| Table of Contents |
|
| Chapter 1 |
Title, Intent, and Scope |
| Chapter 2 |
Supervision and Training of Food Employees |
| Chapter 3 |
Food Employee/Applicant Health |
| Chapter 4 |
Personal Cleanliness of Food Employees |
| Chapter 5 |
Hygienic Practices of Employees and Food Employees |
| Chapter 6 |
Characteristics of Food |
| Chapter 7 |
Sources, Specifications, and Original Container and Records for Foods |
| Chapter 8 |
Protection of Foods from Contamination after Receiving |
| Chapter 9 |
Destruction of Organisms of Public Health Concern |
| Chapter 10 |
Limitation of Growth of Organisms of Public Health Concern |
| Chapter 11 |
Food Identity, Presentation, and On-premises Labeling |
| Chapter 12 |
Contaminated or Adulterated Food |
| Chapter 13 |
Special Requirements for Foods for Highly Susceptible Populations |
| Chapter 14 |
Materials Used for Construction and Repair of Equipment, Utensils, and Linens |
| Chapter 15 |
Design and Construction of Equipment, Utensils, and Linens |
| Chapter 16 |
Numbers and Capacities of Equipment, Utensils, and Linens |
| Chapter 17 |
Location and Installation of Equipment |
| Chapter 18 |
Maintenance and Operation of Equipment |
| Chapter 19 |
Cleaning of Equipment and Utensils |
| Chapter 20 |
Sanitization of Equipment and Utensils |
| Chapter 21 |
Laundering of Linens |
| Chapter 22 |
Protection of Clean Equipment, Utensils, and Linens |
| Chapter 23 |
Water |
| Chapter 24 |
Plumbing System |
| Chapter 25 |
Mobile Water Tank and Mobile Food Establishment Water Tank |
| Chapter 26 |
Sewage, Other Liquid Waste, and Rainwater |
| Chapter 27 |
Refuse, Recyclables, and Returnables |
| Chapter 28 |
Materials for Construction and Repair of Physical Facilities |
| Chapter 29 |
Design, Construction, and Installation of Physical Facilities |
| Chapter 30 |
Numbers and Capacities of Physical Facilities |
| Chapter 31 |
Location and Placement of Physical Facilities |
| Chapter 32 |
Maintenance and Operation of Physical Facilities |
| Chapter 33 |
Labeling and Identification of Poisonous or Toxic Materials |
| Chapter 34 |
Operational Supplies and Applications of Poisonous or Toxic Materials |
| Chapter 35 |
Stock and Retail Sale of Poisonous or Toxic Materials |
| Chapter 36-37 |
Reserved |
| Chapter 38 |
Residential Kitchens in Bed & Breakfast |
| Chapter 39 |
Caterers |
| Chapter 40 |
Catered Establishments |
| Chapter 41 |
Code Applicability to Compliance and Enforcement |
| Chapter 42 |
Plan Submission and Approval |
| Chapter 43 |
License to Operate |
| Chapter 44 |
Inspection and Correction of Violations |
| Chapter 45 |
Prevention of Foodborne Disease Transmission by Employees |
| Chapter 46 |
Notices |
| Chapter 47 |
Remedies |
| Chapter 48 |
Hearing Administration |
| Chapter 49 |
Judicial Review |
| Chapter 99 |
Definitions |
