1. 1. A procedure for obtaining a license (permit);
2. 2. Criteria for assuring the safe preparation, handling, protection and/or temperature control for food;
3. 3. Criteria for the safe and sanitary maintenance, storage, operation and use of equipment;
4. 4. Requirements that food establishments utilize an approved water supply and sewage disposal system;
5. 5. Requirements for toilet and cleansing facilities for employees ;
6. 6. Criteria for vector and pest control;
7. 7. Requirements for the sanitary maintenance and use of food establishment's physical plant;
8. 8. Requirements for appropriate lighting and ventilation not otherwise provided for in the Uniform Statewide Building Code; and
9. 9. A classification system for food establishments.

This chapter has been promulgated by the board to specify the following requirements to protect public health:

Statutory Authority

§§ 35.1-11 and 35.1-14 of the Code of Virginia.

Historical Notes

Derived from Virginia Register Volume 18, Issue 10, eff. March 1, 2002; amended, Virginia Register Volume 37, Issue 18, eff. June 10, 2021.