TEMPORARY FOOD ESTABLISHMENTS
- § 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- § 446.660 - Service openings (Repealed)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.
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.