Virginia Administrative Code (Last Updated: January 10, 2017) |
Title 2. Agriculture |
Agency 5. Department of Agriculture and Consumer Services |
Chapter 585. Retail Food Establishment Regulations |
Section 1670. Manual warewashing equipment, hot water sanitization temperatures
Latest version.
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If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 171°F (77°C) or above.P
Historical Notes
Derived from Volume 24, Issue 02, eff. October 16, 2007; amended, Virginia Register Volume 32, Issue 22, eff. July 12, 2016.
Statutory Authority
§ 3.2-5121 of the Code of Virginia.