2009 FDA Food Code 5-503.11).
Subpart A - Materials for Construction and Repair
HTMLPDF246-215-06100Indoor areas—Surface characteristics (2009 FDA Food Code 6-101.11).
HTMLPDF246-215-06105Outdoor areas—Surface characteristics (2009 FDA Food Code 6-102.11).
Subpart B - Design, Construction and Installation
HTMLPDF246-215-06200Cleanability—Floors, walls and ceilings (2009 FDA Food Code 6-201.11).
HTMLPDF246-215-06205Cleanability—Floors, walls, and ceilings, utility lines (2009 FDA Food Code 6-201.12).
HTMLPDF246-215-06210Cleanability—Floor and wall junctures, covered and enclosed or sealed (2009 FDA Food Code 6-201.13).
HTMLPDF246-215-06215Cleanability—Floor carpeting, restriction and installation (2009 FDA Food Code 6-201.14).
HTMLPDF246-215-06220Cleanability—Floor covering, mats and duckboards (2009 FDA Food Code 6-201.15).
HTMLPDF246-215-06225Cleanability—Wall and ceiling coverings and coatings (2009 FDA Food Code 6-201.16).
HTMLPDF246-215-06230Cleanability—Walls and ceilings, attachments (2009 FDA Food Code 6-201.17).
HTMLPDF246-215-06235Cleanability—Walls and ceilings, studs, joists, and rafters (2009 FDA Food Code 6-201.18).
HTMLPDF246-215-06240Functionality—Light bulbs, protective shielding (2009 FDA Food Code 6-202.11).
HTMLPDF246-215-06245Functionality—Heating, ventilating, air conditioning system vents (2009 FDA Food Code 6-202.12).
HTMLPDF246-215-06250Functionality—Insect control devices, design and installation (2009 FDA Food Code 6-202.13).
HTMLPDF246-215-06255Functionality—Toilet rooms, enclosed (2009 FDA Food Code 6-202.14).
HTMLPDF246-215-06260Functionality—Outer openings, protected (2009 FDA Food Code 6-202.15).
HTMLPDF246-215-06265Functionality—Exterior walls and roofs, protective barrier (2009 FDA Food Code 6-202.16).
HTMLPDF246-215-06270Functionality—Outdoor food vending areas, overhead protection (2009 FDA Food Code 6-202.17).
HTMLPDF246-215-06275Functionality—Outdoor servicing areas, overhead protection (2009 FDA Food Code 6-202.18).
HTMLPDF246-215-06280Functionality—Outdoor walking and driving surfaces, graded to drain (2009 FDA Food Code 6-202.19).
HTMLPDF246-215-06285Functionality—Outdoor refuse areas (2009 FDA Food Code 6-202.110).
HTMLPDF246-215-06290Functionality—Private homes and living or sleeping quarters, use prohibition (2009 FDA Food Code 6-202.111).
HTMLPDF246-215-06295Functionality—Living or sleeping quarters, separation (2009 FDA Food Code 6-202.112).
Subpart C - Numbers and Capacities
HTMLPDF246-215-06300Handwashing facilities—Minimum number (2009 FDA Food Code 6-301.10).
HTMLPDF246-215-06305Handwashing facilities—Handwashing cleanser, availability (2009 FDA Food Code 6-301.11).
HTMLPDF246-215-06310Handwashing facilities—Hand-drying provision (2009 FDA Food Code 6-301.12).
HTMLPDF246-215-06315Handwashing facilities—Handwashing aids and devices, use restriction (2009 FDA Food Code 6-301.13).
HTMLPDF246-215-06320Handwashing facilities—Handwashing signage (2009 FDA Food Code 6-301.14).
HTMLPDF246-215-06325Handwashing facilities—Disposable towels, waste receptacle (2009 FDA Food Code 6-301.20).
HTMLPDF246-215-06330Toilets and urinals—Minimum number (2009 FDA Food Code 6-302.10).
HTMLPDF246-215-06335Toilets and urinals—Toilet tissue, availability (2009 FDA Food Code 6-302.11).
HTMLPDF246-215-06340Lighting—Intensity (2009 FDA Food Code 6-303.11).
HTMLPDF246-215-06345Ventilation—Mechanical (2009 FDA Food Code 6-304.11).
HTMLPDF246-215-06350Dressing areas and lockers—Designation (2009 FDA Food Code 6-305.11).
HTMLPDF246-215-06355Service sinks—Availability (2009 FDA Food Code 6-306.10).
Subpart D - Location and Placement
HTMLPDF246-215-06400Handwashing facilities—Conveniently located (2009 FDA Food Code 6-401.10).
HTMLPDF246-215-06405Toilet rooms—Convenience and accessibility (2009 FDA Food Code 6-402.11).
HTMLPDF246-215-06410Employee accommodations—Designated areas (2009 FDA Food Code 6-403.11).
HTMLPDF246-215-06415Distressed merchandise—Segregation and location (2009 FDA Food Code 6-404.11).
HTMLPDF246-215-06420Refuse, 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
HTMLPDF246-215-06500Methods—Repairing (2009 FDA Food Code 6-501.11).
HTMLPDF246-215-06505Methods—Cleaning, frequency and restrictions (2009 FDA Food Code 6-501.12).
HTMLPDF246-215-06510Methods—Cleaning floors, dustless methods (2009 FDA Food Code 6-501.13).
HTMLPDF246-215-06515Methods—Cleaning ventilation systems, nuisance and discharge prohibition (2009 FDA Food Code 6-501.14).
HTMLPDF246-215-06520Methods—Cleaning maintenance tools, preventing contamination (2009 FDA Food Code 6-501.15).
HTMLPDF246-215-06525Methods—Drying mops (2009 FDA Food Code 6-501.16).
HTMLPDF246-215-06530Methods—Absorbent materials on floors, use limitations (2009 FDA Food Code 6-501.17).
HTMLPDF246-215-06535Methods—Cleaning of plumbing fixtures (2009 FDA Food Code 6-501.18).
HTMLPDF246-215-06540Methods—Closing toilet room doors (2009 FDA Food Code 6-501.19).
HTMLPDF246-215-06545Methods—Using dressing rooms and lockers (2009 FDA Food Code 6-501.110).
HTMLPDF246-215-06550Methods—Controlling pests (2009 FDA Food Code 6-501.111).
HTMLPDF246-215-06555Methods—Removing dead or trapped birds, insects, rodents, and other pests (2009 FDA Food Code 6-501.112).
HTMLPDF246-215-06560Methods—Storing maintenance tools (2009 FDA Food Code 6-501.113).
HTMLPDF246-215-06565Methods—Maintaining premises, unnecessary items and litter (2009 FDA Food Code 6-501.114).
HTMLPDF246-215-06570Methods—Prohibiting animals (2009 FDA Food Code 6-501.115).
Subpart A - Labeling and Identification
HTMLPDF246-215-07100Original containers—Identifying information, prominence (2009 FDA Food Code 7-101.11).
HTMLPDF246-215-07105Working containers—Common name (2009 FDA Food Code 7-102.11).
Subpart B - Operational Supplies and Applications
HTMLPDF246-215-07200Storage—Separation (2009 FDA Food Code 7-201.11).
HTMLPDF246-215-07205Presence and use—Restriction (2009 FDA Food Code 7-202.11).
HTMLPDF246-215-07210Presence and use—Conditions of use (2009 FDA Food Code 7-202.12).
HTMLPDF246-215-07215Container prohibitions—Poisonous or toxic material containers (2009 FDA Food Code 7-203.11).
HTMLPDF246-215-07220Chemicals—Sanitizers, criteria (2009 FDA Food Code 7-204.11).
HTMLPDF246-215-07225Chemicals—Chemicals for washing, treatment, storage, and processing fruits and vegetables, criteria (2009 FDA Food Code 7-204.12).
HTMLPDF246-215-07230Chemicals—Boiler water additives, criteria (2009 FDA Food Code 7-204.13).
HTMLPDF246-215-07235Chemicals—Drying agents, criteria (2009 FDA Food Code 7-204.14).
HTMLPDF246-215-07240Lubricants—Incidental food contact, criteria (2009 FDA Food Code 7-205.11).
HTMLPDF246-215-07245Pesticides—Restricted use pesticides, criteria (2009 FDA Food Code 7-206.11).
HTMLPDF246-215-07250Pesticides—Rodent bait stations (2009 FDA Food Code 7-206.12).
HTMLPDF246-215-07255Pesticides—Tracking powders, pest control and monitoring (2009 FDA Food Code 7-206.13).
HTMLPDF246-215-07260Medicines—Restriction and storage (2009 FDA Food Code 7-207.11).
HTMLPDF246-215-07265Medicines—Refrigerated medicines, storage (2009 FDA Food Code 7-207.12).
HTMLPDF246-215-07270First-aid supplies—Storage (2009 FDA Food Code 7-208.11).
HTMLPDF246-215-07275Other personal care items—Storage (2009 FDA Food Code 7-209.11).
Subpart C - Stock and Retail Sale
HTMLPDF246-215-07300Storage and display—Separation (2009 FDA Food Code 7-301.11).
Subpart A - Applicability
HTMLPDF246-215-08100Use for intended purpose—Public health protection (2009 FDA Food Code 8-101.10).
HTMLPDF246-215-08105Additional requirements—Preventing health hazards, provision for conditions not addressed (2009 FDA Food Code 8-102.10).
HTMLPDF246-215-08110Variances—Modifications and waivers (2009 FDA Food Code 8-103.10).
HTMLPDF246-215-08115Variances—Documentation of proposed variance and justification (2009 FDA Food Code 8-103.11).
HTMLPDF246-215-08120Variances—Conformance with approved procedures (2009 FDA Food Code 8-103.12).
Subpart B - Plan Submission and Approval
HTMLPDF246-215-08200Facility and operating plans—When plans are required (2009 FDA Food Code 8-201.11).
HTMLPDF246-215-08205Facility and operating plans—Contents of the plans and specifications (2009 FDA Food Code 8-201.12).
HTMLPDF246-215-08210Facility and operating plans—When a HACCP plan is required (2009 FDA Food Code 8-201.13).
HTMLPDF246-215-08215Facility and operating plans—Contents of a HACCP plan (2009 FDA Food Code 8-201.14).
HTMLPDF246-215-08220Trade secrets (2009 FDA Food Code 8-202.10).
HTMLPDF246-215-08225Construction inspection and approval—Preoperational inspections (2009 FDA Food Code 8-203.10).
Subpart C - Permit to Operate
HTMLPDF246-215-08300Requirement—Prerequisite for operation (2009 FDA Food Code 8-301.11).
HTMLPDF246-215-08305Exempt from permit (2009 FDA Food Code 8-301.12).
HTMLPDF246-215-08310Application procedure—Submission thirty calendar days before proposed opening (2009 FDA Food Code 8-302.11).
HTMLPDF246-215-08315Application procedure—Form of submission (2009 FDA Food Code 8-302.12).
HTMLPDF246-215-08320Application procedure—Qualifications and responsibilities of applicants (2009 FDA Food Code 8-302.13).
HTMLPDF246-215-08325Application procedure—Contents of the application (2009 FDA Food Code 8-302.14).
HTMLPDF246-215-08330Issuance—New, converted, or remodeled establishments (2009 FDA Food Code 8-303.10).
HTMLPDF246-215-08335Issuance—Existing establishments, permit renewal, and change of ownership (2009 FDA Food Code 8-303.20).
HTMLPDF246-215-08340Issuance—Denial of application for permit, notice (2009 FDA Food Code 8-303.30).
HTMLPDF246-215-08345Conditions of retention—Responsibilities of the regulatory authority (2009 FDA Food Code 8-304.10).
HTMLPDF246-215-08350Conditions of retention—Responsibilities of the permit holder (2009 FDA Food Code 8-304.11).
HTMLPDF246-215-08355Conditions of retention—Permits not transferable (2009 FDA Food Code 8-304.20).
Subpart D - Inspection and Correction of Violations
HTMLPDF246-215-08400Frequency—Establishing inspection interval (2009 FDA Food Code 8-401.10).
HTMLPDF246-215-08405Frequency—Performance- and risk-based (2009 FDA Food Code 8-401.20).
HTMLPDF246-215-08410Frequency—Competency of inspectors (2009 FDA Food Code 8-402.10).
HTMLPDF246-215-08415Access—Allowed at reasonable times after due notice (2009 FDA Food Code 8-402.11).
HTMLPDF246-215-08420Access—Refusal, notification of right to access, and final request for access (2009 FDA Food Code 8-402.20).
HTMLPDF246-215-08425Access—Refusal, reporting (2009 FDA Food Code 8-402.30).
HTMLPDF246-215-08430Report of findings—Documenting information and observations (2009 FDA Food Code 8-403.10).
HTMLPDF246-215-08435Report of findings—Specifying time frame for corrections (2009 FDA Food Code 8-403.20).
HTMLPDF246-215-08440Report of findings—Issuing report and obtaining acknowledgment of receipt (2009 FDA Food Code 8-403.30).
HTMLPDF246-215-08445Report of findings—Refusal to sign acknowledgment (2009 FDA Food Code 8-403.40).
HTMLPDF246-215-08450Report of findings—Public information (2009 FDA Food Code 8-403.50).
HTMLPDF246-215-08455Imminent health hazard—Ceasing operations and reporting (2009 FDA Food Code 8-404.11).
HTMLPDF246-215-08460Imminent health hazard—Resumption of operations (2009 FDA Food Code 8-404.12).
Subpart E - Prevention of Foodborne Disease Transmission by Employees
HTMLPDF246-215-08500Investigation and control—Obtaining information—Personal history of illness, medical examination, and specimen analysis (2009 FDA Food Code 8-501.10).
HTMLPDF246-215-08505Investigation and control—Restriction or exclusion of food employee, or summary suspension of permit (2009 FDA Food Code 8-501.20).
HTMLPDF246-215-08510Investigation and control—Restriction or exclusion order: Warning or hearing not required, information required in order (2009 FDA Food Code 8-501.30).
HTMLPDF246-215-08515Investigation and control—Removal of exclusion or restriction (2009 FDA Food Code 8-501.40).
HTMLPDF246-215-08520Investigation and control—Procedure when disease transmission is suspected.
Subpart F - Enforcement
HTMLPDF246-215-08600Permits required, suspension, revocation, enforcement.
HTMLPDF246-215-08605Service of notice.
Subpart A - Mobile Food Units
HTMLPDF246-215-09100Requirements and restrictions—Requirements.
HTMLPDF246-215-09105Requirements and restrictions—Restrictions.
HTMLPDF246-215-09110Plan approval—Plan review.
HTMLPDF246-215-09115Plan approval—Plan contents.
HTMLPDF246-215-09120Additional requirements—Standard operating procedures.
HTMLPDF246-215-09125Potentially hazardous foods—Temperature control.
HTMLPDF246-215-09130Cooking thickness—Cooking raw meats.
HTMLPDF246-215-09135Water and wastewater—Water system.
HTMLPDF246-215-09140Handwashing—Handwashing facilities.
HTMLPDF246-215-09145Handwashing—Handwashing waiver.
HTMLPDF246-215-09150Employee restrooms—Toilet facilities.
HTMLPDF246-215-09155Sink compartment requirements—Warewashing facilities.
HTMLPDF246-215-09160Required postings—Business name.
HTMLPDF246-215-09165Required postings—Permit.
HTMLPDF246-215-09170Food and equipment protection—Overhead protection.
HTMLPDF246-215-09175Food and equipment protection—Food and food service supplies.
HTMLPDF246-215-09180Movable buildings—Lack of permanent plumbing.
Subpart B - Temporary Food Establishments
HTMLPDF246-215-09200Requirements and restrictions.
HTMLPDF246-215-09205Food and equipment protection—Standard operating procedures.
HTMLPDF246-215-09210Potentially hazardous food—Temperature control.
HTMLPDF246-215-09215Thawing thickness—Thawing potentially hazardous foods.
HTMLPDF246-215-09220Public access—Separation barrier.
HTMLPDF246-215-09225Handwashing and wastewater—Facilities.
HTMLPDF246-215-09230Employee restrooms—Toilet facilities.
HTMLPDF246-215-09235Sink compartment requirements—Warewashing facilities.
HTMLPDF246-215-09240Sink compartment requirements—Food preparation sink.
Subpart C - Bed and Breakfast Operations
HTMLPDF246-215-09300Residential kitchen—Requirements and restrictions.
HTMLPDF246-215-09305Food protection—Standard operating procedures.
HTMLPDF246-215-09310Sinks—Sink compartment requirements.
Subpart D - Donated Food Distributing Organizations
HTMLPDF246-215-09400Requirements and exemptions.
HTMLPDF246-215-09405Standard operating procedures—Food protection.
HTMLPDF246-215-09410Sinks—Sink compartment requirements.
HTMLPDF246-215-09415Food sources—Donated foods.
HTMLPDF246-215-09420Receiving food—Food condition.
HTMLPDF246-215-09425Prohibited food—Restrictions.
HTMLPDF246-215-09430Food labels—Alternative labeling.
HTMLPDF246-215-09435Record keeping—Receiving record.
Subpart E - Preschools
HTMLPDF246-215-09500Requirements and exemptions.
HTMLPDF246-215-09505Standard operating procedures.
HTMLPDF246-215-09510Sink compartment requirements.
HTMLPDF246-215-09515Food preparation sink.
Site Contents
Selected content listed in alphabetical order under each group