Ch 3 Food

3-1  CHARACTERISTICS 

3-2  SOURCES, SPECIFICATIONS, & ORIGINAL CONTAINERS & RECORDS 

3-3  PROTECTION FROM CONTAMINATION AFTER RECEIVING 

3-4  DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN 

3-5  LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN 

3-6  FOOD IDENTITY, PRESENTATION, & ON-PREMISES LABELING 

3-7  CONTAMINATED FOOD 

3-8  SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS 

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