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