Section 001-346-7 - CLEANING, SANITIZATION AND STORAGE EQUIPMENT AND UTENSILS
- Subsection 001-346-7-1 - Equipment Food Contact Surfaces and Utensils
- Subsection 001-346-7-2 - Manual Ware-washing, Sink Compartment Requirements
- Subsection 001-346-7-3 - Hot Water and Chemical Sanitization
- Subsection 001-346-7-4 - Ware-washing Equipment, Clean Solutions
- Subsection 001-346-7-5 - Manual Ware-washing Equipment, Chemical Sanitization Using Detergent Sanitizers
- Subsection 001-346-7-6 - Manual Ware-washing Equipment, Hot Water Sanitization Temperatures
- Subsection 001-346-7-7 - Temperature Measuring Devices, Manual Ware-washing
- Subsection 001-346-7-8 - Sanitization Requirements at Official Meat and Poultry Establishments
- Subsection 001-346-7-9 - Tagging Unsanitary Equipment, Utensils, Rooms, or Compartments
- Subsection 001-346-7-10 - Sanitizing Food Contact Surfaces in Commercial Slaughter Establishments