                                 CODE OF VIRGINIA

SANITARY CONDITIONS OF FOOD ESTABLISHMENTS (§ 3.2-5106)

A. Every place used for the preparation for sale, manufacture, packing, storage,
sale, or distribution of any food shall be properly lighted, drained, plumbed,
and ventilated, and shall be operated with strict regard for the purity and
wholesomeness of the food produced, and with strict regard to the influence of
such conditions upon the health of any worker or employee.

B. The floors, sidewalls, ceilings, furniture, receptacles, implements, and
machinery of every place where food is manufactured, packed, stored, sold, or
distributed, shall at all times be kept in a clean, healthful, and sanitary
condition.

C. All refuse, dirt, and waste products subject to decomposition and
fermentation incident to the manufacture, preparation, packing, storing,
selling, and distributing of food, shall be removed from the premises daily.

HISTORY: Code 1950, §§ 3-286, 3-287, 3-289; 1966, c. 702, §§ 3.1-366,
3.1-367, 3.1-369; 2008, c. 860.