| SubPart 14-1 - Food Service Establishments |
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| Section 14-1.89 - Use of Liquid Nitrogen and Dry Ice |
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| SubPart 14-2 - Temporary Food Service Establishments |
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| Section 14-2.3 - Definition and cooking of potentially hazardous foods; product thermometers |
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| SubPart 14-4 - Mobile Food Service Establishments and Pushcarts |
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| Section 14-4.96 - Use of Liquid Nitrogen and Dry Ice |
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| SubPart 14-5 - Vending of Food and Beverages |
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| Section 14-5.46 - Use of Liquid Nitrogen and Dry Ice |
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