Tri-Service Food Code, Exercises of Public Health

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TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP

TECHNICAL BULLETIN

Tri-Service Food Code

APPROVED FOR PUBLIC RELEASE; DISTRIBUTION IS UNLIMITED.

HEADQUARTERS, DEPARTMENT OF THE ARMY

1 March 2019

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 Amends 3-501.16(A) to clarify the temperature requirements for hot and cold food are intended to mean the internal food product temperature and not the ambient temperature maintained by the equipment.  Amends 3-501.17(A)-(C) to clarify date marking and retention criteria for “advanced prepared” food, commercially packaged food received frozen, commercially packaged food received fresh, and commercially processed RTE food that is opened and then stored cold.  Adds new paragraph 3-501.17(G) to exempt raw, live in-shell molluscan shellfish from date marking; amends subparagraph 3-501.17(H)(6) for date marking shelf-stable dry fermented sausages [2013 FDA Food Code change].

 Amends 3-501.110 to increase the maximum leftover retention time to 7 days and provide conditions for retaining non-TCS leftover foods.  Amends 3-502.11(D) to clarify the variance requirement only applies to TCS foods prepared under an ROP method [2013 FDA Food Code change].  Amends 3-502.12 regarding ROP without a variance: subparagraphs (B)(3)(b) and (B)(4) changes the discard time 30 days; adds a new subparagraph (B)(7) regarding submission of a Hazard Analysis Critical Control Point (HACCP) Plan to the regulatory authority; amends subparagraph (D)(2) to apply cooking parameters in paragraphs 3-401.11(A), (B) and (C); amends subparagraph (D)(2)(e)(ii) to allow for cold holding at 41oF (5oC) for 7 days after cooling; deletes subparagraph (D)(2)(e)(iii); renumbered (D)(2)(e)(iv); and inserts a new paragraph (F) to identify conditions under which a HACCP Plan is not required for reduced oxygen packaged foods.  Adds new provision 3-502.13 to address freezing food by the food establishment.

 Amends 3-503.11 to clarify restrictions and provide guidance for extending product shelf life.  Amends 3-602.11 to clarify the information that should be included on a food label [2013 FDA Food Code change]; adds new paragraph (E) to address labeling requirements for advanced prepared and leftover food.

 Amends 3-701.11(A) to include required actions when processing contaminated food stocks.  Amends 3-801.11(C) to clarify children ages 12 and under are treated as a highly susceptible population (HSP) only when subsisting in a school or other child care facility.  Amends 4-204.16 to clarify criteria for cold-plate beverage cooling devices and beverage tubing separation with stored ice [2013 FDA Food Code change].  Amends 4-204.112(B) to clarify requirements for placing food thermometers inside refrigeration units.  Adds new paragraph 4-205.12(E) for notification of the regulatory authority prior to initiating food equipment modifications.  Amends 4-301.14 by incorporating the ventilation and exhaust rate requirements previously addressed under subparagraphs 6-304.11(A)(3)-(6) and (B) and section 6-304.12.  Amends 4-302.13 title to include mechanical warewashing; adds new paragraph 4-302.13(B) requiring use of an irreversible registering temperature indicator to monitor sanitizing temperatures in dish machines [2013 FDA Food Code change].  Adds new Subpart 4-303 and 4-303.11 to address availability of cleaning agents and sanitizers [2013 FDA Food Code change].  Corrects the provision designation for 4-501.111 as a critical requirement regarding the hot water sanitizing temperature during manual warewashing.

 Amends 4-501.112 to include cross-references to the provisions that address hot water sanitizing temperature for mechanical warewashing and associated temperature monitoring requirements.  Corrects the provision designation for 4-501.115 as a critical requirement regarding use of detergent-sanitizers.  Amends 4-501.200 to include mixing formulas for preparing a chlorine sanitizing solution using an 8.25 percent base product.  Amends 4-602.11(B) to remove the descriptive language involving “raw animal foods” and “fish” and replacing it with “raw meat and poultry” when addressing frequency for cleaning and sanitizing food contact surfaces that are in contact with a succession of different raw animal foods [2013 FDA Food Code changes].  Amends 4-602.13(B) to clarify requirements apply to local exhaust ventilation hoods and does not apply to fans and ducts associated with heating and ventilation systems.  Deletes 4-603.17 and relocates the criteria for cleaning and refilling returnables to 3-304.17 [2013 FDA Food Code change].

 Adds paragraph 4-703.11(D) to clarify the minimum chlorine residual required when manually spraying the sanitizer onto a food-contact surface.  Amends 4-802.11(C) to clarify the term “napkins” applies only to cloth napkins [2013 FDA Food Code change].  Corrects the provision designation for 5-101.14 as a critical requirement when using steam to disinfect food- contact surfaces.

 Deletes paragraph 5-501.15(C) and relocates the criteria regarding location of compactor-type units to 5-501.19(F).  Amends 6-304.11 to exclusively address room ventilation and relocates the criteria for exhaust ventilation hoods to 4-301.14(B).  Deletes 6-304.12 and Table 6-1 and relocates the criteria for ventilation hood exhaust rates to 4-301.14(E)(2) and mechanical ventilation requirements to 6-304.11.  Amends 6-501.14 to clarify the ventilation cleaning criteria presented in the provision applies to heating, ventilation and air conditioning systems, ventilation ducts and fans, and does not apply to local exhaust hoods.

 Amends 7-201.11 to align with the 2013 FDA Food Code by removing the requirement for storing poisonous or toxic materials in a locked room or cabinet.  Amends 7-204.12(A) to clarify requirements regarding chemicals used to wash fresh fruits and vegetables. Adds new subparagraphs to address ingredients generally recognized as safe, effective food contact notifications, and 40 CFR 156 Labeling Requirements for Pesticides and Devices to allow use of other antimicrobial agents [2013 FDA Food Code change].  Amends 8-201.11 to clarify the provision is intended to address construction and renovation plans. Criteria for submitting plans to operate a temporary food establishment was relocated to paragraphs 8-301.11(A) and 8-302.11(C).  Removes 8-201.12 from “reserve” status and specifies the minimum required plan contents when constructing or renovating a food establishment.  Amends 8-201.13(B) to require the food establishment to notify the Regulatory Authority and provide a HACCP Plan for ROP operations [2013 FDA Food Code change].

 Amends 8-201.14 to clarify requirements when submitting a HACCP Plan [2013 FDA Food Code change].  Amends 8-301.11 to clarify preoperational requirements for new food operations and unit and organizational food events and adds Table 8-1, summarizing preoperational and inspection requirements.

 Renumbers Table 8-1 (inspection frequencies) as Table 8-2.  Adds 8-301.12 to provide guidance for public health oversight of cottage food operations occurring in government housing.

 Removes 8-302.11, 8-302.12, and 8-302.14 from “reserve” status and specifies procedures and required content when submitting an application to operate a new food establishment.  Amends 8-303.20 to clarify requirements for reviewing operational plans when an existing food establishment changes management or contract.  Adds new paragraph 8-304.11(J) requiring the food establishment to provide a means for informing customers of the establishment’s food sanitation inspection results [2013 FDA Food Code change].

 Adds 8-400.11 requiring execution of food facility risk assessment surveys.  Amends 8-401.10 to clarify criteria for determining food establishment inspection frequencies.  Amends 8-401.30 to clarify the types of intervention strategies suitable for inspection substitution and improvement of active managerial controls in a food establishment. Renumbers Table 8-2 (inspection substitutions) as Table 8-3.  Adds 8-402.10(B) requiring continuing education and access to training to maintain inspection personnel competencies.  Amends 8-402.12 requirements for conducting self-evaluations and clarifies the provision applies to food service operations, not retail stores.  Adds new provision 8-402.40 to provide guidance regarding installation farmers markets.  Amends 8-403.20 to include guidance for implementing a letter-grading or color-coded inspection rating system; changes the scoring criteria for a “fully compliant” rating by allowing up to 4 noncritical findings that

 Adds Appendix G for public health reasons, which provide the science-based data and discussions that support the Tri-Service Food Code provisions [extracted from the 2013 FDA Food Code] and includes additional guidance and rationale agreed upon by the Food Code Working Group subject matter experts.  Adds the following defined terms in the Glossary: o Cottage food o Debit, debiting, debitable o Farmers market o Force provider o Frozen o General public o High-risk food o Installation commander o Low-risk food o Military unit o Nonpublic water system o Organizational food event o Qualified proctor o Safe temperature o Time/Temperature Control for Safety Food (2013 FDA Food Code change)

 Amends the following defined terms in the Glossary: o Advanced prepared o Enterohemorrhagic Escherichia coli (deleted due to 2013 FDA Food Code nomenclature change) o Field food operations o Field food service establishment o Food o Food-contact surface (adds examples of nonfood-contact surfaces) o Food employee o Food establishment (adds paragraphs (3)(i)-(k) for other operations that are not a “food establishment”) o Highly susceptible population o Leftovers o Mobile food establishment o Packaged (2013 FDA Food Code change) o Person o Person-in-charge o Potentially Hazardous Food (deleted due to 2013 FDA Food Code nomenclature change) o Reduced oxygen packaging (2013 FDA Food Code change) o Shiga toxin-producing Escherichia coli, STEC (2013 FDA Food Code change) o Temporary food establishment

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Contents

CHAPTER 1 – INTRODUCTION

Purpose, 1-1, page 1 References, 1-2, page 1 Abbreviations and terms, 1-3, page 1 Applicability, 1-4, page 1 Technical assistance, 1-5, page 2 Guidance for using the publication, 1-6, page 2 Background, 1-7, page 5 Publication revision process and official interpretation, 1-8, page 6

CHAPTER 2 – MANAGEMENT AND PERSONNEL

Supervision, 2-1, page 9 Responsibility, 2- 2-101.11 Assignment, page 9 Knowledge, 2- 2-102.11 Demonstration, page 9 2-102.12 Certified food protection manager, page 10 2-102.20 Food protection manager certification, page 10 Duties, 2- 2-103.11 Person in charge, page 11— (see also responsibilities 8-304.11 ; self-evaluations 8-402.12 ; imminent health hazards & ceasing operations 8-404.11 ; correcting violations 8-405.11 and 8-406.11; and food establishment manager 8-8g) Employee Health, 2-2, page 12 Responsibilities of person in charge, food employees, and conditional employees, 2- 2-201.10 Deployment health criteria, page 12— (see also 9-103.11) 2-201.11 Responsibility of person in charge, food employees, and conditional employees, page 12—( see also 8-501.11) 2-201.12 Exclusions and restrictions, page 14— (see also 8-501.20 and 8-501.30) 2-201.13 Removal, adjustment, or retention of exclusions and restrictions, page 15— (see also 8-501.40) 2-201.20 Medical screening criteria, page 18 Personal Cleanliness, 2-3, page 18 Hands and arms, 2- 2-301.11 Clean condition, page 19 2-301.12 Cleaning procedure, page 19 2-301.13 Special hand wash procedures, page 19 2-301.14 When to wash, page 19 2-301.15 Where to wash, page 20 2-301.16 Hand antiseptics, page 20 Fingernails, 2- 2-302.11 Maintenance, page 20 Jewelry, 2- 2-303.11 Prohibition, page 21 Outer clothing, 2- 2-304.11 Clean condition, page 21 Hygienic Practices, 2-4, page 21 Food contamination prevention, 2- 2-401.11 Eating, drinking, or using tobacco, page 21 2-401.12 Discharges from the eyes, nose, and mouth, page 21

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3-101.11 Safe, unadulterated, and honestly presented, page 27— (see also shellstock 3-202.19; honestly

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5-202.12 Handwashing sink, installation, page 90 —(see also location 5-204.11)

5-204.12 Backflow prevention device, location, page 91— (see also cross-connection backflow device for

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6-304.11 Mechanical, page 106 —(see also ventilation hoods 4-301.14) 6-501.110 Using dressing rooms and lockers, page 109 —(see also 6-305.11 and 6-403.11)

• Hair restraints, 2- iii
  • 2-402.11 Effectiveness, page
• Animals, 2-
• Training , 2-5, page 2-403.11 Handling prohibition, page 22 — (see also 6-501.115)
  • General principles, 2-
    • 2-501.11 Training requirements, page
  • Supervisor training, 2-
    • 2-502.11 Requirements and renewal, page
  • Food employee training, 2-
    • 2-503.11 General requirement, page
    • 2-503.12 Bartenders, hostesses, wait staff, and counter staff, page
    • 2-503.13 Temporary employees, page
    • 2-503.20 Training resources, page
  • Other personnel requiring training, 2-
    • 2-504.20 Contracting officer’s representatives, page 2-504.10 Public health inspection personnel, page 24— (see also 8-402.10 and 8-6)
    • 2-504.30 Nonfood employees, supervisors, page
    • 2-504.40 Food service and food safety instructors, page
  • Training records, 2-
    • 2-505.11 Documentation, retention and presentation, page
• Responding to Contamination Events, 2-6, page
  • Procedures for responding, 2-
    • 2-601.11 Clean-up of vomiting and diarrheal events, page
• Characteristics, 3-1, page CHAPTER 3 – FOOD
  • Condition, 3-
• Sources, Specifications, and Original Containers and Records, 3-2, page presented 3-601.12; reconditioning 3-701.11; and shellfish life-support tanks 4-204.110)
  • Sources, 3-
    • 3-201.12 Food in hermetically sealed containers, page 3-201.11 Compliance with food law, page 27— (see also bottled & packaged water 5-101.13)
    • 3-201.13 Fluid milk, page
    • 3-201.14 Fish, page
    • 3-201.15 Molluscan shellfish, page
    • 3-201.16 Wild mushrooms, page
    • 3-201.17 Game animals, page
    • 3-201.18 Fresh fruits and vegetables, page
  • Specifications for receiving, 3-
    • 3-202.11 Temperature, page
    • 3-202.12 Additives, page
    • 3-202.13 Shell eggs, page
    • 3-202.14 Eggs and milk products, pasteurized, page
    • 3-202.15 Package integrity, page
    • 3-202.17 Shucked shellfish, packaging and identification, page 3-202.16 Ice, page 30— (see also prohibited ingredient 3-303.11 and water quality 5-102.11)
    • 3-202.18 Shellstock identification, page
    • 3-202.19 Shellstock, condition, page
    • 3-202.110 Juice, treated, page
  • Freezing, 3- v
    • 3-402.11 Parasite destruction, page
    • 3-402.12 Records, creation and retention, page
  • Reheating, 3-
    • 3-403.10 Preparation for immediate service, page
    • 3-403.11 Reheating for hot holding, page
  • Other methods, 3-
    • 3-404.11 Treating juice, page
• Limitation of Growth of Organisms of Public Health Concern, 3-5, page
  • Temperature and time control, 3-
    • 3-501.12 Time/temperature control for safety food, slacking, page 3-501.11 Frozen food, page 45 —(see also freezing food 3-502.13)
    • 3-501.13 Thawing, page
    • 3-501.14 Cooling, page
    • 3-501.15 Cooling methods, page
    • 3-501.16 Time/temperature control for safety food, hot and cold holding, page
    • 3-501.17 Time/temperature control for safety food, date marking and retention, page
    • 3-501.18 Ready-to-eat, time/temperature control for safety food disposition, page
    • 3-501.19 Time as a public health control, page
    • 3-501.110 Leftovers, conditions for retention, page
  • Specialized processing methods, 3-
    • 3-502.12 Reduced oxygen packaging without a variance, criteria, page 3-502.11 Variance requirement, page 50— (see also 8-103.10, 8-103.11, and 8-103.12)
    • 3-502.13 Freezing time/temperature control for safety foods, page
  • Outdated food, 3-
    • 3-503.11 Restrictions for sale or service, page
• Food Identity, Presentation, and On-premises Labeling, 3-6 , page
  • Accurate representation, 3-
    • 3-601.11 Standards of identity, page
    • 3-601.12 Honestly presented, page
  • Labeling, 3-
    • 3-602.11 Food labels, page
    • 3-602.12 Other forms of information, page
  • Consumer advisory, 3-
    • pathogens, page 3-603.11 Consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate
• Contaminated food, 3-7, page
  • Disposition, 3-
    • 3-701.11 Discarding or reconditioning unsafe, adulterated, or contaminated food, page
• Special Requirements for Highly Susceptible Populations, 3-8, page
  • Additional safeguards, 3-
    • 3-801.11 Pasteurized foods, prohibited re-service, and prohibited food, page
• Food Donation, 3-9, page - 3-901.10 Donation of excess food to local relief organizations, page Excess food, 3-901—(see also shelf-life extensions 3-503.11)
• Materials for Construction and Repair, 4-1, page CHAPTER 4 – EQUIPMENT, UTENSILS, AND LINENS - 4-101.11 Characteristics, page Multiuse, 4-101—(see also shell use restrictions 4-502.14) - 4-101.12 Cast iron, use limitation, page - 4-101.13 Lead, use limitation, page vi - 4-101.14 Copper, use limitation, page - 4-101.15 Galvanized metal, use limitation, page - 4-101.16 Sponges, use limitation, page - 4-101.18 Nonstick coatings, use limitation, page 4-101.17 Wood, use limitation, page 60 —(see also pallets 4-101.113) - 4-101.19 Nonfood-contact surfaces, page - 4-101.110 Paint or other coatings, application, page - 4-101.112 Plastic, use prohibition, page 4-101.111 Sealing compounds, page 60 —(see also durability 4-201.13) - 4-101.113 Pallet use, page
  • Single-service and single-use, 4-
    • 4-102.11 Characteristics, page
• Design and Construction, 4-2, page
  • Durability and strength, 4-
    • 4-201.11 Equipment and utensils, page
    • 4-201.12 Food temperature measuring devices, page
    • 4-201.13 Sealing compounds, page
  • Cleanability, 4-
    • 4-202.11 Food-contact surfaces, page
    • 4-202.12 Clean-in-place equipment, page
    • 4-202.13 “V” threads, use limitation, page
    • 4-202.14 Hot oil filtering equipment, page
    • 4-202.15 Can openers, page
    • 4-202.16 Nonfood-contact surfaces, page
    • 4-202.17 Kick plates, removable, page
    • 4-202.18 Ventilation hood systems, filters, page
  • Accuracy, 4-
    • 4-203.11 Temperature measuring devices, food, page
    • 4-203.12 Temperature measuring devices, ambient air and water, page
    • 4-203.13 Pressure measuring devices, mechanical warewashing equipment, page
  • Functionality, 4-
    • 4-204.11 Ventilation hood systems, drip prevention, page
    • 4-204.12 Equipment openings, closures and deflectors, page
    • 4-204.13 Dispensing equipment, protection of equipment and food, page
    • 4-204.14 Vending machine, vending stage closure, page
    • 4-204.15 Bearings and gear boxes, leakproof, page
    • 4-204.16 Beverage tubing, separation, page
    • 4-204.17 Ice units, separation of drains, page
    • 4-204.18 Condenser unit, separation, page
    • 4-204.19 Can openers on vending machines, page
    • 4-204.110 Molluscan shellfish tanks, page
    • 4-204.111 Vending machines, automatic shutoff, page
    • 4-204.112 Temperature measuring devices, page
    • 4-204.113 Warewashing machine, data plate operating specifications, page
    • 4-204.114 Warewashing machines, internal baffles, page
    • 4-204.115 Warewashing machines, temperature measuring devices, page
    • 4-204.117 Warewashing machines, automatic dispensing of detergents and sanitizers, page 4-204.116 Manual warewashing equipment, heaters and baskets, page 67— (see also 4-204.124)
    • 4-204.118 Warewashing machines, flow pressure device, page
    • 4-204.119 Warewashing sinks and drainboards, self-draining, page
    • 4-204.120 Equipment compartments, drainage, page vii
    • 4-204.121 Vending machines, liquid waste products, page
    • 4-204.122 Case lot handling apparatuses, moveability, page
    • 4-204.123 Vending machine doors and openings, page
    • 4-204.200 Manual warewashing equipment, swing-arm faucet, page 4-204.124 Mechanical warewashing equipment, heating device, page 68— (see also capacity 4-301.16)
  • Acceptability, 4-
    • 4-205.10 Food equipment, certification and classification, page
    • 4-205.11 Equipment and utensils, approval, page
    • 4-205.12 Equipment and utensils, compliance measures, page
    • 4-205.13 Overseas food operations, page
    • 4-205.15 Warewashing machine, prohibition, page visual/audible alarm 4-204.117)
• Numbers and Capacities, 4-3, page
  • Equipment, 4-
    • 4-301.11 Cooling, heating, and holding capacities, page
    • 4-301.12 Manual warewashing, sink compartment requirements, page
    • 4-301.13 Drainboards, page
    • 4-301.14 Ventilation hood systems, adequacy, page
    • 4-301.15 Clothes washers and dryers, page
    • 4-301.16 Warewashing heating device, capacity, page
  • Utensils, temperature measuring devices, and testing devices, 4-
    • 4-302.11 Utensils, consumer self-service, page
    • 4-302.12 Food temperature measuring devices (available; appropriate) , page
    • 4-302.13 Temperature measuring devices, manual and mechanical warewashing, page
    • 4-302.14 Sanitizing solutions, testing devices, page
  • Cleaning agents and sanitizers, 4-
    • 4-303.11 Cleaning agents and sanitizers, availability, page
• Location and Installation, 4-4, page
  • Location, 4-
    • 4-401.10 General installation, page
    • 4-401.11 Equipment, clothes washers and dryers, and storage cabinets, contamination prevention, page
    • 4-401.12 Ice machines, page
  • Installation, 4-
    • 4-402.11 Fixed equipment, spacing or sealing, page
    • 4-402.12 Fixed equipment, elevation or sealing, page
• Maintenance and Operation, 4-5, page
  • Equipment, 4-
    • 4-501.10 Maintenance program, page
    • 4-501.11 Good repair and proper adjustment, page
    • 4-501.12 Cutting surfaces, page
    • 4-501.13 Microwave ovens, page
    • 4-501.14 Warewashing equipment, cleaning frequency, page
    • 4-501.15 Warewashing machines, manufacturers’ operating instructions, page
    • 4-501.16 Warewashing sinks, use limitation, page
    • 4-501.17 Warewashing equipment, cleaning agents, page
    • 4-501.18 Warewashing equipment, clean solutions, page
    • 4-501.19 Manual warewashing equipment, wash and rinse solution temperature, page
    • 4-501.110 Mechanical warewashing equipment, wash solution temperature, page
    • 4-501.111 Manual warewashing equipment, hot water sanitizing temperatures, page
    • 4-501.112 Mechanical warewashing equipment, hot water sanitizing temperatures, page viii
    • 4-501.113 Mechanical warewashing equipment, sanitization pressure, page
    • concentration, and hardness, page 4-501.114 Manual and mechanical warewashing equipment, chemical sanitization—temperature, pH,
    • 4-501.115 Manual warewashing equipment, chemical sanitization using detergent-sanitizers, page
    • 4-501.116 Warewashing equipment, determining chemical sanitizer concentration, page
    • 4-501.200 Chlorine sanitizing solution, preparation, page
  • Utensils and temperature and pressure measuring devices, 4-
    • 4-502.11 Good repair and calibration, page
    • 4-502.12 Single-service and single-use articles, required use, page
    • 4-502.13 Single-service and single-use articles, use limitations, page
    • 4-502.14 Shells, use limitation, page
  • Ice machines , 4-
    • 4-503.11 Maintenance of ice machines, page
    • 4-503.12 Operation, restrictions, page
• Cleaning of Equipment and Utensils, 4-6, page
  • Objective, 4-
    • 4-601.11 Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils, page
  • Frequency, 4-
    • 4-602.11 Equipment food-contact surfaces and utensils, page
    • 4-602.12 Cooking and baking equipment, page
    • 4-602.13 Nonfood-contact surfaces, page
  • Methods, 4-
    • 4-603.11 Dry cleaning, page
    • 4-603.12 Pre-cleaning, page
    • 4-603.13 Loading of soiled items, warewashing machines, page
    • 4-603.14 Wet cleaning, page
    • 4-603.15 Washing, procedures for alternative manual warewashing equipment, page
    • 4-603.16 Rinsing procedures, page
    • 4-603.18 Steel wool prohibition, page 4-603.17 Returnables, cleaning for refilling—(Deleted; refer to 3-304.17)
• Sanitization of Equipment and Utensils, 4-7, page
  • Objective, 4-
    • 4-701.10 Food-contact surfaces and utensils, page
  • Sanitizing Frequency, 4-
    • 4-702.11 Before use and after cleaning, page
  • Sanitizing Methods, 4-
• Laundering, 4-8, page 4-703.11 Hot water, chemical, and steam, page 83 —(see also steam 5-101.14)
  • Objective, 4-
    • 4-801.11 Clean linens, page
  • Frequency, 4-
    • 4-802.11 Specifications, page
  • Methods, 4-
    • 4-803.11 Storage of soiled linens, page
    • 4-803.12 Mechanical washing, page
    • 4-803.13 Use of laundry facilities, page
• Protection of Clean Items, 4-9, page
  • Drying, 4-
    • 4-901.11 Equipment and utensils, air-drying required, page
    • 4-901.12 Wiping cloths, air-drying locations, page
  • Lubricating and reassembling, 4- ix
    • 4-902.12 Equipment, page 4-902.11 Food-contact surfaces, page 85 —(see also lubricants 7-205.11)
  • Storing, 4-
    • 4-903.11 Equipment, utensils, linens, and single-service and single-use articles, page
    • 4-903.12 Prohibitions, page
  • Preventing contamination, 4-
    • 4-904.11 Kitchenware and tableware, page
    • 4-904.12 Soiled and clean tableware, page
    • 4-904.13 Preset tableware, page
    • 4-904.14 Rinsing equipment and utensils after cleaning and sanitizing, page
• Water , 5-1, page CHAPTER 5 – WATER, PLUMBING, AND WASTE
  • Source, 5-
    • 5-101.11 Approved system, page
    • 5-101.12 System flushing and disinfection, page
    • 5-101.13 Bottled and packaged drinking water, page
  • Quality, 5- 5-101.14 Steam, page 87— (see also boiler water additives 4-703.11 and 7-204.13)
    • 5-102.11 Standards, page
    • 5-102.12 Nondrinking water, page
    • 5-102.13 Sampling, page
    • 5-102.14 Sample report, page
  • Quantity and availability, 5-
    • 5-103.11 Capacity, page
    • 5-103.12 Pressure, page
  • Distribution, delivery, and retention, 5-
    • 5-104.11 System, page
    • 5-104.12 Alternative water supply, page
• Plumbing System, 5-2 , page
  • Materials, 5-
    • 5-201.11 Approved, page
  • Design, construction, and installation, 5-
    • 5-202.11 Approved system and cleanable fixtures, page
    • 5-202.14 Backflow prevention device, design standard, page 5-202.13 Backflow prevention, air gap, page 90 —(see also cross-connection 5-205.12)
    • 5-202.15 Conditioning device, design, page
    • 5-202.16 Food waste grinders and pulpers, page
  • Numbers and capacities, 5-
    • 5-203.11 Handwashing sinks, page
    • 5-203.12 Toilets and urinals, page
    • 5-203.13 Service sink, page
    • 5-203.14 Backflow prevention device, when required, page
  • Location and placement, 5-
    • 5-204.11 Handwashing sinks, page
    • 5-204.13 Conditioning device, location, page hoses 5-205.12 and 5-304.12)
    • 5-204.14 Floor drains, location, page
  • Operation and maintenance, 5- x
    • 5-205.12 Prohibiting a cross-connection, page 5-205.11 Using a handwashing sink, page 92 —(see also cleanser 6-301.11 and drying 6-301.12)
    • 5-205.13 Scheduling inspection and service for a water system device, page
    • 5-205.14 Water reservoir of fogging devices, cleaning, page
    • 5-205.15 System maintained in good repair, page
    • 5-205.16 Water conditioning device, replacing cartridges and filters, page
• Mobile Water Tank and Mobile Food Establishment Water Tank, 5-3, page
  • Materials, 5-
    • 5-301.11 Approved, page
  • Design and construction, 5-
    • 5-302.11 Enclosed system, sloped to drain, page
    • 5-302.12 Inspection and cleaning port, protected and secured, page
    • 5-302.13 “V” type threads, use limitation, page
    • 5-302.14 Tank vent, protected, page
    • 5-302.15 Inlet and outlet, sloped to drain, page
    • 5-306.16 Hose, construction and identification, page
  • Numbers and capacities, 5-
    • 5-303.11 Filter, compressed air, page
    • 5-303.12 Protective cover or device, page
    • 5-303.13 Mobile food establishment tank inlet, page
  • Operation and maintenance, 5-
    • 5-304.11 System flushing and sanitization, page
    • 5-304.12 Using a pump and hoses, backflow prevention, page
    • 5-304.13 Protecting inlet, outlet, and hose fitting, page
    • 5-304.14 Tank, pump, and hoses, dedication, page
• Sewage, Other Liquid Waste, and Rainwater, 5-4, page
  • Mobile holding tank, 5-
    • 5-401.11 Capacity and drainage, page
  • Retention, drainage, and delivery, 5-
    • 5-402.10 Establishment drainage system, page
    • 5-402.11 Backflow prevention, page
    • 5-402.12 Grease trap, page
    • 5-402.13 Conveying sewage, page
    • 5-402.14 Removing mobile food establishment wastes, page
    • 5-402.15 Flushing a waste retention tank, page
  • Disposal facility—design and construction, 5-
    • 5-403.11 Approved sewage disposal system, page
    • 5-403.12 Other liquid wastes and rainwater, page
• Refuse, Recyclables, and Returnables, 5-5, page
  • Facilities on the premises, 5-
    • 5-501.10 Indoor storage area, page
    • 5-501.11 Outdoor storage surface, page
    • 5-501.12 Outdoor enclosure, page
    • 5-501.13 Receptacles, page
    • 5-501.14 Receptacles in vending machines, page
    • 5-501.15 Outside receptacles, page
    • 5-501.16 Storage areas, rooms, and receptacles, capacity and availability, page
    • 5-501.17 Toilet room receptacle, covered, page
    • 5-501.18 Cleaning implements and supplies, page
    • 5-501.19 Storage areas, redeeming machines, receptacles and waste handling units, location, page
    • 5-501.110 Storing refuse, recyclables, and returnables, page xi
    • 5-501.111 Areas, enclosures, and receptacles, good repair, page
    • 5-501.112 Outside storage prohibitions, page
    • 5-501.113 Covering receptacles, page
    • 5-501.114 Using drain plugs, page
    • 5-501.115 Maintaining refuse areas and enclosures, page
    • 5-501.116 Cleaning receptacles, page
  • Removal, 5-
    • 5-502.11 Frequency, page
    • 5-502.12 Receptacles or vehicles, page
  • Facilities for disposal and recycling, 5-
    • 5-503.11 Community or individual facility, page
• Materials for Construction and Repair, 6-1, page CHAPTER 6 – PHYSICAL FACILITIES
  • Indoor areas, 6-
    • 6-101.11 Surface characteristics, page
  • Outdoor areas, 6-
    • 6-102.11 Surface characteristics, page
• Design, Construction, and Installation, 6-2, page
  • General requirements, 6-
    • 6-200.11 Food operations, fixed facilities, page
  • Cleanability, 6-
    • 6-201.11 Floors, walls, and ceiling, page
    • 6-201.12 Floors, walls, and ceiling, utility lines, page
    • 6-201.13 Floor and wall junctures, coved and enclosed or sealed, page
    • 6-201.14 Floor carpeting, restrictions and installation, page
    • 6-201.15 Floor covering, mats, and duckboards, page
    • 6-201.16 Wall and ceiling coverings and coatings, page
    • 6-201.17 Walls and ceilings, attachments, page
    • 6-201.18 Walls and ceilings, studs, joists, and rafters, page
  • Functionality, 6-
    • 6-202.11 Light bulbs, protective shielding, page
    • 6-202.12 Heating, ventilation, air-conditioning system vents, page
    • 6-202.13 Insect control devices, design and installation, page
    • 6-202.14 Toilet rooms, enclosed, page
    • 6-202.15 Outer openings, protected, page
    • 6-202.16 Exterior walls and roofs, protective barrier, page
    • 6-202.17 Outdoor food vending areas, overhead protection, page
    • 6-202.18 Outdoor servicing areas, overhead protection, page
    • 6-202.19 Outdoor walking and driving surfaces, graded to drain, page
    • 6-202.110 Outdoor refuse areas, curbed and graded to drain, page
    • 6-202.111 Private homes and living or sleeping quarters, use prohibition, page
    • 6-202.112 Living or sleeping quarters, separation, page
• Numbers and Capacities, 6-3, page
  • Handwashing sinks, 6-
    • 6-301.10 Minimum number, page
    • 6-301.11 Handwashing cleanser, availability, page
    • 6-301.12 Hand-drying provision, page
    • 6-301.13 Handwashing aids and devices, use restrictions, page
    • 6-301.14 Handwashing signage, page
    • 6-301.20 Disposable towels, waste receptacle, page xii
  • Toilets and urinals, 6-
    • 6-302.10 Minimum number, page
    • 6-302.11 Toilet tissue, availability, page
  • Lighting, 6-
    • 6-303.11 Intensity, page
  • Ventilation, 6-
  • Dressing areas and lockers, 6- 6-304.12 Exhaust rates—(Deleted; refer to 4-301.14(E)(2))
  • Service sinks, 6- 6-305.11 Designation, page 107 — (see also 6-403.11)
    • 6-306.10 Availability, page
• Location and Placement, 6-4, page
  • Handwashing sinks, 6-
    • 6-401.10 Conveniently located, page
  • Toilet rooms, 6-
    • 6-402.11 Convenience and accessibility, page
  • Employee accommodations, 6-
  • Distressed merchandise, 6- 6-403.11 Designated areas, page 107 —(see also 6-305.11)
    • 6-404.11 Segregation and location, page
  • Refuse, recyclables, and returnables, 6-
    • 6-405.10 Receptacles, waste handling units, and designated storage areas, page
• Maintenance and Operation, 6-5, page
  • Premises, structures, attachments, and fixtures—methods, 6-
    • 6-501.11 Repairing, page
    • 6-501.12 Cleaning, frequency and restrictions, page
    • 6-501.14 Cleaning ventilation systems, nuisance and discharge prohibition, page 6-501.13 Cleaning floors, dustless methods, page 108 —(see also 6-501.17)
    • 6-501.15 Cleaning maintenance tools, preventing contamination, page
    • 6-501.16 Drying and maintaining mops, page
    • 6-501.17 Absorbent materials on floors, use limitation, page
    • 6-501.18 Cleaning of plumbing fixtures, page
    • 6-501.19 Closing toilet room doors, page
    • 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests, page 6-501.111 Controlling pests, page 109 —(see also pesticides in Subpart 7-206)
    • 6-501.113 Storing maintenance tools, page
    • 6-501.114 Maintaining premises, unnecessary items and litter, page
    • 6-501.115 Prohibiting animals, page
    • 6-501.116 Plants, page
    • 6-502.11 Restricted access, page Unauthorized personnel , 6-502,
• Labeling and Identification, 7-1, page CHAPTER 7 – POISONOUS OR TOXIC MATERIALS
  • Original containers, 7-
    • 7-101.11 Identifying information, prominence, page
  • Working containers, 7-
    • 7-102.11 Common name, page