| Food Code |
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| Purpose and Definitions |
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Chapter 1
1-1 Title, Intent, Scope
1-2 Definitions
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| Management and Personnel |
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Chapter 2
2-1 Supervision
2-2 Employee Health
2-3 Personal Cleanliness
2-4 Hygienic Practices
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| Food |
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Chapter 3
3-1 Characteristics
3-2 Sources, Specifications and Original Containers and Records
3-3 Protection From Contamination After Receiving
3-4 Destruction of Organisms of Public Health Concern
3-5 Limitation of Growth of Organisms of Public Health Concern
3-6 Food Identity, Presentation and On-Premises Labeling
3-7 Contaminated Food
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| Equipment, Utensils and Linens |
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Chapter 4
4-1 Materials for Construction and Repair
4-2 Design and Construction
4-3 Numbers and Capacity
4-4 Location and Installation
4-5 Maintenance and Operation
4-6 Cleaning of Equipment and Utensils
4-7 Sanitization of Equipment and Utensils
4-8 Laundering
4-9 Protection of Clean Items
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| Water, Plumbing and Waste |
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Chapter 5
5-1 Water
5-2 Plumbing System
5-3 Moblie Water Tank
5-4 Sewage, Other Liquid Waste and Rainwater
5-5 Refuse, Recyclables and Returnables
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| Physical Facilities |
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Chapter 6
6-1 Materials for Construction and Repair
6-2 Design, Construction and Installation
6-3 Numbers and Capacities
6-4 Location and Placement
6-5 Maintenance and Operation
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| Poisonous or Toxic Materials |
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Chapter 7
7-1 Labeling and Identification
7-2 Operational Supplies and Applications
7-3 Stock and Retail Sale
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| Compliance and Enforcement |
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Chapter 8
8-1 Code Applicability
8-2 Plan Submission and Approval
8-3 Permit to Operate
8-5 Prevention of Foodborne Disease Transmission by Employees
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