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- 2VAC5-531-20 · Standardized cheeses and related products
- 2VAC5-531-30 · Nonstandardized cheese and related products
- 2VAC5-531-40 · Adulterated or misbranded milk or dairy products
- 2VAC5-531-50 · Permits
- 2VAC5-531-60 · Labeling
- 2VAC5-531-70 · Standards for milk and dairy products
- 2VAC5-531-80 · Requirements for small-scale cheese plants
- 2VAC5-531-90 · Animal health
- 2VAC5-531-100 · Construction plans for dairy farms and dairy plants
- 2VAC5-531-110 · Dairy products which may be sold
- 2VAC5-531-120 · Personnel health
- 2VAC5-531-130 · Procedure when infection is suspected
- 2VAC5-531-140 · Interpretation and enforcement
- 2VAC5-560-10 · Infant formulas
- 2VAC5-560-20 · Basis for expiration date
- 2VAC5-560-30 · Supply scientific data establishing expiration date
- 2VAC5-560-40 · Expiration date required on every carton, container, or consumer package
- 2VAC5-560-50 · Misbranding
- 2VAC5-560-60 · Special formulation
- 2VAC5-560-70 · Sale of a product unfit for food
- 2VAC5-570-10 · Grade AA eggs
- 2VAC5-570-20 · Grade A eggs
- 2VAC5-570-30 · Grade B eggs
- 2VAC5-570-40 · Ungraded eggs
- 2VAC5-570-50 · Loss, inedible or leaker eggs
- 2VAC5-570-60 · Weight classes
- 2VAC5-570-70 · Egg case and container markings
- 2VAC5-570-80 · Requirement for eggs being processed, transported, or stored
- 2VAC5-585-10 · Retail food establishment regulations
- 2VAC5-585-20 · Food safety, illness prevention, and honest presentation
- 2VAC5-585-30 · Statement
- 2VAC5-585-40 · Definitions
- 2VAC5-585-50 · Assignment
- 2VAC5-585-60 · Demonstration
- 2VAC5-585-65 · Certified food protection manager
- 2VAC5-585-67 · Food protection manager certification
- 2VAC5-585-70 · Duties of person in charge
- 2VAC5-585-80 · Responsibility of permit holder, person in charge, and conditional employees
- 2VAC5-585-90 · Exclusions and restrictions
- 2VAC5-585-100 · Removal, adjustment, or retention of exclusions and restrictions
- 2VAC5-585-130 · Clean condition of hands and arms
- 2VAC5-585-140 · Cleaning procedure of hands and arms
- 2VAC5-585-160 · When to wash
- 2VAC5-585-170 · Where to wash
- 2VAC5-585-180 · Hand antiseptics
- 2VAC5-585-190 · Maintenance of fingernails
- 2VAC5-585-200 · Prohibition of jewelry
- 2VAC5-585-210 · Clean condition of outer clothing
- 2VAC5-585-220 · Eating, drinking, or using tobacco products
- 2VAC5-585-230 · Discharges from the eyes, nose, and mouth
- 2VAC5-585-235 · Use of bandages, finger cots, or finger stalls
- 2VAC5-585-240 · Effectiveness of hair restraints
- 2VAC5-585-250 · Handling of animals prohibited
- 2VAC5-585-255 · Clean-up of vomiting and diarrheal events
- 2VAC5-585-260 · Safe, unadulterated, and honestly presented
- 2VAC5-585-270 · Compliance with food law
- 2VAC5-585-280 · Food in a hermetically sealed container
- 2VAC5-585-290 · Fluid milk and milk products
- 2VAC5-585-295 · Juice treated
- 2VAC5-585-300 · Fish
- 2VAC5-585-310 · Molluscan shellfish
- 2VAC5-585-320 · Wild mushrooms
- 2VAC5-585-330 · Game animals
- 2VAC5-585-340 · Temperature
- 2VAC5-585-350 · Additives
- 2VAC5-585-360 · Eggs
- 2VAC5-585-370 · Eggs and milk products, pasteurized
- 2VAC5-585-380 · Package integrity
- 2VAC5-585-390 · Ice
- 2VAC5-585-400 · Molluscan shellfish, packaging and identification
- 2VAC5-585-410 · Shellstock identification
- 2VAC5-585-420 · Shellstock; condition
- 2VAC5-585-430 · Molluscan shellfish; original container
- 2VAC5-585-440 · Molluscan shellfish, maintaining identification
- 2VAC5-585-445 · Food donation
- 2VAC5-585-450 · Preventing contamination from hands
- 2VAC5-585-460 · Preventing contamination when tasting
- 2VAC5-585-470 · Packaged and unpackaged food - separation, packaging, and segregation
- 2VAC5-585-480 · Food storage containers; identified with common name of food
- 2VAC5-585-490 · Pasteurized eggs; substitute for raw eggs for certain recipes and populations
- 2VAC5-585-500 · Protection from unapproved additives
- 2VAC5-585-510 · Washing fruits and vegetables
- 2VAC5-585-520 · Ice used as exterior coolant prohibited as ingredient
- 2VAC5-585-530 · Storage or display of food in contact with water or ice
- 2VAC5-585-540 · Food contact with equipment and utensils
- 2VAC5-585-550 · In-use utensils, between-use storage
- 2VAC5-585-560 · Linens and napkins, use limitation
- 2VAC5-585-570 · Wiping cloths, use limitation
- 2VAC5-585-580 · Gloves, use limitation
- 2VAC5-585-590 · Using clean tableware for second portions and refills
- 2VAC5-585-600 · Refilling returnables
- 2VAC5-585-610 · Food storage
- 2VAC5-585-620 · Food storage; prohibited areas
- 2VAC5-585-630 · Vended time/temperature control for safety food; original container
- 2VAC5-585-640 · Food preparation
- 2VAC5-585-650 · Food display
- 2VAC5-585-660 · Condiments; protection
- 2VAC5-585-670 · Consumer self-service operations
- 2VAC5-585-680 · Returned food and reservice of food
- 2VAC5-585-690 · Miscellaneous sources of contamination