12 Va. Admin. Code § 5-421-720
Plant foods that are cooked for hot holding shall be cooked to a temperature of 135°F (57°C).Pf
§§ 35.1-11 and 35.1-14 of the Code of Virginia.
Derived from Virginia Register Volume 18, Issue 10, eff. March 1, 2002; amended, Virginia Register Volume 24, Issue 2, eff. October 16, 2007; Volume 32, Issue 22, eff. July 12, 2016; Volume 37, Issue 18, eff. June 10, 2021.