| Description |
A regulation that establishes requirements for retail food stores and covers potentially hazardous food products; temperatures for preparing and storing hot and cold food products; reheating hot foods; methods and materials to be used in the sanitation of food processing equipment; employee hygiene and cleanliness practices; food sample demonstration and food promotion; construction and maintenance of physical facilities; and water supply and plumbing requirements.
|
| State Authority |
Sections 3.1-364
and 3.1-398
of the Code of Virginia (1950
), as amended
|
| Federal Authority |
None entered
|
| Text of Regulation |
Link to Virginia Administrative Code |
| Goals of Regulation |
1. The protection of the public's health, safety, and welfare with the least possible cost and intrusiveness to the citizens and businesses of the Commonwealth.
2. The establishment of minimum sanitary requirements for retail food stores.
|
| Meetings |
See all meetings (1) relating to this chapter.
|
