1. A. Food shall be protected from cross contamination by:

   1. 1. Except as specified in subsection C of this section, separating raw animal foods during storage, preparation, holding, and display from:

      1. a. Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables;^P
      2. b. Cooked ready-to-eat food;^P and
      3. c. Fruits or vegetables before they are washed;

   2. 2. Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

      1. a. Using separate equipment for each type; ^P
      2. b. Arranging each type of food in equipment so that cross contamination of one type with another is prevented;^P and
      3. c. Preparing each type of food at different times or in separate areas;^P
   3. 3. Cleaning equipment and utensils as specified under 2VAC5-585-1780 A and sanitizing as specified under 2VAC5-585-1900;
   4. 4. Except as specified in subdivision B 2 of 2VAC5-585-810 and subsection B of this section, storing the food in packages, covered containers, or wrappings;
   5. 5. Cleaning hermetically sealed containers of food of visible soil before opening;
   6. 6. Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;
   7. 7. Storing damaged, spoiled, or recalled food being held in the food establishment as specified under 2VAC5-585-3150; and
   8. 8. Separating fruits and vegetables before they are washed as specified under 2VAC5-585-510 from ready-to-eat food.

2. B. Subdivision A 4 of this section does not apply to:

   1. 1. Whole, uncut, raw fruits and vegetables and nuts in the shell that require peeling or hulling before consumption;
   2. 2. Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks;
   3. 3. Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks;
   4. 4. Food being cooled as specified under 2VAC5-585-810 B 2; or
   5. 5. Shellstock.
3. C. Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

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; Volume 37, Issue 19, eff. June 24, 2021.