Chapter 585. Retail Food Establishment Regulations

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 …

A food establishment shall obtain a variance from the department as specified in 2VAC5-585-3540 and 2VAC5-585-3541 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 compo…

A. Except for a food establishment that obtains a variance as specified under 2VAC5-585-860, a food establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum a…

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.Statutory Authority§ 3.2-5121 of the Code of Virginia.

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 may not be used to misrepresent the true appearance, color, or quality of a food.Statutory Authority§ 3.2-5121 of the …

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 …

A. Food packaged in a food establishment shall be labeled as specified in law, 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 …

A. If required by law, consumer warnings shall be provided. B. Food establishment or manufacturers' dating information on foods may not be concealed or altered. C. The permit holder shall notify consumers by written notification of the presence of major allergens as an ingredient…

A. Except as specified in 2VAC5-585-700 C and 2VAC5-585-700 D 4 and under subdivision 3 of 2VAC5-585-950, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate path…

A. A food that is unsafe, adulterated, or not honestly presented as specified under 2VAC5-585-260 shall be discarded or reconditioned according to an approved procedure.P B. Food that is not from an approved source as specified under 2VAC5-585-270 through 2VAC5-585-330 shall be d…

In a food establishment that serves a highly susceptible population: 1. The following criteria apply to juice: a. For the purposes of subdivision 1 of this section only, children who are age nine years or younger and receive food in a school, day care setting, or similar facility…

Materials that are used in the construction of utensils and food-contact surfaces of equipment may 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, an…

A. Except as specified in subsections B and C of this section, cast iron may 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 p…

A. Ceramic, china, and 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:PUtensil CategoryCeramic Article Des…

A. Except as specified in subsections B and C of this section, copper and copper alloys such as brass may not be used in contact with a food that has a pH below 6.0 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and…