Georgia Food Service Rules and Regulations - Chapter 511-6-1 - Revised 2/2025

Sep 22, 2026

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Georgia Food Service Rules and Regulations set out requirements under the Department of Public Health for operating food service establishments. Chapter 511-6-1 establishes rules covering permits and authorization, management and personnel duties including certified food safety management, and employee health and cleanliness. It details food handling requirements for condition, sourcing, receiving protection, pathogen control, labeling, and contaminated food. The chapter further addresses equipment and sanitary facilities, physical facilities and toxic materials, special operations, environmental health personnel certification, and inspection and compliance procedures including suspensions, revocations, and variances.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages189

Reading Time7 h 56 min

AccessFree to download

Rules of Department of Public Health - Chapter 511-6-1

511-6-1-.01 Definitions

511-6-1-.02 Provisions

511-6-1-.03 Management and Personnel

511-6-1-.04 Food

511-6-1-.05 Equipment and Utensils

511-6-1-.06 Sanitary Facilities and Controls

511-6-1-.07 Physical Facilities and Toxic Materials

511-6-1-.08 Special Food Service Operations

511-6-1-.09 Certification and Standardization of Environmental Health Personnel

511-6-1-.10 Inspections and Compliance Procedures

Georgia Food Service Rules and Regulations Chapter 511-6-1 (Revised 2/2025) RULES OF DEPARTMENT OF PUBLIC HEALTH CHAPTER 511-6-1 FOOD SERVICE TABLE OF CONTENTS Rule Title Section \# Section Title Page 511-6-1-.01 Definitions 2 511-6-1-.02 Provisions (1) Permit 24 (2) Mobile Food Service Unit 27 (3) Application for a Permit 28 (4) Authorization to Operate MFSU 30 (5) Refusal to Recognize MFSE 31 (6) When Plans are Required 31 (7) When a HACCP Plan is Required 32 (8) Contents ofa HACCP Plan 32 (9) Requirements – Permit Issued 33 (10) Interpretation of this Chapter 34 511-6-1-.03 Management and Personnel (1) Demonstration of Knowledge 35 (2) Responsibilities of the Person in Charge (PIC) 37 (3) Certified Food Safety Manager 39 (4) Employee Health 41 (5) Personal Cleanliness 50 (6) Responding to Contamination Events 54 511-6-1-.04 Food (1) Condition 55 (2) Source 55 (3) Specifications for Receiving 58 (4) Protection from Contamination after Receiving 63 (5) Pathogen Destruction 74 (6) Limiting the Growth of Pathogens 81 (7) Food Identity, Presentation, and On-Premises Labeling 91 (8) Contaminated Food 94 (9) Special Requirements-Highly Susceptible Populations 94 511-6-1-.05 Equipment and Utensils (1) Materials 97 (2) Design and Construction 98 (3) Numbers and Capacities 107 (4) Location and Installation 109 (5) Acceptability of Existing Equipment 110 (6) Maintenance and Operations 110 (7) Cleaning of Equipment and Utensils 115 (8) Sanitization of Equipment and Utensils 119 (9) Laundering 120 (10) Protection of Clean Items 121 511-6-1.-06 Sanitary Facilities and Controls (1) Water Supply 125 (2) Plumbing System 127 (3) Mobile Water Tanks and Mobile Food Service Unit Water Tanks 130 (4) Sewage, Other Liquid Waste, and Rainwater 132 (5) Refuse, Recyclables, and Returnables 134 511-6-1-.07 Physical Facilities and Toxic Materials (1) Materials for Construction and Repair 138 (2) Design, Construction, and Installation 138 (3) Numbers and Capacities 142 (4) Location and Placement 143 (5) Maintenance and Operation 144 (6) Poisonous or Toxic Materials 147 511-6-1-.08 Special Food Service Operations (1) Mobile Food Service Units and Extended Food 152 Service Units (2) Temporary Food Service Establishments 157 (3) Incubator Food Service Operations 162 (4) Catering Food Service Operations 167 (5) Pop-up Food Service Operations 170 511-6-1-.09 Certification and Standardization of Environmental Health Personnel (1) Responsibilities and Requirements 174 (2) Standardization Maintenance 174 (3) Notification of Food Service Program 174 Responsibilities (4) Record of Training, Standardization, and CEU Credit 174 (5) Temporary Staffing and Emergency Response 175 (6) Non-standardized Environmental Health Personnel 175 511-6-1-.10 Inspections and Compliance Procedures (1) Suspension and Revocation of Permits 176 (2) Inspections 177 (3) Examination, Condemnation and Public Notice 184 (4) Procedure When Infection is Suspected 185 (5) Variance 186 511-6-1-.01 Definitions. (1) “Accredited program” means a food protection manager certification program that has been evaluated and listed by an accrediting agency as conforming to national standards for organizations that certify individuals. It refers to the certification process and is a designation based upon an independent evaluation offactors such as the sponsor's mission; organizational structure; staff resources; revenue sources; policies; public information regarding program scope, eligibility requirements, re-certification, discipline and grievance procedures; test development and administration. Accredited programs does not refer to training functions or educational programs. (2) “Adulterated” has the meaning stated in the Federal Food, Drug, and Cosmetic Act, § 402. (3) “Approved” means acceptable to the Health Auth

FAQs

What does Chapter 511-6-1 cover for food service operations?

It covers definitions, permit and authorization provisions, management and personnel requirements, food handling and pathogen controls, equipment and utensils, sanitary and physical facilities, special food service operations, personnel certification, and inspection/compliance procedures.

What personnel requirements are included in the chapter?

The chapter addresses demonstration of knowledge, responsibilities of the person in charge (PIC), certified food safety manager requirements, employee health, personal cleanliness, and responding to contamination events.

How are inspections and compliance handled?

The chapter includes suspension and revocation of permits, inspection procedures, examination and condemnation with public notice, procedures when infection is suspected, and a variance process.

Sep 22, 2026

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