Oklahoma Administrative Code
Title 310 - Oklahoma State Department of Health
Chapter 257 - Food Establishments
Subchapter 7 - Equipment, Utensils and Linens
- Section 310:257-7-1 - Characteristics
- Section 310:257-7-2 - Cast iron, use limitation
- Section 310:257-7-3 - Lead in ceramic, china, and crystal utensils, use limitation
- Section 310:257-7-4 - Copper, use limitation
- Section 310:257-7-5 - Galvanized metal, use limitation
- Section 310:257-7-6 - Sponges, use limitation
- Section 310:257-7-7 - Lead in pewter alloys, use limitation
- Section 310:257-7-8 - Lead in solder and flux, use limitation
- Section 310:257-7-9 - Wood, use limitation
- Section 310:257-7-10 - Nonstick coatings, use limitation
- Section 310:257-7-11 - Nonfood-contact surfaces
- Section 310:257-7-12 - Characteristics
- Section 310:257-7-13 - Equipment and utensils
- Section 310:257-7-14 - Food temperature measuring devices
- Section 310:257-7-15 - Food-contact surfaces
- Section 310:257-7-16 - CIP equipment
- Section 310:257-7-17 - "V" threads, use limitation
- Section 310:257-7-18 - Hot oil filtering equipment
- Section 310:257-7-19 - Can openers
- Section 310:257-7-20 - Nonfood-contact surfaces
- Section 310:257-7-21 - Kick plates, removable
- Section 310:257-7-22 - Ventilation hood systems, filters
- Section 310:257-7-23 - Temperature measuring devices, food
- Section 310:257-7-24 - Temperature measuring devices, ambient air and water
- Section 310:257-7-25 - Pressure measuring devices, mechanical warewashing equipment
- Section 310:257-7-26 - Ventilation hood systems, drip prevention
- Section 310:257-7-27 - Equipment openings, closures and deflectors
- Section 310:257-7-28 - Dispensing equipment, protection of equipment and food
- Section 310:257-7-29 - Vending machine, vending stage closure
- Section 310:257-7-30 - Bearings and gear boxes, leakproof
- Section 310:257-7-31 - Beverage tubing, separation
- Section 310:257-7-32 - Ice units, separation of drains
- Section 310:257-7-33 - Condenser unit, separation
- Section 310:257-7-34 - Can openers on vending machines
- Section 310:257-7-35 - Molluscan shellfish tanks
- Section 310:257-7-36 - Vending machines, automatic shutoff
- Section 310:257-7-37 - Temperature measuring devices
- Section 310:257-7-38 - Warewashing machine, data plate operating specifications
- Section 310:257-7-39 - Warewashing machines, internal baffles
- Section 310:257-7-40 - Warewashing machines, temperature measuring devices
- Section 310:257-7-41 - Manual warewashing equipment, heaters and baskets
- Section 310:257-7-42 - Warewashing machines, automatic dispensing of detergents and sanitizers
- Section 310:257-7-43 - Warewashing machines, flow pressure device
- Section 310:257-7-44 - Warewashing sinks and drainboards, self-draining
- Section 310:257-7-45 - Equipment compartments, drainage
- Section 310:257-7-46 - Vending machines, liquid waste products
- Section 310:257-7-47 - Case lot handling equipment, moveability
- Section 310:257-7-48 - Vending machine doors and openings
- Section 310:257-7-49 - Food equipment, certification and classification
- Section 310:257-7-50 - Cooling, heating, and holding capacities
- Section 310:257-7-51 - Manual warewashing, sink compartment requirements
- Section 310:257-7-52 - Drainboards
- Section 310:257-7-53 - Ventilation hood systems, adequacy
- Section 310:257-7-54 - Clothes washers and dryers
- Section 310:257-7-55 - Utensils, consumer self-service
- Section 310:257-7-56 - Food temperature measuring devices
- Section 310:257-7-57 - Temperature measuring devices, manual and mechanical warewashing
- Section 310:257-7-58 - Sanitizing solutions, testing devices
- Section 310:257-7-58.1 - Cleaning agents and sanitizers, availability
- Section 310:257-7-59 - Equipment, clothes washers and dryers, and storage cabinets, contamination prevention
- Section 310:257-7-60 - Fixed equipment, spacing or sealing
- Section 310:257-7-61 - Fixed equipment, elevation or sealing
- Section 310:257-7-62 - Good repair and proper adjustment
- Section 310:257-7-63 - Cutting surfaces
- Section 310:257-7-64
- Section 310:257-7-65 - Warewashing equipment, cleaning frequency
- Section 310:257-7-66 - Warewashing machines, manufacturers' operating instructions
- Section 310:257-7-67 - Warewashing sinks, use limitation
- Section 310:257-7-68 - Warewashing equipment, cleaning agents
- Section 310:257-7-69 - Warewashing equipment, clean solutions
- Section 310:257-7-70 - Manual warewashing equipment, wash solution temperature
- Section 310:257-7-71 - Mechanical warewashing equipment, wash solution temperature
- Section 310:257-7-72 - Manual warewashing equipment, hot water sanitization temperatures
- Section 310:257-7-73 - Mechanical warewashing equipment, hot water sanitization temperatures
- Section 310:257-7-74 - Mechanical warewashing equipment, sanitization pressure
- Section 310:257-7-75 - Manual and mechanical warewashing equipment, chemical sanitization - temperature, pH, concentration, and hardness
- Section 310:257-7-76 - Manual warewashing equipment, chemical sanitization using detergent-sanitizers
- Section 310:257-7-77 - Warewashing equipment, determining chemical sanitizer concentration
- Section 310:257-7-78 - Good repair and calibration
- Section 310:257-7-79 - Single-service and single-use articles, required use
- Section 310:257-7-80 - Single-service and single-use articles, use limitation
- Section 310:257-7-81 - Shells, use limitation
- Section 310:257-7-82 - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
- Section 310:257-7-83 - Equipment food-contact surfaces and utensils
- Section 310:257-7-84 - Cooking and baking equipment
- Section 310:257-7-85 - Nonfood-contact surfaces
- Section 310:257-7-86 - Dry cleaning
- Section 310:257-7-87 - Precleaning
- Section 310:257-7-88 - Loading of soiled items, warewashing machines
- Section 310:257-7-89 - Wet cleaning
- Section 310:257-7-90 - Washing, procedures for alternative manual warewashing equipment
- Section 310:257-7-91 - Rinsing procedures
- Section 310:257-7-92 - Returnables, cleaning for refilling [Revoked]
- Section 310:257-7-93 - Food-contact surfaces and utensils
- Section 310:257-7-94 - Before use after cleaning
- Section 310:257-7-95 - Hot water and chemical
- Section 310:257-7-96 - Clean linens
- Section 310:257-7-97 - Specifications
- Section 310:257-7-98 - Storage of soiled linens
- Section 310:257-7-99 - Mechanical washing
- Section 310:257-7-100 - Use of laundry facilities
- Section 310:257-7-101 - Equipment and utensils, Air-drying required
- Section 310:257-7-102 - Wiping cloths, air-drying locations
- Section 310:257-7-103 - Food-contact surfaces
- Section 310:257-7-104 - Equipment
- Section 310:257-7-105 - Equipment, utensils, linens, and single-service and single-use articles
- Section 310:257-7-106 - Prohibitions
- Section 310:257-7-107 - Kitchenware and tableware
- Section 310:257-7-108 - Soiled and clean tableware
- Section 310:257-7-109 - Preset tableware
- Section 310:257-7-110 - Rinsing equipment and utensils after cleaning and sanitizing
Disclaimer: These regulations may not be the most recent version. Oklahoma may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
This site is protected by reCAPTCHA and the Google
Privacy Policy and
Terms of Service apply.
