{"data":{"id":"us-va/12vac5-421-470","jurisdiction":"us-va","citation":"12VAC5-421-470","heading":"Packaged and unpackaged food - separation, packaging, and segregation","body":"A. Food shall be protected from cross contamination by:\n\n1. Except as specified in subdivision 1 d of this subsection, separating raw animal foods during storage, preparation, holding, and display from:\n\na. 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\n\nb. Cooked ready-to-eat food;P\n\nc. Fruits and vegetables before they are washed;P and\n\nd. 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;\n\n2. 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:\n\na. Using separate equipment for each type;P or\n\nb. Arranging each type of food in equipment so that cross contamination of one type with another is prevented;P and\n\nc. Preparing each type of food at different times or in separate areas.P\n\n3. Cleaning equipment and utensils as specified under 12VAC5-421-1780 A and sanitizing as specified under 12VAC5-421-1900;\n\n4. Except as specified in subsection B of this section and 12VAC5-421-810 B 2, storing the food in packages, covered containers, or wrappings;\n\n5. Cleaning hermetically sealed containers of food of visible soil before opening;\n\n6. Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;\n\n7. Storing damaged, spoiled, or recalled food being held in the food establishment as specified under 12VAC5-421-3150; and\n\n8. Separating fruits and vegetables, before they are washed as specified under 12VAC5-421-510 from ready-to-eat food.\n\nB. Subdivision A 4 of this section does not apply to:\n\n1. Whole, uncut, raw fruits and vegetables and nuts in the shell that require peeling or hulling before consumption;\n\n2. Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks;\n\n3. Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks;\n\n4. Food being cooled as specified under 12VAC5-421-810 B 2; or\n\n5. Shellstock.","path":["Title 12. Health","Agency 5. Department of Health","Chapter 421. Food Regulations","Part III. Food","Article 3. Protection from Contamination after Receiving"],"source_url":"https://law.lis.virginia.gov/admincode/title12/agency5/chapter421/section470/","current_through":"2026 Regular Session (effective July 1, 2026)","vintage":"","retrieved_at":"2026-09-14T04:50:14Z","sha256":"3a0ccfb10d4834d293d1a60a706140a89e5f918e6f79896caa823da141293831","source_id":"us-va-vac","stale":false,"prev":"us-va/12vac5-421-460","next":"us-va/12vac5-421-480"},"notice":"GroundRules: Original legal text. Not legal advice."}