Table of Contents

                   Introduction and Purpose
Section   1:  Facilities to Maintain Product Temperature
Section   2:  Facilities to Protect Food
Section   3:  Dry Good Storage
Section   4:  Handwashing
Section   5:  Water Supply and Sewage Disposal
Section   6:  Food Equipment Installation
Section   7:  Dishwashing Facilities
Section   8:  Hot Water Supply Requirements
Section   9:  Finish Schedule - Floors, Walls, and Ceilings
Section 10:  Toilet Facilities
Section 11:  Plumbing and Cross-connection Control
Section 12:  Grease Interceptors
Section 13:  Insect and Rodent Control
Section 14:  Lighting
Section 15:  Ventilation
Section 16:  Can and Mop Cleaning Facilities
Section 17:  Garbage and Refuse Storage Facilities
Section 18:  Dressing and Locker Rooms

Appendix   A-1:  Reach-in Cold Storage Charts
Appendix   A-2:  Walk-in Refrigeration Cold Storage Charts
Appendix   A-3:  Dry Storage Charts 
Appendix   A-6:  Sneeze Guard Design and Installation
Appendix A-19:  Foodservice Plan Review Application