| Description |
The regulations have protected the safety of food served in restuarants by establishing standards for the safe and sanitary maintenance, storage, operation and use of equipment, the sanitary maintenance and use of a retaurant's physical plant, the safe preparation, handling, protection, and preservation of food, vector and pest control, toilet and cleansing facilities for employees and customers, appropriate lighting and ventilation, approved water supply and sewage disposal, personal hygiene for employees, and appropriate use of precautions to prevent the transmission of diseases. (These regulations will be replaced by regulations to appear in Chapter 421.)
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| State Authority |
Section 35.1-11
and Section
35.1-14
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| Federal Authority |
None entered
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| Text of Regulation |
Link to Virginia Administrative Code |
| Goals of Regulation |
Whether the regulations continue to protect the safety of food served in restuarants by establishing standards for the safe and sanitary maintenance, storage, operation and use of equipment, the sanitary maintenance and use of a retaurant's physical plant, the safe preparation, handling, protection, and preservation of food, vector and pest control, toilet and cleansing facilities for employees and customers, appropriate lighting and ventilation, approved water supply and sewage disposal, personal hygiene for employees, and appropriate use of precautions to prevent the transmission of diseases.
NOTE: As of September 2000, these regulations have been undergoing a preliminary process of comprehensive revision, involving the replacement of Chapter 420 with a new Chapter 421. Once amendments have been adopted, a periodic review will be scheduled within three years.
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| Meetings |
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