reglab/statecodes huggingface dataset:
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part II - Management and Personnel › Article 1 - Supervision › Section 12VAC5-421-50 - Assignment of responsibility

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 Except as specified in subsection B of this section, the permit holder shall be
					 the person in charge or shall designate a person in charge and shall ensure
					 that a person in charge is present at the food establishment during all hours
					 of operation.Pf
B. In a food establishment with two or more
					 separately permitted departments that are the legal responsibility of the same
					 permit holder and that are located on the same premises, the permit holder may,
					 during specific time periods when food is not being prepared, packaged, or
					 served, designate a single person in charge who is present on the premises
					 during all hours of operation, and who is responsible for each separately
					 permitted food establishment on the
					 premises.Pf
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part II - Management and Personnel › Article 1 - Supervision › Section 12VAC5-421-55 - Certified food protection manager

Current through Register Vol. 40, No. 24, July 15, 2024
A. At least one
					 employee with supervisory and management responsibility and the authority to
					 direct and control food preparation and service shall be a certified food
					 protection manager, demonstrating proficiency of required knowledge and
					 information through passing a test that is part of an accredited
					 program.
B. This section does not
					 apply to food establishments that serve only non-time/temperature control for
					 safety food and food establishments that store and prepare food only to the
					 extent that they reheat or cold hold commercially processed, fully cooked
					 time/temperature control for safety foods. Food establishments exempt from the
					 certified food protection manager requirement may not cool time/temperature
					 control for safety foods.
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part II - Management and Personnel › Article 1 - Supervision › Section 12VAC5-421-65 - Food protection manager certification

Current through Register Vol. 40, No. 24, July 15, 2024
A. A person in charge who demonstrates
					 knowledge by being a food protection manager who is certified by a food
					 protection manager certification program that is evaluated by a Conference for
					 Food Protection-recognized accrediting agency as conforming to the Conference
					 for Food Protection Standards for Accreditation of Food Protection Manager
					 Certification Programs, April 2012, (Conference for Food Protection) is deemed
					 to comply with subdivision 2 of
					 12VAC5-421-60.
B. A food establishment that has an employee
					 who is certified by a food protection certification program that is evaluated
					 and listed by a Conference for Food Protection-recognized accrediting agency as
					 conforming to the Conference for Food Protection Standards for Accreditation of
					 Food Protection Manager Certification Programs, April 2012, (Conference for
					 Food Protection) is deemed to comply with 12VAC5-421-55.
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part II - Management and Personnel › Article 2 - Employee Health › Section 12VAC5-421-80 - Responsibility of permit holder, person in charge, and conditional employees

Current through Register Vol. 40, No. 24, July 15, 2024
A. The permit
					 holder shall require food employees and conditional employees to report to the
					 person in charge information about their health and activities as they relate
					 to diseases that are transmissible through food. A food employee or conditional
					 employee shall report the information in a manner that allows the person in
					 charge to reduce the risk of foodborne disease transmission, including
					 providing necessary additional information, such as the date of onset of
					 symptoms and an illness, or of a diagnosis without symptoms, if the food
					 employee or conditional employee:
1. Has any
					 of the following symptoms:
a.
					 Vomiting;P
b.
					 Diarrhea;P
c. Jaundice;P
d. Sore throat with
					 fever;P or
e. A lesion containing pus such as a boil or
					 infected wound that is open or draining and is:
(1) On the hands or wrists, unless an
					 impermeable cover such as a finger cot or stall protects the lesion and a
					 single-use glove is worn over the impermeable
					 cover;P
(2) On exposed portions of the arms, unless
					 the lesion is protected by an impermeable cover;P
					 or
(3) On other parts of the body,
					 unless the lesion is covered by a dry, durable, tight-fitting
					 bandage;P
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part II - Management and Personnel › Article 2 - Employee Health › Section 12VAC5-421-90 - Exclusions and restrictions

Current through Register Vol. 40, No. 24, July 15, 2024
The person in charge shall exclude or restrict a food
						employee from a food establishment in accordance with the following:
1. Except when the symptom is from a
					 noninfectious condition, exclude a food employee if the food employee is:
a. Symptomatic with vomiting or
					 diarrhea;P or
b. Symptomatic with vomiting or diarrhea and
					 diagnosed with an infection from Norovirus, Shigella spp., Salmonella
					 (nontyphoidal), or Shiga toxin-producing Escherichia
					 coli.P
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part II - Management and Personnel › Article 2 - Employee Health › Section 12VAC5-421-100 - Removal, adjustment, or retention 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
					 12VAC5-421-90
					 if the food employee:
(1) Is asymptomatic for
					 at least 24 hours;P or
(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 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part II - Management and Personnel › Article 3 - Personal Cleanliness › Section 12VAC5-421-130 - 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: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part II - Management and Personnel › Article 3 - Personal Cleanliness › Section 12VAC5-421-140 - 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 or surrogate prosthetic devices for hands or arms for at least 20
					 seconds, using a cleaning compound in a lavatory that is equipped as specified
					 under 12VAC5-421-2190.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;Pand
5. Immediately follow the cleaning procedure
					 with thorough drying using a method as specified under
					 12VAC5-421-3030.P
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part II - Management and Personnel › Article 3 - Personal Cleanliness › Section 12VAC5-421-160 - 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
						12VAC5-421-140 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 or
					 hair 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
					 12VAC5-421-250
					 B;P
4.
					 Except as specified in
					 12VAC5-421-220 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
					 foods and working with ready-to-eat
					 foods;P
8. Before donning gloves to initiate a task
					 that involves working with foods;P and
9. After engaging in other activities that
					 contaminate the hands.P
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part II - Management and Personnel › Article 3 - Personal Cleanliness › Section 12VAC5-421-170 - 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 shall not clean their hands
						(i) in a sink used for food preparation or utensil washing or (ii) in a service
						sink or a curbed cleaning facility used for the disposal of mop water and
						similar liquid waste.Pf
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part II - Management and Personnel › Article 3 - Personal Cleanliness › Section 12VAC5-421-180 - 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 FDA publication "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 OTC (over the counter) Health-Care
					 Antiseptic Drug Products as an antiseptic handwash;Pf
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part II - Management and Personnel › Article 3 - Personal Cleanliness › Section 12VAC5-421-190 - 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 shall not wear fingernail polish or artificial nails
					 when working with exposed food.Pf
Statutory Authority: §§
													35.1-11 and
						  35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part II - Management and Personnel › Article 3 - Personal Cleanliness › Section 12VAC5-421-200 - 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 shall not wear jewelry, including medical
						information jewelry on their arms and hands.
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part II - Management and Personnel › Article 3 - Personal Cleanliness › Section 12VAC5-421-210 - 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: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part II - Management and Personnel › Article 4 - Hygienic Practices › Section 12VAC5-421-220 - 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 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part II - Management and Personnel › Article 4 - Hygienic Practices › Section 12VAC5-421-230 - 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
						shall not work with exposed food; clean equipment, utensils, and linens; or
						unwrapped single-service or single-use articles.
Statutory Authority
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part II - Management and Personnel › Article 4 - Hygienic Practices › Section 12VAC5-421-235 - 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 the food employee
						working with exposed food shall be covered with a single-use
						glove.
Statutory Authority: §§
													35.1-11 and
						  35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part II - Management and Personnel › Article 4 - Hygienic Practices › Section 12VAC5-421-240 - Effectiveness of hair restraints

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 Except as provided under 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
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part II - Management and Personnel › Article 4 - Hygienic Practices › Section 12VAC5-421-250 - 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 shall not care for or handle animals that may be
					 present such as patrol dogs, service animals, or pets that are allowed under
					 12VAC5-421-3310 B 2 , 3, and
					 4.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
					 12VAC5-421-140 and subdivision 3
					 of 12VAC5-421-160.
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part II - Management and Personnel › Article 4 - Hygienic Practices › Section 12VAC5-421-255 - Clean-up of vomiting and diarrheal events

Current through Register Vol. 40, No. 24, July 15, 2024
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. 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: §§
													35.1-11 and
						  35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 1 - Characteristics › Section 12VAC5-421-260 - Safe, unadulterated, and honestly presented

Current through Register Vol. 40, No. 24, July 15, 2024
Food shall be safe, unadulterated, and, as specified in
						12VAC5-421-890,
						honestly presented.P
Statutory Authority: §§
													35.1-11 and
						  35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 12VAC5-421-270 - 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 shall not be used or offered for human
					 consumption in a food establishment unless the home kitchen is inspected and
					 regulated by the Virginia Department of Agriculture and Consumer
					 Services.P
C. Packaged food shall be labeled as
					 specified in law, including 21 CFR Part 101, 9 CFR Part 317, and Subpart N of 9
					 CFR Part 381, and as specified under
					 12VAC5-421-400
					 and
					 12VAC5-421-410.Pf
D. Fish, other than those specified in
					 12VAC5-421-730
					 B, that are intended for consumption in raw or undercooked form and allowed as
					 specified in
					 12VAC5-421-700
					 D, may be offered for sale or service if they are obtained from a supplier that
					 freezes fish as specified under
					 12VAC5-421-730
					 A; or if they are frozen on premises as specified under
					 12VAC5-421-730
					 A and records are retained as specified under
					 12VAC5-421-740.
E. Whole-muscle, intact beef steaks that are
					 intended for consumption in an undercooked form without a consumer advisory as
					 specified in
					 12VAC5-421-700 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 they 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;P
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 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 12VAC5-421-280 - 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: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 12VAC5-421-290 - 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: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 12VAC5-421-295 - 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 five-log reduction of the most
					 resistant microorganism of public health significance as specified in
					 21 CFR
					 120.24.P
Statutory Authority: §§
													35.1-11 and
						  35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 12VAC5-421-300 - 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 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 12VAC5-421-310 - 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 U.S. Department of Health and Human Services,
					 Public Health Service, Food and Drug Administration, 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: §§
													35.1-11 and
						  35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 12VAC5-421-320 - 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 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 12VAC5-421-330 - 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 (reindeer, elk, deer, antelope, water buffalo, or bison) that
					 are "inspected and approved" in accordance with 9 CFR Part 352;
2. As allowed by law, 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;
					 or
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 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 12VAC5-421-340 - 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
					 12VAC5-421-700,
					 12VAC5-421-710,
					 and
					 12VAC5-421-720
					 and received hot shall be at a temperature of 135° (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: §§
													35.1-11 and
						  35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 12VAC5-421-350 - Additives

Current through Register Vol. 40, No. 24, July 15, 2024
Food shall 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 (GRAS) or prior sanctioned
						substances that exceed amounts allowed in 21 CFR Parts 181-186; substances that
						exceed amounts specified in
						9 CFR
						424.21(b), Subpart C; or
						pesticide residues that exceed provisions specified in 40 CFR Part 180 and
						exceptions.P
Statutory Authority: §§
													35.1-11 and
						  35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 12VAC5-421-360 - 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 56.200
						et seq., administered by the Agricultural Marketing Service of USDA. 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 United
						States Standards, Grades, and Weight Classes for Shell Eggs, AMS 56, effective
						July 20, 2000, (Agricultural Marketing Service of
						USDA).P
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 12VAC5-421-370 - 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.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 12VAC5-421-380 - 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: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 12VAC5-421-390 - 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 pure water.P
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 12VAC5-421-400 - 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
					 :Pf
1. The 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 (1.89L) or the date
					 shucked for packages with a capacity of 64 fluid ounces (1.89L) or
					 more.Pf
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 12VAC5-421-410 - 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 a dealer that depurates,
					 ships, or reships the shellstock, as specified in the National Shellfish
					 Sanitation Program (NSSP) Guide for the Control of Molluscan Shellfish, 2017
					 Revision (U.S. Food and Drug Administration), and that include the following
					 information: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, as applicable, 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. All shellstock intended for raw
					 consumption shall include a consumer advisory using the statement from
					 12VAC5-421-930
					 C, or an equivalent statement.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 12VAC5-421-420 - 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
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 12VAC5-421-430 - Molluscan shellfish; original container

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as specified in subsections B , C,
					 and D of this section, molluscan shellfish shall not be removed from the
					 container in which they were 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
					 12VAC5-421-410 and recorded as
					 specified under
					 12VAC5-421-440; and
2. The shellstock are protected from
					 contamination.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 2 - Sources, Specifications, and Original Containers and Records › Section 12VAC5-421-440 - 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 C
					 1 of this section,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 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 12VAC5-421-450 - Preventing contamination from hands

Current through Register Vol. 40, No. 24, July 15, 2024
A. Food employees shall wash their hands as
					 specified under
					 12VAC5-421-140.
B. Except when washing fruits and vegetables
					 as specified under
					 12VAC5-421-510
					 or as specified in subsections D and E of this section, food employees shall
					 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 subsection A or B of
					 12VAC5-421-700
					 or in
					 12VAC5-421-710;
					 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 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 12VAC5-421-460 - Preventing contamination when tasting

Current through Register Vol. 40, No. 24, July 15, 2024
A food employee shall not use a utensil more than once to
						taste food that is to be sold or
						served.P
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 12VAC5-421-470 - 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 subdivision 1 d of this subsection, 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
c. Fruits and vegetables before they are
					 washed;P and
d. Frozen, commercially processed, and
					 packaged raw animal food may be stored or displayed with or above frozen,
					 commercially processed and packaged, ready-to-eat food;
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 12VAC5-421-480 - 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: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 12VAC5-421-490 - 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
						béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and
						egg-fortified beverages that are not:P
1. Cooked as specified in
					 12VAC5-421-700 A 1 or
					 2;P or
2. Included in
					 12VAC5-421-700
					 D.P
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 12VAC5-421-500 - Protection from unapproved additives

Current through Register Vol. 40, No. 24, July 15, 2024
A. Food, as specified in
					 12VAC5-421-350, shall be protected
					 from contamination that may result from the addition of:
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 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 12VAC5-421-510 - 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
					 12VAC5-421-3390.
C. Devices used for onsite generation of
					 chemicals meeting the requirements specified in
					 21 CFR
					 173.315 shall be used in accordance with the
					 manufacturer's instructions.Pf
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 12VAC5-421-520 - 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 shall not be used as
						food.P
Statutory Authority: §§ 35.1-11 and 35.1-14
						  of the Code of Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 12VAC5-421-530 - Storage or display of food in contact with water or ice

Current through Register Vol. 40, No. 24, July 15, 2024
A. Packaged food
					 shall 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 shall 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 chicken 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
§§ 35.1-11 and 35.1-14 of the Code of
						  Virginia.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 12VAC5-421-540 - 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
					 12VAC5-421-1770
					 through
					 12VAC5-421-1860
					 and sanitized as specified under
					 12VAC5-421-1885,
					 12VAC5-421-1890
					 and
					 12VAC5-421-1900;P
2. Single-service and single-use
					 articles;P or
3. Linens, such as cloth napkins, as
					 specified under
					 12VAC5-421-560
					 that are laundered as specified under
					 12VAC5-421-1920
					 C.P
Statutory Authority: §§
													35.1-11 and
						  35.1-14
						  of the Code of Virginia.