{"data":{"id":"us-va/12vac5-421-820","jurisdiction":"us-va","citation":"12VAC5-421-820","heading":"Time/temperature control for safety food; hot and cold holding","body":"A. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 12VAC5-421-850 and except as specified in subsections B and C of this section,  time/temperature control for safety food shall be maintained:\n\n1. At 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified under 12VAC5-421-700 B or reheated as specified in 12VAC5-421-760 E may be held at a temperature of 130°F (54°C) or above;P or\n\n2. At 41°F (5°C) or less.P\n\nB.  Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less.P\n\nC.  Time/temperature control for safety food in a homogenous liquid form may be maintained outside the temperature control requirements, as specified in subsection A of this section, while contained within specially designed equipment that complies with the design and construction requirements as specified under subdivision 5 of 12VAC5-421-1230.P","path":["Title 12. Health","Agency 5. Department of Health","Chapter 421. Food Regulations","Part III. Food","Article 5. Limitation of Growth of Organisms of Public Health Concern"],"source_url":"https://law.lis.virginia.gov/admincode/title12/agency5/chapter421/section820/","current_through":"2026 Regular Session (effective July 1, 2026)","vintage":"","retrieved_at":"2026-09-14T04:50:14Z","sha256":"74aaab2dd57d4988751b1bc13ec648724dd8edbed63e37c244f199f7b5b39b89","source_id":"us-va-vac","stale":false,"prev":"us-va/12vac5-421-810","next":"us-va/12vac5-421-830"},"notice":"GroundRules: Original legal text. Not legal advice."}