{"data":{"id":"us-va/2vac5-585-950","jurisdiction":"us-va","citation":"2VAC5-585-950","heading":"Pasteurized foods, prohibited reservice, and prohibited food","body":"In a food establishment that serves a highly susceptible population:\n\n1. The following criteria apply to juice:\n\na. For the purposes of subdivision 1 of this section only, children who are age nine years or younger and receive food in a school, day care setting, or similar facility that provides custodial care are included as highly susceptible populations;\n\nb. Prepackaged juice or a prepackaged beverage containing juice that bears a warning label as specified in 21 CFR 101.17(g) or a packaged juice or beverage containing juice that bears a warning label as specified under subdivision 2 of 2VAC5-585-765 may not be served or offered for sale;P and\n\nc. Unpackaged juice that is prepared on the premises for service or sale in a ready-to-eat form shall be processed under a HACCP plan that contains the information specified in 2VAC5-585-3630 and as specified in 21 CFR 120.24.P\n\n2. Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of:P\n\na. Foods such as Caesar salad, hollandaise or béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages;P and\n\nb. Except as specified in subdivision 6 of this section, recipes in which more than one egg is broken and the eggs are combined.P\n\n3. The following foods may not be served or offered for sale in a ready-to-eat form:P\n\na. Raw animal foods such as raw fish, raw-marinated fish, raw molluscan shellfish, and steak tartare;P\n\nb. A partially cooked animal food such as lightly cooked fish, rare meat, soft-cooked eggs that are made from raw eggs, and meringue;P\n\nc. Raw seed sprouts;P and\n\nd. Packaged foods subject to 2VAC5-585-726 that are not cooked in accordance with that section.\n\n4. Food employees may not contact ready-to-eat food as specified in 2VAC5-585-450 B and E.P\n\n5. Time only, as the public health control as specified under 2VAC5-585-850 D, may not be used for raw eggs.P\n\n6. Subdivision 2 b of this section does not apply if:\n\na. The raw eggs are combined immediately before cooking for one consumer's serving at a single meal, cooked as specified under 2VAC5-585-700 A 1, and served immediately, such as an omelet, soufflé, or scrambled eggs;\n\nb. The raw eggs are combined as an ingredient immediately before baking and the eggs are thoroughly cooked to a ready-to-eat form, such as a cake, muffin, or bread; or\n\nc. The preparation of the food is conducted under a HACCP plan that:\n\n(1) Identifies the food to be prepared;\n\n(2) Prohibits contacting ready-to-eat food with bare hands;\n\n(3) Includes specifications and practices that ensure:\n\n(a) Salmonella Enteritidis growth is controlled before and after cooking; and\n\n(b) Salmonella Enteritidis is destroyed by cooking the eggs according to the temperature and time specified in 2VAC5-585-700 A 2;\n\n(4) Contains the information specified under subdivision 5 of 2VAC5-585-3630 including procedures that:\n\n(a) Control cross contamination of ready-to-eat food with raw eggs; and\n\n(b) Delineate cleaning and sanitization procedures for food-contact surfaces; and\n\n(5) Describes the training program that ensures that the food employee responsible for the preparation of the food understands the procedures to be used.\n\n7. Except as specified in subdivision 8 of this section, food may be re-served as specified under 2VAC5-585-680 B 1 and 2.\n\n8. Food may not be re-served under the following conditions:\n\na. Any food served to patients or clients who are under contact precautions in medical isolation or quarantine, or protective environment isolation may not be re-served to others outside.\n\nb. Packages of food from any patients, clients, or other consumers should not be re-served to persons in protective environment isolation.","path":["Title 2. Agriculture","Agency 5. Department of Agriculture And Consumer Services","Chapter 585. Retail Food Establishment Regulations","Part III. Food","Article 8. Special Requirements for Highly Susceptible Populations"],"source_url":"https://law.lis.virginia.gov/admincode/title2/agency5/chapter585/section950/","current_through":"2026 Regular Session (effective July 1, 2026)","vintage":"","retrieved_at":"2026-09-14T04:45:00Z","sha256":"02f42dff3c1b1688c71f774bed6f2cd2e97a884b81550e5537700232fb15baf7","source_id":"us-va-vac","stale":false,"prev":"us-va/2vac5-585-940","next":"us-va/2vac5-585-960"},"notice":"GroundRules: Original legal text. Not legal advice."}