Virginia Administrative Code
Title 2 - AGRICULTURE
Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES
Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS
Part III - Food
Article 4 - Destruction of Organisms of Public Health Concern
Section 2VAC5-585-725 - Noncontinuous cooking of raw animal foods
Current through Register Vol. 41, No. 3, September 23, 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 parameters specified for cooked time/temperature control for safety food under 2VAC5-585-800 A;P
3. After cooling, held frozen or cold as specified for time/temperature control for safety food under 2VAC5-585-820 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 2VAC5-585-700 A through C;P
5. Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food under 2VAC5-585-800 A if not either hot held as specified under 2VAC5-585-820 A 1, served immediately, or held using time as a public health control as specified under 2VAC5-585-850 after complete cooking;P and
6. Prepared and stored according to written procedures that:
Statutory Authority: § 3.2-5121 of the Code of Virginia.