- A. Except as specified in subsection B of this section, refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received.P
- B. If a temperature other than 41°F (5°C) for a time/temperature control for safety food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature.
- C. Raw eggs shall be received in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less.P
- D. Time/temperature control for safety food that is cooked to a temperature and for a time specified under 2VAC5-585-700, 2VAC5-585-710, and 2VAC5-585-720 and received hot shall be at a temperature of 135°F (57°C) or above.P
- E. A food that is labeled frozen and shipped frozen by a food processing plant shall be received frozen.Pf
- F. Upon receipt, time/temperature control for safety food shall be free of evidence of previous temperature abuse.Pf
Statutory Authority
§ 3.2-5121 of the Code of Virginia.
Historical Notes
Derived from Virginia Register Volume 24, Issue 2, eff. October 16, 2007; amended, Virginia Register Volume 32, Issue 22, eff. July 12, 2016.