12 Va. Admin. Code § 5-421-470 - Packaged and unpackaged food - separation, packaging, and segregation
A. Food shall be
protected from cross contamination by:
1.
Except as specified in subdivision 1 d of this subsection, separating raw
animal foods during storage, preparation, holding, and display from:
a. Raw ready-to-eat food including other raw
animal food such as fish for sushi or molluscan shellfish, or other raw
ready-to-eat food such as fruits and vegetables;P
b. Cooked
ready-to-eat food;P
c. Fruits and vegetables before they are
washed;P and
d. Frozen, commercially processed, and
packaged raw animal food may be stored or displayed with or above frozen,
commercially processed and packaged, ready-to-eat food;
2. Except when combined as ingredients,
separating types of raw animal foods from each other such as beef, fish, lamb,
pork, and poultry during storage, preparation, holding, and display by:
a. Using separate equipment for each
type;P or
b. Arranging each type of food in equipment
so that cross contamination of one type with another is
prevented;P and
c. Preparing each type of food at different
times or in separate areas.P
3. Cleaning equipment and utensils as
specified under
12VAC5-421-1780
A and sanitizing as specified under
12VAC5-421-1900;
4. Except as specified in subsection B of
this section and
12VAC5-421-810 B
2, storing the food in packages, covered containers, or wrappings;
5. Cleaning hermetically sealed containers of
food of visible soil before opening;
6. Protecting food containers that are
received packaged together in a case or overwrap from cuts when the case or
overwrap is opened;
7. Storing
damaged, spoiled, or recalled food being held in the food establishment as
specified under
12VAC5-421-3150;
and
8. Separating fruits and
vegetables, before they are washed as specified under
12VAC5-421-510
from ready-to-eat food.
B. Subdivision A 4 of this section does not
apply to:
1. Whole, uncut, raw fruits and
vegetables and nuts in the shell that require peeling or hulling before
consumption;
2. Primal cuts,
quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized
hooks or placed on clean, sanitized racks;
3. Whole, uncut, processed meats such as
country hams, and smoked or cured sausages that are placed on clean, sanitized
racks;
4. Food being cooled as
specified under
12VAC5-421-810 B
2; or
5.
Shellstock.
Notes
Statutory Authority: §§ 35.1-11 and 35.1-14 of the Code of Virginia.
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