Article 3 - Protection from Contamination after Receiving
- Section 2VAC5-585-450 - Preventing contamination from hands.*
- Section 2VAC5-585-460 - Preventing contamination when tasting.*
- Section 2VAC5-585-470 - Packaged and unpackaged food - separation, packaging, and segregation
- Section 2VAC5-585-480 - Food storage containers; identified with common name of food
- Section 2VAC5-585-490 - Pasteurized eggs; substitute for raw eggs for certain recipes and populations.*
- Section 2VAC5-585-500 - Protection from unapproved additives.*
- Section 2VAC5-585-510 - Washing fruits and vegetables
- Section 2VAC5-585-520 - Ice used as exterior coolant prohibited as ingredient
- Section 2VAC5-585-530 - Storage or display of food in contact with water or ice
- Section 2VAC5-585-540 - Food contact with equipment and utensils
- Section 2VAC5-585-550 - In-use utensils, between-use storage
- Section 2VAC5-585-560 - Linens and napkins, use limitation
- Section 2VAC5-585-570 - Wiping cloths, use limitation
- Section 2VAC5-585-580 - Gloves, use limitation
- Section 2VAC5-585-590 - Using clean tableware for second portions and refills
- Section 2VAC5-585-600 - Refilling returnables
- Section 2VAC5-585-610 - Food storage
- Section 2VAC5-585-620 - Food storage; prohibited areas
- Section 2VAC5-585-630 - Vended time/temperature control for safety food; original container
- Section 2VAC5-585-640 - Food preparation
- Section 2VAC5-585-650 - Food display
- Section 2VAC5-585-660 - Condiments; protection
- Section 2VAC5-585-670 - Consumer self-service operations
- Section 2VAC5-585-680 - Returned food and reservice of food
- Section 2VAC5-585-690 - Miscellaneous sources of contamination