Part III - Food
- Article 1 - Characteristics (§ 12VAC5-421-260)
- Article 2 - Sources, Specifications, and Original Containers and Records (§ 12VAC5-421-270 to 12VAC5-421-440)
- Article 3 - Protection from Contamination after Receiving (§ 12VAC5-421-450 to 12VAC5-421-690)
- Article 4 - Destruction of Organisms of Public Health Concern (§ 12VAC5-421-700 to 12VAC5-421-760)
- Article 5 - Limitation of Growth of Organisms of Public Health Concern (§ 12VAC5-421-765 to 12VAC5-421-870)
- Article 6 - Food Identity, Presentation, and On-Premises Labeling (§ 12VAC5-421-880 to 12VAC5-421-930)
- Article 7 - Contaminated Food (§ 12VAC5-421-940)
- Article 8 - Special Requirements for Highly Susceptible Populations (§ 12VAC5-421-950)
The following state regulations pages link to this page.
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.
- Article 1 - Characteristics (12VAC5-421-260)
- Article 2 - Sources, Specifications, and Original Containers and Records (12VAC5-421-270 to 12VAC5-421-440)
- Article 3 - Protection from Contamination after Receiving (12VAC5-421-450 to 12VAC5-421-690)
- Article 4 - Destruction of Organisms of Public Health Concern (12VAC5-421-700 to 12VAC5-421-760)
- Article 5 - Limitation of Growth of Organisms of Public Health Concern (12VAC5-421-765 to 12VAC5-421-870)
- Article 6 - Food Identity, Presentation, and On-Premises Labeling (12VAC5-421-880 to 12VAC5-421-930)
- Article 7 - Contaminated Food (12VAC5-421-940)
- Article 8 - Special Requirements for Highly Susceptible Populations (12VAC5-421-950)