District of Columbia Administrative Code

504 RESPONDING TO CONTAMINATION EVENTS ─ CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS 504.1 A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or feca…

5000 FEES 5000.1 The following fees are applicable to Certified Food Protection Managers and Certified Limited Food Protection Managers: Description of Services: Fees: New Food Manager Identification $ 35.00 Card (Valid for a 3-year period) Renewal of Food Manager Identification …

600 CONDITION OF FOOD 600.1 Food shall be safe, unadulterated, and, as specified in § 1101, honestly presented. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012). AUTHORITY: DC-DCMR Secti…

700 SOURCES ─ COMPLIANCE WITH FOOD LAWS 700.1 Food shall be obtained from sources that comply with federal and state laws and An Act Relating to the adulteration of foods and drugs in the District of Columbia, approved February 17, 1898 (30 Stat. 246; D.C. Official Code §§ 48-101…

701 SOURCES ─ FOOD IN HERMETICALLY SEALED CONTAINERS 701.1 Food in a hermetically sealed container shall be obtained from a food processing plant that is regulated by FDA in accordance with Section 704 of the Federal Food Act (21 U.S.C. § 374) – Factory Inspection; and the state …

702 SOURCES ─ FLUID MILK AND MILK PRODUCTS 702.1 Fluid milk and milk products shall be obtained from sources that comply with the requirements of the Grade “A” Pasteurized Milk Ordinance (Grade “A” PMO), 2009 Revision recommended by the U.S. Health Service/ Food and Drug Administ…

703 SOURCES ─ FISH 703.1 Fish that are received for sale or service shall be commercially and legally caught or harvested, or approved for sale or service. P 703.2 Molluscan shellfish that are recreationally caught shall not be received for sale or service. P SOURCE: Final Rulema…

704 SOURCES ─ MOLLUSCAN SHELLFISH 704.1 Molluscan shellfish shall be obtained from sources according to law and the requirements specified in the U.S. Department of Health and Human Services, Public Health Service, Food and Drug Administration, National Shellfish Sanitation Progr…

705 SOURCES ─ WILD MUSHROOMS 705.1 Except as specified in § 705.2, mushroom species picked in the wild shall be obtained from approved sources where each mushroom is individually inspected and found to be safe by an approved mushroom identification expert who has successfully com…

706 SOURCES ─ GAME ANIMALS 706.1 If game animals are received for sale or service, they shall be commercially raised for food, and shall be: (a) Raised, slaughtered, and processed under a voluntary inspection program that is; regulated by the U.S. Department of Agriculture, Food …

707 SPECIFICATIONS FOR RECEIVING ─ TEMPERATURE 707.1 Except as specified in § 707.2, refrigerated, potentially hazardous food (time/ temperature control for safety food) shall be at a temperature of five degrees Celsius (5o C) (forty-one degrees Fahrenheit (41o F)) or below when …

708 SPECIFICATIONS FOR RECEIVING ─ ADDITIVES 708.1 Food shall not contain unapproved food additives or additives that exceed amounts specified in 21 C.F.R. §§ 170 through 180 relating to food additives, generally recognized as safe, or prior sanctioned substances that exceed amou…

709 SPECIFICATIONS FOR RECEIVING ─ EGGS 709.1 Eggs shall be received clean and sound and may not exceed the restricted egg tolerances for U.S. Consumer Grade B as specified in United States Standards, Grades, and Weight Classes for Shell Eggs, AMS 56.200, et seq., administered by…

710 SPECIFICATIONS FOR RECEIVING ─ EGGS AND MILK PRODUCTS, PASTEURIZED 710.1 Egg products shall be obtained pasteurized. P 710.2 Fluid and dry milk and milk products shall be obtained pasteurized and comply with Grade A Standards as specified by the USPHS/FDA recommended Grade “A…

711 SPECIFICATIONS FOR RECEIVING ─ PACKAGE INTEGRITY 711.1 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2…

712 SPECIFICATIONS FOR RECEIVING ─ ICE 712.1 Ice for use as a food or a cooling medium shall be made from drinking water. P SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012). AUTHORITY: D…

713 SPECIFICATIONS FOR RECEIVING ─ SHUCKED SHELLFISH, PACKAGING AND IDENTIFICATION 713.1 Raw shucked shellfish shall be obtained in nonreturnable packages which bear a legible label that identifies the: Pf (a) Name, address, and certification number of the shucker, packer or repa…

714 SPECIFICATIONS FOR RECEIVING ─ SHELLSTOCK IDENTIFICATION 714.1 Shellstock shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester or dealer that depurates, ships, or reships the shellstock, as specified in the Nat…

715 SPECIFICATIONS FOR RECEIVING ─ SHELLSTOCK, CONDITION 715.1 When received by a food establishment, shellstock shall be reasonably free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or shellstock with badly broken shells shall be discarded. SOURCE: Fi…

716 ORIGINAL CONTAINERS AND RECORDS ─ MOLLUSCAN SHELLFISH 716.1 Except as specified in §§ 716.2 and 716.3, molluscan shellfish may not be removed from the container in which they are received other than immediately before sale or preparation for service. 716.2 Shellstock may be r…

717 ORIGINAL CONTAINERS AND RECORDS ─ SHELLSTOCK, MAINTAINING IDENTIFICATION 717.1 Except as specified in § 717.4, shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. Pf 717.2 The date when the last s…

718 ORIGINAL CONTAINERS AND RECORDS ─ PULL DATES 718.1 All pasteurized fluid milk, fresh meat, poultry, fish, bread products, eggs, butter, cheese, cold meat cuts, mildly processed pasteurized products, and potentially hazardous foods sold in food-retail establishments which are …

719 COMMERCIAL PROCESSED ─ JUICE, TREATED 719.1 Pre-packaged juice shall: (a) Be obtained from a processor with a HACCP system as specified in 21 CFR Part 120 Hazard Analysis and Critical Control (HACCP) SystemsPf ; and (b) Be obtained pasteurized or otherwise treated to attain a…

800 PREVENTING CONTAMINATION BY EMPLOYEES ─ FROM HANDS 800.1 Food employees shall wash their hands as specified in § 401. 800.2 Except when washing fruits and vegetables as specified in § 806 or as specified in § 800.4 food employees shall not contact exposed, ready to eat food w…

801 PREVENTING CONTAMINATION BY EMPLOYEES ─ WHEN TASTING 801.1 A food employee shall not use a utensil more than once to taste food that is to be sold or served. P SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR…

802 PREVENTING CROSS CONTAMINATION ─ SEPARATION, PACKAGING AND SEGREGATION 802.1 Food shall be protected from cross contamination by: (a) Except as specified in § 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat…

803 PREVENTING FOOD AND INGREDIENT CONTAMINATION ─ FOOD STORAGE CONTAINERS, IDENTIFIED WITH COMMON NAME OF FOOD 803.1 Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, …

804 PREVENTING FOOD AND INGREDIENT CONTAMINATION ─ PASTEURIZED EGGS, SUBSTITUTE FOR RAW SHELL EGGS FOR CERTAIN RECIPES 804.1 Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonn…

805 PREVENTING FOOD AND INGREDIENT CONTAMINATION ─ PROTECTION FROM UNAPPROVED ADDITIVES 805.1 Food shall be protected from contamination that may result from the addition of, as specified in § 708: (a) Unsafe or unapproved food or color additives; P and (b) Unsafe or unapproved l…

806 PREVENTING FOOD AND INGREDIENT CONTAMINATION ─ WASHING FRUITS AND VEGETABLES 806.1 Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consu…

807 PREVENTING CONTAMINATION FROM ICE USED AS EXTERIOR COOLANT ─ PROHIBITED AS AN INGREDIENT 807.1 After use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice shall n…

808 PREVENTING CONTAMINATION FROM EQUIPMENT AND UTENSILS ─ STORAGE OR DISPLAY OF FOOD IN CONTACT WITH WATER OR ICE 808.1 Packaged food shall not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrap…

809 PREVENTING CONTAMINATION FROM EQUIPMENT AND UTENSILS ─ FOOD CONTACT WITH EQUIPMENT AND UTENSILS 809.1 Food shall only contact surfaces of: (a) Equipment and utensils that are cleaned as specified in Chapter 19 and sanitized as specified in Chapter 20; P or (b) Single-service …

810 PREVENTING CONTAMINATION FROM UTENSILS ─ IN-USE UTENSILS, BETWEEN-USE STORAGE 810.1 During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in § 810.1(b), in the food with their handles above the top o…

811 PREVENTING CONTAMINATION FROM LINENS AND NAPKINS ─ USE LIMITATION 811.1 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a …

812 PREVENTING CONTAMINATION FROM WIPING CLOTHS ─ USE LIMITATION 812.1 Cloths that are in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (a) Maintained dry; and (b) Used for no other purpose. 812.2 Cloths that are i…

813 PREVENTING CONTAMINATION FROM GLOVES ─ USE LIMITATION 813.1 If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur …

814 PREVENTING CONTAMINATION FROM TABLEWARE ─ USING CLEAN TABLEWARE FOR SECOND PORTIONS AND REFILLS 814.1 Except for refilling a consumer’s drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employ…

815 PREVENTING CONTAMINATION ─ REFILLING RETURNABLES 815.1 A take-home food container returned to a food establishment shall not be refilled at a food establishment with a potentially hazardous food (time/ temperature control for safety food). 815.2 Except as specified in § 815.3…

816 PREVENTING CONTAMINATION FROM THE PREMISES ─ FOOD STORAGE 816.1 Except as specified in §§ 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c…

817 PREVENTING CONTAMINATION FROM THE PREMISES ─ FOOD STORAGE, PROHIBITED AREAS 817.1 Food may not be stored: (a) In locker rooms; (b) In toilet rooms; (c) In dressing rooms; (d) In garbage rooms; (e) In mechanical rooms; (f) Under sewer lines that are not shielded to intercept p…

818 PREVENTING CONTAMINATION FROM THE PREMISES ─ VENDED POTENTIALLY HAZARDOUS FOOD (TIME/ TEMPERATURE CONTROL FOR SAFETY FOOD), ORIGINAL CONTAINER 818.1 Potentially hazardous food (time/temperature control for safety food) dispensed through a vending machine shall be in the packa…

819 PREVENTING CONTAMINATION FROM THE PREMISES ─ FOOD PREPARATION 819.1 During preparation, unpackaged food shall be protected from environmental sources of contamination. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published a…

820 PREVENTING CONTAMINATION BY CONSUMERS ─ FOOD DISPLAY 820.1 Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use…

821 PREVENTING CONTAMINATION BY CONSUMERS ─ CONDIMENTS, PROTECTION 821.1 Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed f…

822 PREVENTING CONTAMINATION BY CONSUMERS ─ CONSUMER SELF-SERVICE OPERATIONS 822.1 Raw, unpackaged animal food, such as beef, lamb, pork, poultry, and fish shall not be offered for consumer self-service. This subsection does not apply to consumer self-service of ready-to-eat food…

823 PREVENTING CONTAMINATION BY CONSUMERS ─ RETURNED FOOD, RESERVICE OF FOOD 823.1 Except as specified in § 823.2, after being served or sold and in the possession of a consumer, food that is unused or returned by the consumer shall not be offered as food for human consumption. P…

824 PREVENTING MISCELLANEOUS SOURCES OF CONTAMINATION 824.1 Food shall be protected from contamination that may result from a factor or source not specified in §§ 800 through 823. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking pub…

900 COOKING ─ RAW ANIMAL FOODS 900.1 Except as specified in §§ 900.2, 900.3, and 900.4, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies wit…

901 COOKING ─ MICROWAVE COOKING 901.1 Raw animal foods cooked in a microwave oven shall be: (a) Rotated during cooking, stirred throughout cooking, or stirred midway during cooking to compensate for uneven distribution of heat; (b) Covered to retain surface moisture; (c) Heated t…