Safety of food for consumption.

1. All food must be free from spoilage, filth, adulteration, misbranding and contamination, and must be safe for human consumption and honestly presented. 2. Food must be protected from contamination and spoilage while it is being handled, packaged, stored, displayed, dispensed and transported. 3. Food must be protected from cross-contamination between foods, equipment, utensils or other surfaces which may come into contact with food and from contamination by insects, insecticides, rodents, rodenticides, probe price markers or probe identification markers.