Chapter 421. Food Regulations

A. Except as specified in subsection C of this section, a sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.Pf B. Sink compartments shall be large enough to accommodate immersion of the largest equipment a…

Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing. Statutory Authority§§ 35.1-11 and 35.1-14 of the Code…

Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. Statutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

A. Except as specified in subsection B of this section, if work clothes or linens are laundered on the premises, a mechanical clothes washer and dryer shall be provided and used. B. If on-premises laundering is limited to wiping cloths intended to be used moist, or wiping cloths …

(Repealed.)

A food dispensing utensil shall be available for each container displayed at a consumer self-service unit such as a buffet or salad bar.PfStatutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

A. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Part III (12VAC5-421-260 et seq.) of this chapter.Pf B. A temperature measuring device with a suitable small-diame…

A. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures.Pf B. In hot water mechanical warewashing operations, an irreversible registering temperature indicator sh…

A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided and readily accessible for use.PfStatutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

A. Cleaning agents that are used to clean equipment and utensils as specified under Article 6 (12VAC5-421-1770 et seq.) of this part shall be provided and available for use during all hours of operation. B. Except for chemical sanitizers that are generated on site at the time of …

A. Except as specified in subsection B of this section, equipment, cabinets used for the storage of food, or cabinets used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles shall not be located: 1. In locker rooms; 2.…

A. Equipment that is fixed because it is not easily movable shall be installed so that it is: 1. Spaced to allow access for cleaning along the sides, behind, and above the equipment; 2. Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1/32 inch or …

A. Except as specified in subsections B and C of this section, floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch (15 centimeter) clearance between the floor and the equipment. B. If no part of the fl…

Article 5 Maintenance and Operation A. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Articles 1 (12VAC5-421-960 et seq.) and 2 (12VAC5-421-1080 et seq.) of this part. Unused or non-functioning equipment shall be remov…

Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Statutory Authority§§ 35.1-11 and 35.1-14 of the Code of…

Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10. Statutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

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…

A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under 12VAC5-421-1470 sha…

A. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. B. A warewashing machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with ma…

A. A warewashing sink shall not be used for handwashing. B. If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink shall be cleaned as specified under 12VAC5-421-1600 before and after each time it is used to wash wiping cloths or wash produce or…

When used for warewashing, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment as specified in 12VAC5-421-1460 C, shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasiv…

The wash, rinse, and sanitize solutions shall be maintained clean. Statutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F (43°C) or the temperature specified on the cleaning agent manufacturer's label instructions.PfStatutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

A. The temperature of the wash solution in spray type warewashers that use hot water to sanitize shall not be less than: 1. For a stationary rack, single temperature machine, 165°F (74°C);Pf 2. For a stationary rack, dual temperature machine, 150°F (66°C);Pf 3. For a single tank,…

If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 171°F (77°C) or above.PStatutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

A. Except as specified in subsection B of this section, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold shall not be more than 194°F (90°C), or less than: Pf 1. For a stationary rack, single temperature machine, 165°F (…

The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve, shall be within the range specified on the machine manufacturer's data pla…

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 …

A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subdivision 3 of 12VAC5-421-1900 shall meet the criteria as specified under 12VAC5-421-3380, shall be used in accordance with the EPA-registered label use inst…

If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. St…

Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.PfStatutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

A. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Articles 1 (12VAC5-421-960 et seq.) and 2 (12VAC5-421-1080 et seq.) of this part or shall be discarded. B. Food temperature measuring devices shall be calibrated …

A food establishment without facilities specified under Articles 6 (12VAC5-421-1770 et seq.) and 7 (12VAC5-421-1885 et seq.) of this part for cleaning and sanitizing kitchenware and tableware shall provide only single-use kitchenware, single-service articles, and single-use artic…

A. Single-service and single-use articles shall not be reused. B. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.Statutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

Mollusk and crustacea shells shall not be used more than once as serving containers.Statutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

A. Equipment food-contact surfaces and utensils shall be clean to sight and touch.Pf B. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. C. Non-food-contact surfaces of equipment shall be kept fr…

A. Equipment food-contact surfaces and utensils shall be cleaned: 1. Except as specified in subsection B of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry;P 2. Each time there is a change from working with raw foo…

A. The food-contact surfaces of in-use cooking and baking equipment shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering equipment if it is cleaned as specified in 12VAC5-421-1780 D 6. B. The cavities and door seals of microwave o…

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 Equivalen…

Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Statutory Authority§§ 35.1-11 and 35.1-14 of the Code of Virginia.

A. If used, dry cleaning methods such as brushing, scraping, and vacuuming shall contact only surfaces that are soiled with dry food residues that are not time/temperature control for safety food. B. Cleaning equipment used in dry cleaning food-contact surfaces shall not be used …

A. Food debris on equipment and utensils shall be scrapped over a waste disposal unit, or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. B. If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubb…

Soiled items to be cleaned in a warewashing machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that: 1. Exposes the items to the unobstructed spray from all cycles; and 2. Allows the items to drain. Statutory Authority§§ 35.1-11 and 35.1-14 of t…

A. Equipment food-contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners…

If washing in sink compartments or a warewashing machine is impractical such as when the equipment is fixed or the utensils are too large, washing shall be done by using alternative manual warewashing equipment as specified in 12VAC5-421-1460 C in accordance with the following pr…

Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: 1. Use of a distinct, separate water rinse after washing …

(Repealed.)