Current through Register Vol. 41, No. 3, September 23, 2024
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 that
provides custodial care are included as highly susceptible
populations;
b. Prepackaged juice
or a prepackaged beverage containing juice that bears a warning label as
specified in
21 CFR
101.17(g) or a packaged
juice or beverage containing juice that bears a warning label as specified
under subdivision 2 of
2VAC5-585-765 may
not be served or offered for sale;P and
c. Unpackaged juice that is prepared on the
premises for service or sale in a ready-to-eat form shall be processed under a
HACCP plan that contains the information specified in
2VAC5-585-3630
and as specified in
21 CFR
120.24.P
2. Pasteurized eggs or egg products shall be
substituted for raw eggs in the preparation of:P
a. Foods such as Caesar salad, hollandaise or
béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and
egg-fortified beverages;P and
b. Except as specified in subdivision 6 of
this section, recipes in which more than one egg is broken and the eggs are
combined.P
3. The following foods may not be served or
offered for sale in a ready-to-eat form:P
a. Raw animal foods such as raw fish,
raw-marinated fish, raw molluscan shellfish, and steak
tartare;P
b. A partially cooked animal food such as
lightly cooked fish, rare meat, soft-cooked eggs that are made from raw eggs,
and meringue;P and
c. Raw seed
sprouts.P
4. Food employees may not contact
ready-to-eat food as specified in
2VAC5-585-450
B and E.P
5. Time only, as the public health control as
specified under
2VAC5-585-850
D, may not be used for raw eggs.P
6. Subdivision 2 b of this section does not
apply if:
a. The raw eggs are combined
immediately before cooking for one consumer's serving at a single meal, cooked
as specified under
2VAC5-585-700
A 1, and served immediately, such as an omelet, soufflé, or scrambled
eggs;
b. The raw eggs are combined
as an ingredient immediately before baking and the eggs are thoroughly cooked
to a ready-to-eat form, such as a cake, muffin, or bread; or
c. The preparation of the food is conducted
under a HACCP plan that:
(1) Identifies the
food to be prepared;
(2) Prohibits
contacting ready-to-eat food with bare hands;
(3) Includes specifications and practices
that ensure:
(a) Salmonella Enteritidis growth
is controlled before and after cooking; and
(b) Salmonella Enteritidis is destroyed by
cooking the eggs according to the temperature and time specified in
2VAC5-585-700
A 2;
(4) Contains the
information specified under subdivision 5 of
2VAC5-585-3630
including procedures that:
(a) Control cross
contamination of ready-to-eat food with raw eggs; and
(b) Delineate cleaning and sanitization
procedures for food-contact surfaces; and
(5) Describes the training program that
ensures that the food employee responsible for the preparation of the food
understands the procedures to be used.
7. Except as specified in subdivision 8 of
this section, food may be re-served as specified under
2VAC5-585-680
B 1 and 2.
8. Food may not be
re-served under the following conditions:
a.
Any food served to patients or clients who are under contact precautions in
medical isolation or quarantine, or protective environment isolation may not be
re-served to others outside.
b.
Packages of food from any patients, clients, or other consumers should not be
re-served to persons in protective environment isolation.
Statutory Authority: §
3.2-5121
of the Code of Virginia.
