{"data":{"id":"us-va/2vac5-585-725","jurisdiction":"us-va","citation":"2VAC5-585-725","heading":"Noncontinuous cooking of raw animal foods","body":"Raw animal foods that are cooked using a noncontinuous cooking process shall be:\n\n1. Subject to an initial heating process that is no longer than 60 minutes in duration;P\n\n2. Immediately after initial heating, cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food under 2VAC5-585-800 A;P\n\n3. After cooling, held frozen or cold as specified for time/temperature control for safety food under 2VAC5-585-820 A 2;P\n\n4. Prior to sale or service, cooked using a process that heats all parts of the food to a temperature and for a time as designated in 2VAC5-585-700 A through C;P\n\n5. Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food under 2VAC5-585-800 A if not either hot held as specified under 2VAC5-585-820 A 1, served immediately, or held using time as a public health control as specified under 2VAC5-585-850 after complete cooking;P and\n\n6. Prepared and stored according to written procedures that:\n\na. Have obtained prior approval from the department;Pf\n\nb. Are maintained in the food establishment and are available to the department upon request;Pf\n\nc. Describe how the requirements specified under subdivisions 1 through 5 of this section are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met;Pf\n\nd. Describe how the foods, after initial heating but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified under subdivision 4 of this section prior to being offered for sale or service;Pf and\n\ne. Describe how the foods, after initial heating but prior to cooking as specified in subdivision 4 of this section, are to be separated from ready-to-eat foods as specified under 2VAC5-585-470 A.Pf","path":["Title 2. Agriculture","Agency 5. Department of Agriculture And Consumer Services","Chapter 585. Retail Food Establishment Regulations","Part III. Food","Article 4. Destruction of Organisms of Public Health Concern"],"source_url":"https://law.lis.virginia.gov/admincode/title2/agency5/chapter585/section725/","current_through":"2026 Regular Session (effective July 1, 2026)","vintage":"","retrieved_at":"2026-09-14T04:45:00Z","sha256":"484b325d601fb82c821a8d89a1e5f65bd7a343bcb2b19f40b1aa5101b7cc8cf5","source_id":"us-va-vac","stale":false,"prev":"us-va/2vac5-585-720","next":"us-va/2vac5-585-726"},"notice":"GroundRules: Original legal text. Not legal advice."}