Subpart C - Preventing Contamination After Receiving
- Section 246-215-03300 - Preventing contamination by employees-Preventing contamination from hands (FDA Food Code 3-301.11)
- Section 246-215-03303 - Preventing contamination by employees-Preventing contamination when tasting (FDA Food Code 3-301.12)
- Section 246-215-03306 - Preventing food and ingredient contamination-Packaged and unpackaged food-Separation, packaging, and segregation (FDA Food Code 3-302.11)
- Section 246-215-03309 - Preventing food and ingredient contamination-Food storage containers, identified with common name of food (FDA Food Code 3-302.12)
- Section 246-215-03312 - Preventing food and ingredient contamination-Pasteurized eggs, substitute for raw eggs for certain recipes (FDA Food Code 3-302.13)
- Section 246-215-03315 - Preventing food and ingredient contamination-Protection from unapproved additives (FDA Food Code 3-302.14)
- Section 246-215-03318 - Preventing food and ingredient contamination-Washing fruits and vegetables (FDA Food Code 3-302.15)
- Section 246-215-03321 - Preventing food and ingredient contamination-Combining of raw eggs in advance prohibited
- Section 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)
- Section 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)
- Section 246-215-03330 - Preventing contamination from equipment, utensils, and linens-Food contact with equipment and utensils (FDA Food Code 3-304.11)
- Section 246-215-03333 - Preventing contamination from equipment, utensils, and linens-In-use utensils, between-use storage (FDA Food Code 3-304.12)
- Section 246-215-03336 - Preventing contamination from equipment, utensils, and linens-Linens and napkins, use limitation (FDA Food Code 3-304.13)
- Section 246-215-03339 - Preventing contamination from equipment, utensils, and linens-Wiping cloths, use limitation (FDA Food Code 3-304.14)
- Section 246-215-03342 - Preventing contamination from equipment, utensils, and linens-Gloves, use limitation (FDA Food Code 3-304.15)
- Section 246-215-03345 - Preventing contamination from equipment, utensils, and linens-Using clean tableware for second portions and refills (FDA Food Code 3-304.16)
- Section 246-215-03348 - Preventing contamination from equipment, utensils, and linens-Refilling returnables (FDA Food Code 3-304.17)
- Section 246-215-03351 - Preventing contamination from the premises-Food storage (FDA Food Code 3-305.11)
- Section 246-215-03354 - Preventing contamination from the premises-Food storage, prohibited areas (FDA Food Code 3-305.12)
- Section 246-215-03357 - Preventing contamination from the premises-Vended time/temperature control for safety food, original container (FDA Food Code 3-305.13)
- Section 246-215-03360 - Preventing contamination from the premises-Food preparation (FDA Food Code 3-305.14)
- Section 246-215-03363 - Preventing contamination by consumers-Food display (FDA Food Code 3-306.11)
- Section 246-215-03366 - Preventing contamination by consumers-Condiments, protection (FDA Food Code 3-306.12)
- Section 246-215-03369 - Preventing contamination by consumers-Consumer self-service operations (FDA Food Code 3-306.13)
- Section 246-215-03372 - Preventing contamination by consumers-Returned food and reservice of food (FDA Food Code 3-306.14)
- Section 246-215-03375 - Preventing contamination by consumers-Miscellaneous sources of contamination (FDA Food Code 3-307.11)