Food | Midpage

Collections
Oklahoma Administrative Code

Subchapter 5

Food

Oklahoma State Department of Health

310:257-5-1Safe, unadulterated, and honestly presented 310:257-5-2Compliance with food law 310:257-5-3Food in a hermetically sealed container 310:257-5-4Fluid milk and milk products 310:257-5-5Fish 310:257-5-6Molluscan shellfish 310:257-5-7Wild mushrooms 310:257-5-8Game Animals 310:257-5-9Temperature 310:257-5-10Additives 310:257-5-11Eggs 310:257-5-12Eggs and milk products, pasteurized 310:257-5-13Package integrity 310:257-5-14Ice 310:257-5-15Shucked shellfish, packaging and identification 310:257-5-16Shellstock identification 310:257-5-17Shellstock, condition 310:257-5-18Juice treated 310:257-5-19Molluscan shellfish, original container 310:257-5-20Shellstock, maintaining identification 310:257-5-21Preventing contamination from hands 310:257-5-22Preventing contamination when tasting 310:257-5-23Packaged and unpackaged food-separation, packaging, and segregation 310:257-5-24Food storage containers, identified with common name of food 310:257-5-25Pasteurized eggs, substitute for raw eggs for certain recipes 310:257-5-26Protection from unapproved additives 310:257-5-27Washing fruits and vegetables 310:257-5-28Ice used as exterior coolant, prohibited as ingredient 310:257-5-29Storage or display of food in contact with water or ice 310:257-5-30Food contact with equipment and utensils 310:257-5-31In-use utensils, between-use storage 310:257-5-32Linens and napkins, use limitation 310:257-5-33Wiping cloths, use limitation 310:257-5-34Gloves, use limitation 310:257-5-35Using clean tableware for second portions and refills 310:257-5-36Refilling returnables 310:257-5-37Food storage 310:257-5-38Food storage, prohibited areas 310:257-5-39Vended Time/Temperature Control for Safety Food, original container 310:257-5-40Food preparation 310:257-5-41Food display 310:257-5-42Condiments, protection 310:257-5-43Consumer self-service operations 310:257-5-44Returned food and re-service of food 310:257-5-45Miscellaneous sources of contamination 310:257-5-46Raw animal foods 310:257-5-47Microwave cooking 310:257-5-48Plant food cooking for hot holding 310:257-5-48.1Non-Continuous Cooking of Raw Animal 310:257-5-49Parasite destruction 310:257-5-50Records, creation and retention 310:257-5-51Preparation for immediate service 310:257-5-52Reheating for hot holding 310:257-5-53Treating juice 310:257-5-54Frozen food 310:257-5-55Time/Temperature Control for Safety Food, slacking 310:257-5-56Thawing 310:257-5-57Cooling 310:257-5-58Cooling methods 310:257-5-59Time/Temperature Control for Safety Food, hot and cold holding 310:257-5-60Ready-to-eat, Time/Temperature Control for Safety Food, date marking 310:257-5-61Ready-to-eat, Time/Temperature Control for Safety Food, disposition 310:257-5-62Time as a public health control 310:257-5-63Variance requirement 310:257-5-64Reduced oxygen packaging without a variance, criteria 310:257-5-65Standards of identity 310:257-5-66Honestly presented 310:257-5-67Food labels 310:257-5-68Other forms of information 310:257-5-69Consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens 310:257-5-70Discarding or reconditioning unsafe, adulterated, or contaminated food 310:257-5-71Pasteurized foods, prohibited re-service, and prohibited food