Subpart E - Limitation of Growth of Organisms of Public Health Concern
- Section 246-215-03500 - Temperature and time control-Frozen food (FDA Food Code 3-501.11)
- Section 246-215-03505 - Temperature and time control-Time/temperature control for safety food, slacking (FDA Food Code 3-501.12)
- Section 246-215-03510 - Temperature and time control-Thawing (FDA Food Code 3-501.13)
- Section 246-215-03515 - Temperature and time control-Cooling (FDA Food Code 3-501.14)
- Section 246-215-03520 - Temperature and time control-Cooling methods (FDA Food Code 3-501.15)
- Section 246-215-03525 - Temperature and time control-Time/temperature control for safety food, hot and cold holding (FDA Food Code 3-501.16)
- Section 246-215-03526 - Temperature and time control-Ready-to-eat, time/temperature control for safety food, date marking (FDA Food Code 3-501.17)
- Section 246-215-03527 - Temperature and time control-Ready-to-eat, time/temperature control for safety food, disposition (FDA Food Code 3-501.18)
- Section 246-215-03530 - Temperature and time control-Time as a public health control (FDA Food Code 3-501.19)
- Section 246-215-03535 - Specialized processing methods-Variance requirement (FDA Food Code 3-502.11)
- Section 246-215-03540 - Specialized processing methods-Reduced oxygen packaging without a variance, criteria (FDA Food Code 3-502.12)