Chapter 1
General Provisions
Chapter 2
Definitions
Chapter 3
Management And Personnel
Chapter 4
General Food Safety Requirements
Chapter 5
Cleaning And Sanitizing Of Equipment And Utensils
Chapter 6
Equipment, Utensils, And Linens
Chapter 7
Water, Plumbing, And Waste
Chapter 8
Physical Facilities
Chapter 9
Permanent Food Facilities
Chapter 10
Mobile Food Facilities
Chapter 10.1
Catering Operations And Host Facilities
Chapter 10.5
Nonprofit Charitable Temporary Food Facilities
Chapter 10.6
Limited Service Charitable Feeding Operation
Chapter 11
Temporary Food Facilities
Chapter 11.5
Cottage Food Operations
Chapter 11.6
Microenterprise Home Kitchen Operation
Chapter 11.7
Compact Mobile Food Operation
Chapter 12
Certified Farmers’ Markets
Chapter 12.5
Farm Stands And Community Food Production
Chapter 12.7
Fishermen’s Markets
Chapter 12.8
Children’s Meals
Chapter 13
Compliance And Enforcement