Food Code - Chapter 3

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March 14, 2020

  • 3-1 CHARACTERISTICS
  • 3-2 SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS
  • 3-3 PROTECTION FROM CONTAMINATION AFTER RECEIVING
  • 3-4 DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN
  • 3-5 LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN
  • 3-6 FOOD IDENTITY, PRESENTATION, AND ON-PREMISES LABELING
  • 3-7 CONTAMINATED FOOD
  • 3-8 SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS

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