104
disposal, recycling, and refilling of waste, 5-503.11
on-premises for refuse, recyclables, and returnables,
5-501.10 to 5-501.19
Facility plans and specifications, submission and approval,
8-301.11 to 8-303.10
Faucet, handwashing sink, 5-202.12
Fever with sore throat, employee symptom, 2-201.12
Filter, compressed air, for drinking water system, 5-303.11
Filtering equipment, hot oil, design and construction,
4-202.14
Fingernails
artificial, prohibition, 2-302.11
of employees, maintenance, 2-302.11
Fish
consumer self-service, 3-306.13
cooking requirements, 3-401.11
definition, 1-201.10
frozen by supplier, freezing records, 3-402.12
other than molluscan shellfish, 3-201.11 and 3-402.11
raw, storage, 3-302.11
recreationally caught, 3-201.14;
use of clean equipment, 4-602.11
lightly cooked or raw aquacultured
consumer advisory, 3-603.11
freezing to control parasites, 3-402.11
immersion in ice or water, 3-303.12
restriction on reduced oxygen packaging, 3-502.12
Fitting or tubing, copper and copper alloys, use
limitation, 4-101.14
Floor drains, cleanability, 6-201.13
Floor-mounted equipment, clearance, 4-402.12
Floors
absorbent materials, use limitation, 6-501.17
floor coverings, cleanability, 6-201.11 to 6-201.15
dustless cleaning methods, 6-501.13
Flow pressure valve, warewashing machine, 4-204.118
Flushing
drinking water system, 5-101.12
mobile water tank and mobile food establishment water
tank, 5-304.11
waste retention tanks, 5-402.13 to 5-402.15
Flux, use limitation for food-contact surfaces, 4-101.13
Fogging devices, cleaning the water reservoir, 5-205.14
Food
additives, 3-202.12, 3-302.14, 3-502.11 and 7-204.14
characteristics, 3-101.11
contact with equipment and utensils, 3-304.11
contaminated, 3-701.11
cooked, potentially hazardous, cooling, 3-501.14 and
3-501.15
damaged, spoiled, or recalled, storage, 3-302.11
definition, 1-201.10
destruction of organisms of public health concern,
3-401.11
disposition, 3-501.18
frozen, potentially hazardous, 3-202.11 and 3-501.11
HACCP plan, 8-201.13 and 8-201.14
hermetically sealed, source, 3-201.12
honest presentation, 1-102.10 and 3-601.12
hot and cold holding, 3-501.16,
identity, presentation, and on-premises labeling,
3-201.11, 3-601.11 and 3-602.11
in contact with water or ice, storage or display, 3-303.12
limitation of growth of organisms of public health
concern, 3-501.11 to 3-501.19
packaged and unpackaged, separation, packaging and
segregation, 3-302.11
packaged, labeling, 3-201.11 and 3-502.12
preparation, application for approval to open,
8-301.11 to 8-302.20
protection for contamination, 3-301.11 to 3-307.11
ready-to-eat, potentially hazardous date marking,
3-501.17
specialized preparation methods, special process
requirement, 3-401.11, 3-502.11, 4-204.110 and
8-103.10 to 8-103.13
standards of identity, 3-306.11
temperature and time control, limiting growth of organisms
of public health concern, 3-501.18 and 3-501.19
temperature at receipt, 3-202.11
time as public health control, 3-501.19
vended, potentially hazardous, original container,
3-305.13
Food Allergy, awareness, 2-103.11
Food Code
intent, 1-102.10
scope, statement, 1-103.10
standards, 1-103.10
title, 1-101.10
Food-contact surface
cast iron equipment, use limitation, 4-101.12
construction materials, 4-101.11
copper, use limitation, 4-101.14
cleaning criteria, 4-601.11
cleaning frequency of equipment, 4-602.11
definition, 1-201.10
design and construction, cleanability, 4-202.11
galvanized metal equipment, use limitation, 4-101.15
lead, use limitation, 4-101.13
linens and napkins, use limitation, 3-304.13
lubricating, 4-902.11
sanitization criteria, 4-701.10
sanitization frequency, 4-702.11
sanitization methods for equipment, 4-703.11
“V” threads, use limitation, 4-202.13
wet cleaning methods for equipment, 4-603.14
wood, use limitation, 4-101.17
Food containers placement in cooling or cold holding
equipment, 3-501.15 and 3-501.16
Food contamination
by persons, discarding, 3-701.11
by unclean utensils and equipment, 3-304.11
prevention after receiving, 3-301.11 and 3-301.12
prevention by employees, 3-301.11 and 3-301.12
Food display, preventing contamination by consumers,
3-306.11 to 3-306.14
Food employee
definition, 1-201.10
responsibility to report illness, 2-201.11
Food establishment
definition, 1-201.10
approval to open, 8-301.11 to 8-302.20
plans and specifications for construction, conversion, or
remodeling, 8-301.11
Food management, plans, 8-103.11 to 8-201.14
Food package integrity, 3-202.15
Food processing, special process required, 3-502.11
Food processing plant, definition, 1-201.10
Food Protection Manager Certification, 2-102.20