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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 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procedures when infection is suspected, and a variance process.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},340558,1790362181,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":46,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145},2336478940794,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","Georgia Food Service Rules and Regulations  \nChapter 511-6-1 (Revised 2/2025)  \nRULES  \nOF  \nDEPARTMENT OF PUBLIC HEALTH  \nCHAPTER 511-6-1  \nFOOD SERVICE  \nTABLE OF CONTENTS  \nRule Title Section \\# Section Title Page  \n511-6-1-.01 Definitions 2  \n511-6-1-.02 Provisions  \n(1) Permit 24  \n(2) Mobile Food Service Unit 27  \n(3) Application for a Permit 28  \n(4) Authorization to Operate MFSU 30  \n(5) Refusal to Recognize MFSE 31  \n(6) When Plans are Required 31  \n(7) When a HACCP Plan is Required 32  \n(8) Contents ofa HACCP Plan 32  \n(9) Requirements – Permit Issued 33  \n(10) Interpretation of this Chapter 34  \n511-6-1-.03 Management and  \nPersonnel  \n(1) Demonstration of Knowledge 35  \n(2) Responsibilities of the Person in Charge (PIC) 37  \n(3) Certified Food Safety Manager 39  \n(4) Employee Health 41  \n(5) Personal Cleanliness 50  \n(6) Responding to Contamination Events 54  \n511-6-1-.04 Food  \n(1) Condition 55  \n(2) Source 55  \n(3) Specifications for Receiving 58  \n(4) Protection from Contamination after Receiving 63  \n(5) Pathogen Destruction 74  \n(6) Limiting the Growth of Pathogens 81  \n(7) Food Identity, Presentation, and On-Premises Labeling 91  \n(8) Contaminated Food 94  \n(9) Special Requirements-Highly Susceptible Populations 94  \n511-6-1-.05 Equipment and Utensils  \n(1) Materials 97  \n(2) Design and Construction 98  \n(3) Numbers and Capacities 107  \n(4) Location and Installation 109  \n(5) Acceptability of Existing Equipment 110  \n(6) Maintenance and Operations 110  \n(7) Cleaning of Equipment and Utensils 115  \n(8) Sanitization of Equipment and Utensils 119  \n(9) Laundering 120  \n(10) Protection of Clean Items 121  \n511-6-1.-06 Sanitary Facilities and Controls  \n(1) Water Supply 125  \n(2) Plumbing System 127  \n(3) Mobile Water Tanks and Mobile Food Service Unit  \nWater Tanks 130  \n(4) Sewage, Other Liquid Waste, and Rainwater 132  \n(5) Refuse, Recyclables, and Returnables 134  \n511-6-1-.07 Physical Facilities and  \nToxic Materials  \n(1) Materials for Construction and Repair 138  \n(2) Design, Construction, and Installation 138  \n(3) Numbers and Capacities 142  \n(4) Location and Placement 143  \n(5) Maintenance and Operation 144  \n(6) Poisonous or Toxic Materials 147  \n511-6-1-.08 Special Food Service  \nOperations  \n(1) Mobile Food Service Units and Extended Food 152  \nService Units  \n(2) Temporary Food Service Establishments 157  \n(3) Incubator Food Service Operations 162  \n(4) Catering Food Service Operations 167  \n(5) Pop-up Food Service Operations 170  \n511-6-1-.09 Certification and  \nStandardization of  \nEnvironmental Health  \nPersonnel  \n(1) Responsibilities and Requirements 174  \n(2) Standardization Maintenance 174  \n(3) Notification of Food Service Program 174  \nResponsibilities  \n(4) Record of Training, Standardization, and CEU Credit 174  \n(5) Temporary Staffing and Emergency Response 175  \n(6) Non-standardized Environmental Health Personnel 175  \n511-6-1-.10 Inspections and  \nCompliance Procedures  \n(1) Suspension and Revocation of Permits 176  \n(2) Inspections 177  \n(3) Examination, Condemnation and Public Notice 184  \n(4) Procedure When Infection is Suspected 185  \n(5) Variance 186  \n511-6-1-.01 Definitions.  \n(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.  \n(2) “Adulterated” has the meaning stated in the Federal Food, Drug, and Cosmetic Act, § 402.  \n(3) “Approved” means acceptable to the Health Auth","cbCaiaaTMbzhu3Ff","https://ap.wps.com/l/cbCaiaaTMbzhu3Ff","pdf",1257629,189,"English","# Rules of Department of Public Health - Chapter 511-6-1\n## 511-6-1-.01 Definitions\n## 511-6-1-.02 Provisions\n## 511-6-1-.03 Management and Personnel\n## 511-6-1-.04 Food\n## 511-6-1-.05 Equipment and Utensils\n## 511-6-1-.06 Sanitary Facilities and Controls\n## 511-6-1-.07 Physical Facilities and Toxic Materials\n## 511-6-1-.08 Special Food Service Operations\n## 511-6-1-.09 Certification and Standardization of Environmental Health Personnel\n## 511-6-1-.10 Inspections and Compliance Procedures","[{\"question\":\"What does Chapter 511-6-1 cover for food service operations?\",\"answer\":\"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.\"},{\"question\":\"What personnel requirements are included in the chapter?\",\"answer\":\"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.\"},{\"question\":\"How are inspections and compliance handled?\",\"answer\":\"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.\"}]","Georgia Food Service Rules and Regulations - Chapter 511-6-1 - Revised 2/2025 | PDF",1790037316,476]