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Borough of Fort Lee Board of Health
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2011-03-08
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Board of Health
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Chapter 38 Food and Beverages
Board of Health
Ch 1
General Provisions
Ch 5
Air Conditioning
Ch 9
Air Pollution
Ch 14
Animals
Ch 20
Barber Shops and Beauty Parlors
Ch 24
Boarding Homes for Children
Ch 27
Body Art
Ch 33
Fees
Ch 38
Food and Beverages
Ch 38 Art I
General Provisions
§ 38-1
Construction; definitions.
§ 38-2
Regulations for handling, preparation or sale.
§ 38-3
Food establishments.
§ 38-4
Food peddlers.
§ 38-5
Minimum standards of sanitation.
§ 38-6
Certain prohibitions affecting all food establishments.
§ 38-7
Exposure of food in business establishments.
§ 38-8
Food or beverage processing establishments.
§ 38-9
Horse meat or horse flesh.
§ 38-10
Certain regulations governing meat of every kind.
§ 38-11
Fish.
§ 38-12
Compliance with provisions required.
§ 38-13
Ice.
§ 38-14
Rules and regulations.
Ch 38 Art II
Frozen Food
§ 38-15
License required.
§ 38-16
Refrigeration and temperatures.
§ 38-17
Thermometers.
§ 38-18
Labeling and packaging.
§ 38-19
Quality of food.
§ 38-20
Certain regulations.
§ 38-21
Exemption.
§ 38-22
Prohibitions.
Ch 38 Art III
Food Handler's Card
§ 38-23
Course of instruction required.
§ 38-24
Food handler's card required.
§ 38-25
Transfer of card.
§ 38-26
Fees and renewals.
§ 38-27
Suspension or revocation of certificate.
§ 38-28
Records to be kept by employers.
§ 38-29
Violations and penalties.
Ch 49
Licenses, Permits and Certificates
Ch 55
Massage Therapists, Technicians or Masseurs
Ch 60
Noise
Ch 66
Property Maintenance
Ch 71
Public Health Nuisance Code
Ch 75
Public Places and Public Lavatories
Ch 80
Restaurants
Ch 84
Sanitary Code
Ch 89
Smoke-Free School Zones
Ch 93
Solid Waste
Ch 97
Swimming Pools
Ch 106
Tenement Houses, Other Houses and Buildings
Ch 111
Tobacco Products
Ch 118
Weed Control
Disposition List
Ch DL
Disposition List
Derivation Table
Ch DT
Derivation Table
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Chapter 38
Food and Beverages
[HISTORY: Adopted by the Board of Health of the Borough of Fort Lee as indicated in article histories. Amendments noted where applicable.]
GENERAL REFERENCES
License fees — See Ch.
33
.
Restaurants — See Ch.
80
.
Article I
General Provisions
chevron_right
§ 38-1
Construction; definitions.
chevron_right
§ 38-2
Regulations for handling, preparation or sale.
chevron_right
§ 38-3
Food establishments.
chevron_right
§ 38-4
Food peddlers.
chevron_right
§ 38-5
Minimum standards of sanitation.
chevron_right
§ 38-6
Certain prohibitions affecting all food establishments.
chevron_right
§ 38-7
Exposure of food in business establishments.
chevron_right
§ 38-8
Food or beverage processing establishments.
chevron_right
§ 38-9
Horse meat or horse flesh.
chevron_right
§ 38-10
Certain regulations governing meat of every kind.
chevron_right
§ 38-11
Fish.
chevron_right
§ 38-12
Compliance with provisions required.
chevron_right
§ 38-13
Ice.
chevron_right
§ 38-14
Rules and regulations.
chevron_right
Article II
Frozen Food
chevron_right
§ 38-15
License required.
chevron_right
§ 38-16
Refrigeration and temperatures.
chevron_right
§ 38-17
Thermometers.
chevron_right
§ 38-18
Labeling and packaging.
chevron_right
§ 38-19
Quality of food.
chevron_right
§ 38-20
Certain regulations.
chevron_right
§ 38-21
Exemption.
chevron_right
§ 38-22
Prohibitions.
chevron_right
Article III
Food Handler's Card
chevron_right
§ 38-23
Course of instruction required.
chevron_right
§ 38-24
Food handler's card required.
chevron_right
§ 38-25
Transfer of card.
chevron_right
§ 38-26
Fees and renewals.
chevron_right
§ 38-27
Suspension or revocation of certificate.
chevron_right
§ 38-28
Records to be kept by employers.
chevron_right
§ 38-29
Violations and penalties.
chevron_right