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Regulations Revised
For food Service
Dr. Mack I. Shanholtz, State Health Commissioner, announced today the issuance of revised State regulations to improve the existing high start dards in Virginia food service establishments and to prevent! future outbreaks of foodborne disease, an increasing source of concern to health authority ies. The regulations are ef-l fective April 1, 1965. The regulations as developed by the State Health Department, with the cooperation of the Virginia Restaurant Association, are based upon accepted nation-wide stanards of food service. A major technical change is tjie requirement that all perishable food be maintained at a temperature of 45 degrees F. or below, or 140 degrees F. or above prior to preparation and/ or serving. Such a privision should prevent the growth of disease producing bacteria and the production of bacterial toxins in food products. Further regulatory sections relate to the cleanliness and disease control of food service personnel; the sanitary design, construction and installation of food equipment and utensils; water supplies and sewage disposal facilities; plumbing; gar bage and rubbish disposal; ver min control; and the condition of physical facilities within the food service building. Technical training courses are being held for State Health Department sanitarians •
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