Administration | Equipment | Food | Outbreak Investigation
Additional Language Guidance Documents
Enforcement:
Condemnation and Impoundment of Food (PIM #06-01)
Foodservice Enforcement Procedures (PIM #96-02)
Handling Milk and Dairy Product Complaints (PIM #97-03)
Revalidation of Restaurant Permits (PIM #95-06)Exemptions:
Exempt Organizations Participating at Fairs and Festivals
Interpretation - Members of Exempt Organizations (PIM #03-01)Fees:
Environmental Health Establishment Fees
Inspection Processes:
Demonstration of Knowledge (PIM #02-03)
Drive Through Coffee Kiosks (PIM #01-01)
VDH Disease Control Manual
Foodservice Protection - Continental Breakfasts (PIM #05-01)
Nature and Frequency of Services (PIM #95-03)
Outdoor Cooking Guidelines (PIM #04-02)
Sample Risk Control Plan Temporary Food Establishment Policy (PIM #07-03)
VDH Risk Control Plan
Virginia Food Regulations Mobile Food Establishment Matrix (PIM #02-02)
Re-use of Plastic Pickle Buckets (PIM #06-02)
Approved Water Supplies (PIM #98-02)
Butter Blend - A Potentially Hazardous Food
Can a food establishment purchase shellfish shucked or unshucked from a retail seafood market?
Cut Tomatoes as PHF (PIM #06-03)
Guidance for Processing Sushi in Retail Operations
Guide to Can Defects
Hazard Analysis Critical Control Point (HACCP) Guidelines (PIM #97-01)
Is cheese from which mold has been removed considered sound and safe for human consumption?
Reduced Oxygen Packaging (ROP) for Cook-Chill and Sous-Vide Processing Without a Variance (PIM #07-02)
Venison Donated to Charitable Food Establishments
EPI-1 Form
VDH Enteric Case Report Form
Foodborne Outbreaks
Spoon & Fork Report
VDH Outbreak Intake Form
Alternate Language Links:
Spanish:
Spanish Descongelar alimentos
Spanish Desinfectar utensilios de cocina
Spanish Enfiar - Recalentar las comidas
Spanish Temperaturas de almacenaje
Spanish Temperaturas de Cocción de los Alimentos
Spanish Training Program