<html> <head> <meta name=Generator content="Microsoft Office HTML Filter 2.0"> <meta http-equiv=Content-Type content="text/html; charset=windows-1252"> <meta name=Originator content="Microsoft Word 10"> <title>Rule 44:02:07 FOOD SERVICE CODE</title> <META NAME="Keywords" Content="Administrative Rules 44:02:07"> <META NAME="Description" Content="Administrative Rules 44:02:07 FOOD SERVICE CODE"> <style> <!-- --> </style> </head> <body lang=EN-US> <div> <h1>CHAPTER 44:02:07</h1> <p align=center><b>FOOD SERVICE CODE</b></p> <p>Section</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:01">44:02:07:01</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Definitions.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:02">44:02:07:02</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Interpretation.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:03">44:02:07:03</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Person in charge.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:04">44:02:07:04</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Demonstration of knowledge by person in charge.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:05">44:02:07:05</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Duties of person in charge.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:06">44:02:07:06</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Employee health -- Reportable information.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:07">44:02:07:07</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Employee exclusions and restrictions.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:08">44:02:07:08</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Removal of employee exclusions for certain illnesses.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:09">44:02:07:09</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Removal of employee restrictions for certain symptoms.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:10">44:02:07:10</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Removal of exclusions -- Highly susceptible population.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:11">44:02:07:11</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Removal of exclusions and restrictions for jaundice.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:12">44:02:07:12</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Release of employee from restriction or exclusion by the regulatory authority.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:13">44:02:07:13</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; General employee cleanliness.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:14">44:02:07:14</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; General employee practices.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:15">44:02:07:15</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Food supplies.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:16">44:02:07:16</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Food source requirements.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:17">44:02:07:17</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Food additives.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:18">44:02:07:18</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Potentially hazardous food.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:19">44:02:07:19</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Receiving temperature requirements for potentially hazardous food.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:20">44:02:07:20</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; General food protection.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:21">44:02:07:21</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Preventing contamination by employees.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:22">44:02:07:22</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Preventing contamination during storage.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:23">44:02:07:23</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Preventing contamination of packaged and unpackaged food.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:24">44:02:07:24</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Preventing contamination from equipment, utensils, and wiping cloths.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:25">44:02:07:25</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Preventing contamination by consumers.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:26">44:02:07:26</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Refrigerated storage.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:27">44:02:07:27</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Thawing potentially hazardous food.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:28">44:02:07:28</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cooking potentially hazardous food.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:29">44:02:07:29</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Microwave cooking.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:30">44:02:07:30</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Parasite destruction by freezing.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:31">44:02:07:31</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Hot storage of potentially hazardous food.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:32">44:02:07:32</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cooling of potentially hazardous food.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:33">44:02:07:33</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Reheating food.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:34">44:02:07:34</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Washing fruits and vegetables.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:35">44:02:07:35</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Food display and service.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:36">44:02:07:36</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Dispensing of milk, cream, and nondairy products.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:37">44:02:07:37</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ready-to-eat food.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:38">44:02:07:38</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Date marking and disposition of ready-to-eat potentially hazardous food.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:39">44:02:07:39</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Reduced-oxygen packaging.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:40">44:02:07:40</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Time as a public health control.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:41">44:02:07:41</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Variance requirement for specialized processing methods.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:42">44:02:07:42</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Contaminated food disposition.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:43">44:02:07:43</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; General equipment and utensils -- Materials and design.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:44">44:02:07:44</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; General equipment and utensils -- Use limitations of certain materials.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:45">44:02:07:45</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Food-contact surfaces -- Design and construction.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:46">44:02:07:46</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Nonfood-contact surfaces -- Design and construction.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:47">44:02:07:47</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Clean-in-place (CIP) equipment -- Design and construction.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:48">44:02:07:48</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; General equipment -- Design and construction.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:49">44:02:07:49</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ventilation hood systems -- Design and construction.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:50">44:02:07:50</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Dispensing equipment -- Design and construction.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:51">44:02:07:51</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Molluscan shellfish tanks.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:52">44:02:07:52</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Temperature measuring devices.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:53">44:02:07:53</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; General equipment -- Installation and location.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:54">44:02:07:54</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; General equipment and utensils -- Maintenance and operation.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:55">44:02:07:55</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cleaning frequency of equipment and utensils.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:56">44:02:07:56</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Manual cleaning and sanitizing requirements.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:57">44:02:07:57</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Sanitizing solution testing devices.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:58">44:02:07:58</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Mechanical cleaning and sanitizing requirements.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:59">44:02:07:59</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Storage of cleaned equipment and utensils.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:60">44:02:07:60</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Handling of clean equipment and utensils.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:61">44:02:07:61</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Single-service and single-use articles.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:62">44:02:07:62</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Laundering of linens.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:63">44:02:07:63</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Linen storage.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:64">44:02:07:64</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Water supply.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:65">44:02:07:65</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Sewage disposal.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:66">44:02:07:66</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Plumbing system.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:67">44:02:07:67</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Backflow prevention.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:68">44:02:07:68</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Handwashing lavatories.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:69">44:02:07:69</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Handwashing lavatory supplies.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:70">44:02:07:70</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Prep/vegetable sink.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:71">44:02:07:71</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Service/janitor's sink.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:72">44:02:07:72</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Toilet facilities.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:73">44:02:07:73</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Receptacles for refuse, recyclables, and returnables.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:74">44:02:07:74</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Storage areas for refuse, recyclables, and returnables.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:75">44:02:07:75</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Removal frequency of refuse, recyclables, and returnables.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:76">44:02:07:76</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Design and construction of floors, walls, and ceilings.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:77">44:02:07:77</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cleaning and maintenance of floors, walls, and ceilings.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:78">44:02:07:78</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Lighting.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:79">44:02:07:79</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Heating, ventilation, and air conditioning.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:80">44:02:07:80</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Employee dressing areas and lockers.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:81">44:02:07:81</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; General premises.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:82">44:02:07:82</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Living and sleeping quarters.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:83">44:02:07:83</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Storage and handling of maintenance items.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:84">44:02:07:84</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Poisonous and toxic materials.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:85">44:02:07:85</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Handling and storage of poisonous and toxic materials.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:86">44:02:07:86</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Use of poisonous and toxic materials.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:87">44:02:07:87</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Control of insects, rodents, and other pests.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:88">44:02:07:88</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Storage of personal care items, medicines, and first aid supplies.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:89">44:02:07:89</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Prohibiting animals.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:90">44:02:07:90</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Mobile food service establishment.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:91">44:02:07:91</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Mobile food service establishment servicing operations.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:92">44:02:07:92</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Limited-menu mobile food service establishment.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:93">44:02:07:93</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Temporary food service establishment.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:94">44:02:07:94</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Variances.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:95">44:02:07:95</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Demonstration of conformance with variance.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:96">44:02:07:96</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Submission of a HACCP plan.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:97">44:02:07:97</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Contents of a HACCP plan.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:98">44:02:07:98</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Food service manager certification.</p> <p><a href="DisplayRule.aspx?Rule=44:02:07:99">44:02:07:99</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Repealed.</p> </div> </body> </html>