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Wholesale Food Establishment Sanitation Requirements | Midpage
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Indiana Administrative Code
Title 410
7
Rule 21
Wholesale Food Establishment Sanitation Requirements
Indiana Department of Health
1
Applicability
2
"Acid foods" defined
3
"Acidified foods" defined
4
"Adequate" defined
5
"Adulterated" defined
6
"Allergen" defined
7
"Batter" defined
8
"Blanching" defined
9
"Bottled drinking water" defined
10
"CFR" defined
11
"CIP system" defined
12
"Critical control point" defined
13
"Department" defined
14
"Drinking water" defined
15
"Food" defined
16
"Food-contact surface" defined
17
"Food employee" defined
18
"HACCP plan" defined
19
"Lot" defined
20
"Low-acid food" defined
21
"Micro-organisms" defined
22
"Pest" defined
23
"pH" defined
24
"Plant" defined
25
"Potentially hazardous food" defined
26
"Public health significance" defined
27
"Quality control operation" defined
28
"Reduced oxygen packaging" defined
29
"Restricted use pesticide" defined
30
"Rework" defined
31
"Sanitization" defined
32
"Scheduled process" defined
33
"Water activity" defined
34
"Wholesale food establishment" defined
35
Personnel health
36
Personnel hygienic practices
37
Personnel training
38
Physical facilities and grounds
39
Sanitary operations; general maintenance
40
Toxic and poisonous substances; pest control
41
Plumbing and sewage systems
42
Sanitary facilities and controls
43
Equipment and utensils
44
Raw materials; production and process controls
45
Manufacturing operations
46
Reduced oxygen packaging
47
Acidified foods
48
Warehousing and distribution
49
Accurate representation of packaged food using standards of identity, honest presentation of food, and food labels
50
Public health protection; access; reporting imminent health hazards
51
Registration of a wholesale food establishment
52
Incorporation by reference