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 II - Management and Personnel › Article 2 - Employee Health › Section 2VAC5-585-100 - Removal of exclusions and restrictions

Current through Register Vol. 40, No. 24, July 15, 2024
The person in charge shall adhere to the following
						conditions when removing, adjusting, or retaining the exclusion or restriction
						of a food employee:
1. Except when a
					 food employee is diagnosed with typhoid fever or an infection from Hepatitis A
					 virus:
a. Reinstate a food employee who was
					 excluded as specified under subdivision 1 a of
					 2VAC5-585-90 if the food employee:
(1) Is asymptomatic for at least 24
					 hours;Por
(2) Provides to the person in charge written
					 medical documentation from a health practitioner that states the symptom is
					 from a noninfectious condition.P
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part II - Management and Personnel › Article 3 - Personal Cleanliness › Section 2VAC5-585-130 - Clean condition of hands and arms.*

Current through Register Vol. 40, No. 24, July 15, 2024
Food employees shall keep their hands and exposed
						portions of their arms clean.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 II - Management and Personnel › Article 3 - Personal Cleanliness › Section 2VAC5-585-140 - Cleaning procedure of hands and arms.*

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as specified in subsection D of
					 this section, food employees shall clean their hands and exposed portions of
					 their arms, including surrogate prosthetic devices for hands or arms for at
					 least 20 seconds, using a cleaning compound in a handwashing sink that is
					 equipped as specified under
					 2VAC5-585-2190 and
					 2VAC5-585-3020 through
					 2VAC5-585-3045.P
B. Food employees shall use the following
					 cleaning procedure in the order stated to clean their hands and exposed
					 portions of their arms, including surrogate prosthetic devices for hands and
					 arms:
1. Rinse under clean, running warm
					 water;P
2. Apply an amount of cleaning compound
					 recommended by the cleaning compound
					 manufacturer;P
3. Rub together vigorously for at least 10 to
					 15 seconds while:
a. Paying particular
					 attention to removing soil from underneath the fingernails during the cleaning
					 procedure;P and
b. Creating friction on the surfaces of the
					 hands and arms or surrogate prosthetic devices for hands and arms, finger tips,
					 and areas between the fingers;P
4. Thoroughly rinsing under clean, running
					 warm water;P and
5. Immediately follow the cleaning procedure
					 with thorough drying using a method as specified under
					 2VAC5-585-3030.P
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part II - Management and Personnel › Article 3 - Personal Cleanliness › Section 2VAC5-585-160 - When to wash.*

Current through Register Vol. 40, No. 24, July 15, 2024
Food employees shall clean their hands and exposed
						portions of their arms as specified under
						2VAC5-585-140 immediately before
						engaging in food preparation including working with exposed food, clean
						equipment and utensils, and unwrapped single-service and single-use
						articlesP and:
1. After touching bare human body parts other
					 than clean hands and clean, exposed portions of
					 arms;P
2. After using the toilet
					 room;P
3. After caring for or handling service
					 animals or aquatic animals as allowed under
					 2VAC5-585-250
					 B;P
4.
					 Except as specified in
					 2VAC5-585-220 B, after coughing,
					 sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or
					 drinking;P
5. After handling soiled equipment or
					 utensils;P
6. During food preparation, as often as
					 necessary to remove soil and contamination and to prevent cross contamination
					 when changing tasks;P
7. When switching between working with raw
					 food and working with ready-to-eat food;P
8. Before donning gloves to initiate a task
					 that involves working with food;P and
9. After engaging in other activities that
					 contaminate the hands.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 II - Management and Personnel › Article 3 - Personal Cleanliness › Section 2VAC5-585-170 - Where to wash

Current through Register Vol. 40, No. 24, July 15, 2024
Food employees shall clean their hands in a handwashing
						sink or approved automatic handwashing facility and may not clean their hands
						in a sink used for food preparation or warewashing, or in a service sink or a
						curbed cleaning facility used for the disposal of mop water and similar liquid
						waste.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 II - Management and Personnel › Article 3 - Personal Cleanliness › Section 2VAC5-585-180 - Hand antiseptics

Current through Register Vol. 40, No. 24, July 15, 2024
A. A hand
					 antiseptic used as a topical application, a hand antiseptic solution used as a
					 hand dip, or a hand antiseptic soap shall:
1.
					 Comply with one of the following:
a. Be an
					 approved drug that is listed in the "Approved Drug Products with Therapeutic
					 Equivalence Evaluations, 39th Edition," 2019 (U.S. Food and Drug
					 Administration) as an approved drug based on safety and
					 effectiveness;Pf or
b. Have active antimicrobial ingredients that
					 are listed in the FDA monograph for over the counter (OTC) Health-Care
					 Antiseptic Drug Products, 82 FR 60474 (December 20, 2017) as an antiseptic
					 handwash;Pf
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part II - Management and Personnel › Article 3 - Personal Cleanliness › Section 2VAC5-585-190 - Maintenance of fingernails

Current through Register Vol. 40, No. 24, July 15, 2024
A. Food
					 employees shall keep their fingernails trimmed, filed, and maintained so the
					 edges and surfaces are cleanable and not
					 rough.Pf
B. Unless wearing intact gloves in good
					 repair, a food employee may not wear fingernail polish or artificial nails when
					 working with exposed food.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 II - Management and Personnel › Article 3 - Personal Cleanliness › Section 2VAC5-585-200 - Prohibition of jewelry

Current through Register Vol. 40, No. 24, July 15, 2024
Except for a plain ring such as a wedding band, while
						preparing food, food employees may not wear jewelry, including medical
						information jewelry, on their arms and hands.
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 II - Management and Personnel › Article 3 - Personal Cleanliness › Section 2VAC5-585-210 - Clean condition of outer clothing

Current through Register Vol. 40, No. 24, July 15, 2024
Food employees shall wear clean outer clothing to prevent
						contamination of food equipment, utensils, linens, and single-service and
						single-use articles.
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 II - Management and Personnel › Article 4 - Hygienic Practices › Section 2VAC5-585-220 - Eating, drinking, or using tobacco.*

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as specified in subsection B of
					 this section, an employee shall eat, drink, or use any form of tobacco only in
					 designated areas where the contamination of exposed food; clean equipment,
					 utensils, and linens; unwrapped single-service and single-use articles; or
					 other items needing protection cannot result.
B. A food employee may drink from a closed
					 beverage container if the container is handled to prevent contamination of:
1. The employee's hands;
2. The container; and
3. Exposed food; clean equipment, utensils,
					 and linens; and unwrapped single-service and single-use articles.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part II - Management and Personnel › Article 4 - Hygienic Practices › Section 2VAC5-585-230 - Discharges from the eyes, nose, and mouth.*

Current through Register Vol. 40, No. 24, July 15, 2024
Food employees experiencing persistent sneezing,
						coughing, or a runny nose that causes discharges from the eyes, nose, or mouth
						may not work with exposed food; clean equipment, utensils, and linens; or
						unwrapped single-service or single-use articles.
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 II - Management and Personnel › Article 4 - Hygienic Practices › Section 2VAC5-585-235 - Use of bandages, finger cots, or finger stalls

Current through Register Vol. 40, No. 24, July 15, 2024
If used, an impermeable cover such as a bandage, finger
						cot, or finger stall located on the wrist, hand, or finger of a food employee
						working with exposed food shall be covered with a single-use
						glove.
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 II - Management and Personnel › Article 4 - Hygienic Practices › Section 2VAC5-585-240 - Effectiveness of hair restraints

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 Except as provided in subsection B of this section, food employees shall wear
					 hair restraints, such as hats, hair coverings or nets, beard restraints, and
					 clothing that covers body hair, that are designed and worn to effectively keep
					 their hair from contacting exposed food; clean equipment, utensils, and linens;
					 and unwrapped single-service and single-use articles.
B. This section does not apply to food
					 employees such as counter staff who only serve beverages and wrapped or
					 packaged foods, hostesses, and wait staff if they present a minimal risk of
					 contaminating exposed food; clean equipment, utensils, and linens; and
					 unwrapped single-service and single-use articles.
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 II - Management and Personnel › Article 4 - Hygienic Practices › Section 2VAC5-585-250 - Handling of animals prohibited

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as specified in subsection B of
					 this section, food employees may not care for or handle animals that may be
					 present such as patrol dogs, service animals, or pets that are allowed as
					 specified in subdivisions B 2 through B 6 and subsection C of
					 2VAC5-585-3310.Pf
B. Food employees with service animals may
					 handle or care for their service animals, and food employees may handle or care
					 for fish in aquariums or molluscan shellfish or crustacea in display tanks if
					 they wash their hands as specified under
					 2VAC5-585-140
					 and subdivision 3 of
					 2VAC5-585-160.
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 II - Management and Personnel › Article 4 - Hygienic Practices › Section 2VAC5-585-255 - Clean-up of vomiting and diarrheal events

Current through Register Vol. 40, No. 24, July 15, 2024
A. A food establishment shall have written
					 procedures for employees to follow when responding to vomiting or diarrheal
					 events that involve the discharge of vomitus or fecal matter onto surfaces in
					 the food establishment.Pf
B. The procedures shall address the specific
					 actions employees must take to minimize the spread of contamination and the
					 exposure of employees, consumers, food, and surfaces to vomitus or fecal
					 matter.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 1 - Characteristics › Section 2VAC5-585-260 - Safe, unadulterated, and honestly presented.*

Current through Register Vol. 40, No. 24, July 15, 2024
Food shall be safe, unadulterated, and, as specified
						under 2VAC5-585-890, honestly
						presented.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 2 - Sources, Specifications, and Original Containers and Records › Section 2VAC5-585-270 - Compliance with food law.*

Current through Register Vol. 40, No. 24, July 15, 2024
A. Food
					 shall be obtained from sources that comply with
					 law.P
B.
					 Food prepared in a private home may not be used or offered for human
					 consumption in a food establishment unless the home kitchen is inspected and
					 regulated by the food regulatory authority that has jurisdiction over the
					 private home.P
C. Packaged food shall be labeled as
					 specified in law, including 21 CFR Part 101; 9 CFR Part 317; and 9 CFR Part
					 381, Subpart N; and as specified under
					 2VAC5-585-400 and
					 2VAC5-585-410.Pf
D. Fish, other than those specified in
					 2VAC5-585-730 B, that are intended
					 for consumption in raw or undercooked form and allowed as specified in
					 2VAC5-585-700 D, may be offered for
					 sale or service if they are obtained from a supplier that freezes fish as
					 specified under
					 2VAC5-585-730 A, or if they are
					 frozen on the premises as specified under
					 2VAC5-585-730 A and records are
					 retained as specified under
					 2VAC5-585-740.
E. Whole-muscle, intact beef steaks that are
					 intended for consumption in an undercooked form without a consumer advisory as
					 specified in
					 2VAC5-585-700 C shall be:
1. Obtained from a food processing plant
					 that, upon request by the purchaser, packages the steaks and labels them to
					 indicate that the steaks meet the definition of whole-muscle, intact
					 beef;Pf or
2. Deemed acceptable by the department based
					 on other evidence, such as written buyer specifications or invoices, that
					 indicates that the steaks meet the definition of whole-muscle, intact
					 beef;Pf and
3. If individually cut in a food
					 establishment:
a. Cut from whole-muscle,
					 intact beef that is labeled by a food processing plant as specified in
					 subdivision 1 of this subsection or identified as specified in subdivision 2 of
					 this subsection;Pf
b. Prepared so they remain
					 intact;Pf and
c. If packaged for undercooking in a food
					 establishment, labeled as specified in subdivision 1 of this subsection or
					 identified as specified in subdivision 2 of this
					 subsection.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 2 - Sources, Specifications, and Original Containers and Records › Section 2VAC5-585-280 - Food in a hermetically sealed container.*

Current through Register Vol. 40, No. 24, July 15, 2024
Food in a hermetically sealed container shall be obtained
						from a food processing plant that is regulated by the food regulatory agency
						that has jurisdiction over the
						plant.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 2 - Sources, Specifications, and Original Containers and Records › Section 2VAC5-585-290 - Fluid milk and milk products.*

Current through Register Vol. 40, No. 24, July 15, 2024
Fluid milk and milk products shall be obtained from
						sources that comply with Grade A standards as specified in
						law.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 2 - Sources, Specifications, and Original Containers and Records › Section 2VAC5-585-295 - Juice treated

Current through Register Vol. 40, No. 24, July 15, 2024
Prepackaged juice shall:
1. Be obtained from a processor with a HACCP
					 system as specified in 21 CFR Part 120;Pf
						and
2. Be obtained
					 pasteurized or otherwise treated to attain a 5-log reduction of the most
					 resistant microorganism of public health significance as specified in
					 21 CFR
					 120.24.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 2 - Sources, Specifications, and Original Containers and Records › Section 2VAC5-585-300 - Fish

Current through Register Vol. 40, No. 24, July 15, 2024
A. Fish that are
					 received for sale or service shall be:
1.
					 Commercially and legally caught or harvested;P
					 or
2. Approved for sale or
					 service.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 2 - Sources, Specifications, and Original Containers and Records › Section 2VAC5-585-310 - Molluscan shellfish

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 Molluscan shellfish shall be obtained from sources according to law and the
					 requirements specified in the National Shellfish Sanitation Program (NSSP)
					 Guide for the Control of Molluscan Shellfish, 2017 Revision, (U.S. Food and
					 Drug Administration).P
B. Molluscan shellfish shall be from sources
					 that are listed in the "Interstate Certified Shellfish Shippers List" (U.S.
					 Food and Drug Administration).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 2 - Sources, Specifications, and Original Containers and Records › Section 2VAC5-585-320 - Wild mushrooms.*

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except
					 as specified in subsection B of this section, mushroom species picked in the
					 wild shall not be offered for sale or service by a food establishment unless
					 the food establishment has been approved to do
					 so.P
B.
					 This section does not apply to:
1. Cultivated
					 wild mushroom species that are grown, harvested, and processed in an operation
					 that is regulated by the food regulatory agency that has jurisdiction over the
					 operation; or
2. Wild mushroom
					 species if they are in packaged form and are the product of a food processing
					 plant that is regulated by the food regulatory agency that has jurisdiction
					 over the plant.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 2VAC5-585-330 - Game animals

Current through Register Vol. 40, No. 24, July 15, 2024
A. If game
					 animals are received for sale or service they shall be:
1. Commercially raised for food and raised,
					 slaughtered, and processed under a voluntary inspection program that is
					 conducted by the state agency that has animal health jurisdiction or under a
					 voluntary inspection program administered by the USDA for game animals such as
					 exotic animals (i.e., reindeer, elk, deer, antelope, water buffalo, or bison)
					 that are "inspected and approved" in accordance with 9 CFR Part
					 352;P
2.
					 As allowed by law, for wild game animals that are live-caught:
a. Under a routine inspection program
					 conducted by a regulatory agency such as the agency that has animal health
					 jurisdiction;P
b. Slaughtered and processed according to:
(1) Laws governing meat and poultry as
					 determined by the agency that has animal health jurisdiction and the agency
					 that conducts the inspection program;P and
(2) Requirements that are developed by the
					 agency that has animal health jurisdiction and the agency that conducts the
					 inspection program with consideration of factors such as the need for
					 antemortem and postmortem examination by an approved veterinarian or
					 veterinarian's designee;P or
3. As allowed by law for
					 field-dressed wild game animals under a routine inspection program that ensures
					 the animals:
a. Receive a postmortem
					 examination by an approved veterinarian or veterinarian's designee; 
					 P
b. Are field-dressed and transported
					 according to requirements specified by the agency that has animal health
					 jurisdiction and the agency that conducts the inspection
					 program;P and
c. Are processed according to laws governing
					 meat and poultry as determined by the agency that has animal health
					 jurisdiction and the agency that conducts the inspection
					 program.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 2 - Sources, Specifications, and Original Containers and Records › Section 2VAC5-585-340 - Temperature.*

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as
					 specified in subsection B of this section, refrigerated, time/temperature
					 control for safety food shall be at a temperature of 41°F (5°C) or
					 below when received.P
B. If a temperature other than 41°F
					 (5°C) for a time/temperature control for safety food is specified in law
					 governing its distribution, such as laws governing milk and molluscan
					 shellfish, the food may be received at the specified temperature.
C. Raw eggs shall be received in refrigerated
					 equipment that maintains an ambient air temperature of 45°F (7°C) or
					 less.P
D. Time/temperature control for safety food
					 that is cooked to a temperature and for a time specified under
					 2VAC5-585-700 through
					 2VAC5-585-720 and received hot
					 shall be at a temperature of 135°F (57°C) or
					 above.P
E. A food that is labeled frozen and shipped
					 frozen by a food processing plant shall be received
					 frozen.Pf
F. Upon receipt, time/temperature control for
					 safety food shall be free of evidence of previous temperature
					 abuse.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 2 - Sources, Specifications, and Original Containers and Records › Section 2VAC5-585-350 - Additives.*

Current through Register Vol. 40, No. 24, July 15, 2024
Food may not contain unapproved food additives or
						additives that exceed amounts specified in 21 CFR Parts 170-180 relating to
						food additives; generally recognized as safe or prior sanctioned substances
						that exceed amounts specified in 21 CFR Parts 181-186; substances that exceed
						amounts specified in 9 CFR
						424.21(b); or pesticide
						residues that exceed provisions specified in 40 CFR Part
						180.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 2 - Sources, Specifications, and Original Containers and Records › Section 2VAC5-585-360 - Eggs.*

Current through Register Vol. 40, No. 24, July 15, 2024
Eggs shall be received clean and sound and shall not
						exceed the restricted egg tolerances for U.S. Consumer Grade B as specified in
						United States Standards, Grades, and Weight Classes for Shell Eggs, AMS 56,
						effective July 20, 2000, (Agricultural Marketing Service of
						USDA).P Eggs sold pursuant to § 3.2-5305 of the
						Code of Virginia are exempt from the restricted egg tolerances for U.S.
						Consumer Grade B as specified in the United States Standards, Grades, and
						Weight Classes for Shell Eggs, AMS 56, effective July 20, 2000, (Agricultural
						Marketing Service of USDA).
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 2 - Sources, Specifications, and Original Containers and Records › Section 2VAC5-585-370 - Eggs and milk products, pasteurized.*

Current through Register Vol. 40, No. 24, July 15, 2024
A. Egg products shall be obtained
					 pasteurized.P
B. Fluid and dry milk and milk products
					 shall:
1. Be obtained
					 pasteurized;P and
2. Comply with Grade A standards as specified
					 in law.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 2 - Sources, Specifications, and Original Containers and Records › Section 2VAC5-585-380 - Package integrity.*

Current through Register Vol. 40, No. 24, July 15, 2024
Food packages shall be in good condition and protect the
						integrity of the contents so that the food is not exposed to adulteration or
						potential contaminants.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 2 - Sources, Specifications, and Original Containers and Records › Section 2VAC5-585-390 - Ice.*

Current through Register Vol. 40, No. 24, July 15, 2024
Ice for use as a food or a cooling medium shall be made
						from drinking water.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 2 - Sources, Specifications, and Original Containers and Records › Section 2VAC5-585-400 - Shucked shellfish, packaging and identification

Current through Register Vol. 40, No. 24, July 15, 2024
A. Raw shucked shellfish shall be obtained in
					 nonreturnable packages that bear a legible label that identifies
					 the:Pf
1. Name,
					 address, and certification number of the shucker-packer or repacker of the
					 molluscan shellfish;Pf and
2. The "sell by" or "best if used by" date
					 for packages with a capacity of less than 64 fluid ounces (1.89 L) or the date
					 shucked for packages with a capacity of 64 fluid ounces (1.89 L) or
					 more.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 2 - Sources, Specifications, and Original Containers and Records › Section 2VAC5-585-410 - Shellstock identification

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 Shellstock shall be obtained in containers bearing legible source
					 identification tags or labels that are affixed by the dealer that depurates,
					 ships, or reships the shellstock, as specified in the National Shellfish
					 Sanitation Program (NSSP) Guide for the Control of Molluscan Shellfish,
					 Revision, (U.S. Food and Drug Administration) and that list on each dealer's
					 tag or label the following information in the following
					 order:Pf
1. The
					 dealer's name and address, and the certification number assigned by the
					 shellfish control authority;Pf
2. The original shipper's certification
					 number assigned by the shellfish control
					 authority;Pf
3. The harvest date, or if depurated, the
					 date of depuration processing, or if wet stored, the original harvest date and
					 the final harvest date;Pf
4. If wet stored or depurated, the wet
					 storage or depuration cycle or lot number. The wet storage lot number shall
					 begin with the letter "w";Pf
5. The harvest area including the initials of
					 the state or country of harvest;Pf
6. The type and quantity of
					 shellstock;Pf
7. The following statement in bold,
					 capitalized type: "THIS TAG (or LABEL) IS REQUIRED TO BE ATTACHED UNTIL
					 CONTAINER IS EMPTY OR IS RETAGGED AND THEREAFTER KEPT ON FILE IN CHRONOLOGICAL
					 ORDER FOR 90 DAYS." "RETAILERS: DATE WHEN LAST SHELLFISH FROM THIS CONTAINER
					 SOLD OR SERVED (INSERT DATE)";Pf and
8. A consumer advisory as specified in
					 2VAC5-585-930.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 2VAC5-585-420 - Shellstock; condition

Current through Register Vol. 40, No. 24, July 15, 2024
When received by a food establishment, shellstock shall
						be reasonably free of mud, dead shellfish, and shellfish with broken shells.
						Dead shellfish or shellstock with badly broken shells shall be
						discarded.
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 2 - Sources, Specifications, and Original Containers and Records › Section 2VAC5-585-430 - Molluscan shellfish; original container

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as specified in subsections B
					 through D of this section, molluscan shellfish may not be removed from the
					 container in which they are received other than immediately before sale or
					 preparation for service.
B. For
					 display purposes, shellstock may be removed from the container in which they
					 are received, displayed on drained ice, or held in a display container, and a
					 quantity specified by a consumer may be removed from the display or display
					 container and provided to the consumer if:
1.
					 The source of the shellstock on display is identified as specified under
					 2VAC5-585-410 and recorded as
					 specified under
					 2VAC5-585-440; and
2. The shellstock are protected from
					 contamination.
Virginia Administrative Code › Title 2 - AGRICULTURE › Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 2VAC5-585-440 - Shellstock; maintaining identification

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as specified under subdivision C 2
					 of this section, shellstock tags or labels shall remain attached to the
					 container in which the shellstock are received until the container is
					 empty.Pf
B. The date when the last shellstock from the
					 container is sold or served shall be recorded on the tag or
					 label.Pf
C. The identity of the source of shellstock
					 that are sold or served shall be maintained by retaining shellstock tags or
					 labels for 90 calendar days from the date that is recorded on the tag or label
					 as specified in subsection B of this section by:Pf
1. Using an approved recordkeeping system
					 that keeps the tags or labels in chronological order correlated to the date
					 that is recorded on the tag or label, as specified under subsection B of this
					 section;Pf and
2. If shellstock are removed from its tagged
					 or labeled container:
a. Preserving source
					 identification by using a recordkeeping system as specified under subdivision 1
					 of this subsection;Pf and
b. Ensuring that shellstock or shucked
					 shellfish from one tagged or labeled container are not commingled with
					 shellstock or shucked shellfish from another container with different
					 certification numbers; different harvest dates; or different growing areas as
					 identified on the tag or label before being ordered by the
					 consumer.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 3 - Protection from Contamination after Receiving › Section 2VAC5-585-450 - Preventing contamination from hands.*

Current through Register Vol. 40, No. 24, July 15, 2024
A. Food employees shall wash their hands as
					 specified under
					 2VAC5-585-140.
B. Except when washing fruits and vegetables
					 as specified under
					 2VAC5-585-510 or as specified in
					 subsections D and E of this section, food employees may not contact exposed,
					 ready-to-eat food with their bare hands and shall use suitable utensils such as
					 deli tissue, spatulas, tongs, single-use gloves, or dispensing
					 equipment.P
C. Food employees shall minimize bare hand
					 and arm contact with exposed food that is not in a ready-to-eat
					 form. Pf
D. Subsection B of this section does not
					 apply to a food employee who contacts exposed, ready-to-eat food with bare
					 hands at the time the ready-to-eat food is being added as an ingredient to food
					 that:
1. Contains a raw animal food and is to
					 be cooked in the food establishment to heat all parts of the food to the
					 minimum temperatures specified in
					 2VAC5-585-700 A and B or
					 2VAC5-585-710; or
2. Does not contain a raw animal food but is
					 to be cooked in the food establishment to heat all parts of the food to a
					 temperature of at least 145°F (63°C).
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 2VAC5-585-460 - Preventing contamination when tasting.*

Current through Register Vol. 40, No. 24, July 15, 2024
A food employee may not use a utensil more than once to
						taste food that is to be sold or
						served.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 2VAC5-585-470 - Packaged and unpackaged food - separation, packaging, and segregation

Current through Register Vol. 40, No. 24, July 15, 2024
A. Food shall be
					 protected from cross contamination by:
1.
					 Except as specified in subsection C of this section, separating raw animal
					 foods during storage, preparation, holding, and display from:
a. Raw ready-to-eat food including other raw
					 animal food such as fish for sushi or molluscan shellfish, or other raw
					 ready-to-eat food such as fruits and
					 vegetables;P
b. Cooked ready-to-eat
					 food;P and
c. Fruits or vegetables before they are
					 washed;
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 2VAC5-585-480 - Food storage containers; identified with common name of food

Current through Register Vol. 40, No. 24, July 15, 2024
Except for containers holding food that can be readily
						and unmistakably recognized, such as dry pasta, working containers holding food
						or food ingredients that are removed from their original packages for use in
						the food establishment, such as cooking oils, flour, herbs, potato flakes,
						salt, spices, and sugar, shall be identified with the common name of the
						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 3 - Protection from Contamination after Receiving › Section 2VAC5-585-490 - Pasteurized eggs; substitute for raw eggs for certain recipes and populations.*

Current through Register Vol. 40, No. 24, July 15, 2024
Pasteurized eggs or egg products shall be substituted for
						raw eggs in the preparation of foods such as Caesar salad, hollandaise or
						bearnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified
						beverages that are not:P
1. Cooked as specified under subdivision A 1
					 or 2 of 2VAC5-585-700;P
					 or
2. Included in
					 2VAC5-585-700
					 D.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 2VAC5-585-500 - Protection from unapproved additives.*

Current through Register Vol. 40, No. 24, July 15, 2024
A. Food shall be protected from contamination
					 that may result from the addition of, as specified in
					 2VAC5-585-350:
1. Unsafe or unapproved food or color
					 additives;P and
2. Unsafe or unapproved levels of approved
					 food and color additives.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 3 - Protection from Contamination after Receiving › Section 2VAC5-585-510 - Washing fruits and vegetables

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as specified in subsection B of
					 this section and except for whole, raw fruits and vegetables that are intended
					 for washing by the consumer before consumption, raw fruits and vegetables shall
					 be thoroughly washed in water to remove soil and other contaminants before
					 being cut, combined with other ingredients, cooked, served, or offered for
					 human consumption in ready-to-eat form.
B. Fruits and vegetables may be washed by
					 using chemicals as specified under
					 2VAC5-585-3390.
C. Devices used for onsite generation of
					 chemicals meeting the requirements specified in
					 21 CFR
					 173.315 for the washing of raw, whole fruits
					 and vegetables shall be used in accordance with the manufacturer's
					 instructions.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 3 - Protection from Contamination after Receiving › Section 2VAC5-585-520 - Ice used as exterior coolant prohibited as ingredient

Current through Register Vol. 40, No. 24, July 15, 2024
After use as a medium for cooling the exterior surfaces
						of food such as melons or fish, packaged foods such as canned beverages, or
						cooling coils and tubes of equipment, ice may not be used as
						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 III - Food › Article 3 - Protection from Contamination after Receiving › Section 2VAC5-585-530 - Storage or display of food in contact with water or ice

Current through Register Vol. 40, No. 24, July 15, 2024
A. Packaged food may not be stored in direct
					 contact with ice or water if the food is subject to the entry of water because
					 of the nature of its packaging, wrapping, or container or its positioning in
					 the ice or water.
B. Except as
					 specified in subsections C and D of this section, unpackaged food may not be
					 stored in direct contact with undrained ice.
C. Whole, raw fruits or vegetables; cut, raw
					 vegetables such as celery or carrot sticks or cut potatoes; and tofu may be
					 immersed in ice or water.
D. Raw
					 poultry and raw fish that are received immersed in ice in shipping containers
					 may remain in that condition while in storage awaiting preparation, display,
					 service, or sale.
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 2VAC5-585-540 - Food contact with equipment and utensils

Current through Register Vol. 40, No. 24, July 15, 2024
Food shall only contact surfaces of:
1. Equipment and utensils that are cleaned as
					 specified under
					 2VAC5-585-1770
					 through
					 2VAC5-585-1860
					 and sanitized as specified under
					 2VAC5-585-1885,
					 2VAC5-585-1890,
					 and
					 2VAC5-585-1900;P
2. Single-service and single-use
					 articles;P or
3. Linens, such as cloth napkins, as
					 specified under
					 2VAC5-585-560,
					 that are laundered as specified under
					 2VAC5-585-1910
					 through
					 2VAC5-585-1950.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 2VAC5-585-550 - In-use utensils, between-use storage

Current through Register Vol. 40, No. 24, July 15, 2024
During pauses in food preparation or dispensing, food
						preparation and dispensing utensils shall be stored:
1. Except as specified under subdivision 2 of
					 this section, in the food with their handles above the top of the food and the
					 container;
2. In food that is not
					 time/temperature control for safety food with their handles above the top of
					 the food within containers or equipment that can be closed, such as bins of
					 sugar, flour, or cinnamon;
3. On a
					 clean portion of the food preparation table or cooking equipment only if the
					 in-use utensil and the food-contact surface of the food preparation table or
					 cooking equipment are cleaned and sanitized at a frequency specified under
					 2VAC5-585-1780 and
					 2VAC5-585-1890;
4. In running water of sufficient velocity to
					 flush particulates to the drain, if used with moist food such as ice cream or
					 mashed potatoes;
5. In a clean,
					 protected location if the utensils, such as ice scoops, are used only with a
					 food that is not time/temperature control for safety food; or
6. In a container of water if the water is
					 maintained at a temperature of at least 135°F (57°C) and the container
					 is cleaned at a frequency specified under
					 2VAC5-585-1780 D 7.
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 2VAC5-585-560 - Linens and napkins, use limitation

Current through Register Vol. 40, No. 24, July 15, 2024
Linens, such as cloth napkins, may not be used in contact
						with food unless they are used to line a container for the service of foods and
						the linens are replaced each time the container is refilled for a new
						consumer.
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 2VAC5-585-570 - Wiping cloths, use limitation

Current through Register Vol. 40, No. 24, July 15, 2024
A. Cloths in use for wiping food spills from
					 tableware and carry-out containers that occur as food is being served shall be:
1. Maintained dry; and
2. Used for no other purpose.
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 2VAC5-585-580 - Gloves, use limitation

Current through Register Vol. 40, No. 24, July 15, 2024
A. If
					 used, single-use gloves shall be used for only one task such as working with
					 ready-to-eat food or with raw animal food, used for no other purpose, and
					 discarded when damaged or soiled, or when interruptions occur in the
					 operation.P
B. Except as specified in subsection C of
					 this section, slash-resistant gloves that are used to protect the hands during
					 operations requiring cutting shall be used in direct contact only with food
					 that is subsequently cooked as specified under
					 2VAC5-585-700 through
					 2VAC5-585-765 such as frozen food
					 or a primal cut of meat.
C.
					 Slash-resistant gloves may be used with ready-to-eat food that will not be
					 subsequently cooked if the slash-resistant gloves have a smooth, durable, and
					 nonabsorbent outer surface; or if the slash-resistant gloves are covered with a
					 smooth, durable, nonabsorbent glove, or a single-use glove.
D. Cloth gloves may not be used in direct
					 contact with food unless the food is subsequently cooked as required under
					 2VAC5-585-700 through
					 2VAC5-585-765 such as frozen food
					 or a primal cut of meat.
Statutory Authority: § 3.2-5121 of the Code of
						  Virginia.