{"data":{"id":"us-va/2vac5-585-820","jurisdiction":"us-va","citation":"2VAC5-585-820","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 2VAC5-585-850, and except as specified under 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 in 2VAC5-585-700 B or reheated as specified in 2VAC5-585-760 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 of 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 2VAC5-585-1230.","path":["Title 2. Agriculture","Agency 5. Department of Agriculture And Consumer Services","Chapter 585. Retail Food Establishment Regulations","Part III. Food","Article 5. Limitation of Growth of Organisms of Public Health Concern"],"source_url":"https://law.lis.virginia.gov/admincode/title2/agency5/chapter585/section820/","current_through":"2026 Regular Session (effective July 1, 2026)","vintage":"","retrieved_at":"2026-09-14T04:45:00Z","sha256":"c5bc577d4e9a47e7f5afaa275b2a3e67b29118595c151feb4edd1008c8faf7e0","source_id":"us-va-vac","stale":false,"prev":"us-va/2vac5-585-810","next":"us-va/2vac5-585-830"},"notice":"GroundRules: Original legal text. Not legal advice."}