1,044 chapters · 17,636 sections in this title.
Health & Safety Code § 114035 Section 114035
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(a) Food shall be inspected as soon as practicable upon receipt and prior to any use, storage, or resale. (b) Food shall be accepted only if the inspection conducted upon receipt determines that the food satisfies all of the following: (1) Was prepared by and received from approv…
Health & Safety Code § 114037 Section 114037
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(a) Except as specified in subdivision (b), refrigerated, potentially hazardous food may be at a temperature of 45°F or below when received, if the potentially hazardous food is cooled within four hours of receipt to a temperature at or below 41°F. (b) If a temperature other than…
Health & Safety Code § 114039 Section 114039
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(a) Raw shucked shellfish shall be obtained in nonreturnable packages that bear a legible label that identifies the name, address, and certification number of the shucker-packer or repacker of the molluscan shellfish, and a “sell by” date or a “best if used by” date for packages …
Health & Safety Code § 114039.1 Section 114039.1
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(a) Shellstock shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester or each dealer that depurates, ships, or reships the shellstock. Except as specified by subdivision (c), on the harvester’s or dealer’s tag or lab…