3-101.11

Food Shall be Safe, Unadulterated, and Honestly Presented

464-31

3-201.11(A)

Food from Approved Sources

464-31

3-201.11(B)

No Food Prepared in Private Homes

464-32

3-201.11(C)

Proper Labeling

464-32

3-201.11(D)

Fish Intended for Consumption in Their Raw Form

464-32

3-201.11(E)

Whole-Muscle, Intact Beef Steaks Intended for Consumption in an Undercooked Form W/O a Consumer Advisory

464-32

3-201.11(F)

Meat and Poultry (Safe Handling Instructions)

464-32

3-201.12

Food in Hermetically Sealed Containers

464-32

3-201.13

Fluid Milk and Milk Products

464-32

3-201.14

Fish

464-32

3-201.15

Molluscan Shellfish

464-33

3-201.16

Wild Mushrooms

464-33

3-201.17

Game Animals

464-34

3-202.11

Temperature Specifications for Receiving Foods

464-35

3-202.11(A)

Food Received Refrigerated

464-35

3-202.11(C)

Food Received Hot

464-35

3-202.11(D)

Food Labeled Frozen Shall be Received Frozen

464-35

3-202.11(E)

Free From Evidence of Temperature Abuse

464-35

3-202.12

Food Additives

464-36

3-202.13

Shell Eggs

464-36

3-202.14

Eggs and Milk Products, Pasteurized

464-36

3-202.15

Package Integrity

464-36

3-202.16

Ice

464-36

3-202.17

Shucked Shellfish, Packaging and Identification

464-36

3-202.18

Shellstock Identification

464-37

3-202.19

Shellstock, Condition

464-38

3-203.11

Molluscan Shellfish, Original Container

464-38

3-203.12

Shellstock, Maintaining Identification

464-39

3-301.11

Preventing Contamination From Hands

464-40

3-301.11(B)

No Bare Hand Contact with RTE Foods

464-40

3-301.12

Preventing Contamination when Tasting

464-40

3-302.11

Packaged and Unpackaged Food, Separation, Packaging, and Segregation (Cross-Contamination)

464-40

3-302.12

Food Storage Containers, Identified with Common Name of Food

464-42

3-302.13

Pasteurized Eggs, Substitute for Raw Shell Eggs for Certain Recipes

464-42

3-302.14

Protection from Unapproved Additives

464-42

3-302.15

Washing Fruits and Vegetables

464-43

3-303.11

Ice Used as Exterior Coolant, Prohibited as Ingredient

464-43

3-303.12

Storage or Display of Food in Contact with Water or Ice.

464-43

3-304.11

Food Contact with Equipment and Utensils

464-43

3-304.12

In-Use Utensils, Between-Use-Storage

464-44

3-304.13

Linens and Napkins, Use Limitation

464-44

3-304.14

Wiping Cloths, Use Limitation

464-44

3-304.15

Gloves, Use Limitation

464-45

3-304.16

Using Clean Tableware for Second Portions and Refills

464-45

3-304.17

Refilling Returnables

464-46

3-305.11

Food Storage (Location, Free from Contamination, Off Floor)

464-47

3-305.12

Food Storage, Prohibited Areas

464-47

3-305.13

Vended PHF, Original Container

464-47

3-305.14

Food Preparation (Unpackaged Food Protected from Environmental Sources of Contamination)

464-47

3-306.11

Food Display (Preventing Contamination by Consumers)

464-48

3-306.12

Condiments, Protection

464-48

3-306.13

Consumer Self-Service Operations

464-49

3-306.13(A)

Raw, Unpackaged Animal Foods may not be Offered for Consumer Self-Service

464-49

3-306.14

Returned Food and Reservice of Food

464-49

3-307.11

Preventing Contamination From Other Sources

464-49

3-401.11

Raw Animal Foods (Cooking)

464-50

3-401.12

Microwave Cooking

464-51

3-401.13

Plant Food Cooking for Hot Holding

464-51

3-402.11

Parasite Destruction (Freezing of Fish)

464-52

3-402.12

Records, Creation and Retention (Freezing of Fish)

464-52

3-403.10

Reheating for Immediate Service

464-52

3-403.11

Reheating for Hot Holding

464-52

3-403.11(C)

Reheating Commercially Processed Food

464-53

3-501.11

Frozen Food

464-53

3-501.12

PHF, Slacking

464-53

3-501.13

Thawing

464-54

3-501.14

Cooling

464-55

3-501.15

Cooling Methods

464-55

3-501.16

PHF, Hot and Cold Holding

464-56

3-501.17

RTE, PHF, Date Marking

464-56

3-501.17(A)

On-Premise Preparation

464-56

3-501.17(C)

Commercially Processed Food

464-57

3-501.18

RTE, PHF, Disposition

464-58

3-501.19

Time as a Public Health Control

464-59

3-502.11

Variance Requirement for Specialized Processing Methods

464-59

3.502.12

Reduced Oxygen Packaging, Criteria

464-60

3-601.11

Standards of Identity, Accurate Representation

464-62

3-601.12

Honestly Presented

464-62

3-602.11

Food Labels

464-62

3-602.12

Other Forms of Information

464-63

3-603.11

Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. CONSUMER ADVISORY

464-63

3-701.11

Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food

464-64

3-8

Special Requirements for Highly Susceptible Populations

464-64

3-801.11

Pasteurized Foods, Prohibited Reservice, and Prohibited Food

464-64