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Page 1 - TABLE OF CONTENTS
 Rule Rule Title
 Section Section Title
 Page
 290-5-14-.01 Definitions   3
     
 290.5-14-.02 Provisions 1 Permit 22
   2 Mobile Food Service Unit
 22
   3 Applications for a Permit 22
   4 When Plans are Required
 24
   5 When a HACCP Plan is Required
 24
   6 Requirements - Permit Issues
 25
   7 Interpretation of this Chapter
 25
     
 290-5-14-.03 Management and Personnel
 1Demonstration of Knowledge
 26
   2Responsibilities of the Person in Charge (PIC) 28
   3 Certified Food Safety Manager 29
   4 Employee Health 31
   5 Personal Cleanliness 40
     
 290-5-14-.04 Food 1 Condition 44
   2 Source 44
   3 Specifications for Receiving 47
   4 Protection from Contamination after Receiving51
   5 Pathogen Destruction 60
   6 Limiting the Growth of Pathogens 65
   7 Food Identity, Presentation, and On-Premises Labeling 74
   8 Contaminated Food 76
   9 Special Requirements - Highly Susceptible Populations 77
     
 290-5-14-.05 Equipment and Utensils
 1 Materials 80
   2 Design and Construction 81
   3 Numbers and Capacities 89
   4 Location and Installation 91
   5 Acceptability of Existing Equipment 92
   6 Maintenance and Operations 92
   7 Cleaning of Equipment and Utensils 96
   8 Sanitization of Equipment and Utensils 101
   9 Laundering 102
   10 Protection of Clean Items 103
     
290-5-14-.06Sanitary Facilities and Controls 1Water 106
   2 Plumbing Systems
 107
   3 Mobile Water Tanks and Mobile Food Service Unit Water Tanks
 110
   4 Sewage, Other Liquid Waste, and Rainwater
 112
   5 Refuse, Recyclables, and Returnables
 114

 
 
Page 2 -TABLE OF CONTENTS (cont.)
 Rule Rule Title
 Section #
 Section Title
 Page
 290-5-14-.07 Physical Facilities and Toxic Materials 1 Materials for Construction and Repair 118
   2 Design, Construction, and Installation 118
   3 Numbers and Capacities 122
   4 Location and Placement 123
   5 Maintenance and Operation 123
   7 Poisonous or Toxic Materials 126
     
 290-5-14-.08 Special Food Service Operations 1 Mobile Food Service Units and Extended Food Service Units 131
   2 Temporary Food Service Establishments 134
     
 290-5-14-.09 Certification and Standardization of Environmental Health Personnel 1Responsibilities and Requirements 139
   2 Record of Training139
   3 Time Frame 139
     
 290-5-14-.10 Compliance Procedures 1 Permits 140
   2 Inspections 141
   3 Examination, Condemnation and Public Notice 148
   4 Procedure When Infection is Suspected 149
   5 Variance 150
   6 Implementation and Enforcement 150
   7 Penalty 151
 


Our Mission:

Increase food safety awareness in food service establishments through innovative trainings and proactive education.

Help food service establishments comply with FDA Food Code standards by providing tools and training necessary to ensure a safe and healthy dining environment. By making food safety current, understandable and accessible, everyone can make food safety a priority in their establishment.