Preface |
Chapter 1. Purpose and Definitions |
Chapter 2. Management and Personnel |
Chapter 3. FOOD |
Chapter 4. Equipment, Utensils, and Linens |
Chapter 5. Water, Plumbing, and Waste |
Chapter 6. Physical Facilities |
Chapter 7. Poisonous or Toxic Materials |
Chapter 8. Compliance and Enforcement |
Chapter 9. Mobile Food Establishments, Pushcarts and Temporary Food Establishments |