Statutes, codes, and regulations
Virginia Administrative Code
Title 12 - HEALTHAgency 5 - DEPARTMENT OF HEALTHChapter 421 - FOOD REGULATIONSPart III - Food
Article 4 - Destruction of Organisms of Public Health Concern
Section 12VAC5-421-725 - Noncontinuous cooking

12 Va. Admin. Code § 5-421-725

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Current through Register Vol. 41, No. 6, November 4, 2024
Section 12VAC5-421-725 - Noncontinuous cooking

Raw animal foods that are cooked using a noncontinuous cooking process shall be:

1. Subject to an initial heating process that is no longer than 60 minutes in duration;P
2. Immediately after initial heating, cooled according to the time and temperature requirements specified for cooked time/temperature control for safety food under 12VAC5-421-800 A;P
3. After cooling, held frozen or cold, as specified for time/temperature control for safety food under 12VAC5-421-820 A 2;P
4. Prior to sale or service, cooked using a process that heats all parts of the food to a temperature and for a time as designated in 12VAC5-421-700 A, B, and C;P
5. Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food under 12VAC5-421-800 A if not either hot held as specified under 12VAC5-421-820 A 1, served immediately, or held using time as a public health control as specified under 12VAC5-421-850 after complete cooling;P and
6. Prepared and stored according to written procedures that:
a. Have obtained prior approval from the department;Pf
b. Are maintained in the food establishment and are made available to the department upon request;Pf
c. Describe how the requirements specified under subdivisions 1 through 5 of this section are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met;Pf
d. Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified under subdivision 4 of this section prior to being offered for sale or service;Pf and
e. Describe how the foods, after initial heating but prior to cooking as specified in subdivision 4 of this section, are to be separated from ready-to-eat foods as specified under 12VAC5-421-470 A.Pf

12 Va. Admin. Code § 5-421-725

Derived From Virginia Register Volume 32, Issue 22, eff. 7/12/2016; Amended, Virginia Register Volume 37, Issue 18, eff. 6/10/2021.

Statutory Authority: §§ 35.1-11 and 35.1-14 of the Code of Virginia.