Chapter 246-215 WAC

Last Update: 1/17/13


WAC Sections

IntentFood safety, illness prevention, and honest presentation (2009 FDA Food Code 1-102.10).
ScopeStatement (2009 FDA Food Code 1-103.10).
Definitions, abbreviations, and acronyms (2009 FDA Food Code 1-201.10(B)).
Subpart A - Supervision
ResponsibilityAssignment (2009 FDA Food Code 2-101.11).
Demonstration of knowledge (2009 FDA Food Code 2-102.11).
DutiesFood protection manager certification (2009 FDA Food Code 2-102.20).
DutiesPerson in charge (2009 FDA Food Code 2-103.11).
Food worker cards.
Subpart B - Employee Health
Employee healthReporting policy.
Employee healthReportable history of illness.
Employee healthProhibit a conditional employee from becoming a food employee.
Employee healthNotify health officer.
Employee healthConditions of exclusion.
Employee healthConditions of restriction.
Employee healthAiding illness investigations.
Employee healthOther conditions.
Employee healthComplying with LOCAL HEALTH OFFICER.
Employee healthRemoval of exclusion or restriction based on diagnosis.
Employee healthRemoval of exclusion or restriction based on symptoms.
Employee healthRemoval of exclusion or restriction based on exposure.
Subpart C - Personal Cleanliness
Hands and armsClean condition (2009 FDA Food Code 2-301.11).
Hands and armsCleaning procedure (2009 FDA Food Code 2-301.12).
Hands and armsWhen to wash (2009 FDA Food Code 2-301.14).
Hands and armsWhere to wash (2009 FDA Food Code 2-301.15).
Hands and armsHand antiseptics (2009 FDA Food Code 2-301.16).
FingernailsMaintenance (2009 FDA Food Code 2-302.11).
JewelryProhibition (2009 FDA Food Code 2-303.11).
Outer clothingClean condition (2009 FDA Food Code 2-304.11).
Subpart D - Hygienic Practices
Food contamination preventionEating, drinking, or using tobacco (2009 FDA Food Code 2-401.11).
Food contamination preventionDischarges from the eyes, nose, and mouth (2009 FDA Food Code 2-401.12).
Hair restraintsEffectiveness (2009 FDA Food Code 2-402.11).
AnimalsHandling prohibition (2009 FDA Food Code 2-403.11).
Subpart A - Characteristics
ConditionSafe, unadulterated, and honestly presented (2009 FDA Food Code 3-101.11).
Subpart B - Sources, Specifications, and Original Containers and Records
SourcesCompliance with food law (2009 FDA Food Code 3-201.11).
SourcesFood in a hermetically sealed container (2009 FDA Food Code 3-201.12).
SourcesFluid milk and milk products (2009 FDA Food Code 3-201.13).
SourcesFish (2009 FDA Food Code 3-201.14).
SourcesMolluscan shellfish (2009 FDA Food Code 3-201.15).
SourcesWild mushrooms.
SourcesGame animals (2009 FDA Food Code 3-201.17).
Specifications for receivingTemperature (2009 FDA Food Code 3-202.11).
Specifications for receivingAdditives (2009 FDA Food Code 3-202.12).
Specifications for receivingEggs (2009 FDA Food Code 3-202.13).
Specifications for receivingEggs and milk products, pasteurized (2009 FDA Food Code 3-202.14).
Specifications for receivingPackage integrity (2009 FDA Food Code 3-202.15).
Specifications for receivingIce (2009 FDA Food Code 3-202.16).
Specifications for receivingShucked shellfish, packaging and identification (2009 FDA Food Code 3-202.17).
Specifications for receivingShellstock identification (2009 FDA Food Code 3-202.18).
Specifications for receivingShellstock, condition (2009 FDA Food Code 3-202.19).
Specifications for receivingJuice treated (2009 FDA Food Code 3-202.110).
Original containers and recordsMolluscan shellfish, original container (2009 FDA Food Code 3-203.11).
Original containers and recordsShellstock, maintaining identification (2009 FDA Food Code 3-203.12).
Subsection C - Preventing Contamination After Receiving
Preventing contamination by employeesPreventing contamination from hands (2009 FDA Food Code 3-301.11).
Preventing contamination by employeesPreventing contamination when tasting (2009 FDA Food Code 3-301.12).
Preventing food and ingredient contaminationPackaged and unpackaged foodSeparation, packaging, and segregation (2009 FDA Food Code 3-302.11).
Preventing food and ingredient contaminationFood storage containers, identified with common name of food (2009 FDA Food Code 3-302.12).
Preventing food and ingredient contaminationPasteurized eggs, substitute for raw eggs for certain recipes (2009 FDA Food Code 3-302.13).
Preventing food and ingredient contaminationProtection from unapproved additives (2009 FDA Food Code 3-302.14).
Preventing food and ingredient contaminationWashing fruits and vegetables (2009 FDA Food Code 3-302.15).
Preventing food and ingredient contaminationPooling of raw eggs prohibited.
Preventing contamination from ice used as a coolantIce used as exterior coolant, prohibited as ingredient (2009 FDA Food Code 3-303.11).
Preventing contamination from ice used as a coolantStorage or display of food in contact with water or ice (2009 FDA Food Code 3-303.12).
Preventing contamination from equipment, utensils, and linensFood contact with equipment and utensils (2009 FDA Food Code 3-304.11).
Preventing contamination from equipment, utensils, and linensIn-use utensils, between-use storage (2009 FDA Food Code 3-304.12).
Preventing contamination from equipment, utensils, and linensLinens and napkins, use limitation (2009 FDA Food Code 3-304.13).
Preventing contamination from equipment, utensils, and linensWiping cloths, use limitation (2009 FDA Food Code 3-304.14).
Preventing contamination from equipment, utensils, and linensGloves, use limitation (2009 FDA Food Code 3-304.15).
Preventing contamination from equipment, utensils, and linensUsing clean tableware for second portions and refills (2009 FDA Food Code 3-304.16).
Preventing contamination from equipment, utensils, and linensRefilling returnables (2009 FDA Food Code 3-304.17).
Preventing contamination from the premisesFood storage (2009 FDA Food Code 3-305.11).
Preventing contamination from the premisesFood storage, prohibited areas (2009 FDA Food Code 3-305.12).
Preventing contamination from the premisesVended potentially hazardous food, original container (2009 FDA Food Code 3-305.13).
Preventing contamination from the premisesFood preparation (2009 FDA Food Code 3-305.14).
Preventing contamination by consumersFood display (2009 FDA Food Code 3-306.11).
Preventing contamination by consumersCondiments, protection (2009 FDA Food Code 3-306.12).
Preventing contamination by consumersConsumer self-service operations (2009 FDA Food Code 3-306.13).
Preventing contamination by consumersReturned food and reservice of food (2009 FDA Food Code 3-306.14).
Preventing contamination by consumersMiscellaneous sources of contamination (2009 FDA Food Code 3-307.11).
Subpart D - Destruction of Organisms of Public Health Concern
CookingRaw animal foods (2009 FDA Food Code 3-401.11).
CookingMicrowave cooking (2009 FDA Food Code 3-401.12).
CookingPlant food cooking for hot holding (2009 FDA Food Code 3-401.13).
CookingNoncontinuous cooking of raw animal foods (2009 FDA Food Code 3-401.14).
CookingUnattended cooking and hot holding.
FreezingParasite destruction (2009 FDA Food Code 3-402.11).
FreezingRecords, creation and retention (2009 FDA Food Code 3-402.12).
ReheatingPreparation for immediate service (2009 FDA Food Code 3-403.10).
ReheatingReheating for hot holding (2009 FDA Food Code 3-403.11).
Other methodsTreating juice (2009 FDA Food Code 3-404.11).
Subpart E - Limitation of Growth of Organisms of Public Health Concern
Temperature and time controlFrozen food (2009 FDA Food Code 3-501.11).
Temperature and time controlPotentially hazardous food, slacking (2009 FDA Food Code 3-501.12).
Temperature and time controlThawing (2009 FDA Food Code 3-501.13).
Temperature and time controlCooling (2009 FDA Food Code 3-501.14).
Temperature and time controlCooling methods (2009 FDA Food Code 3-501.15).
Temperature and time controlPotentially hazardous food, hot and cold holding (2009 FDA Food Code 3-501.16).
Temperature and time controlTime as a public health control (2009 FDA Food Code 3-501.19).
Specialized processing methodsVariance requirement (2009 FDA Food Code 3-502.11).
Specialized processing methodsReduced oxygen packaging without a variance, criteria (2009 FDA Food Code 3-502.12).
Subpart F - Food Identity, Presentation, and On-Premises Labeling
Accurate representationStandards of identity (2009 FDA Food Code 3-601.11).
Accurate representationHonestly presented (2009 FDA Food Code 3-601.12).
LabelingFood labels (2009 FDA Food Code 3-602.11).
LabelingOther forms of information (2009 FDA Food Code 3-602.12).
Consumer advisoryConsumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens (2009 FDA Food Code 3-603.11).
Subpart G - Contaminated Food
DispositionDiscarding or reconditioning unsafe, adulterated, or contaminated food (2009 FDA Food Code 3-701.11).
DispositionExamination, hold orders, condemnation, and destruction of food.
Subsection H - Special Requirements for Highly Susceptible Populations
Additional safeguardsPasteurized foods, prohibited reservice, and prohibited food (2009 FDA Food Code 3-801.11).
Subpart A - Materials for Construction and Repair
MultiuseCharacteristics (2009 FDA Food Code 4-101.11).
MultiuseCast iron, use limitation (2009 FDA Food Code 4-101.12).
MultiuseLead in ceramic, china, and crystal utensils, use limitation (2009 FDA Food Code 4-101.13).
MultiuseCopper, use limitation (2009 FDA Food Code 4-101.14).
MultiuseGalvanized metal, use limitation (2009 FDA Food Code 4-101.15).
MultiuseSponges, use limitation (2009 FDA Food Code 4-101.16).
MultiuseWood, use limitation (2009 FDA Food Code 4-101.17).
MultiuseNonstick coatings, use limitation (2009 FDA Food Code 4-101.18).
MultiuseNonfood-contact surfaces (2009 FDA Food Code 4-101.19).
Single-service and single useCharacteristics (2009 FDA Food Code 4-102.11).
Subpart B - Design and Construction
Durability and strengthEquipment and utensils (2009 FDA Food Code 4-201.11).
Durability and strengthFood temperature measuring devices (2009 FDA Food Code 4-201.12).
CleanabilityFood-contact surfaces (2009 FDA Food Code 4-202.11).
CleanabilityCIP equipment (2009 FDA Food Code 4-202.12).
Cleanability"V" threads, use limitation (2009 FDA Food Code 4-202.13).
CleanabilityHot oil filtering equipment (2009 FDA Food Code 4-202.14).
CleanabilityCan openers (2009 FDA Food Code 4-202.15).
CleanabilityNonfood-contact surfaces (2009 FDA Food Code 4-202.16).
CleanabilityKick plates, removable (2009 FDA Food Code 4-202.17).
CleanabilityVentilation hood systems, filters (2009 FDA Food Code 4-202.18).
AccuracyTemperature measuring devices, food (2009 FDA Food Code 4-203.11).
AccuracyTemperature measuring devices, ambient air and water (2009 FDA Food Code 4-203.12).
AccuracyPressure measuring devices, mechanical warewashing equipment (2009 FDA Food Code 4-203.13).
FunctionalityVentilation hood systems, drip prevention (2009 FDA Food Code 4-204.11).
FunctionalityEquipment openings, closures and deflectors (2009 FDA Food Code 4-204.12).
FunctionalityDispensing equipment, protection of equipment and food (2009 FDA Food Code 4-204.13).
FunctionalityVending machine, vending stage closure (2009 FDA Food Code 4-204.14).
FunctionalityBearings and gear boxes, leakproof (2009 FDA Food Code 4-204.15).
FunctionalityBeverage tubing, separation (2009 FDA Food Code 4-204.16).
FunctionalityIce units, separation of drains (2009 FDA Food Code 4-204.17).
FunctionalityCondenser unit, separation (2009 FDA Food Code 4-204.18).
FunctionalityCan openers on vending machines (2009 FDA Food Code 4-204.19).
FunctionalityMolluscan shellfish tanks (2009 FDA Food Code 4-204.110).
FunctionalityVending machines, automatic shutoff (2009 FDA Food Code 4-204.111).
FunctionalityTemperature measuring devices (2009 FDA Food Code 4-204.112).
FunctionalityWarewashing machines, data plate operating specifications (2009 FDA Food Code 4-204.113).
FunctionalityWarewashing machines, internal baffles (2009 FDA Food Code 4-204.114).
FunctionalityWarewashing machines, temperature measuring devices (2009 FDA Food Code 4-204.115).
FunctionalityManual warewashing equipment, heaters and baskets (2009 FDA Food Code 4-204.116).
FunctionalityWarewashing machines, automatic dispensing of detergents and sanitizers (2009 FDA Food Code 4-204.117).
FunctionalityWarewashing machines, flow pressure device (2009 FDA Food Code 4-204.118).
FunctionalityWarewashing sinks and drainboards, self-draining (2009 FDA Food Code 4-204.119).
FunctionalityEquipment compartments, drainage (2009 FDA Food Code 4-204.120).
FunctionalityVending machines, liquid waste products (2009 FDA Food Code 4-204.121).
FunctionalityCase lot handling equipment, moveability (2009 FDA Food Code 4-204.122).
FunctionalityVending machine doors and openings (2009 FDA Food Code 4-204.123).
AcceptabilityFood equipment, certification and classification (2009 FDA Food Code 4-205.10).
Subpart C - Numbers and Capacities
EquipmentCooling, heating, and holding capacities (2009 FDA Food Code 4-301.11).
EquipmentManual warewashing, sink compartment requirements (2009 FDA Food Code 4-301.12).
EquipmentDrainboards (2009 FDA Food Code 4-301.13).
EquipmentVentilation hood systems, adequacy (2009 FDA Food Code 4-301.14).
EquipmentClothes washers and dryers (2009 FDA Food Code 4-301.15).
EquipmentDesignated food preparation sinks.
Utensils, temperature measuring devices, and testing devicesUtensils, consumer self-service (2009 FDA Food Code 4-302.11).
Utensils, temperature measuring devices, and testing devicesFood temperature measuring devices (2009 FDA Food Code 4-302.12).
Utensils, temperature measuring devices, and testing devicesTemperature measuring devices, manual warewashing (2009 FDA Food Code 4-302.13).
Utensils, temperature measuring devices, and testing devicesSanitizing solutions, testing devices (2009 FDA Food Code 4-302.14).
Subpart D - Location and Installation
LocationEquipment, clothes washers and dryers, and storage cabinets, contamination prevention (2009 FDA Food Code 4-401.11).
InstallationFixed equipment, spacing or sealing (2009 FDA Food Code 4-402.11).
InstallationFixed equipment, elevation or sealing (2009 FDA Food Code 4-402.12).
Subpart E - Maintenance and Operations
EquipmentGood repair and proper adjustment (2009 FDA Food Code 4-501.11).
EquipmentCutting surfaces (2009 FDA Food Code 4-501.12).
EquipmentMicrowave ovens (2009 FDA Food Code 4-501.13).
EquipmentWarewashing equipment, cleaning frequency (2009 FDA Food Code 4-501.14).
EquipmentWarewashing machines, manufacturer's operating instructions (2009 FDA Food Code 4-501.15).
EquipmentWarewashing sinks, use limitation (2009 FDA Food Code 4-501.16).
EquipmentWarewashing equipment, cleaning agents (2009 FDA Food Code 4-501.17).
EquipmentWarewashing equipment, clean solutions (2009 FDA Food Code 4-501.18).
EquipmentManual warewashing equipment, wash solution temperature (2009 FDA Food Code 4-501.19).
EquipmentMechanical warewashing equipment, wash solution temperature (2009 FDA Food Code 4-501.110).
EquipmentManual warewashing equipment, hot water sanitization temperature (2009 FDA Food Code 4-501.111).
EquipmentMechanical warewashing equipment, hot water sanitization temperatures (2009 FDA Food Code 4-501.112).
EquipmentMechanical warewashing equipment, sanitization pressure (2009 FDA Food Code 4-501.113).
EquipmentManual and mechanical warewashing equipment, chemical sanitizationTemperature, pH, concentration, and hardness (2009 FDA Food Code 4-501.114).
EquipmentManual warewashing equipment, chemical sanitization using detergent-sanitizers (2009 FDA Food Code 4-501.115).
EquipmentWarewashing equipment, determining chemical sanitizer concentration (2009 FDA Food Code 4-501.116).
Utensils and temperature and pressure measuring devicesGood repair and calibration (2009 FDA Food Code 4-502.11).
Utensils and temperature and pressure measuring devicesSingle-service and single-use articles, required use (2009 FDA Food Code 4-502.12).
Utensils and temperature and pressure measuring devicesSingle-service and single-use articles, use limitation (2009 FDA Food Code 4-502.13).
Utensils and temperature and pressure measuring devicesShells, use limitation (2009 FDA Food Code 4-502.14).
Subsection F - Cleaning of Equipment and Utensils
ObjectiveEquipment, food-contact surfaces, nonfood-contact surfaces, and utensils (2009 FDA Food Code 4-601.11).
ObjectiveEquipment food-contact surfaces and utensils (2009 FDA Food Code 4-602.11).
ObjectiveCooking and baking equipment (2009 FDA Food Code 4-602.12).
ObjectiveNonfood-contact surfaces (2009 FDA Food Code 4-602.13).
MethodsDry cleaning (2009 FDA Food Code 4-603.11).
MethodsPrecleaning (2009 FDA Food Code 4-603.12).
MethodsLoading of soiled items, warewashing machines (2009 FDA Food Code 4-603.13).
MethodsWet cleaning (2009 FDA Food Code 4-603.14).
MethodsWashing, procedures for alternative manual warewashing equipment (2009 FDA Food Code 4-603.15).
MethodsRinsing procedures (2009 FDA Food Code 4-603.16).
MethodsReturnables, cleaning for refilling (2009 FDA Food Code 4-603.17).
Subpart G - Sanitization of Equipment and Utensils
ObjectiveFood-contact surfaces and utensils (2009 FDA Food Code 4-701.10).
FrequencyBefore use after cleaning (2009 FDA Food Code 4-702.11).
MethodsHot water and chemical (2009 FDA Food Code 4-703.11).
Subpart H - Laundering
ObjectiveClean linens (2009 FDA Food Code 4-801.11).
FrequencySpecifications (2009 FDA Food Code 4-802.11).
MethodsStorage of soiled linens (2009 FDA Food Code 4-803.11).
MethodsMechanical washing (2009 FDA Food Code 4-803.12).
MethodsUse of laundry facilities (2009 FDA Food Code 4-803.13).
Subpart I - Protection of Clean Items
DryingEquipment and utensils, air-drying required (2009 FDA Food Code 4-901.11).
DryingWiping cloths, air drying locations (2009 FDA Food Code 4-901.12).
Lubricating and reassemblingFood-contact surfaces (2009 FDA Food Code 4-902.11).
Lubricating and reassemblingEquipment (2009 FDA Food Code 4-902.12).
StoringEquipment, utensils, linens, and single-service and single-use articles (2009 FDA Food Code 4-903.11).
StoringProhibitions (2009 FDA Food Code 4-903.12).
Preventing contaminationKitchenware and tableware (2009 FDA Food Code 4-904.11).
Preventing contaminationSoiled and clean tableware (2009 FDA Food Code 4-904.12).
Preventing contaminationPreset tableware (2009 FDA Food Code 4-904.13).
Preventing contaminationRinsing equipment and utensils after cleaning and sanitizing (2009 FDA Food Code 4-904.14).
Subpart A - Water
SourceApproved system (2009 FDA Food Code 5-101.11).
SourceSystem flushing and disinfection (2009 FDA Food Code 5-101.12).
SourceBottled drinking water (2009 FDA Food Code 5-101.13).
QualityStandards (2009 FDA Food Code 5-102.11).
QualityNondrinking water (2009 FDA Food Code 5-102.12).
QualitySampling (2009 FDA Food Code 5-102.13).
Quantity and availabilitySample report (2009 FDA Food Code 5-102.14).
Quantity and availabilityCapacity (2009 FDA Food Code 5-103.11).
Distribution, delivery and retentionPressure (2009 FDA Food Code 5-103.12).
Distribution, delivery and retentionSystem (2009 FDA Food Code 5-104.11).
Distribution, delivery and retentionAlternate water supply (2009 FDA Food Code 5-104.12).
Subpart B - Plumbing System
MaterialsApproved (2009 FDA Food Code 5-201.11).
Design, construction and installationApproved system and cleanable fixtures (2009 FDA Food Code 5-202.11).
Design, construction and installationHandwashing facility, installation (2009 FDA Food Code 5-202.12).
Design, construction and installationBackflow prevention, air gap (2009 FDA Food Code 5-202.13).
Design, construction and installationBackflow prevention device, design standard (2009 FDA Food Code 5-202.14).
Design, construction and installationConditioning device, design (2009 FDA Food Code 5-202.15).
Numbers and capacitiesHandwashing sinks (2009 FDA Food Code 5-203.11).
RestroomsToilets and urinals (2009 FDA Food Code 5-203.12).
Service sink (2009 FDA Food Code 5-203.13).
Backflow prevention device, when required (2009 FDA Food Code 5-203.14).
Backflow prevention carbonator.
Location and placement of handwashing sinks (2009 FDA Food Code 5-204.11).
Location and placement of backflow prevention device (2009 FDA Food Code 5-204.12).
Location and placement of conditioning device (2009 FDA Food Code 5-204.13).
Operation and maintenanceUsing a handwashing sink (2009 FDA Food Code 5-205.11).
Operation and maintenanceProhibiting a cross connection (2009 FDA Food Code 5-205.12).
Operation and maintenanceScheduling inspection and service for water system device (2009 FDA Food Code 5-205.13).
Operation and maintenanceWater reservoir of fogging devices, cleaning (2009 FDA Food Code 5-205.14).
Operation and maintenanceSystem maintained in good repair (2009 FDA Food Code 5-205.15).
Subpart C - Mobile Water Tank and Mobile Food Establishment Water Tank
MaterialsApproved (2009 FDA Food Code 5-301.11).
Design and constructionEnclosed system, sloped to drain (2009 FDA Food Code 5-302.11).
Design and constructionInspection and cleaning port, protected and secured (2009 FDA Food Code 5-302.12).
Design and construction"V" type threads, use limitation (2009 FDA Food Code 5-302.13).
Design and constructionTank vent, protected (2009 FDA Food Code 5-302.14).
Design and constructionInlet and outlet, sloped to drain (2009 FDA Food Code 5-302.15).
Design and constructionHose, construction and identification (2009 FDA Food Code 5-302.16).
Numbers and capacitiesFilter, compressed air (2009 FDA Food Code 5-303.11).
Numbers and capacitiesProtective cover or device (2009 FDA Food Code 5-303.12).
Numbers and capacitiesMobile food unit tank inlet (2009 FDA Food Code 5-303.13).
Operation and maintenanceSystem flushing and sanitation (2009 FDA Food Code 5-304.11).
Operation and maintenanceUsing a pump and hoses, backflow prevention (2009 FDA Food Code 5-304.12).
Operation and maintenanceProtecting inlet, outlet, and hose fitting (2009 FDA Food Code 5-304.13).
Operation and maintenanceTank, pump, and hoses, dedication (2009 FDA Food Code 5-304.14).
Subpart D - Sewage, Other Liquid Waste, and Rainwater
Mobile holding tankCapacity and drainage (2009 FDA Food Code 5-401.11).
Retention, drainage, and delivery design, construction, and installationEstablishment drainage system (2009 FDA Food Code 5-402.10).
Retention, drainage, and delivery design, construction, and installationBackflow prevention (2009 FDA Food Code 5-402.11).
Retention, drainage, and delivery location and placementGrease trap (2009 FDA Food Code 5-402.12).
Retention, drainage, and delivery operation and maintenanceConveying sewage (2009 FDA Food Code 5-402.13).
Retention, drainage, and delivery operation and maintenanceRemoving mobile food unit wastes (2009 FDA Food Code 5-402.14).
Retention, drainage, and delivery operation and maintenanceFlushing a waste retention tank (2009 FDA Food Code 5-402.15).
Disposal facility design and constructionApproved sewage disposal system (2009 FDA Food Code 5-403.11).
Disposal facility design and constructionOther liquid wastes and rainwater (2009 FDA Food Code 5-403.12).
Subpart E - Refuse, Recyclables, and Returnables
Facilities on the premises, materials, design, construction and installationIndoor storage area (2009 FDA Food Code 5-501.10).
Facilities on the premises, materials, design, construction and installationOutdoor storage surface (2009 FDA Food Code 5-501.11).
Facilities on the premises, materials, design, construction and installationOutdoor enclosure (2009 FDA Food Code 5-501.12).
Facilities on the premises, materials, design, construction and installationReceptacles (2009 FDA Food Code 5-501.13).
Facilities on the premises, materials, design, construction and installationReceptacles in vending machines (2009 FDA Food Code 5-501.14).
Facilities on the premises, materials, design, construction and installationOutside receptacles (2009 FDA Food Code 5-501.15).
Facilities on the premises, numbers and capacitiesStorage areas, rooms, and receptacles, capacity and availability (2009 FDA Food Code 5-501.16).
Facilities on the premises, numbers and capacitiesToilet room receptacle, covered (2009 FDA Food Code 5-501.17).
Facilities on the premises, numbers and capacitiesCleaning implements and supplies (2009 FDA Food Code 5-501.18).
Facilities on the premises, location and placementStorage areas, redeeming machines, receptacles and waste handling units, location (2009 FDA Food Code 5-501.19).
Facilities on the premises, operation and maintenanceStoring refuse, recyclables, and returnables (2009 FDA Food Code 5-501.110).
Facilities on the premises, operation and maintenanceAreas, enclosures, and receptacles, good repair (2009 FDA Food Code 5-501.111).
Facilities on the premises, operation and maintenanceOutside storage prohibitions (2009 FDA Food Code 5-501.112).
Facilities on the premises, operation and maintenanceCovering receptacles (2009 FDA Food Code 5-501.113).
Facilities on the premises, operation and maintenanceUsing drain plugs (2009 FDA Food Code 5-501.114).
Facilities on the premises, operation and maintenanceMaintaining refuse areas and enclosures (2009 FDA Food Code 5-501.115).
Facilities on the premises, operation and maintenanceCleaning receptacles (2009 FDA Food Code 5-501.116).
RemovalFrequency (2009 FDA Food Code 5-502.11).
RemovalReceptacles or vehicles (2009 FDA Food Code 5-502.12).
Facilities for disposal and recyclingCommunity or individual facility (2009 FDA Food Code 5-503.11).
Subpart A - Materials for Construction and Repair
Indoor areasSurface characteristics (2009 FDA Food Code 6-101.11).
Outdoor areasSurface characteristics (2009 FDA Food Code 6-102.11).
Subpart B - Design, Construction and Installation
CleanabilityFloors, walls and ceilings (2009 FDA Food Code 6-201.11).
CleanabilityFloors, walls, and ceilings, utility lines (2009 FDA Food Code 6-201.12).
CleanabilityFloor and wall junctures, covered and enclosed or sealed (2009 FDA Food Code 6-201.13).
CleanabilityFloor carpeting, restriction and installation (2009 FDA Food Code 6-201.14).
CleanabilityFloor covering, mats and duckboards (2009 FDA Food Code 6-201.15).
CleanabilityWall and ceiling coverings and coatings (2009 FDA Food Code 6-201.16).
CleanabilityWalls and ceilings, attachments (2009 FDA Food Code 6-201.17).
CleanabilityWalls and ceilings, studs, joists, and rafters (2009 FDA Food Code 6-201.18).
FunctionalityLight bulbs, protective shielding (2009 FDA Food Code 6-202.11).
FunctionalityHeating, ventilating, air conditioning system vents (2009 FDA Food Code 6-202.12).
FunctionalityInsect control devices, design and installation (2009 FDA Food Code 6-202.13).
FunctionalityToilet rooms, enclosed (2009 FDA Food Code 6-202.14).
FunctionalityOuter openings, protected (2009 FDA Food Code 6-202.15).
FunctionalityExterior walls and roofs, protective barrier (2009 FDA Food Code 6-202.16).
FunctionalityOutdoor food vending areas, overhead protection (2009 FDA Food Code 6-202.17).
FunctionalityOutdoor servicing areas, overhead protection (2009 FDA Food Code 6-202.18).
FunctionalityOutdoor walking and driving surfaces, graded to drain (2009 FDA Food Code 6-202.19).
FunctionalityOutdoor refuse areas (2009 FDA Food Code 6-202.110).
FunctionalityPrivate homes and living or sleeping quarters, use prohibition (2009 FDA Food Code 6-202.111).
FunctionalityLiving or sleeping quarters, separation (2009 FDA Food Code 6-202.112).
Subpart C - Numbers and Capacities
Handwashing facilitiesMinimum number (2009 FDA Food Code 6-301.10).
Handwashing facilitiesHandwashing cleanser, availability (2009 FDA Food Code 6-301.11).
Handwashing facilitiesHand-drying provision (2009 FDA Food Code 6-301.12).
Handwashing facilitiesHandwashing aids and devices, use restriction (2009 FDA Food Code 6-301.13).
Handwashing facilitiesHandwashing signage (2009 FDA Food Code 6-301.14).
Handwashing facilitiesDisposable towels, waste receptacle (2009 FDA Food Code 6-301.20).
Toilets and urinalsMinimum number (2009 FDA Food Code 6-302.10).
Toilets and urinalsToilet tissue, availability (2009 FDA Food Code 6-302.11).
LightingIntensity (2009 FDA Food Code 6-303.11).
VentilationMechanical (2009 FDA Food Code 6-304.11).
Dressing areas and lockersDesignation (2009 FDA Food Code 6-305.11).
Service sinksAvailability (2009 FDA Food Code 6-306.10).
Subpart D - Location and Placement
Handwashing facilitiesConveniently located (2009 FDA Food Code 6-401.10).
Toilet roomsConvenience and accessibility (2009 FDA Food Code 6-402.11).
Employee accommodationsDesignated areas (2009 FDA Food Code 6-403.11).
Distressed merchandiseSegregation and location (2009 FDA Food Code 6-404.11).
Refuse, recyclables, and returnablesReceptacles, waste handling units, and designated storage areas (2009 FDA Food Code 6-405.10).
Subpart E - Maintenance and Operation: Premises, Structures, Attachments, and Fixtures
MethodsRepairing (2009 FDA Food Code 6-501.11).
MethodsCleaning, frequency and restrictions (2009 FDA Food Code 6-501.12).
MethodsCleaning floors, dustless methods (2009 FDA Food Code 6-501.13).
MethodsCleaning ventilation systems, nuisance and discharge prohibition (2009 FDA Food Code 6-501.14).
MethodsCleaning maintenance tools, preventing contamination (2009 FDA Food Code 6-501.15).
MethodsDrying mops (2009 FDA Food Code 6-501.16).
MethodsAbsorbent materials on floors, use limitations (2009 FDA Food Code 6-501.17).
MethodsCleaning of plumbing fixtures (2009 FDA Food Code 6-501.18).
MethodsClosing toilet room doors (2009 FDA Food Code 6-501.19).
MethodsUsing dressing rooms and lockers (2009 FDA Food Code 6-501.110).
MethodsControlling pests (2009 FDA Food Code 6-501.111).
MethodsRemoving dead or trapped birds, insects, rodents, and other pests (2009 FDA Food Code 6-501.112).
MethodsStoring maintenance tools (2009 FDA Food Code 6-501.113).
MethodsMaintaining premises, unnecessary items and litter (2009 FDA Food Code 6-501.114).
MethodsProhibiting animals (2009 FDA Food Code 6-501.115).
Subpart A - Labeling and Identification
Original containersIdentifying information, prominence (2009 FDA Food Code 7-101.11).
Working containersCommon name (2009 FDA Food Code 7-102.11).
Subpart B - Operational Supplies and Applications
StorageSeparation (2009 FDA Food Code 7-201.11).
Presence and useRestriction (2009 FDA Food Code 7-202.11).
Presence and useConditions of use (2009 FDA Food Code 7-202.12).
Container prohibitionsPoisonous or toxic material containers (2009 FDA Food Code 7-203.11).
ChemicalsSanitizers, criteria (2009 FDA Food Code 7-204.11).
ChemicalsChemicals for washing, treatment, storage, and processing fruits and vegetables, criteria (2009 FDA Food Code 7-204.12).
ChemicalsBoiler water additives, criteria (2009 FDA Food Code 7-204.13).
ChemicalsDrying agents, criteria (2009 FDA Food Code 7-204.14).
LubricantsIncidental food contact, criteria (2009 FDA Food Code 7-205.11).
PesticidesRestricted use pesticides, criteria (2009 FDA Food Code 7-206.11).
PesticidesRodent bait stations (2009 FDA Food Code 7-206.12).
PesticidesTracking powders, pest control and monitoring (2009 FDA Food Code 7-206.13).
MedicinesRestriction and storage (2009 FDA Food Code 7-207.11).
MedicinesRefrigerated medicines, storage (2009 FDA Food Code 7-207.12).
First-aid suppliesStorage (2009 FDA Food Code 7-208.11).
Other personal care itemsStorage (2009 FDA Food Code 7-209.11).
Subpart C - Stock and Retail Sale
Storage and displaySeparation (2009 FDA Food Code 7-301.11).
Subpart A - Applicability
Use for intended purposePublic health protection (2009 FDA Food Code 8-101.10).
Additional requirementsPreventing health hazards, provision for conditions not addressed (2009 FDA Food Code 8-102.10).
VariancesModifications and waivers (2009 FDA Food Code 8-103.10).
VariancesDocumentation of proposed VARIANCE and justification (2009 FDA Food Code 8-103.11).
VariancesConformance with approved procedures (2009 FDA Food Code 8-103.12).
Subpart B - Plan Submission and Approval
Facility and operating plansWhen plans are required (2009 FDA Food Code 8-201.11).
Facility and operating plansContents of the plans and specifications (2009 FDA Food Code 8-201.12).
Facility and operating plansWhen a HACCP plan is required (2009 FDA Food Code 8-201.13).
Facility and operating plansContents of a HACCP plan (2009 FDA Food Code 8-201.14).
Trade secrets (2009 FDA Food Code 8-202.10).
Construction inspection and approvalPreoperational inspections (2009 FDA Food Code 8-203.10).
Subpart C - Permit to Operate
RequirementPrerequisite for operation (2009 FDA Food Code 8-301.11).
Exempt from permit (2009 FDA Food Code 8-301.12).
Application procedureSubmission thirty calendar days before proposed opening (2009 FDA Food Code 8-302.11).
Application procedureForm of submission (2009 FDA Food Code 8-302.12).
Application procedureQualifications and responsibilities of applicants (2009 FDA Food Code 8-302.13).
Application procedureContents of the application (2009 FDA Food Code 8-302.14).
IssuanceNew, converted, or remodeled establishments (2009 FDA Food Code 8-303.10).
IssuanceExisting establishments, permit renewal, and change of ownership (2009 FDA Food Code 8-303.20).
IssuanceDenial of application for permit, notice (2009 FDA Food Code 8-303.30).
Conditions of retentionResponsibilities of the regulatory authority (2009 FDA Food Code 8-304.10).
Conditions of retentionResponsibilities of the permit holder (2009 FDA Food Code 8-304.11).
Conditions of retentionPermits not transferable (2009 FDA Food Code 8-304.20).
Subpart D - Inspection and Correction of Violations
FrequencyEstablishing inspection interval (2009 FDA Food Code 8-401.10).
FrequencyPerformance- and risk-based (2009 FDA Food Code 8-401.20).
FrequencyCompetency of inspectors (2009 FDA Food Code 8-402.10).
AccessAllowed at reasonable times after due notice (2009 FDA Food Code 8-402.11).
AccessRefusal, notification of right to access, and final request for access (2009 FDA Food Code 8-402.20).
AccessRefusal, reporting (2009 FDA Food Code 8-402.30).
Report of findingsDocumenting information and observations (2009 FDA Food Code 8-403.10).
Report of findingsSpecifying time frame for corrections (2009 FDA Food Code 8-403.20).
Report of findingsIssuing report and obtaining acknowledgment of receipt (2009 FDA Food Code 8-403.30).
Report of findingsRefusal to sign acknowledgment (2009 FDA Food Code 8-403.40).
Report of findingsPublic information (2009 FDA Food Code 8-403.50).
Imminent health hazardCeasing operations and reporting (2009 FDA Food Code 8-404.11).
Imminent health hazardResumption of operations (2009 FDA Food Code 8-404.12).
Subpart E - Prevention of Foodborne Disease Transmission by Employees
Investigation and controlObtaining informationPersonal history of illness, medical examination, and specimen analysis (2009 FDA Food Code 8-501.10).
Investigation and controlRestriction or exclusion of food employee, or summary suspension of permit (2009 FDA Food Code 8-501.20).
Investigation and controlRestriction or exclusion order: Warning or hearing not required, information required in order (2009 FDA Food Code 8-501.30).
Investigation and controlRemoval of exclusion or restriction (2009 FDA Food Code 8-501.40).
Investigation and controlProcedure when disease transmission is suspected.
Subpart F - Enforcement
Permits required, suspension, revocation, enforcement.
Service of notice.
Subpart A - Mobile Food Units
Requirements and restrictionsRequirements.
Requirements and restrictionsRestrictions.
Plan approvalPlan review.
Plan approvalPlan contents.
Additional requirementsStandard operating procedures.
Potentially hazardous foodsTemperature control.
Cooking thicknessCooking raw meats.
Water and wastewaterWater system.
HandwashingHandwashing facilities.
HandwashingHandwashing waiver.
Employee restroomsToilet facilities.
Sink compartment requirementsWarewashing facilities.
Required postingsBusiness name.
Required postingsPermit.
Food and equipment protectionOverhead protection.
Food and equipment protectionFood and food service supplies.
Movable buildingsLack of permanent plumbing.
Subpart B - Temporary Food Establishments
Requirements and restrictions.
Food and equipment protectionStandard operating procedures.
Potentially hazardous foodTemperature control.
Thawing thicknessThawing potentially hazardous foods.
Public accessSeparation barrier.
Handwashing and wastewaterFacilities.
Employee restroomsToilet facilities.
Sink compartment requirementsWarewashing facilities.
Sink compartment requirementsFood preparation sink.
Subpart C - Bed and Breakfast Operations
Residential kitchenRequirements and restrictions.
Food protectionStandard operating procedures.
SinksSink compartment requirements.
Subpart D - Donated Food Distributing Organizations
Requirements and exemptions.
Standard operating proceduresFood protection.
SinksSink compartment requirements.
Food sourcesDonated foods.
Receiving foodFood condition.
Prohibited foodRestrictions.
Food labelsAlternative labeling.
Record keepingReceiving record.
Subpart E - Preschools
Requirements and exemptions.
Standard operating procedures.
Sink compartment requirements.
Food preparation sink.