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Annex 1-1: Title, Intent, Scope
Annex 2-3: Personal Cleanliness
Annex 3-2: Sources, Specifications, Original Containers and Records
Annex 3-3: Protection from Contamination After Receiving
Annex 3-4: Destruction of Organisms of Public Health Concern
Annex 3-5: Limitation of Growth of Organisms of Public Health Concern
Annex 3-6: Food Identity, Presentation and On-premises Labeling
Annex 3-8: Special Requirements for Highly-Susceptible Populations
Annex 4-1: Materials for Construction and Repair
Annex 4-2: Design and Construction
Annex 4-3: Numbers and Capacities
Annex 4-4: Location and Installation
Annex 4-5: Maintenance and Operation
Annex 4-6: Cleaning of Equipment and Utensils
Annex 4-7: Sanitization of Equipment and Utensils
Annex 4-9: Protection of Clean Items
Annex 5-3: Mobile Water Tank and Mobile Food Establishment Water Tank
Annex 5-4: Sewage, Other Liquid Waste and Rainwater
Annex 5-5: Refuse, Recyclables and Returnables
Annex 6-1: Materials for Construction and Repair
Annex 6-2: Design, Construction, and Installation
Annex 6-3: Numbers and Capacities
Annex 6-4: Location and Placement
Annex 6-5: Maintenance and Operation
Annex 7-1: Labeling and Identification
Annex 7-2: Operational Supplies and Applications
Annex 7-3: Stock and Retail Sale
Annex 8-2: Plan Submission and Approval
Annex 8-4: Inspection and Correction of Violations
Annex 8-5: Preventing Foodborne Disease Transmission by Employees
Annexes Related to NC G.S. 130A 247 - 250
Updated: 10-11-21