Equipment, Utensils, and Linens | MidpageEquipment, Utensils, and Linens
260Safe , unadulterated, and honestly presented.270Compliance with food law.280Food in a hermetically sealed container.290Fluid milk and milk products.295Juice treated.300Fish.310Molluscan shellfish.320Wild mushrooms.330Game animals.340Temperature.350Additives.360Eggs.370Eggs and milk products, pasteurized.380Package integrity.390Ice.400Shucked shellfish, packaging, and identification.410Shellstock identification.420Shellstock; condition.430Molluscan shellfish; original container.440Shellstock; maintaining identification.450Preventing contamination from hands.460Preventing contamination when tasting.470Packaged and unpackaged food - separation, packaging, and segregation.480Food storage containers; identified with common name of food.490Pasteurized eggs; substitute for raw eggs for certain recipes and populations.500Protection from unapproved additives.510Washing fruits and vegetables.520Ice used as exterior coolant, prohibited as ingredient.530Storage or display of food in contact with water or ice.540Food contact with equipment and utensils.550In-use utensils, between-use storage.560Linens and napkins, use limitation.570Wiping cloths; use limitation.580Gloves; use limitation.590Using clean tableware for second portions and refills.600Refilling returnables.610Food storage.620Food storage; prohibited areas.630Vended time/temperature control for safety food; original container.640Food preparation.650Food display.660Condiments; protection.670Consumer self-service operations.680Returned food and reservice of food.690Miscellaneous sources of contamination.700Raw animal foods.710Microwave cooking.720Plant food cooking for hot holding.725Noncontinuous cooking.730Parasite destruction.740Records, creation and retention.755Preparation for immediate service.760Reheating for hot holding.765Treating juice.770Frozen food.780Time/temperature control for safety food, slacking.790Thawing.800Cooling.810Cooling methods.820Time/temperature control for safety food; hot and cold holding.830Ready-to-eat, time/temperature control for safety food; date marking.840Ready-to-eat, time/temperature control for safety food; disposition.850Time as a public health control.860Variance requirement.870Reduced oxygen packaging without a variance, criteria.880Standards of identity.890Honestly presented.900Food labels.910Other forms of information.920[Reserved]. (Reserved)930Consumer advisory: consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens.940Discarding or reconditioning unsafe, adulterated, or contaminated food.950Pasteurized foods, prohibited reservice, and prohibited food.