Oklahoma Administrative Code
Title 310 - Oklahoma State Department of Health
Chapter 257 - Food Establishments
Subchapter 5 - Food
- 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
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