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FDA Food Code > FDA Food Code Chapters > Flashcards

FDA Food Code Chapters Flashcards

1
Q

Chapter 1

A

Purpose and Definitions

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2
Q

Chapter 2

A

Management and Personnel

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3
Q

Chapter 3

A

Food

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4
Q

Chapter 4

A

Equipment, Utensils, and Linens

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5
Q

Chapter 5

A

Water, Plumbing, and Waste

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6
Q

Chapter 6

A

Physical Facilities

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7
Q

Chapter 7

A

Poisonous or Toxic Materials

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8
Q

Chapter 8

A

Compliance and Enforcement

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9
Q

Subpart 1-201

A

Applicability and terms Defined

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10
Q

Subpart 2-101

A

Supervision Responsibility

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11
Q

Subpart 2-102

A

Supervision knowledge

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12
Q

Subpart 2-103

A

Supervision Duties

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13
Q

Subpart 2-201

A

Responsibilities of Permit Holder, Person in Charge, Food Employees and Conditional Employees

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14
Q

Subpart 2-301

A

Hands and Arms

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15
Q

Subpart 2-302

A

Fingernails

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16
Q

Subpart 2-303

A

Jewelry

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17
Q

Subpart 2-304

A

Outer Clothing

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18
Q

Subpart 2-401

A

Food Contamination Prevention

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19
Q

Subpart 2-402

A

Hair Restraints

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20
Q

Subpart 2-403

A

Animals

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21
Q

Part 2-5

A

Responding to Contamination Events

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22
Q

Part 3-1

A

Characteristics

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23
Q

Part 3-2

A

Sources, specifications, and original containers and records

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24
Q

Part 3-3

A

Protection from contamination after receiving

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25
Part 3-4
Destruction of organisms of public health concern
26
Part 3-5
Limitation of growth of organisms or public health concern
27
Part 3-6
Food identity, presentation, and on-premises labeling
28
Part 3-7
Contaminated Food
29
Part 3-8
Special Requirements for Highly Susceptible Populations
30
Subpart 3-101
Condition
31
Subpart 3-201
Sources
32
Subpart 3-202
Specifications for receiving
33
Subpart 3-203
Original Containers and Records
34
Subpart 3-204
Food Donation
35
Subpart 3-301
Preventing Contamination by Employees
36
Subpart 3-302
Preventing food and ingredient contamination
37
Subpart 3-303
Preventing contamination from ice used as a coolant
38
Subpart 3-304
Preventing contamination from equipment, utensils, and linens
39
Subpart 3-305
Preventing contamination from the premises
40
Subpart 3-306
Preventing contamination by consumers
41
Subpart 3-307
Preventing contamination from other sources
42
Subpart 3-401
Cooking
43
Subpart 3-402
Freezinf
44
Subpart 3-403
Reheating
45
Subpart 3-404
Other methods - treating juice
46
Subpart 3-501
Temperature and time control
47
Subpart 3-502
Special processing methods
48
Subpart 3-601
Accurate Representation
49
Subpart 2-602
Labeling
50
Subpart 3-603
Consumer Advisory
51
Subpart 3-701
Disposition
52
Subpart 3-801
53
Subpart 3-801
Additional safeguards
54
Subpart 4-101
Multiuse equipment
55
Subpart 4-201
Durability and Strength
56
Part 4-1
Materials for construction and repair
57
Part 4-2
Design and Constructiom
58
Part 4-3
Numbers and Capabilities
59
Part 4-3
Numbers and Capacities
60
Part 4-4
Location and installation
61
Part 4-5
Maintenance and operation
62
Part 4-6
Cleaning of Equipment and Utensils
63
Part 4-7
Sanitization of Equipment and Utensils
64
Part 4-8
Laundering
65
Part 4-9
Protection of Clean Items
66
Subpart 4-202
Cleanability
67
Subpart 4-203
Accuracy
68
Subpart 4-204
Functionality
69
Subpart 4-205
Acceptability (equipment)
70
Subpart 4-301
Equipment
71
Subpart 4-302
Utensils, Temperature Measuring Devices and Testing Devices
72
Subpart 4-303
Cleaning Agents and Sanitizers
73
Subpart 4-401
Location
74
Subpart 4-402
Installation
75
Subpart 4-501
Equipment Maintenance and Operation
76
Subpart 4-502
Utensils and Temperature and Pressure Measuring Devices
77
Subpart 4-601
Cleaning Equipment Objective
78
Subpart 4-602
Cleaning Equipment Fequency
79
Subpart 4-603
Cleaning Equipment Methods
80
Subpart 4-701
Sanitization Objective
81
Subpart 4-702
Sanitization Frequency
82
Subpart 4-703
Sanitization methods
83
Subpart 4-901
Drying
84
Subpart 4-902
Lubricating and Reassembling
85
Subpart 4-903
Storing
86
Subpart 4-904
Preventing Contamination
87
Part 5-1
Water
88
Part 5-2
Plumbing System
89
Part 5-3
Mobile water tank and mobile food establishment water tank
90
Part 5-4
Sewage, Other Liquid Waste and Rainwater
91
Part 5-5
Refuse, Recyclables, and Returnables

FDA Food Code (1 decks)

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