4-501: Equipment Maintenance
Keeping equipment in good repair and proper adjustment.
4-501.114
Amended Public Health Reasons in § 4-501.114 to clarify intent of paragraph 3 that
formulation of Food-contact surface sanitizers is not limited to chlorine, iodine and
quaternary ammonium compounds.
5-202.12
Amended Public Health Reasons for ¶ 5-202.12(A) to revise paragraphs 1 and 2 to
incorporate the revision from the hot water temperature at the hand sink from at
least 38°C (100°F) to at least 29.4°C (85°F).
6-501.115
Amended Public Health Reasons for §6-501.115 Prohibiting Animals to add new
paragraph 6 that addresses allowance of pet dogs in outdoor dining areas, where
approved.
Annex 4. Management of Food Practices-Achieving Active Managerial Control of
Foodborne Illness Risk Factors
• Amended Section 3. The HACCP Principles, Category (A) (4) Food Allergens As
Food Safety Hazards
o Amended paragraph 2 to add sesame to the list of major food allergens.
o Amended paragraph 4 to clarify requirements that are included in
FALCPA.
o Added new paragraph 5 to indicate new requirements as a result of the