reglab/statecodes huggingface dataset:
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 2VAC5-585-590 - Using clean tableware for second portions and refills

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except for
					 refilling a consumer's drinking cup or container without contact between the
					 pouring utensil and the lip contact area of the drinking cup or container, food
					 employees may not use tableware, including single-service articles, soiled by
					 the consumer to provide second portions or refills.
B. Except as specified in subsection C of
					 this section, self-service consumers may not be allowed to use soiled
					 tableware, including single-service articles, to obtain additional food from
					 the display and serving equipment.
C. Drinking cups and containers may be reused
					 by self-service consumers if refilling is a contamination-free process as
					 specified under subdivisions 1, 2, and 4 of
					 2VAC5-585-1230.
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 2VAC5-585-600 - Refilling returnables

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except
					 as specified in subsections B through E of this section, empty containers
					 returned to a food establishment for cleaning and refilling with food shall be
					 cleaned and refilled in a regulated food processing
					 plant.P
B. A take-home food container returned to a
					 food establishment may be refilled at a food establishment with food if the
					 food container is:
1. Designed and
					 constructed for reuse and in accordance with the requirements specified under
					 2VAC5-585-960 through
					 2VAC5-585-1435;P
2. One that was initially provided by the
					 food establishment to the consumer, either empty or filled with food by the
					 food establishment, for the purpose of being returned for reuse;
3. Returned to the food establishment by the
					 consumer after use;
4. Subject to
					 the following steps before being refilled with food:
a. Cleaned as specified under
					 2VAC5-585-1770 through
					 2VAC5-585-1860;
b. Sanitized as specified under
					 2VAC5-585-1885 through
					 2VAC5-585-1900;P
					 and
c. Visually inspected by a food
					 employee to verify that the container, as returned, meets the requirements
					 specified under
					 2VAC5-585-960 through
					 2VAC5-585-1435P.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 2VAC5-585-610 - Food storage

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as
					 specified in subsections B and C of this section, food shall be protected from
					 contamination by storing the food:
1. In a
					 clean, dry location;
2. Where it is
					 not exposed to splash, dust, or other contamination; and
3. At least six inches (15 cm) above the
					 floor.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 2VAC5-585-620 - Food storage; prohibited areas

Current through Register Vol. 40, No. 24, July 15, 2024
Food may not be stored:
1. In locker rooms;
2. In toilet rooms;
3. In dressing rooms;
4. In garbage rooms;
5. In mechanical rooms;
6. Under sewer lines that are not shielded to
					 intercept potential drips;
7. Under
					 leaking water lines, including leaking automatic fire sprinkler heads, or under
					 lines on which water has condensed;
8. Under open stairwells; or
9. Under other sources of
					 contamination.
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 2VAC5-585-630 - Vended time/temperature control for safety food; original container

Current through Register Vol. 40, No. 24, July 15, 2024
Time/temperature control for safety food dispensed
						through a vending machine shall be in the package in which it was placed at the
						food establishment or food processing plant at which it was
						prepared.
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 2VAC5-585-640 - Food preparation

Current through Register Vol. 40, No. 24, July 15, 2024
During preparation, unpackaged food shall be protected
						from environmental sources of contamination.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 2VAC5-585-650 - Food display

Current through Register Vol. 40, No. 24, July 15, 2024
Except for nuts in the shell and whole, raw fruits and
						vegetables that are intended for hulling, peeling, or washing by the consumer
						before consumption, food on display shall be protected from contamination by
						the use of packaging; counter, service line, or salad bar food guards; display
						cases; or other effective means.P
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 2VAC5-585-660 - Condiments; protection

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 Condiments shall be protected from contamination by being kept in dispensers
					 that are designed to provide protection, protected food displays provided with
					 the proper utensils, original containers designed for dispensing, or individual
					 packages or portions.
B. Condiments
					 at a vending machine location shall be in individual packages or provided in
					 dispensers that are filled at an approved location, such as the food
					 establishment that provides food to the vending machine location, a food
					 processing plant that is regulated by the agency that has jurisdiction over the
					 operation, or a properly equipped facility that is located on the site of the
					 vending machine location.
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 2VAC5-585-670 - Consumer self-service operations

Current through Register Vol. 40, No. 24, July 15, 2024
A. Raw, unpackaged animal food, such as beef,
					 lamb, pork, poultry, and fish may not be offered for consumer
					 self-service.P This subsection does not apply to:
1. Consumer self-service of ready-to-eat
					 foods at buffets or salad bars that serve foods such as sushi or raw
					 shellfish;
2. Ready-to-cook
					 individual portions for immediate cooking and consumption on the premises such
					 as consumer-cooked meats or consumer-selected ingredients for Mongolian
					 barbecue; or
3. Raw, frozen,
					 shell-on shrimp or lobster.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 2VAC5-585-680 - Returned food and reservice of food

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as specified under subsection B of
					 this section, after being served or sold and in the possession of a consumer,
					 food that is unused or returned by the consumer may not be offered as food for
					 human consumption.P
B. Except as specified in subdivision 7 of
					 2VAC5-585-950, a container of food
					 that is not time/temperature control for safety food may be re-served from one
					 consumer to another if:
1. The food is
					 dispensed so that it is protected from contamination and the container is
					 closed between uses such as a narrow-neck bottle containing catsup, steak
					 sauce, or wine; or
2. The food,
					 such as crackers, salt, or pepper, is in an unopened original package and is
					 maintained in sound condition.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 2VAC5-585-690 - Miscellaneous sources of contamination

Current through Register Vol. 40, No. 24, July 15, 2024
Food shall be protected from contamination that may
						result from a factor or source not specified under
						2VAC5-585-450 through
						2VAC5-585-680.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 4 - Destruction of Organisms of Public Health Concern › Section 2VAC5-585-700 - Raw animal foods

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as
					 specified in subsections B, C, and D of this section, raw animal foods such as
					 eggs, fish, meat, poultry, and foods containing these raw animal foods shall be
					 cooked to heat all parts of the food to a temperature and for a time that
					 complies with one of the following methods based on the food that is being
					 cooked:
1. 145°F (63°C) or above for
					 15 seconds for:P
a. Raw eggs that are broken and prepared in
					 response to a consumer's order and for immediate
					 service;P and
b. Except as specified under subdivisions A 2
					 and 3 and subsections B and C of this section, fish and intact meat, including
					 game animals commercially raised for food and under a voluntary inspection
					 program as specified under
					 2VAC5-585-330 A
					 1;P
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 4 - Destruction of Organisms of Public Health Concern › Section 2VAC5-585-710 - Microwave cooking

Current through Register Vol. 40, No. 24, July 15, 2024
Raw animal foods cooked in a microwave oven shall
						be:
1. Rotated or stirred throughout
					 or midway during cooking to compensate for uneven distribution of
					 heat;
2. Covered to retain surface
					 moisture;
3. Heated to a
					 temperature of at least 165°F (74°C) in all parts of the
					 food;P and
4. Allowed to stand covered for two minutes
					 after cooking to obtain temperature equilibrium.
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 4 - Destruction of Organisms of Public Health Concern › Section 2VAC5-585-720 - Plant food cooking for hot holding

Current through Register Vol. 40, No. 24, July 15, 2024
Plant foods that are cooked for hot holding shall be
						cooked to a temperature of 135°F
						(57°C).Pf
Statutory Authority: §
													3.2-5121
						  of the Code of Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 4 - Destruction of Organisms of Public Health Concern › Section 2VAC5-585-725 - Noncontinuous cooking of raw animal foods

Current through Register Vol. 40, No. 24, July 15, 2024
Raw animal foods that are cooked using a noncontinuous
						cooking process shall be:
1. Subject
					 to an initial heating process that is no longer than 60 minutes in
					 duration;P
2. Immediately after initial heating, cooled
					 according to the time and temperature parameters specified for cooked
					 time/temperature control for safety food under
					 2VAC5-585-800
					 A;P
3.
					 After cooling, held frozen or cold as specified for time/temperature control
					 for safety food under
					 2VAC5-585-820 A
					 2;P
4.
					 Prior to sale or service, cooked using a process that heats all parts of the
					 food to a temperature and for a time as designated in
					 2VAC5-585-700 A through
					 C;P
5.
					 Cooled according to the time and temperature parameters specified for cooked
					 time/temperature control for safety food under
					 2VAC5-585-800 A if not either hot
					 held as specified under
					 2VAC5-585-820 A 1, served
					 immediately, or held using time as a public health control as specified under
					 2VAC5-585-850 after complete
					 cooking;P and
6. Prepared and stored according to written
					 procedures that:
a. Have obtained prior
					 approval from the department;Pf
b. Are maintained in the food establishment
					 and are available to the department upon
					 request;Pf
c. Describe how the requirements specified
					 under subdivisions 1 through 5 of this section are to be monitored and
					 documented by the operator and the corrective actions to be taken if the
					 requirements are not met;Pf
d. Describe how the foods, after initial
					 heating but prior to complete cooking, are to be marked or otherwise identified
					 as foods that must be cooked as specified under subdivision 4 of this section
					 prior to being offered for sale or service;Pf
					 and
e. Describe how the foods,
					 after initial heating but prior to cooking as specified in subdivision 4 of
					 this section, are to be separated from ready-to-eat foods as specified under
					 2VAC5-585-470
					 A.Pf
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 4 - Destruction of Organisms of Public Health Concern › Section 2VAC5-585-730 - Parasite destruction

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except
					 as specified in subsection B of this section, before service or sale in
					 ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially
					 cooked fish shall be:
1. Frozen and stored at
					 a temperature of -4°F (-20°C) or below for a minimum of 168 hours
					 (seven days) in a freezer;P
2. Frozen at -31°F (-35°C) or below
					 until solid and stored at -31°F (-35°C) or below for a minimum of 15
					 hours;P or
3. Frozen at -31°F (-35°C) or below
					 until solid and stored at -4°F (-20°C) or below for a minimum of 24
					 hours.P
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 4 - Destruction of Organisms of Public Health Concern › Section 2VAC5-585-740 - Records; creation and retention

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as specified in
					 2VAC5-585-730
					 B and subsection B of this section, if raw, raw-marinated, partially cooked, or
					 marinated-partially cooked fish are served or sold in ready-to-eat form, the
					 person in charge shall record the freezing temperature and time to which the
					 fish are subjected and shall retain the records at the food establishment for
					 90 calendar days beyond the time of service or sale of the
					 fish.Pf
B. If the fish are frozen by a supplier, a
					 written agreement or statement from the supplier stipulating that the fish
					 supplied are frozen to a temperature and for a time specified under
					 2VAC5-585-730
					 may substitute for the records specified under subsection A of this
					 section.
C. If raw, raw-marinated,
					 partially cooked, or marinated-partially cooked fish are served or sold in
					 ready-to-eat form, and the fish are raised and fed as specified in
					 2VAC5-585-730
					 B 4, a written agreement or statement from the supplier or aquaculturist
					 stipulating that the fish were raised and fed as specified in
					 2VAC5-585-730
					 B 4 shall be obtained by the person in charge and retained in the records of
					 the food establishment for 90 calendar days beyond the time of service or sale
					 of the fish.Pf
Statutory Authority: §
													3.2-5121
						  of the Code of Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 4 - Destruction of Organisms of Public Health Concern › Section 2VAC5-585-755 - Preparation for immediate service

Current through Register Vol. 40, No. 24, July 15, 2024
Cooked and refrigerated food that is prepared for
						immediate service in response to an individual consumer order, such as a roast
						beef sandwich au jus, may be served at any temperature.
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 4 - Destruction of Organisms of Public Health Concern › Section 2VAC5-585-760 - Reheating for hot holding.*

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 Except as specified under subsections B, C and E of this section,
					 time/temperature control for safety food that is cooked, cooled, and reheated
					 for hot holding shall be reheated so that all parts of the food reach at least
					 165°F (74°C) for 15 seconds.P
B. Except as specified under subsection C of
					 this section, time/temperature control for safety food reheated in a microwave
					 oven for hot holding shall be reheated so that all parts of the food reach a
					 temperature of at least 165°F (74°C) and the food is rotated or
					 stirred, covered, and allowed to stand covered for two minutes after
					 reheating.P
C. Ready-to-eat time/temperature control for
					 safety food that has been commercially processed and packaged in a food
					 processing plant that is inspected by the regulatory authority that has
					 jurisdiction over the plant, shall be heated to a temperature of at least
					 135°F (57°C) when being reheated for hot
					 holding.P
D. Reheating for hot holding as specified
					 under subsections A, B, and C of this section shall be done rapidly and the
					 time the food is between 41°F (5°C) and the temperatures specified
					 under subsections A, B and C of this section may not exceed two
					 hours.P
E. Remaining unsliced portions of meat roasts
					 that are cooked as specified under
					 2VAC5-585-700 B may be reheated for
					 hot holding using the oven parameters and minimum time and temperature
					 conditions specified under
					 2VAC5-585-700 B.
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 4 - Destruction of Organisms of Public Health Concern › Section 2VAC5-585-765 - Treating juice

Current through Register Vol. 40, No. 24, July 15, 2024
Juice packaged in a food establishment shall be:
1. Treated under a HACCP plan as specified in
					 2VAC5-585-3630 to attain a 5-log
					 reduction, which is equal to a 99.999% reduction, of the most resistant
					 microorganism of public health significance;P
					 or
2. Labeled, if not treated to
					 yield a 5-log reduction of the most resistant microorganism of public health
					 significance:Pf
a.
					 As specified under
					 2VAC5-585-900;Pf
					 and
b. As specified in
					 21 CFR
					 101.17(g), with the
					 following: "WARNING: This product has not been pasteurized and, therefore, may
					 contain harmful bacteria that can cause serious illness in children, the
					 elderly, and persons with weakened immune
					 systems."Pf
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 5 - Limitation of Growth of Organisms of Public Health Concern › Section 2VAC5-585-770 - Frozen food

Current through Register Vol. 40, No. 24, July 15, 2024
Stored frozen foods shall be maintained
						frozen.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 5 - Limitation of Growth of Organisms of Public Health Concern › Section 2VAC5-585-780 - Time/temperature control for safety food, slacking

Current through Register Vol. 40, No. 24, July 15, 2024
Frozen time/temperature control for safety food that is
						slacked to moderate the temperature shall be held:
1. Under refrigeration that maintains the
					 food temperature at 41°F (5°C) or less; or
2. At any temperature if the food remains
					 frozen.
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 5 - Limitation of Growth of Organisms of Public Health Concern › Section 2VAC5-585-790 - Thawing

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as
					 specified in subdivision 4 of this subsection, time/temperature control for
					 safety food shall be thawed:
1. Under
					 refrigeration that maintains the food temperature at 41°F (5°C) or
					 less;Pf
2. Completely submerged under running water:
a. At a water temperature of 70°F
					 (21°C) or below;Pf
b. With sufficient water velocity to agitate
					 and float off loose particles in an overflow;Pf
					 and
c. For a period of time that
					 does not allow thawed portions of ready-to-eat food to rise above 41°F
					 (5°C);Pf or
d. For a period of time that does not allow
					 thawed portions of a raw animal food requiring cooking as specified under
					 2VAC5-585-700
					 A or B to be above 41°F (5°C) for more than four hours including:
(1) The time the food is exposed to the
					 running water and the time needed for preparation for
					 cooking;Pf or
(2) The time it takes under refrigeration to
					 lower the food temperature to 41°F
					 (5°C);Pf
3. As part of a cooking process if the food
					 that is frozen is:
a. Cooked as specified
					 under
					 2VAC5-585-700
					 A or B or
					 2VAC5-585-710;Pf
					 or
b. Thawed in a microwave oven
					 and immediately transferred to conventional cooking equipment, with no
					 interruption in the process;Pf or
4. Using any procedure if a
					 portion of frozen ready-to-eat food is thawed and prepared for immediate
					 service in response to an individual consumer's order.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 5 - Limitation of Growth of Organisms of Public Health Concern › Section 2VAC5-585-800 - Cooling.*

Current through Register Vol. 40, No. 24, July 15, 2024
A. Cooked
					 time/temperature control for safety food shall be cooled:
1. Within two hours, from 135°F
					 (57°C) to 70°F (21°C);P and
2. Within a total of six hours, from
					 135°F (57°C) to 41°F (5°C) or
					 less.P
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 5 - Limitation of Growth of Organisms of Public Health Concern › Section 2VAC5-585-810 - Cooling methods

Current through Register Vol. 40, No. 24, July 15, 2024
A. Cooling shall
					 be accomplished in accordance with the time and temperature criteria specified
					 under 2VAC5-585-800 by using one or more
					 of the following methods based on the type of food being cooled:
1. Placing the food in shallow
					 pans;Pf
2. Separating the food into smaller or
					 thinner portions;Pf
3. Using rapid cooling
					 equipment;Pf
4. Stirring the food in a container placed in
					 an ice water bath;Pf
5. Using containers that facilitate heat
					 transfer;Pf
6. Adding ice as an
					 ingredient;Pf or
7. Other effective
					 methods.Pf
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 5 - Limitation of Growth of Organisms of Public Health Concern › Section 2VAC5-585-820 - Time/temperature control for safety food; hot and cold holding

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except during preparation, cooking, or
					 cooling, or when time is used as the public health control as specified under
					 2VAC5-585-850,
					 and except as specified under subsections B and C of this section,
					 time/temperature control for safety food shall be maintained:
1. At 135°F (57°C) or above, except
					 that roasts cooked to a temperature and for a time specified in
					 2VAC5-585-700
					 B or reheated as specified in
					 2VAC5-585-760
					 E may be held at a temperature of 130°F (54°C) or
					 above;P or
2. At 41°F (5°C) or
					 less.P
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 5 - Limitation of Growth of Organisms of Public Health Concern › Section 2VAC5-585-830 - Ready-to-eat, time/temperature control for safety food; date marking.*

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except when
					 packaging food using a reduced oxygen packaging method as specified under
					 2VAC5-585-870 and except as
					 specified in subsections E and F of this section, refrigerated, ready-to-eat,
					 time/temperature control for safety food prepared and held in a food
					 establishment for more than 24 hours shall be clearly marked to indicate the
					 date or day by which the food shall be consumed on the premises, sold, or
					 discarded when held at a temperature of 41°F (5°C) or less for a
					 maximum of seven days. The day of preparation shall be counted as day
					 one.Pf
B. Except as specified in subsections E, F,
					 and G of this section, refrigerated, ready-to-eat, time/temperature control for
					 safety food prepared and packaged by a food processing plant shall be clearly
					 marked, at the time the original container is opened in a food establishment
					 and if the food is held for more than 24 hours, to indicate the date or day by
					 which the food shall be consumed on the premises, sold, or discarded, based on
					 the temperature and time combinations specified in subsection A of this section
					 and:Pf
1. The day
					 the original container is opened in the food establishment shall be counted as
					 day one;Pf and
2. The day or date marked by the food
					 establishment may not exceed a manufacturer's use-by date if the manufacturer
					 determined the use-by date based on food
					 safety.Pf
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 5 - Limitation of Growth of Organisms of Public Health Concern › Section 2VAC5-585-840 - Ready-to-eat, time/temperature control for safety food; disposition.*

Current through Register Vol. 40, No. 24, July 15, 2024
A. A food specified
					 in 2VAC5-585-830 A or B shall be
					 discarded if it:
1. Exceeds the temperature
					 and time combination specified in
					 2VAC5-585-830 A, except time that
					 the product is frozen;P
2. Is in a container or package that does not
					 bear a date or day;Por
3. Is inappropriately marked with a date or
					 day that exceeds a temperature and time combination as specified in
					 2VAC5-585-830
					 A.P
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 5 - Limitation of Growth of Organisms of Public Health Concern › Section 2VAC5-585-850 - Time as a public health control

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as specified under subsection D of
					 this section, if time without temperature control is used as the public health
					 control for a working supply of time/temperature control for safety food before
					 cooking, or for ready-to-eat, time/temperature control for safety food that is
					 displayed or held for sale or service, written procedures shall be prepared in
					 advance, maintained in the food establishment, and made available to the
					 department upon request that specify:Pf
1. Methods of compliance with subsection B or
					 C of this section;Pf and
2. Methods of compliance with
					 2VAC5-585-800 for food
					 that is prepared, cooked, and refrigerated before time is used as a public
					 health control.Pf
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 5 - Limitation of Growth of Organisms of Public Health Concern › Section 2VAC5-585-860 - Variance requirement.*

Current through Register Vol. 40, No. 24, July 15, 2024
A food establishment shall obtain a variance from the
						department as specified in
						2VAC5-585-3540 and
						2VAC5-585-3541
						before:Pf
1. Smoking food as a method of food
					 preservation rather than as a method of flavor
					 enhancement;Pf
2. Curing
					 food;Pf
3. Using food additives or adding components
					 such as vinegar:Pf
a. As a method of food preservation rather
					 than as a method of flavor enhancement;Pf
					 or
b. To render a food so that it
					 is not time/temperature control for safety
					 food;Pf
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 5 - Limitation of Growth of Organisms of Public Health Concern › Section 2VAC5-585-870 - Reduced oxygen packaging without a variance; criteria

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except for a food establishment that
					 obtains a variance as specified under
					 2VAC5-585-860,
					 a food establishment that packages time/temperature control for safety food
					 using a reduced oxygen packaging method shall control the growth and toxin
					 formation of Clostridium botulinum and the growth of Listeria
					 monocytogenes.P
B. Except as specified in subsection E of
					 this section, a food establishment that packages time/temperature control for
					 safety food using a reduced oxygen packaging method shall implement a HACCP
					 plan that contains the information specified under
					 2VAC5-585-3630
					 and that:Pf
1.
					 Except as specified in subsections C and D of this section, requires that the
					 packaged food shall be maintained at 41°F (5°C) or less and meet at
					 least one of the following criteria:Pf
a. Has an Aw of 0.91
					 or less,Pf
b. Has a pH of 4.6 or
					 less,Pf
c. Is a meat or poultry product cured at a
					 food processing plant regulated by the USDA using substances specified in
					 9 CFR
					 424.21 and is received in an intact
					 package,Pf
d. Is a food with a high level of competing
					 organisms such as raw meat, raw poultry, or raw
					 vegetables;Pf or
e. Is a cheese that is commercially
					 manufactured in a food processing plant with no ingredients added in the food
					 establishment and that meets the Standards of Identity as specified in
					 21
					 CFR 133.150, 21 CFR 133.169, or
					 21 CFR
					 133.187;P
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 6 - Food Identity, Presentation, and On-Premises Labeling › Section 2VAC5-585-880 - Standards of identity

Current through Register Vol. 40, No. 24, July 15, 2024
Packaged food shall comply with standard of identity
						requirements in 21 CFR Parts 131-169 and 9 CFR Part 319 and the general
						requirements in 21 CFR Part 130 and 9 CFR Part 319.
Statutory Authority: §
													3.2-5121
						  of the Code of Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 6 - Food Identity, Presentation, and On-Premises Labeling › Section 2VAC5-585-890 - Honestly presented

Current through Register Vol. 40, No. 24, July 15, 2024
A. Food
					 shall be offered for human consumption in a way that does not mislead or
					 misinform the consumer.
B. Food or
					 color additives, colored overwraps, or lights may not be used to misrepresent
					 the true appearance, color, or quality of a food.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 6 - Food Identity, Presentation, and On-Premises Labeling › Section 2VAC5-585-900 - Food labels

Current through Register Vol. 40, No. 24, July 15, 2024
A. Food packaged
					 in a food establishment shall be labeled as specified in law, including 21 CFR
					 Part 101 and 9 CFR Part 317.
B.
					 Label information shall include:
1. The
					 common name of the food, or absent a common name, an adequately descriptive
					 identity statement;
2. If made from
					 two or more ingredients, a list of ingredients and subingredients in descending
					 order of predominance by weight, including a declaration of artificial colors,
					 artificial flavors, and chemical preservatives, if contained in the
					 food;
3. An accurate declaration of
					 the net quantity of contents;
4.
					 The name and place of business of the manufacturer, packer, or
					 distributor;
5. The name of the
					 food source for each major food allergen contained in the food unless the food
					 source is already part of the common or usual name of the respective
					 ingredient;Pf
6. Except as exempted in the Federal Food,
					 Drug, and Cosmetic Act 21 USC § 403(g)(3) through (5) , nutrition labeling
					 as specified in 21 CFR Part 101 and 9 CFR Part 317, Subpart B; and
7. For any salmonid fish containing
					 canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish
					 container, including a list of ingredients, displayed on the retail container
					 or by other written means, such as a counter card, that discloses the use of
					 canthaxanthin or astaxanthin.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 6 - Food Identity, Presentation, and On-Premises Labeling › Section 2VAC5-585-910 - Other forms of information

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 If required by law, consumer warnings shall be provided.
B. Food establishment or manufacturers'
					 dating information on foods may not be concealed or altered.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 6 - Food Identity, Presentation, and On-Premises Labeling › Section 2VAC5-585-920 - Reserved

Current through Register Vol. 40, No. 24, July 15, 2024
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 6 - Food Identity, Presentation, and On-Premises Labeling › Section 2VAC5-585-930 - Consumer advisory; consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens.*

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as specified in
					 2VAC5-585-700 C and
					 2VAC5-585-700 D 4 and under
					 subdivision 3 of
					 2VAC5-585-950, if an animal food
					 such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or
					 sold raw, undercooked, or without otherwise being processed to eliminate
					 pathogens, either in ready-to-eat form or as an ingredient in another
					 ready-to-eat food, the operatorshall inform consumers of the significantly
					 increased risk of consuming such foods by way of a disclosure and reminder, as
					 specified in subsections B and C of this section, using brochures, deli case or
					 menu advisories, label statements, table tents, placards, or other effective
					 written means.Pf
B. Disclosure shall include:
1. A description of the animal-derived foods,
					 such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and
					 "hamburgers (can be cooked to order)";Pf
					 or
2. Identification of the
					 animal-derived foods by asterisking them to a footnote that states that the
					 items are served raw or undercooked, or contain (or may contain) raw or
					 undercooked ingredients.Pf
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 7 - Contaminated Food › Section 2VAC5-585-940 - Discarding or reconditioning unsafe, adulterated, or contaminated food.*

Current through Register Vol. 40, No. 24, July 15, 2024
A. A food that is
					 unsafe, adulterated, or not honestly presented as specified under
					 2VAC5-585-260 shall be discarded or
					 reconditioned according to an approved procedure
					 .P
B.
					 Food that is not from an approved source as specified under
					 2VAC5-585-270 through
					 2VAC5-585-330 shall be
					 discarded.P
C. Ready-to-eat food that may have been
					 contaminated by an employee who has been restricted or excluded as specified
					 under 2VAC5-585-90 shall be
					 discarded.P
D. Food that is contaminated by food
					 employees, consumers, or other persons through contact with their hands, bodily
					 discharges, such as nasal or oral discharges, or other means shall be
					 discarded.P
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 8 - Special Requirements for Highly Susceptible Populations › Section 2VAC5-585-950 - Pasteurized foods, prohibited reservice, and prohibited food

Current through Register Vol. 40, No. 24, July 15, 2024
In a food establishment that serves a highly susceptible
						population:
1. The following criteria
					 apply to juice:
a. For the purposes of
					 subdivision 1 of this section only, children who are age nine years or younger
					 and receive food in a school, day care setting, or similar facility that
					 provides custodial care are included as highly susceptible
					 populations;
b. Prepackaged juice
					 or a prepackaged beverage containing juice that bears a warning label as
					 specified in
					 21 CFR
					 101.17(g) or a packaged
					 juice or beverage containing juice that bears a warning label as specified
					 under subdivision 2 of
					 2VAC5-585-765 may
					 not be served or offered for sale;P and
c. Unpackaged juice that is prepared on the
					 premises for service or sale in a ready-to-eat form shall be processed under a
					 HACCP plan that contains the information specified in
					 2VAC5-585-3630
					 and as specified in
					 21 CFR
					 120.24.P
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 1 - Materials for Construction and Repair › Section 2VAC5-585-960 - Multiuse, characteristics.*

Current through Register Vol. 40, No. 24, July 15, 2024
Materials that are used in the construction of utensils
						and food-contact surfaces of equipment may not allow the migration of
						deleterious substances or impart colors, odors, or tastes to food and under
						normal use conditions shall be:P
1.
					 Safe;P
2. Durable, corrosion-resistant, and
					 nonabsorbent;
3. Sufficient in
					 weight and thickness to withstand repeated warewashing;
4. Finished to have a smooth, easily
					 cleanable surface; and
5. Resistant
					 to pitting, chipping, crazing, scratching, scoring, distortion, and
					 decomposition.
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 1 - Materials for Construction and Repair › Section 2VAC5-585-970 - Cast iron, use limitation

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 Except as specified in subsections B and C of this section, cast iron may not
					 be used for utensils or food-contact surfaces of equipment.
B. Cast iron may be used as a surface for
					 cooking.
C. Cast iron may be used
					 in utensils for serving food if the utensils are used only as part of an
					 uninterrupted process from cooking through service.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 1 - Materials for Construction and Repair › Section 2VAC5-585-980 - Lead use limitation

Current through Register Vol. 40, No. 24, July 15, 2024
A. Ceramic,
					 china, and crystal utensils, and decorative utensils such as hand-painted
					 ceramic or china that are used in contact with food shall be lead-free or
					 contain levels of lead not exceeding the limits of the following utensil
					 categories:P
Utensil Category
Ceramic Article Description
Maximum Lead (mg/L)
(ppm)
Beverage Mugs, Cups, Pitchers
Coffee Mugs
0.5
Large Hollowware (excluding pitchers)
Bowls ≥1.1 Liter (1.16 Quart)
1.0
Small Hollowware (excluding cups and mugs)
Bowls <1.1 Liter (1.16 Quart)
2.0
Flat Tableware
Plates, Saucers
3.0
B. Pewter alloys containing lead in excess of
					 0.05% may not be used as a food-contact
					 surface.P
C. Solder and flux containing lead in excess
					 of 0.2% may not be used as a food-contact surface.
Statutory Authority: §
													3.2-5121
						  of the Code of Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 1 - Materials for Construction and Repair › Section 2VAC5-585-990 - Copper, use limitation.*

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 Except as specified in subsections B and C of this section, copper and copper
					 alloys such as brass may not be used in contact with a food that has a pH below
					 6.0 such as vinegar, fruit juice, or wine or for a fitting or tubing installed
					 between a backflow prevention device and a
					 carbonator.P
B. Copper and copper alloys may be used in
					 contact with beer brewing ingredients that have a pH below 6.0 in the
					 prefermentation and fermentation steps of a beer brewing operation such as a
					 brewpub or microbrewery.
C. Copper
					 and copper alloys may be used in contact with apple butter and molasses that
					 have a pH below 6.0 during the typical processing times (i.e., mixing, cooking,
					 and cooling) for these products, as long as laboratory analysis does not reveal
					 excessive levels of copper or other heavy metals in the finished product. Apple
					 butter and molasses may not be held or stored in copper or copper alloys for
					 time periods any longer than the typical processing times for these
					 products.
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 1 - Materials for Construction and Repair › Section 2VAC5-585-1000 - Galvanized metal, use limitation.*

Current through Register Vol. 40, No. 24, July 15, 2024
Galvanized metal may not be used for utensils or
						food-contact surfaces of equipment that are used in contact with acidic
						food.P
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 1 - Materials for Construction and Repair › Section 2VAC5-585-1010 - Sponges, use limitation

Current through Register Vol. 40, No. 24, July 15, 2024
Sponges may not be used in contact with cleaned and
						sanitized or in-use food-contact surfaces.
Statutory Authority
§ 3.2-5121 of the Code of
						  Virginia.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 1 - Materials for Construction and Repair › Section 2VAC5-585-1020 - Repealed

Current through Register Vol. 40, No. 24, July 15, 2024
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 1 - Materials for Construction and Repair › Section 2VAC5-585-1030 - Repealed

Current through Register Vol. 40, No. 24, July 15, 2024