Chapter 44:02:07 - Food service code
- Section 44:02:07:01 - Definitions
- Section 44:02:07:02 - Interpretation
- Section 44:02:07:03 - Person in charge
- Section 44:02:07:04 - Demonstration of knowledge by person in charge
- Section 44:02:07:05 - Duties of person in charge
- Section 44:02:07:06 - Employee health - Reportable information
- Section 44:02:07:07 - Employee exclusions and restrictions
- Section 44:02:07:08 - Removal of employee exclusions for certain illnesses
- Section 44:02:07:09 - Removal of employee restrictions for certain symptoms
- Section 44:02:07:10 - Removal of exclusions - Highly susceptible population
- Section 44:02:07:11 - Removal of exclusions and restrictions for jaundice
- Section 44:02:07:12 - Release of employee from restriction or exclusion by the regulatory authority
- Section 44:02:07:13 - General employee cleanliness
- Section 44:02:07:14 - General employee practices
- Section 44:02:07:15 - Food supplies
- Section 44:02:07:16 - Food source requirements
- Section 44:02:07:17 - Food additives
- Section 44:02:07:18 - Potentially hazardous food
- Section 44:02:07:19 - Receiving temperature requirements for potentially hazardous food
- Section 44:02:07:20 - General food protection
- Section 44:02:07:21 - Preventing contamination by employees
- Section 44:02:07:22 - Preventing contamination during storage
- Section 44:02:07:23 - Preventing contamination of packaged and unpackaged food
- Section 44:02:07:24 - Preventing contamination from equipment, utensils, and wiping cloths
- Section 44:02:07:25 - Preventing contamination by consumers
- Section 44:02:07:26 - Refrigerated storage
- Section 44:02:07:27 - Thawing potentially hazardous food
- Section 44:02:07:28 - Cooking potentially hazardous food
- Section 44:02:07:29 - Microwave cooking
- Section 44:02:07:30 - Parasite destruction by freezing
- Section 44:02:07:31 - Hot storage of potentially hazardous food
- Section 44:02:07:32 - Cooling of potentially hazardous food
- Section 44:02:07:33 - Reheating food
- Section 44:02:07:34 - Washing fruits and vegetables
- Section 44:02:07:35 - Food display and service
- Section 44:02:07:36 - Dispensing of milk, cream, and nondairy products
- Section 44:02:07:37 - Ready-to-eat food
- Section 44:02:07:38 - Date marking and disposition of ready-to-eat potentially hazardous food
- Section 44:02:07:39 - Reduced-oxygen packaging
- Section 44:02:07:40 - Time as a public health control
- Section 44:02:07:41 - Variance requirement for specialized processing methods
- Section 44:02:07:42 - Contaminated food disposition
- Section 44:02:07:43 - General equipment and utensils - Materials and design
- Section 44:02:07:44 - General equipment and utensils - Use limitations of certain materials
- Section 44:02:07:45 - Food-contact surfaces - Design and construction
- Section 44:02:07:46 - Nonfood-contact surfaces - Design and construction
- Section 44:02:07:47 - Clean-in-place (CIP) equipment - Design and construction
- Section 44:02:07:48 - General equipment - Design and construction
- Section 44:02:07:49 - Ventilation hood systems - Design and construction
- Section 44:02:07:50 - Dispensing equipment - Design and construction
- Section 44:02:07:51 - Molluscan shellfish tanks
- Section 44:02:07:52 - Temperature measuring devices
- Section 44:02:07:53 - General equipment - Installation and location
- Section 44:02:07:54 - General equipment and utensils - Maintenance and operation
- Section 44:02:07:55 - Cleaning frequency of equipment and utensils
- Section 44:02:07:56 - Manual cleaning and sanitizing requirements
- Section 44:02:07:57 - Sanitizing solution testing devices
- Section 44:02:07:58 - Mechanical cleaning and sanitizing requirements
- Section 44:02:07:59 - Storage of cleaned equipment and utensils
- Section 44:02:07:60 - Handling of clean equipment and utensils
- Section 44:02:07:61 - Single-service and single-use articles
- Section 44:02:07:62 - Laundering of linens
- Section 44:02:07:63 - Linen storage
- Section 44:02:07:64 - Water supply
- Section 44:02:07:65 - Sewage disposal
- Section 44:02:07:66 - Plumbing system
- Section 44:02:07:67 - Backflow prevention
- Section 44:02:07:68 - Handwashing lavatories
- Section 44:02:07:69 - Handwashing lavatory supplies
- Section 44:02:07:70 - Prep/vegetable sink
- Section 44:02:07:71 - Service/janitor's sink
- Section 44:02:07:72 - Toilet facilities
- Section 44:02:07:73 - Receptacles for refuse, recyclables, and returnables
- Section 44:02:07:74 - Storage areas for refuse, recyclables, and returnables
- Section 44:02:07:75 - Removal frequency of refuse, recyclables, and returnables
- Section 44:02:07:76 - Design and construction of floors, walls, and ceilings
- Section 44:02:07:77 - Cleaning and maintenance of floors, walls, and ceilings
- Section 44:02:07:78 - Lighting
- Section 44:02:07:79 - Heating, ventilation, and air conditioning
- Section 44:02:07:80 - Employee dressing areas and lockers
- Section 44:02:07:81 - General premises
- Section 44:02:07:82 - Living and sleeping quarters
- Section 44:02:07:83 - Storage and handling of maintenance items
- Section 44:02:07:84 - Poisonous and toxic materials
- Section 44:02:07:85 - Handling and storage of poisonous and toxic materials
- Section 44:02:07:86 - Use of poisonous and toxic materials
- Section 44:02:07:87 - Control of insects, rodents, and other pests
- Section 44:02:07:88 - Storage of personal care items, medicines, and first aid supplies
- Section 44:02:07:89 - Prohibiting animals
- Section 44:02:07:90 - Mobile food service establishment
- Section 44:02:07:91 - Mobile food service establishment servicing operations
- Section 44:02:07:92 - Limited-menu mobile food service establishment
- Section 44:02:07:93 - Temporary food service establishment
- Section 44:02:07:94 - Variances
- Section 44:02:07:95 - Demonstration of conformance with variance
- Section 44:02:07:96 - Submission of a HACCP plan
- Section 44:02:07:97 - Contents of a HACCP plan
- Section 44:02:07:98 - Food service manager certification
- Section 44:02:07:99 - Annual license fees. Repealed