Chapter 25-A10 - LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN
- Rule 25-A1000 - TEMPERATURE AND TIME CONTROL - FROZEN FOOD
- Rule 25-A1001 - TEMPERATURE AND TIME CONTROL - POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), SLACKING
- Rule 25-A1002 - TEMPERATURE AND TIME CONTROL - THAWING
- Rule 25-A1003 - TEMPERATURE AND TIME CONTROL - COOLING
- Rule 25-A1004 - TEMPERATURE AND TIME CONTROL - COOLING METHODS
- Rule 25-A1005 - TEMPERATURE AND TIME CONTROL - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), HOT AND COLD HOLDING
- Rule 25-A1006 - TEMPERATURE AND TIME CONTROL - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), DISPLAY
- Rule 25-A1007 - TEMPERATURE AND TIME CONTROL - READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), DATE MARKING
- Rule 25-A1008 - TEMPERATURE AND TIME CONTROL - READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), DISPOSITION
- Rule 25-A1009 - TIME AS A PUBLIC HEALTH CONTROL
- Rule 25-A1010 - VARIANCE REQUIREMENT
- Rule 25-A1011 - SPECIALIZED PROCESSING METHODS - REDUCED OXYGEN PACKAGING, CRITERIA