Subchapter 5 - Food

  1. § 310:257-5-1 - Safe, unadulterated, and honestly presented
  2. § 310:257-5-2 - Compliance with food law
  3. § 310:257-5-3 - Food in a hermetically sealed container
  4. § 310:257-5-4 - Fluid milk and milk products
  5. § 310:257-5-5 - Fish
  6. § 310:257-5-6 - Molluscan shellfish
  7. § 310:257-5-7 - Wild mushrooms
  8. § 310:257-5-8 - Game Animals
  9. § 310:257-5-9 - Temperature
  10. § 310:257-5-10 - Additives
  11. § 310:257-5-11 - Eggs
  12. § 310:257-5-12 - Eggs and milk products, pasteurized
  13. § 310:257-5-13 - Package integrity
  14. § 310:257-5-14 - Ice
  15. § 310:257-5-15 - Shucked shellfish, packaging and identification
  16. § 310:257-5-16 - Shellstock identification
  17. § 310:257-5-17 - Shellstock, condition
  18. § 310:257-5-18 - Juice treated
  19. § 310:257-5-19 - Molluscan shellfish, original container
  20. § 310:257-5-20 - Shellstock, maintaining identification
  21. § 310:257-5-21 - Preventing contamination from hands
  22. § 310:257-5-22 - Preventing contamination when tasting
  23. § 310:257-5-23 - Packaged and unpackaged food-separation, packaging, and segregation
  24. § 310:257-5-24 - Food storage containers, identified with common name of food
  25. § 310:257-5-25 - Pasteurized eggs, substitute for raw eggs for certain recipes
  26. § 310:257-5-26 - Protection from unapproved additives
  27. § 310:257-5-27 - Washing fruits and vegetables
  28. § 310:257-5-28 - Ice used as exterior coolant, prohibited as ingredient
  29. § 310:257-5-29 - Storage or display of food in contact with water or ice
  30. § 310:257-5-30 - Food contact with equipment and utensils
  31. § 310:257-5-31 - In-use utensils, between-use storage
  32. § 310:257-5-32 - Linens and napkins, use limitation
  33. § 310:257-5-33 - Wiping cloths, use limitation
  34. § 310:257-5-34 - Gloves, use limitation
  35. § 310:257-5-35 - Using clean tableware for second portions and refills
  36. § 310:257-5-36 - Refilling returnables
  37. § 310:257-5-37 - Food storage
  38. § 310:257-5-38 - Food storage, prohibited areas
  39. § 310:257-5-39 - Vended Time/Temperature Control for Safety Food, original container
  40. § 310:257-5-40 - Food preparation
  41. § 310:257-5-41 - Food display
  42. § 310:257-5-42 - Condiments, protection
  43. § 310:257-5-43 - Consumer self-service operations
  44. § 310:257-5-44 - Returned food and re-service of food
  45. § 310:257-5-45 - Miscellaneous sources of contamination
  46. § 310:257-5-46 - Raw animal foods
  47. § 310:257-5-47 - Microwave cooking
  48. § 310:257-5-48 - Plant food cooking for hot holding
  49. § 310:257-5-48.1 - Non-Continuous Cooking of Raw Animal
  50. § 310:257-5-49 - Parasite destruction
  51. § 310:257-5-50 - Records, creation and retention
  52. § 310:257-5-51 - Preparation for immediate service
  53. § 310:257-5-52 - Reheating for hot holding
  54. § 310:257-5-53 - Treating juice
  55. § 310:257-5-54 - Frozen food
  56. § 310:257-5-55 - Time/Temperature Control for Safety Food, slacking
  57. § 310:257-5-56 - Thawing
  58. § 310:257-5-57 - Cooling
  59. § 310:257-5-58 - Cooling methods
  60. § 310:257-5-59 - Time/Temperature Control for Safety Food, hot and cold holding
  61. § 310:257-5-60 - Ready-to-eat, Time/Temperature Control for Safety Food, date marking
  62. § 310:257-5-61 - Ready-to-eat, Time/Temperature Control for Safety Food, disposition
  63. § 310:257-5-62 - Time as a public health control
  64. § 310:257-5-63 - Variance requirement
  65. § 310:257-5-64 - Reduced oxygen packaging without a variance, criteria
  66. § 310:257-5-65 - Standards of identity
  67. § 310:257-5-66 - Honestly presented
  68. § 310:257-5-67 - Food labels
  69. § 310:257-5-68 - Other forms of information
  70. § 310:257-5-69 - Consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens
  71. § 310:257-5-70 - Discarding or reconditioning unsafe, adulterated, or contaminated food
  72. § 310:257-5-71 - Pasteurized foods, prohibited re-service, and prohibited food

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