Virginia Administrative Code
Title 2 - AGRICULTURE
Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES
Chapter 585 - RETAIL FOOD ESTABLISHMENT REGULATIONS
Part III - Food
Article 5 - Limitation of Growth of Organisms of Public Health Concern
Section 2VAC5-585-820 - Time/temperature control for safety food; hot and cold holding
Current through Register Vol. 41, No. 3, September 23, 2024
A. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 2VAC5-585-850, and except as specified under subsections B and C of this section, time/temperature control for safety food shall be maintained:
B. Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less.P
C. Time/temperature control for safety food in a homogenous liquid form may be maintained outside of the temperature control requirements, as specified in subsection A of this section, while contained within specially designed equipment that complies with the design and construction requirements as specified under subdivision 5 of 2VAC5-585-1230.
Statutory Authority: § 3.2-5121 of the Code of Virginia.
