HAWAII ADMINISTRATIVE RULES
TITLE 11
DEPARTMENT OF HEALTH
CHAPTER 50
FOOD SAFETY CODE
Summary dated September 1 2017:
SUMMARY
l. §§11-50-2 to 11-50-4 are amended.
2. §§11-50-5 and 11-50-6 are repealed.
3. §§11-50-7 to 11-50-14 are amended.
4. §§11-50-20 to 11-50-22 are amended.
5. §§11-50-30 to 11-50-35 are amended.
6. §11-50-37 is amended.
7. §§11-50-46 and 11-50-47 are amended.
8. §§11-50-49 and 11-50-50 are amended.
9. §§11-50-60 and 11-50-61 are amended.
10. §11-50-62 is repealed.
11. §11-50-71 is amended.
12. §11–50-73 is amended.
13. §11-50-81 is amended.
14. Subchapter 8 and Subchapter 9 are repealed.
15. Chapter 50 is compiled.
Sub Chapter 1: General Provisions
§11-50-1 Purpose
§11-50-3 Permits, special events, homemade food products and hand-pounded poi, and exemptions
§11-50-4 Permit application, renewal, and HACCP plans
§11-50-5 Repealed
§11-50-6 Repealed
§11-50-7 Fees
§11-50-8 Inspection and correction of violations
§11-50-9 Placarding
§11-50-10 Embargo and detention
§11-50-11 Prevention of foodborne disease transmission by employees
§11–50-12 Permit suspension
§11-50-13 Variances
§11-50-14 Penalties and remedies
§11-50-15 Severability
§§11-50-16 to 11-50-19 (Reserved)
Subchapter 2 Personnel
§11-50-20 Supervision
§11-50-21 Employee health
§11-50-22 Personal cleanliness
§11-50-23 Hygienic practices
§§11-50-24 to 11-50-29 (Reserved)
Subchapter 3 Food
§11-50-30 Characteristics
§11-S0-31 Source, specifications for receiving, original containers and records
§11-50-32 Protection from contamination after receiving
§11-50-33 Destruction of organisms of public health concern
§11-50-34 Limitation of growth of organisms of public health concern
§11-50-35 Food identity, presentation, and on-premises labeling
§11-50-36 Contaminated food
§11-50-37 Special requirements for highly susceptible populations
§§11-50-38 to 11-50-44 (Reserved)
Subchapter 4 Equipment, Utensils, and Linens
§11-50-45 Materials for construction and repair
§11-50-46 Design and construction
§11-50-47 Numbers and capacities
§11-50-48 Location and installation
§11-50-49 Maintenance and operation
§11-50-50 Cleaning of equipment and utensils
§11-50-51 Sanitization of equipment and utensils
§11-50-52 Laundering
§11-50-53 Protection of clean items
§§11-50-S4 to 11-50-59 (Reserved)
Subchapter 5 Water, Plumbing, and Waste
§11-50-60 Water
§11-50-61 Plumbing system
§11-50-62 Repealed
§11-50-63 Sewage, other liquid waste, and rainwater
§U-50-64 Refuse, recyclables, and returnables
§§11-50-65 to 11-50-69 (Reserved)
Subchapter 6 Physical Facilities
§1l-50-70 Materials for construction and repair
§1l-50-71 Design, construction, and installation
§11-50-72 Numbers and capacities
§11-50-73 Location and placement
§1l-50-74 Maintenance and operation
§§11-50-75 to 11-50-79 (Reserved)
Subchapter 7 Poisonous or Toxic Materials
§11-50-80 Labeling and identification
§11-50-81 Operational supplies and applications
§11-50-82 Stock and retail sale
§§11-50-83 to 11–50-84 (Reserved)
Subchapter 8 Mobile Food Establishments – Repealed
§§11-50-85 to 11-50-94 Repealed
Subchapter 9 Repealed Temporary Food Establishments –
§§11-50-95 to 11-50-104 Repealed
Historical Note: Chapter II–50, Hawaii Administrative Rules is based substantially on Chapter 11-12, Food Establishment Sanitation, Department of Health, State of Hawaii.
[Eff 11/22/96; comp 3/15/99; comp 6/15/2007; R 2/24/14]