SECTION 310:257-5-1. Safe, unadulterated, and honestly presented

SECTION 310:257-5-2. Compliance with food law

SECTION 310:257-5-3. Food in a hermetically sealed container

SECTION 310:257-5-4. Fluid milk and milk products

SECTION 310:257-5-5. Fish

SECTION 310:257-5-6. Molluscan shellfish

SECTION 310:257-5-7. Wild mushrooms

SECTION 310:257-5-8. Game Animals

SECTION 310:257-5-9. Temperature

SECTION 310:257-5-10. Additives

SECTION 310:257-5-11. Eggs

SECTION 310:257-5-12. Eggs and milk products, pasteurized

SECTION 310:257-5-13. Package integrity

SECTION 310:257-5-14. Ice

SECTION 310:257-5-15. Shucked shellfish, packaging and identification

SECTION 310:257-5-16. Shellstock identification

SECTION 310:257-5-17. Shellstock, condition

SECTION 310:257-5-18. Juice treated

SECTION 310:257-5-19. Molluscan shellfish, original container

SECTION 310:257-5-20. Shellstock, maintaining identification

SECTION 310:257-5-21. Preventing contamination from hands

SECTION 310:257-5-22. Preventing contamination when tasting

SECTION 310:257-5-23. Packaged and unpackaged food-separation, packaging, and segregation

SECTION 310:257-5-24. Food storage containers, identified with common name of food

SECTION 310:257-5-25. Pasteurized eggs, substitute for raw eggs for certain recipes

SECTION 310:257-5-26. Protection from unapproved additives

SECTION 310:257-5-27. Washing fruits and vegetables

SECTION 310:257-5-28. Ice used as exterior coolant, prohibited as ingredient

SECTION 310:257-5-29. Storage or display of food in contact with water or ice

SECTION 310:257-5-30. Food contact with equipment and utensils

SECTION 310:257-5-31. In-use utensils, between-use storage

SECTION 310:257-5-32. Linens and napkins, use limitation

SECTION 310:257-5-33. Wiping cloths, use limitation

SECTION 310:257-5-34. Gloves, use limitation

SECTION 310:257-5-35. Using clean tableware for second portions and refills

SECTION 310:257-5-36. Refilling returnables

SECTION 310:257-5-37. Food storage

SECTION 310:257-5-38. Food storage, prohibited areas

SECTION 310:257-5-39. Vended Time/Temperature Control for Safety Food, original container

SECTION 310:257-5-40. Food preparation

SECTION 310:257-5-41. Food display

SECTION 310:257-5-42. Condiments, protection

SECTION 310:257-5-43. Consumer self-service operations

SECTION 310:257-5-44. Returned food and re-service of food

SECTION 310:257-5-45. Miscellaneous sources of contamination

SECTION 310:257-5-46. Raw animal foods

SECTION 310:257-5-47. Microwave cooking

SECTION 310:257-5-48. Plant food cooking for hot holding

SECTION 310:257-5-48.1. Non-Continuous Cooking of Raw Animal

SECTION 310:257-5-49. Parasite destruction

SECTION 310:257-5-50. Records, creation and retention

SECTION 310:257-5-51. Preparation for immediate service

SECTION 310:257-5-52. Reheating for hot holding

SECTION 310:257-5-53. Treating juice

SECTION 310:257-5-54. Frozen food

SECTION 310:257-5-55. Time/Temperature Control for Safety Food, slacking

SECTION 310:257-5-56. Thawing

SECTION 310:257-5-57. Cooling

SECTION 310:257-5-58. Cooling methods

SECTION 310:257-5-59. Time/Temperature Control for Safety Food, hot and cold holding

SECTION 310:257-5-60. Ready-to-eat, Time/Temperature Control for Safety Food, date marking

SECTION 310:257-5-61. Ready-to-eat, Time/Temperature Control for Safety Food, disposition

SECTION 310:257-5-62. Time as a public health control

SECTION 310:257-5-63. Variance requirement

SECTION 310:257-5-64. Reduced oxygen packaging without a variance, criteria

SECTION 310:257-5-65. Standards of identity

SECTION 310:257-5-66. Honestly presented

SECTION 310:257-5-67. Food labels

SECTION 310:257-5-68. Other forms of information

SECTION 310:257-5-69. Consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens

SECTION 310:257-5-70. Discarding or reconditioning unsafe, adulterated, or contaminated food

SECTION 310:257-5-71. Pasteurized foods, prohibited re-service, and prohibited food