reglab/statecodes huggingface dataset:
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 12VAC5-421-550 - 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
					 12VAC5-421-1780 and
					 12VAC5-421-1890;
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
					 12VAC5-421-1780 D 7.
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 12VAC5-421-560 - Linens and napkins, use limitation

Current through Register Vol. 40, No. 24, July 15, 2024
Linens , such as cloth napkins, shall not be used in
						contact with food unless they are used to line a container for the service of
						foods and the linens and napkins are replaced each time the container is
						refilled for a new customer.
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 12VAC5-421-570 - 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 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 12VAC5-421-580 - 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
					 12VAC5-421-700 through
					 12VAC5-421-760 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 shall not be used in direct
					 contact with food unless the food is subsequently cooked as required under
					 12VAC5-421-700 through
					 12VAC5-421-760 such as frozen food
					 or a primal cut of meat.
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 12VAC5-421-590 - Using clean tableware for second portions and refills

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except for
					 refilling a consumer's drinking cup or container without contact between the
					 pouring utensil and the lip contact area of the drinking cup or container, food
					 employees shall not use tableware, including single-service articles, soiled by
					 the consumer to provide second portions or refills.
B. Except as specified in subsection C of
					 this section, self-service consumers shall not be allowed to use soiled
					 tableware, including single-service articles, to obtain additional food from
					 the display and serving equipment.
C. Cups and glasses may be reused by
					 self-service consumers or food employees if refilling is a contamination-free
					 process as specified under subdivisions 1, 2 and 4 of
					 12VAC5-421-1230.
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 12VAC5-421-600 - Refilling returnables

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except
					 as specified in subsections B through E of this section, empty containers
					 returned to a food establishment for cleaning and refilling with food shall be
					 cleaned and refilled in a regulated food processing
					 plant.P
B. A take-home food container returned to a
					 food establishment may be refilled at a food establishment with food if the
					 food container is:
1. Designed and
					 constructed for reuse and in accordance with the requirements specified in
					 12VAC5-421-960 through
					 12VAC5-421-1435;P
2. One that was initially provided by the
					 food establishment to the consumer, either empty or filled with food by the
					 establishment, for the purpose of being returned for reuse;
3. Returned to the food establishment by the
					 consumer after use;
4. Subject to
					 the following steps before being refilled with food;
a. Cleaned as specified in
					 12VAC5-421-1770 through
					 12VAC5-421-1860,
b. Sanitized as specified in 12VAC5-421-1885,
					 12VAC5-421-1890, and
					 12VAC5-421-1900;P
						and
c. Visually
					 inspected by a food employee to verify that the container, as returned, meets
					 the requirements specified in
					 12VAC5-421-960 through
					 12VAC5-421-1435;P and
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 12VAC5-421-610 - Food storage

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as
					 specified in subsections B and C of this section, food shall be protected from
					 contamination by storing the food:
1. In a
					 clean, dry location;
2. Where it is
					 not exposed to splash, dust, or other contamination; and
3. At least 6 inches (15 cm) above the
					 floor.
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 12VAC5-421-620 - Food storage; prohibited areas

Current through Register Vol. 40, No. 24, July 15, 2024
Food shall not be stored:
1. In locker rooms;
2. In toilet rooms or their
					 vestibules;
3. In dressing
					 rooms;
4. In garbage
					 rooms;
5. In mechanical
					 rooms;
6. Under sewer lines that
					 are not shielded to intercept potential drips;
7. Under leaking water lines, including
					 leaking automatic fire sprinkler heads, or under lines on which water has
					 condensed;
8. Under open
					 stairwells; or
9. Under other
					 sources of contamination.
Statutory Authority
§§ 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 12VAC5-421-630 - Vended time/temperature control for safety food; original container

Current through Register Vol. 40, No. 24, July 15, 2024
Time/temperature control for safety food dispensed
						through a vending machine shall be in the package in which it was placed at the
						food establishment or food processing plant at which it was
						prepared.
Statutory Authority: §§ 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 12VAC5-421-640 - Food preparation

Current through Register Vol. 40, No. 24, July 15, 2024
During preparation, unpackaged food shall be protected
						from environmental sources of contamination.
Statutory Authority
§§ 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 12VAC5-421-650 - Food display

Current through Register Vol. 40, No. 24, July 15, 2024
Except for nuts in the shell and whole, raw fruits and
						vegetables that are intended for hulling, peeling, or washing by the consumer
						before consumption, food on display shall be protected from contamination by
						the use of packaging; counter, service line, or salad bar food guards; display
						cases; or other effective means.P
Statutory Authority: §§ 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 12VAC5-421-660 - Condiments; protection

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 Condiments shall be protected from contamination by being kept in dispensers
					 that are designed to provide protection, protected food displays provided with
					 the proper utensils, original containers designed for dispensing, or individual
					 packages or portions.
B. Condiments
					 at a vending machine location shall be in individual packages or provided in
					 dispensers that are filled at a location that is approved by the department,
					 such as the food establishment that provides food to the vending machine
					 location, a food processing plant that is regulated by the agency that has
					 jurisdiction over the operation, or a properly equipped facility that is
					 located on the site of the vending machine location.
Statutory Authority: §§
													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 12VAC5-421-670 - Consumer self-service operations

Current through Register Vol. 40, No. 24, July 15, 2024
A. Raw, unpackaged animal food, such as beef,
					 lamb, pork, poultry, and fish shall not be offered for consumer
					 self-service.P This subsection does not apply to:
1. Consumer self-service of ready-to-eat
					 foods at buffets or salad bars that serve foods such as sushi or raw
					 shellfish;
2. Ready-to-cook
					 individual portions for immediate cooking and consumption on the premises such
					 as consumer-cooked meats or consumer-selected ingredients for Mongolian
					 barbecue; or
3. Raw, frozen,
					 shell-on shrimp or lobster.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 3 - Protection from Contamination after Receiving › Section 12VAC5-421-680 - Returned food and reservice of food

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as specified under subsection B of
					 this section, after being served or sold and in the possession of a consumer,
					 food that is unused or returned by the consumer shall not be offered as food
					 for human consumption.P
B. Except as specified in subdivision 8 of
					 12VAC5-421-950, a container of
					 food that is not time/temperature control for safety food may be re-served from
					 one consumer to another if:
1. The food is
					 dispensed so that it is protected from contamination and the container is
					 closed between uses such as a narrow-neck bottle containing catsup, steak
					 sauce, or wine; or
2. The food,
					 such as crackers, salt, or pepper, is in an unopened original package and
					 maintained in sound condition.
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 12VAC5-421-690 - Miscellaneous sources of contamination

Current through Register Vol. 40, No. 24, July 15, 2024
Food shall be protected from contamination that may
						result from a factor or source not specified under
						12VAC5-421-450 through
						12VAC5-421-680.
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 4 - Destruction of Organisms of Public Health Concern › Section 12VAC5-421-700 - Raw animal foods

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except
					 as specified in subsections B, C, and D of this section, raw animal foods such
					 as eggs, fish, meat, poultry, and foods containing these raw animal foods shall
					 be cooked to heat all parts of the food to a temperature and for a time that
					 complies with one of the following methods based on the food that is being
					 cooked:
1. 145°F (63°C) or above for
					 15 seconds for:P
a. Raw eggs that are broken and prepared in
					 response to a consumer's order and for immediate
					 service;P and
b. Except as specified under subdivisions A 2
					 and 3 and subsections B and C of this section, fish and intact meat, including
					 game animals commercially raised for food and game animals under a voluntary
					 inspection program as specified under
					 12VAC5-421-330 A
					 1;P
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 4 - Destruction of Organisms of Public Health Concern › Section 12VAC5-421-710 - Microwave cooking

Current through Register Vol. 40, No. 24, July 15, 2024
Raw animal foods cooked in a microwave oven shall
						be:
1. Rotated or stirred throughout
					 or midway during cooking to compensate for uneven distribution of
					 heat;
2. Covered to retain surface
					 moisture;
3. Heated to a
					 temperature of at least 165°F (74°C) in all parts of the
					 food;P and
4. Allowed to stand covered for two minutes
					 after cooking to obtain temperature equilibrium.
Statutory Authority: §§ 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 4 - Destruction of Organisms of Public Health Concern › Section 12VAC5-421-720 - Plant food cooking for hot holding

Current through Register Vol. 40, No. 24, July 15, 2024
Plant foods that are cooked for hot holding shall be
						cooked to a temperature of 135°F
						(57°C).Pf
Statutory Authority: §§
													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 4 - Destruction of Organisms of Public Health Concern › Section 12VAC5-421-725 - Noncontinuous cooking

Current through Register Vol. 40, No. 24, July 15, 2024
Raw animal foods that are cooked using a noncontinuous
						cooking process shall be:
1. Subject
					 to an initial heating process that is no longer than 60 minutes in
					 duration;P
2. Immediately after initial heating, cooled
					 according to the time and temperature requirements specified for cooked
					 time/temperature control for safety food under
					 12VAC5-421-800
					 A;P
3.
					 After cooling, held frozen or cold, as specified for time/temperature control
					 for safety food under
					 12VAC5-421-820
					 A 2;P
4.
					 Prior to sale or service, cooked using a process that heats all parts of the
					 food to a temperature and for a time as designated in
					 12VAC5-421-700
					 A, B, and C;P
5. Cooled according to the time and
					 temperature parameters specified for cooked time/temperature control for safety
					 food under
					 12VAC5-421-800
					 A if not either hot held as specified under
					 12VAC5-421-820
					 A 1, served immediately, or held using time as a public health control as
					 specified under
					 12VAC5-421-850
					 after complete cooling;P and
6. Prepared and stored according to written
					 procedures that:
a. Have obtained prior
					 approval from the department;Pf
b. Are maintained in the food establishment
					 and are made available to the department upon
					 request;Pf
c. Describe how the requirements specified
					 under subdivisions 1 through 5 of this section are to be monitored and
					 documented by the permit holder and the corrective actions to be taken if the
					 requirements are not met;Pf
d. Describe how the foods, after initial
					 heating, but prior to complete cooking, are to be marked or otherwise
					 identified as foods that must be cooked as specified under subdivision 4 of
					 this section prior to being offered for sale or
					 service;Pf and
e. Describe how the foods, after initial
					 heating but prior to cooking as specified in subdivision 4 of this section, are
					 to be separated from ready-to-eat foods as specified under
					 12VAC5-421-470
					 A.Pf
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 4 - Destruction of Organisms of Public Health Concern › Section 12VAC5-421-730 - Parasite destruction

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except
					 as specified in subsection B of this section, before service or sale in
					 ready-to-eat form, raw, raw-marinated, partially cooked or marinated-partially
					 cooked fish shall be:
1. Frozen and stored at
					 a temperature of -4°F (-20°C) or below for a minimum of 168 hours
					 (seven days) in a freezer;P
2. Frozen at -31°F (-35°C) or below
					 until solid and stored at -31°F (-35°C) or below for a minimum of 15
					 hours;P or
3. Frozen at -31°F (-35°C) or below
					 until solid and stored at -4°F (-20°C) or below for a minimum of 24
					 hours.P
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 4 - Destruction of Organisms of Public Health Concern › Section 12VAC5-421-740 - Records, creation and retention

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as specified in
					 12VAC5-421-730
					 B and subsection B of this section, if raw, raw-marinated, partially cooked, or
					 marinated-partially cooked fish are served or sold in ready-to-eat form, the
					 person in charge shall record the freezing temperature and time to which the
					 fish are subjected and shall retain the records at the food establishment for
					 90 calendar days beyond the time of service or sale of the
					 fish.Pf
B. If the fish are frozen by a supplier, a
					 written agreement or statement from the supplier stipulating that the fish
					 supplied are frozen to a temperature and for a time specified under
					 12VAC5-421-730
					 may substitute for the records specified under subsection A of this
					 section.
C. If raw, raw-marinated,
					 partially cooked, or marinated-partially cooked fish are served or sold in
					 ready-to-eat form, and the fish are raised and fed as specified in
					 12VAC5-421-730
					 B 4, a written agreement or statement from the supplier or aquaculturist
					 stipulating that the fish were raised and fed as specified in
					 12VAC5-421-730
					 B 4 shall be obtained by the person in charge and retained in the records of
					 the food establishment for 90 calendar days beyond the time of service or sale
					 of the fish.Pf
Statutory Authority: §§
													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 4 - Destruction of Organisms of Public Health Concern › Section 12VAC5-421-755 - Preparation for immediate service

Current through Register Vol. 40, No. 24, July 15, 2024
Cooked and refrigerated food that is prepared for
						immediate service in response to an individual consumer order, such as a roast
						beef sandwich au jus, may be served at any temperature.
Statutory Authority: §§ 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 4 - Destruction of Organisms of Public Health Concern › Section 12VAC5-421-760 - Reheating for hot holding

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 Except as specified under subsections B, C, and E of this section,
					 time/temperature control for safety food that is cooked, cooled, and reheated
					 for hot holding shall be reheated so that all parts of the food reach at least
					 165°F (74°C) for 15 seconds.P
B. Except as specified under subsection C of
					 this section, time/temperature control for safety food reheated in a microwave
					 oven for hot holding shall be reheated so that all parts of the food reach a
					 temperature of at least 165°F (74°C) and the food is rotated or
					 stirred, covered, and allowed to stand covered two minutes after
					 reheating.P
C. Ready-to-eat time/temperature control for
					 safety food that has been commercially processed and packaged in a food
					 processing plant that is inspected by the department that has jurisdiction over
					 the plant shall be heated to a temperature of at least 135°F (57°C)
					 when being reheated for hot holding.P
D. Reheating for hot holding as specified
					 under subsections A, B, and C of this section shall be done rapidly and the
					 time the food is between 41°F (5°C) and the temperatures specified
					 under subsections A, B, and C of this section may not exceed two
					 hours.P
E. Remaining unsliced portions of meat roasts
					 that are cooked as specified under
					 12VAC5-421-700 B
					 may be reheated for hot holding using the oven parameters and minimum time and
					 temperature conditions specified under
					 12VAC5-421-700
					 B.
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 5 - Limitation of Growth of Organisms of Public Health Concern › Section 12VAC5-421-765 - Treating juice

Current through Register Vol. 40, No. 24, July 15, 2024
Juice packaged in a food establishment shall be:
1. Treated under a HACCP plan as specified in
					 12VAC5-421-3630 to attain a
					 five-log reduction, which is equal to a 99.999% reduction, of the most
					 resistant microorganism of public health
					 significance;P or
2. Labeled, if not treated to yield a
					 five-log reduction of the most resistant microorganism of public health
					 significance:Pf
a.
					 As specified under
					 12VAC5-421-900;Pf
					 and
b. As specified in
					 21 CFR
					 101.17(g) with the following
					 , "WARNING: This product has not been pasteurized and, therefore, may contain
					 harmful bacteria that can cause serious illness in children, the elderly, and
					 persons with weakened immune systems."Pf
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 5 - Limitation of Growth of Organisms of Public Health Concern › Section 12VAC5-421-770 - Frozen food

Current through Register Vol. 40, No. 24, July 15, 2024
Stored frozen foods shall be maintained
						frozen.
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 5 - Limitation of Growth of Organisms of Public Health Concern › Section 12VAC5-421-780 - Time/temperature control for safety food, slacking

Current through Register Vol. 40, No. 24, July 15, 2024
Frozen time/temperature control for safety food that is
						slacked to moderate the temperature shall be held:
1. Under refrigeration that maintains the
					 food temperature at 41°F (5°C) or less; or
2. At any temperature if the food remains
					 frozen.
Statutory Authority: §§ 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 5 - Limitation of Growth of Organisms of Public Health Concern › Section 12VAC5-421-790 - Thawing

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as
					 specified in subdivision 4 of this subsection, time/temperature control for
					 safety food shall be thawed:
1. Under
					 refrigeration that maintains the food temperature at 41°F (5°C) or
					 less; or
2. Completely submerged
					 under running water:
a. At a water
					 temperature of 70°F (21°C) or below;
b. With sufficient water velocity to agitate
					 and float off loose particles in an overflow; and
c. For a period of time that does not allow
					 thawed portions of ready-to-eat food to rise above 41°F (5°C);
					 or
d. For a period of time that
					 does not allow thawed portions of a raw animal food requiring cooking as
					 specified under
					 12VAC5-421-700 A or B to be above
					 41°F (5°C) for more than four hours including:
(1) The time the food is exposed to the
					 running water and the time needed for preparation for cooking; or
(2) The time it takes under refrigeration to
					 lower the food temperature to 41°F (5°C);
3. As part of a cooking process if
					 the food that is frozen is:
a. Cooked as
					 specified under
					 12VAC5-421-700 A or B or
					 12VAC5-421-710; or
b. Thawed in a microwave oven and immediately
					 transferred to conventional cooking equipment, with no interruption in the
					 process; or
4. Using any
					 procedure if a portion of frozen ready-to-eat food is thawed and prepared for
					 immediate service in response to an individual consumer's order.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 5 - Limitation of Growth of Organisms of Public Health Concern › Section 12VAC5-421-800 - Cooling

Current through Register Vol. 40, No. 24, July 15, 2024
A. Cooked
					 time/temperature control for safety food shall be cooled:
1. Within two hours, from 135°F
					 (57°C) to 70°F (21°C);P and
2. Within a total of six hours from 135°F
					 (57°C) to 41°F (5°C) or less.P
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 5 - Limitation of Growth of Organisms of Public Health Concern › Section 12VAC5-421-810 - Cooling methods

Current through Register Vol. 40, No. 24, July 15, 2024
A. Cooling shall
					 be accomplished in accordance with the time and temperature criteria specified
					 under 12VAC5-421-800 by using one or
					 more of the following methods based on the type of food being cooled:
1. Placing the food in shallow
					 pans;Pf
2. Separating the food into smaller or
					 thinner portions;Pf
3. Using rapid cooling
					 equipment;Pf
4. Stirring the food in a container placed in
					 an ice water bath;Pf
5. Using containers that facilitate heat
					 transfer;Pf
6. Adding ice as an
					 ingredient;Pf or
7. Other effective
					 methods.Pf
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 5 - Limitation of Growth of Organisms of Public Health Concern › Section 12VAC5-421-820 - Time/temperature control for safety food; hot and cold holding

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except during preparation, cooking, or
					 cooling, or when time is used as the public health control as specified under
					 12VAC5-421-850 and except as
					 specified in subsections B and C of this section, time/temperature control for
					 safety food shall be maintained:
1. At
					 135°F (57°C) or above, except that roasts cooked to a temperature and
					 for a time specified under
					 12VAC5-421-700 B or reheated as
					 specified in
					 12VAC5-421-760 E may be held at a
					 temperature of 130°F (54°C) or above;P
					 or
2. At 41°F (5°C) or
					 less.P
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 5 - Limitation of Growth of Organisms of Public Health Concern › Section 12VAC5-421-830 - Ready-to-eat, time/temperature control for safety food; date marking

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except when
					 packaging food using a reduced oxygen packaging method as specified under
					 12VAC5-421-870,
					 and except as specified in subsections E and F of this section, refrigerated
					 ready-to-eat time/temperature control for safety food prepared and held in a
					 food establishment for more than 24 hours shall be clearly marked to indicate
					 the date or day by which the food shall be consumed on the premises, sold, or
					 discarded when held at a temperature of 41°F (5°C) or less for a
					 maximum of seven days. The day of preparation shall be counted as day
					 1.Pf
B.
					 Except as specified in subsections E, F, and G of this section, refrigerated
					 ready-to-eat, time/temperature control for safety food prepared and packaged by
					 a food processing plant shall be clearly marked at the time the original
					 container is opened in a food establishment and if the food is held for more
					 than 24 hours, to indicate the date or day by which the food shall be consumed
					 on the premises, sold, or discarded, based on the temperature and time
					 combinations specified in subsection A of this section
					 and:Pf
1. The day
					 the original container is opened in the food establishment shall be counted as
					 day 1;Pf and
2. The day or date marked by the food
					 establishment shall not exceed a manufacturer's "use by" date if the
					 manufacturer determined the "use by" date based on food
					 safety.Pf
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 5 - Limitation of Growth of Organisms of Public Health Concern › Section 12VAC5-421-840 - Ready-to-eat, time/temperature control for safety food; disposition

Current through Register Vol. 40, No. 24, July 15, 2024
A. A food specified
					 under 12VAC5-421-830 A or B shall be
					 discarded if it:
1. Exceeds either of the
					 temperature and time combination specified in
					 12VAC5-421-830 A, except time that
					 the product is frozen;P
2. Is in a container or package that does not
					 bear a date or day;P or
3. Is inappropriately marked with a date or
					 day that exceeds a temperature and time combination as specified in
					 12VAC5-421-830
					 A.P
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 5 - Limitation of Growth of Organisms of Public Health Concern › Section 12VAC5-421-850 - Time as a public health control

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as specified under subsection D of
					 this section, if time without temperature control is used as the public health
					 control for a working supply of time/temperature control for safety food before
					 cooking or for ready-to-eat time/temperature control for safety food that is
					 displayed or held for sale or service, written procedures shall be prepared in
					 advance, maintained in the food establishment, and made available to the
					 department upon request that specify:Pf
1. Methods of compliance with subsection B or
					 C of this section;Pf and
2. Methods of compliance with
					 12VAC5-421-800
					 for food that is prepared, cooked, and refrigerated before time is used as a
					 public health control.Pf
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 5 - Limitation of Growth of Organisms of Public Health Concern › Section 12VAC5-421-860 - Variance requirement

Current through Register Vol. 40, No. 24, July 15, 2024
A food establishment shall obtain a variance from the
						department as specified in
						12VAC5-421-3570 and
						12VAC5-421-3580
						before:Pf
1. Smoking food as a method of food
					 preservation rather than as a method of flavor enhancement;
						Pf
2. Curing
					 food;Pf
3. Using food additives or adding components
					 such as vinegar:Pf
a. As a method of food preservation rather
					 than as a method of flavor enhancement;Pf
					 or
b. To render a food so that it
					 is not a time/temperature control for safety food; 
					 Pf
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 6 - Food Identity, Presentation, and On-Premises Labeling › Section 12VAC5-421-880 - Standards of identity

Current through Register Vol. 40, No. 24, July 15, 2024
Packaged food shall comply with standard of identity
						requirements in 21 CFR Parts 131-169 and 9 CFR Part 319 , and the general
						requirements in 21 CFR Part 130 and 9 CFR Part 319, Subpart A
						.
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 6 - Food Identity, Presentation, and On-Premises Labeling › Section 12VAC5-421-890 - Honestly presented

Current through Register Vol. 40, No. 24, July 15, 2024
A. Food
					 shall be offered for human consumption in a way that does not mislead or
					 misinform the consumer.
B. Food or
					 color additives, colored overwraps, or lights shall not be used to misrepresent
					 the true appearance, color, or quality of a 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 6 - Food Identity, Presentation, and On-Premises Labeling › Section 12VAC5-421-900 - Food labels

Current through Register Vol. 40, No. 24, July 15, 2024
A. Food packaged
					 in a food establishment, shall be labeled as specified in accordance with all
					 applicable laws and regulations, including 21 CFR Part 101 and 9 CFR Part
					 317.
B. Label information shall
					 include:
1. The common name of the food, or
					 absent a common name, an adequately descriptive identity statement;
2. If made from two or more ingredients, a
					 list of ingredients and sub-ingredients in descending order of predominance by
					 weight, including a declaration of artificial colors, artificial flavors, and
					 chemical preservatives, if contained in the food;
3. An accurate declaration of the net
					 quantity of contents;
4. The name
					 and place of business of the manufacturer, packer, or distributor;
					 and
5. The name of the food source
					 for each major food allergen contained in the food unless the food source is
					 already part of the common or usual name of the respective
					 ingredient;Pf
6. Except as exempted in the Federal Food,
					 Drug, and Cosmetic Act § 403(Q)(3) through (5), nutrition labeling as
					 specified in 21 CFR Part 101 and 9 CFR Part 317, Subpart B; and
7. For any salmonid fish containing
					 canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish
					 container, including a list of ingredients, displayed on the retail container
					 or by other written means, such as a counter card, that discloses the use of
					 canthaxanthin or astaxanthin.
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 6 - Food Identity, Presentation, and On-Premises Labeling › Section 12VAC5-421-910 - Other forms of information

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 If required by law, consumer warnings shall be provided.
B. Food establishment or manufacturers'
					 dating information on foods shall not be concealed or altered.
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 6 - Food Identity, Presentation, and On-Premises Labeling › Section 12VAC5-421-930 - Consumer advisory: consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens

Current through Register Vol. 40, No. 24, July 15, 2024
A. Except as specified in
					 12VAC5-421-700 C
					 and D 4 and under subdivision 3 of
					 12VAC5-421-950,
					 if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish
					 is served or sold raw, undercooked, or without otherwise being processed to
					 eliminate pathogens, either in ready-to-eat form or as an ingredient in another
					 ready-to-eat food, the permit holder shall inform consumers of the
					 significantly increased risk of consuming such foods by way of a disclosure and
					 reminder, as specified in subsections B and C of this section, using brochures,
					 deli case or menu advisories, label statements, table tents, placards, or other
					 effective written means.Pf
B. Disclosure shall include:
1. A description of the animal-Amended foods,
					 such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and
					 "hamburgers (can be cooked to order)";Pf
					 or
2. Identification of the
					 animal-Amended foods by asterisking them to a footnote that states that the
					 items are served raw or undercooked, or contain (or may contain) raw or
					 undercooked ingredients.Pf
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part III - Food › Article 7 - Contaminated Food › Section 12VAC5-421-940 - Discarding or reconditioning unsafe, adulterated, or contaminated food

Current through Register Vol. 40, No. 24, July 15, 2024
A. A food that is
					 unsafe, adulterated, or not honestly presented as specified in
					 12VAC5-421-260
					 shall be discarded or reconditioned according to an approved
					 procedure.P
B. Food that is not from an approved source
					 as specified under
					 12VAC5-421-270
					 through
					 12VAC5-421-330 shall
					 be discarded.P
C. Ready-to-eat food that may have been
					 contaminated by an employee who has been restricted or excluded as specified
					 under
					 12VAC5-421-90
					 shall be rendered unusable and discarded.P
D. Food that is contaminated by food
					 employees, consumers, or other persons through contact with their hands, bodily
					 discharges, such as nasal or oral discharges, or other means shall be
					 discarded.P
Statutory Authority: §§
													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 8 - Special Requirements for Highly Susceptible Populations › Section 12VAC5-421-950 - Pasteurized foods, prohibited reservice, and prohibited food

Current through Register Vol. 40, No. 24, July 15, 2024
In a food establishment that serves a highly susceptible
						population:
1. The following criteria
					 apply to juice:
a. For the purposes of this
					 paragraph only, children who are age nine or less and receive food in a school,
					 day care setting, or similar facility that provides custodial care are included
					 as highly susceptible populations;
b. Prepackaged juice or a prepackaged
					 beverage containing juice that bears a warning label as specified in
					 21 CFR
					 101.17(g) or a packaged
					 juice or beverage containing juice that bears a warning label as specified
					 under subdivision 2 of
					 12VAC5-421-765 may
					 not be served or offered for sale;P and
c. Unpackaged juice that is prepared on the
					 premises for service or sale in a ready-to-eat form shall be processed under a
					 HACCP plan that contains the information specified in subdivisions 3, 4, and 5
					 of
					 12VAC5-421-3630
					 and as specified in
					 21 CFR
					 120.24.P
Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 421 - FOOD REGULATIONS › Part IV - Equipment, Utensils, and Linens › Article 1 - Materials for Construction and Repair › Section 12VAC5-421-960 - Multiuse, characteristics

Current through Register Vol. 40, No. 24, July 15, 2024
Materials that are used in the construction of utensils
						and food-contact surfaces of equipment shall not allow the migration of
						deleterious substances or impart colors, odors, or tastes to food and under
						normal use conditions shall be:P
1.
					 Safe;P
2. Durable, corrosion-resistant, and
					 nonabsorbent;
3. Sufficient in
					 weight and thickness to withstand repeated warewashing;
4. Finished to have a smooth, easily
					 cleanable surface; and
5. Resistant
					 to pitting, chipping, crazing, scratching, scoring, distortion, and
					 decomposition.
Statutory Authority: §§ 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 IV - Equipment, Utensils, and Linens › Article 1 - Materials for Construction and Repair › Section 12VAC5-421-970 - Cast iron, use limitation

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 Except as specified in subsections B and C of this section, cast iron shall not
					 be used for utensils or food-contact surfaces of equipment.
B. Cast iron may be used as a surface for
					 cooking.
C. Cast iron may be used
					 in utensils for serving food if the utensils are used only as part of an
					 uninterrupted process from cooking through service.
Statutory Authority
§§ 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 IV - Equipment, Utensils, and Linens › Article 1 - Materials for Construction and Repair › Section 12VAC5-421-980 - Lead, use limitation

Current through Register Vol. 40, No. 24, July 15, 2024
A. Ceramic,
					 china, crystal utensils, and decorative utensils such as hand-painted ceramic
					 or china that are used in contact with food shall be lead-free or contain
					 levels of lead not exceeding the limits of the following utensil
					 categories:P
Utensil Category
Ceramic Article Description
Maximum Lead
mg/L
Beverage Mugs, Cups, Pitchers
Coffee Mugs
0.5
Large Hollowware
(excluding pitchers)
Bowls > 1.1 Liter
(1.16 Quart)
1.0
Small Hollowware
(excluding cups and mugs
Bowls <1.1 Liter
(1.16 Quart)
2.0
Flat tableware
Plates, Saucers
3.0
B. Pewter alloys containing lead in excess of
					 0.05% may not be used as a food contact
					 surface.P
C. Solder and flux containing lead in excess
					 of 0.2% may not be used as a food contact surface.
Statutory Authority: §§ 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 IV - Equipment, Utensils, and Linens › Article 1 - Materials for Construction and Repair › Section 12VAC5-421-990 - Copper, use limitation

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 Except as specified in subsections B and C of this section, copper and copper
					 alloys such as brass shall not be used in contact with a food that has a pH
					 below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing
					 installed between a backflow prevention device and a
					 carbonator.P
B. Copper and copper alloys may be used in
					 contact with beer brewing ingredients that have a pH below 6 in the
					 prefermentation and fermentation steps of a beer brewing operation such as a
					 brewpub or microbrewery.
C. Copper
					 and copper alloys may be used in contact with apple butter and molasses that
					 have a pH below 6 during the typical processing times (i.e., mixing, cooking,
					 and cooling) for these products, as long as laboratory analysis does not reveal
					 excessive levels of copper or other heavy metals in the finished product. Apple
					 butter and molasses may not be held or stored in copper or copper alloys for
					 time periods any longer than the typical processing times for these products
					 .
Statutory Authority: §§ 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 IV - Equipment, Utensils, and Linens › Article 1 - Materials for Construction and Repair › Section 12VAC5-421-1000 - Galvanized metal, use limitation

Current through Register Vol. 40, No. 24, July 15, 2024
Galvanized metal shall not be used for utensils or
						food-contact surfaces of equipment that are used in contact with acidic
						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 IV - Equipment, Utensils, and Linens › Article 1 - Materials for Construction and Repair › Section 12VAC5-421-1010 - Sponges, use limitation

Current through Register Vol. 40, No. 24, July 15, 2024
Sponges shall not be used in contact with cleaned and
						sanitized or in-use food-contact surfaces.
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 IV - Equipment, Utensils, and Linens › Article 1 - Materials for Construction and Repair › Section 12VAC5-421-1040 - Wood, use limitation

Current through Register Vol. 40, No. 24, July 15, 2024
A.
					 Except as specified in subsections B, C, and D of this section, wood and wood
					 wicker shall not be used as a food-contact surface.
B. Hard maple or an equivalently hard,
					 close-grained wood may be used for:
1.
					 Cutting boards; cutting blocks; bakers' tables; and utensils such as rolling
					 pins, doughnut dowels, salad bowls, and chopsticks; and
2. Wooden paddles used in confectionery
					 operations for pressure scraping kettles when manually preparing confections at
					 a temperature of 230°F (110°C) or above.