12 Va. Admin. Code § 5-421-950 - Pasteurized foods, prohibited reservice, and prohibited food
In a food establishment that serves a highly susceptible population:
1. The following criteria
apply to juice:
a. For the purposes of this
paragraph only, children who are age nine or less 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
12VAC5-421-765 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 subdivisions 3, 4, and 5
of 12VAC5-421-3630 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
bèarnaise 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 shall 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 shall not contact
ready-to-eat food as specified in
12VAC5-421-450 B and
E. P
5. Time only, as the public health control as
specified under
12VAC5-421-850 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
12VAC5-421-700 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
12VAC5-421-700 A
2;
(4) Contains the
information specified under subdivision 4 of
12VAC5-421-3630 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
12VAC5-421-680 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.
Notes
Statutory Authority: §§ 35.1-11 and 35.1-14 of the Code of Virginia.
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