TEMPORARY FOOD ESTABLISHMENTS - (446.630 to 446.669)
- 446.630 - Applicable requirements; location of operation
- 446.631 - Permit required to operate
- 446.632 - Temporary food permits
- 446.633 - Exemptions from provisions of chapter
- 446.635 - Preparation and service of potentially hazardous food
- 446.637 - Labeling of ready-to-eat food
- 446.640 - Ice
- 446.645 - Equipment and utensils
- 446.647 - Temperature measuring devices
- 446.650 - Facility for washing hands; potable water for preparation of food
- 446.651 - Wastewater systems
- 446.652 - Disposal of grease and waste cooking oil
- 446.653 - Storage and disposal of solid waste
- 446.655 - Floors, ceilings, doors and screening material
- 446.656 - Limitations on access
- 446.657 - Protection of food and condiments
- 446.658 - Location; use
- 446.659 - Food holding, service and cooking equipment
- 446.660 - Service openings (Repealed)
- 446.661 - Thawing of potentially hazardous food time/temperature control for safety food
- 446.662 - Wet storage of beverages
- 446.663 - Utensils and equipment: Cleaning and sanitizing
- 446.664 - Ventilation and fire protection
- 446.665 - Applicable requirements
- 446.666 - Lighting
- 446.667 - Storage of personal items
- 446.669 - Poisonous and toxic materials
The following state regulations pages link to this page.