| Section 14-4.90 - Food preparation and service |
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| Section 14-4.91 - Product thermometers |
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| Section 14-4.92 - Thawing of potentially hazardous foods |
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| Section 14-4.93 - Service of milk and milk products, dairy and nondairy creaming and whitening agents, condiments and ice; dispensing utensil use and storage |
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| Section 14-4.94 - Display and service of food |
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| Section 14-4.95 - Commissaries |
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| Section 14-4.96 - Use of Liquid Nitrogen and Dry Ice |
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| Part 86 - Reporting And Rate Certifications For Facilities |
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| SubPart 86-1 - Medical Facilities |
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| Section 86-1.1 - Definition |
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| Section 86-1.2 - Financial and statistical data required |
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| Section 86-1.3 - Uniform system of accounting and reporting |
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| Section 86-1.4 - Audits |
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| Section 86-1.5 - Effective period of reimbursement rates |
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| Section 86-1.6 - Allowable costs |
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