Division 61 - FOOD SERVICES PROGRAMS

  1. § 291-061-0005 - Authority and Purpose
  2. § 291-061-0010 - Definitions
  3. § 291-061-0041 - Safety
  4. § 291-061-0051 - Cleanliness of Employees
  5. § 291-061-0061 - Medical Clearances
  6. § 291-061-0071 - Inspections
  7. § 291-061-0095 - Additives and Adulterants
  8. § 291-061-0096 - Wholesomeness of Food and Drink
  9. § 291-061-0100 - Serving of Food and Drink
  10. § 291-061-0105 - Food Preparation
  11. § 291-061-0110 - Raw Fruits and Raw Vegetables
  12. § 291-061-0115 - Cooking Potentially Hazardous Foods
  13. § 291-061-0120 - Liquid, Frozen, Dry Eggs and Egg Products
  14. § 291-061-0125 - Reheating
  15. § 291-061-0126 - Ready to Eat, Potentially Hazardous Food, and Date Marking
  16. § 291-061-0130 - Nondairy Products
  17. § 291-061-0135 - Product Thermometers
  18. § 291-061-0140 - Thawing Potentially Hazardous Foods
  19. § 291-061-0145 - Food Transportation
  20. § 291-061-0170 - Construction of Utensils and Equipment
  21. § 291-061-0180 - Cleaning and Sanitizing Utensils and Equipment
  22. § 291-061-0190 - Manual Cleaning of Utensils and Equipment
  23. § 291-061-0200 - Mechanical Cleaning and Sanitizing of Utensils and Equipment
  24. § 291-061-0210 - Storage and Handling of Utensils and Equipment
  25. § 291-061-0220 - Floors
  26. § 291-061-0230 - Walls and Ceilings
  27. § 291-061-0240 - Doors and Windows - Vermin, Rodent and Insect Control
  28. § 291-061-0250 - Lighting
  29. § 291-061-0260 - Ventilation
  30. § 291-061-0270 - Toilet Facilities
  31. § 291-061-0280 - Water Supply
  32. § 291-061-0290 - Lavatory Facilities
  33. § 291-061-0300 - Plumbing and Disposal of Wastes
  34. § 291-061-0310 - Refrigeration

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