Chapter 421. Food Regulations

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 fo…

After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: 1. Hot water manual operations by immersion for at least 30 seconds as specified under 12VAC5-421-1670;P 2. Hot water mechanical operations by being cycled through equipment that is set up as…

Clean linens shall be free from food residues and other soiling matter.Statutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

A. Linens that do not come in direct contact with food shall be laundered between operations if they become wet, sticky, or visibly soiled. B. Cloth gloves used as specified in 12VAC5-421-580 D shall be laundered before being used with a different type of raw animal food such as …

Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles. Statutory Authority§§ 35.1-11 and 35.1-14 of th…

A. Except as specified in subsection B of this section, linens shall be mechanically washed. B. In food establishments in which only wiping cloths are laundered as specified in 12VAC5-421-1490 B, the wiping cloths may be laundered in a mechanical washer, sink designated only for …

A. Except as specified in subsection B of this section, laundry facilities on the premises of a food establishment shall be used only for the washing and drying of items used in the operation of the establishment. B. Separate laundry facilities located on the premises for the pur…

Article 9 Protection of Clean Items After cleaning and sanitizing, equipment and utensils: 1. Shall be air dried or used after adequate draining as specified in 40 CFR 180.940 before contact with food; and 2. Shall not be cloth dried except that utensils that have been air-dried …

Wiping cloths laundered in a food establishment that does not have a mechanical clothes dryer as specified in 12VAC5-421-1490 B shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use art…

Lubricants as specified in 12VAC5-421-3420 shall be applied to food-contact surfaces that require lubrication in a manner that does not contaminate food-contact surfaces. Statutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

Equipment shall be reassembled so that food-contact surfaces are not contaminated. Statutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

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.

A. Except as specified in subsection D of this section, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1. In a clean, dry location; 2. Where they are not exposed to splash, dust, or other contamination; and 3. At leas…

A. Except as specified in subsection B of this section, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles shall not be stored: 1. In locker rooms; 2. In toilet rooms or vestibules; 3. In garbage rooms; 4. In mechanical rooms; …

A. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented. B. Knives, forks, and spoons that are not prewrapped shall be presented so that only the h…

Soiled tableware shall be removed from consumer eating and drinking areas and handled so that clean tableware is not contaminated. Statutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

A. Except as specified in subsection B of this section, tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. B. Preset tableware may be exposed if: 1. Unused settings are removed when a consumer is seated; or 2. Settings not remov…

After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or used unless: 1. The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under Articles 2 (12VAC5-421-1080 et …

Pure water shall be obtained from an approved water system defined as: 1. A waterworks constructed, maintained, and operated in compliance with 12VAC5-590;P or 2. A private well constructed, maintained, and operated in compliance with 12VAC5-630.PStatutory Authority§§ 35.1-11 and…

An approved water system shall be flushed and disinfected after construction, repair, or modification and after an emergency situation, such as a flood, that may introduce contaminants to the system. A sample shall be collected from the water system and the results of the analysi…

Bottled drinking water used or sold in a food establishment shall be obtained from approved sources in accordance with 21 CFR Part 129.PStatutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

Except as specified under 12VAC5-421-2090: 1. Water from a waterworks shall meet water quality and quantity standards in accordance with 12VAC5-590;P and 2. Water from a private well shall meet the water quality standards in accordance with 12VAC5-630-370 and not exceed 10 mg/L o…

A. A nonpotable water supply shall be used only if its use is approved by the department.P B. Nonpotable water shall be used only for nonculinary purposes such as air conditioning, nonfood equipment cooling, and fire protection.PStatutory Authority§§ 35.1-11 and 35.1-14 of the Co…

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.

Water from a private well shall be sampled and tested at least annually for nitrate and total coliform. Pf 1. If nitrate, which is reported as "N" on the test results, exceeds 10 mg/L (ppm), the owner shall notify the department within 24 hours from when the owner is notified of …

All sample reports for the private well shall be retained on file in the food establishment for a minimum of five years and be made available to the department upon request.Statutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

A. The approved water system capacity shall be of sufficient capacity to meet the maximum daily water demands and the peak hourly water demands of the food establishment.Pf B. Hot water generation and distribution systems shall meet the peak hot water demands throughout the food …

Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subdivisions 1 and 2 of 12VAC5-421-2160 to a temporary food establishment or in response to a temporary interrupti…

Water shall be received from the source through the use of: 1. An approved public water main;Pf or 2. One or more of the following that shall be constructed, maintained, and operated according to law: Pf a. Nonpublic water main, water pumps, pipes, hoses, connections, and other a…

(Repealed.)

Water meeting the requirements specified under 12VAC5-421-2050 through 12VAC5-421-2130 shall be made available for a mobile facility, for a temporary food establishment without a permanent water supply, and for a food establishment with a temporary interruption of its water suppl…

A. A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to law.P B. A water filter shall be made of safe materials.PStatutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

A. A plumbing system shall be designed, constructed, and installed according to law.P B. A plumbing fixture such as a handwashing lavatory, toilet, or urinal shall be easily cleanable. Statutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

A. A handwashing sink shall be equipped to provide water at a temperature of at least 100°F (38°C) through a mixing valve or combination faucet.Pf B. A steam mixing valve shall not be used at a handwashing sink. C. A self-closing, slow-closing, or metering faucet shall provide a …

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 ite…

An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and shall not be less than one inch (25 mm).PStatutory Authority§§ 35.1-11 and 35.1-14 of the …

A backflow or backsiphonage prevention device installed on a water supply system shall comply with the Virginia Uniform Statewide Building Code (13VAC5-63) for construction, installation, maintenance, inspection, and testing for that specific application and type of device.PStatu…

A water filter, screen, and other water conditioning device installed on water lines shall be designed to facilitate disassembly for periodic servicing and cleaning. A water filter element shall be of the replaceable type. Statutory Authority§§ 35.1-11 and 35.1-14 of the Code of …

A. Except as specified in subsection B and C of this section, at least one handwashing sink, or the number of handwashing sinks necessary for their convenient use by employees in areas specified under 12VAC5-421-2280, and not fewer than the number of handwashing sinks required by…

At least one toilet and not fewer than the toilets required by law shall be provided. If authorized by law and urinals are substituted for toilets, the substitution shall be done as specified in law. Statutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

A. At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. B. Toilets and urinals shal…

A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb (threaded faucet) if a hose is attached or on a hose bibb if a hose is not attach…

A. If not provided with an air gap as specified under 12VAC5-421-2200, a dual check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 1 inch (100 mesh to 25.4mm) shall be installed upstream from a carbonating device and downstream from any copper i…

A handwashing sink shall be located: 1. To allow convenient use by employees in food preparation, food dispensing, and warewashing areas;Pf and 2. In, or immediately adjacent to, toilet rooms.PfStatutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

A backflow prevention device shall be located so that it may be serviced and maintained. Statutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

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§§ 35.1-1…