Section 40. Storage, handling and preparation of food

A. All perishable foods or drinks shall be refrigerated at or below a temperature of 50°F except when being prepared or served. Refrigerators shall be adequate in size, maintain a temperature at or below 50°F and be kept clean and sanitary.

B. Prepared foods and foods served in the raw state shall be so stored as to be protected from dust, flies, vermin and other methods of contamination.

C. Adequate and convenient handwashing facilities, including warm water, soap and individual towels shall be provided for all persons engaged in handling, preparing and serving food.

D. Adequate facilities shall be provided and maintained for the washing, rinsing and bactericidal treatment of all eating and drinking utensils, each to be a separate and distinct operation.

Adequate facilities for heating water for cleaning must be provided. An approved detergent must be used.

One of the following methods of bactericidal treatment must be used. After washing and rinsing utensils must be submerged in hot water at 170°F or more, for at least two minutes; or submerged in an approved solution of proper strength for at least two minutes.

E. All utensils used in the preparation, cooking or serving of food or drink shall be thoroughly cleaned after each use and stored so as to be kept clean and free from dust, dirt, insects and other contaminating agents.

Historical Notes

Derived from VR355-35-03 § 4, eff. undated.

Statutory Authority

§§ 35.1-11 and 35.1-16 of the Code of Virginia.