Article 3 - Protection from Contamination after Receiving
- § 12VAC5-421-450 - Preventing contamination from hands
- § 12VAC5-421-460 - Preventing contamination when tasting
- § 12VAC5-421-470 - Packaged and unpackaged food - separation, packaging, and segregation
- § 12VAC5-421-480 - Food storage containers; identified with common name of food
- § 12VAC5-421-490 - Pasteurized eggs; substitute for raw eggs for certain recipes and populations
- § 12VAC5-421-500 - Protection from unapproved additives
- § 12VAC5-421-510 - Washing fruits and vegetables
- § 12VAC5-421-520 - Ice used as exterior coolant, prohibited as ingredient
- § 12VAC5-421-530 - Storage or display of food in contact with water or ice
- § 12VAC5-421-540 - Food contact with equipment and utensils
- § 12VAC5-421-550 - In-use utensils, between-use storage
- § 12VAC5-421-560 - Linens and napkins, use limitation
- § 12VAC5-421-570 - Wiping cloths; use limitation
- § 12VAC5-421-580 - Gloves; use limitation
- § 12VAC5-421-590 - Using clean tableware for second portions and refills
- § 12VAC5-421-600 - Refilling returnables
- § 12VAC5-421-610 - Food storage
- § 12VAC5-421-620 - Food storage; prohibited areas
- § 12VAC5-421-630 - Vended time/temperature control for safety food; original container
- § 12VAC5-421-640 - Food preparation
- § 12VAC5-421-650 - Food display
- § 12VAC5-421-660 - Condiments; protection
- § 12VAC5-421-670 - Consumer self-service operations
- § 12VAC5-421-680 - Returned food and reservice of food
- § 12VAC5-421-690 - Miscellaneous sources of contamination
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.
No prior version found.