FOOD SERVICE CODE
44:02:07:03 Person in charge.
44:02:07:04 Demonstration of knowledge by person in charge.
44:02:07:05 Duties of person in charge.
44:02:07:06 Employee health -- Reportable information.
44:02:07:07 Employee exclusions and restrictions.
44:02:07:08 Removal of employee exclusions for certain illnesses.
44:02:07:09 Removal of employee restrictions for certain symptoms.
44:02:07:10 Removal of exclusions -- Highly susceptible population.
44:02:07:11 Removal of exclusions and restrictions for jaundice.
44:02:07:12 Release of employee from restriction or exclusion by the regulatory authority.
44:02:07:13 General employee cleanliness.
44:02:07:14 General employee practices.
44:02:07:15 Food supplies.
44:02:07:16 Food source requirements.
44:02:07:17 Food additives.
44:02:07:18 Potentially hazardous food.
44:02:07:19 Receiving temperature requirements for potentially hazardous food.
44:02:07:20 General food protection.
44:02:07:21 Preventing contamination by employees.
44:02:07:22 Preventing contamination during storage.
44:02:07:23 Preventing contamination of packaged and unpackaged food.
44:02:07:24 Preventing contamination from equipment, utensils, and wiping cloths.
44:02:07:25 Preventing contamination by consumers.
44:02:07:26 Refrigerated storage.
44:02:07:27 Thawing potentially hazardous food.
44:02:07:28 Cooking potentially hazardous food.
44:02:07:29 Microwave cooking.
44:02:07:30 Parasite destruction by freezing.
44:02:07:31 Hot storage of potentially hazardous food.
44:02:07:32 Cooling of potentially hazardous food.
44:02:07:33 Reheating food.
44:02:07:34 Washing fruits and vegetables.
44:02:07:35 Food display and service.
44:02:07:36 Dispensing of milk, cream, and nondairy products.
44:02:07:37 Ready-to-eat food.
44:02:07:38 Date marking and disposition of ready-to-eat potentially hazardous food.
44:02:07:39 Reduced-oxygen packaging.
44:02:07:40 Time as a public health control.
44:02:07:41 Variance requirement for specialized processing methods.
44:02:07:42 Contaminated food disposition.
44:02:07:43 General equipment and utensils -- Materials and design.
44:02:07:44 General equipment and utensils -- Use limitations of certain materials.
44:02:07:45 Food-contact surfaces -- Design and construction.
44:02:07:46 Nonfood-contact surfaces -- Design and construction.
44:02:07:47 Clean-in-place (CIP) equipment -- Design and construction.
44:02:07:48 General equipment -- Design and construction.
44:02:07:49 Ventilation hood systems -- Design and construction.
44:02:07:50 Dispensing equipment -- Design and construction.
44:02:07:51 Molluscan shellfish tanks.
44:02:07:52 Temperature measuring devices.
44:02:07:53 General equipment -- Installation and location.
44:02:07:54 General equipment and utensils -- Maintenance and operation.
44:02:07:55 Cleaning frequency of equipment and utensils.
44:02:07:56 Manual cleaning and sanitizing requirements.
44:02:07:57 Sanitizing solution testing devices.
44:02:07:58 Mechanical cleaning and sanitizing requirements.
44:02:07:59 Storage of cleaned equipment and utensils.
44:02:07:60 Handling of clean equipment and utensils.
44:02:07:61 Single-service and single-use articles.
44:02:07:62 Laundering of linens.
44:02:07:63 Linen storage.
44:02:07:64 Water supply.
44:02:07:65 Sewage disposal.
44:02:07:66 Plumbing system.
44:02:07:67 Backflow prevention.
44:02:07:68 Handwashing lavatories.
44:02:07:69 Handwashing lavatory supplies.
44:02:07:70 Prep/vegetable sink.
44:02:07:71 Service/janitor's sink.
44:02:07:72 Toilet facilities.
44:02:07:73 Receptacles for refuse, recyclables, and returnables.
44:02:07:74 Storage areas for refuse, recyclables, and returnables.
44:02:07:75 Removal frequency of refuse, recyclables, and returnables.
44:02:07:76 Design and construction of floors, walls, and ceilings.
44:02:07:77 Cleaning and maintenance of floors, walls, and ceilings.
44:02:07:79 Heating, ventilation, and air conditioning.
44:02:07:80 Employee dressing areas and lockers.
44:02:07:81 General premises.
44:02:07:82 Living and sleeping quarters.
44:02:07:83 Storage and handling of maintenance items.
44:02:07:84 Poisonous and toxic materials.
44:02:07:85 Handling and storage of poisonous and toxic materials.
44:02:07:86 Use of poisonous and toxic materials.
44:02:07:87 Control of insects, rodents, and other pests.
44:02:07:88 Storage of personal care items, medicines, and first aid supplies.
44:02:07:89 Prohibiting animals.
44:02:07:90 Mobile food service establishment.
44:02:07:91 Mobile food service establishment servicing operations.
44:02:07:92 Limited-menu mobile food service establishment.
44:02:07:93 Temporary food service establishment.
44:02:07:95 Demonstration of conformance with variance.
44:02:07:96 Submission of a HACCP plan.
44:02:07:97 Contents of a HACCP plan.
44:02:07:98 Food service manager certification.