Division 61 - FOOD SERVICES PROGRAMS
- Section 291-061-0005 - Authority and Purpose
- Section 291-061-0010 - Definitions
- Section 291-061-0041 - Safety
- Section 291-061-0051 - Cleanliness of Employees
- Section 291-061-0061 - Medical Clearances
- Section 291-061-0071 - Inspections
- Section 291-061-0095 - Additives and Adulterants
- Section 291-061-0096 - Wholesomeness of Food and Drink
- Section 291-061-0100 - Serving of Food and Drink
- Section 291-061-0105 - Food Preparation
- Section 291-061-0110 - Raw Fruits and Raw Vegetables
- Section 291-061-0115 - Cooking Potentially Hazardous Foods
- Section 291-061-0120 - Liquid, Frozen, Dry Eggs and Egg Products
- Section 291-061-0125 - Reheating
- Section 291-061-0126 - Ready to Eat, Potentially Hazardous Food, and Date Marking
- Section 291-061-0130 - Nondairy Products
- Section 291-061-0135 - Product Thermometers
- Section 291-061-0140 - Thawing Potentially Hazardous Foods
- Section 291-061-0145 - Food Transportation
- Section 291-061-0170 - Construction of Utensils and Equipment
- Section 291-061-0180 - Cleaning and Sanitizing Utensils and Equipment
- Section 291-061-0190 - Manual Cleaning of Utensils and Equipment
- Section 291-061-0200 - Mechanical Cleaning and Sanitizing of Utensils and Equipment
- Section 291-061-0210 - Storage and Handling of Utensils and Equipment
- Section 291-061-0220 - Floors
- Section 291-061-0230 - Walls and Ceilings
- Section 291-061-0240 - Doors and Windows - Vermin, Rodent and Insect Control
- Section 291-061-0250 - Lighting
- Section 291-061-0260 - Ventilation
- Section 291-061-0270 - Toilet Facilities
- Section 291-061-0280 - Water Supply
- Section 291-061-0290 - Lavatory Facilities
- Section 291-061-0300 - Plumbing and Disposal of Wastes
- Section 291-061-0310 - Refrigeration