| Section 14-1.25 - Definition of adequate |
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| Section 14-1.31 - Food; definitions of contamination and potentially hazardous food; food sources; hermetically sealed foods |
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| Section 14-1.33 - Milk and milk products and substitutions; fresh and frozen shellfish; eggs; pasteurization, packaging and labeling |
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| Section 14-1.35 - Packaging of smoked fish and smoked fish product |
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| Section 14-1.40 - Food protection; potentially hazardous food, temperature and refrigeration requirements |
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| Section 14-1.80 - Food preparation and service |
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| Section 14-1.83 - Reheating |
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| Section 14-1.86 - Thawing of potentially hazardous foods |
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| Section 14-1.110 - Cleaning frequency |
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| Section 14-1.190 - Permits, application, fees, issuance, inspection |
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| Section 14-1.200 - Emergency occurrences, reporting of foodborne disease |
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| Section 14-2.1 - Definition of temporary food service establishment and frozen desserts |
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| Section 14-2.2 - Permit |
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| Section 14-2.4 - Definition of contamination |
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| Section 14-2.19 - Reporting of foodborne disease |
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