District of Columbia Administrative Code

902 COOKING ─ PLANT FOOD COOKING FOR HOT HOLDING 902.1 Fruits and vegetables fifty-seven degrees Celsius (57o C) (one hundred thirty-five degrees Fahrenheit (135o F)) that are cooked for hot holding shall be cooked to a temperature of. Pf SOURCE: Final Rulemaking published at 50 …

903 FREEZING ─ PARASITE DESTRUCTION 903.1 Except as specified in § 903.2, before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish other than molluscan shellfish shall be: (a) Frozen and stored at a temperature of minus…

904 FREEZING ─ RECORDS, CREATION, AND RETENTION 904.1 Except as specified in §§ 903.2 and 904.2, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and tim…

905 PREPARATION FOR IMMEDIATE SERVICE 905.1 Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order, such as a roast beef sandwich au jus, may be served at any temperature. SOURCE: Final Rulemaking published at 50 DCR 4394 (…

906 REHEATING ─ FOR HOT HOLDING 906.1 Except as specified in §§ 906.2, 906.3, and 906.5, potentially hazardous food (time/ temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature…

907 OTHER REHEATING METHODS ─ TREATING JUICE 907.1 Juice packaged in a food establishment shall be: (a) Treated under a HACCP Plan as specified in §§ 4205.1(b) through (e) to attain a five (5)-log reduction, which is equal to a ninety-nine and nine hundredths and ninety-nine tent…

9900 GENERAL PROVISIONS 9900.1 The terms and phrases used in this title shall have the meanings set forth in this chapter, unless the text or context of the particular chapter, section, subsection, or paragraph provides otherwise. SOURCE: Final Rulemaking published at 50 DCR 4394…

9901 DEFINITIONS 9901.1 The following terms and phrases shall have the meanings ascribed: Accredited program – consists of the following: (a) A food protection manager certification program accredited by the Conference for Food Protection Standards for Accreditation of Food Prote…

100 TITLE - FOOD PROCESSING OPERATIONS CODE 100.1 These provisions shall be known as the Food Processing Operations Code, hereinafter referred to as "this Code." SOURCE: Final Rulemaking published at 56 DCR 5245 (July 3, 2009).

101 INTENT - FOOD SAFETY, SANITATION 101.1 The purpose of this Code is to provide food safety and sanitation requirements for food processing operations. These requirements will safeguard public health by: (a) Ensuring that food products are safe and unadulterated as defined in s…

102 SCOPE - STATEMENT 102.1 This Code establishes definitions; sets quality control standards for personnel, health, sanitary operations, equipment, facilities, and food processing methods; provides for the issuance of licenses and certifications, inspections, and employee restri…

1000 FOOD LABELING 1000.1 Food packaged or stored in a food processing operation shall be labeled in accordance with 21 CFR 101.3 - Identity labeling of food in packaged form, and 9 CFR 317.345 - Guidelines for voluntary nutrition labeling of single ingredient, raw product. 1000.…

1001 LABELING - STANDARDS OF IDENTITY 1001.1 Packaged food shall comply with the standard of identity requirements in 21 CFR 130.10 - Requirements for foods named by use of a nutrient content claim and a standardized term. SOURCE: Final Rulemaking published at 56 DCR 5245 (July 3…

1002 LABELING - ACCURATE REPRESENTATION 1002.1 Food shall be labeled and offered for human consumption in a way that does not mislead or misinform the consumer. 1002.2 Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color…

1003 FOOD LABELING - FOOD EXEMPT IN TRANSIT FOR COMPLETION PURPOSES 1003.1 Food which is, in accordance with the practice of the trade, to be processed, labeled, or repacked in substantial quantities at an establishment other than the establishment where it was originally process…

1004 BOTTLED WATER LABELING STANDARDS 1004.1 All bottled water must conform to applicable federal labeling laws and state labeling laws in the jurisdiction in which the bottled water plant operates, and be labeled in compliance with the following standards: (a) Mineral water may …

1100 GENERAL PROVISIONS 1100.1 Food processing operations shall develop and implement written recall procedures in accordance with 21 CFR 7.42 - Recall strategy, and 21 CFR 107.230 - Elements of an infant formula recall. 1100.2 Shellfish dealers shall develop and implement writte…

1200 EQUIPMENT AND UTENSILS - DESIGN, CONSTRUCTION, DURABILITY AND STRENGTH 1200.1 All food processing equipment, utensils, and fixtures shall be designed and constructed of such material and workmanship to be durable, cleanable, and properly maintained in accordance with 21 CFR …

1201 EQUIPMENT AND UTENSILS - DESIGN, CONSTRUCTION, DURABILITY AND STRENGTH, FOOD TEMPERATURE MEASURING DEVICES* 1201.1 Food temperature measuring devices shall not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems that are encased i…

1202 EQUIPMENT AND UTENSILS - CLEANING 1202.1 Equipment and utensils used in food processing shall be cleaned as frequently as necessary to protect against contamination of food as follows: (a) Food-contact surfaces of equipment and utensils used for manufacturing or holding low …

1203 EQUIPMENT AND UTENSILS - STORAGE, PREVENTING CONTAMINATION 1203.1 Equipment and utensils used in the processing of foods, such as knives, scrapers, scoops, shovels, cutters, and other hand tools and equipment shall be place or stored in a manner that prevents food contact su…

1204 EQUIPMENT - TEMPERATURE MEASURING DEVICES, ACCURACY 1204.1 Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to plus or minus one degree Centigrade (±1° C)) (plus or minus two degrees Fahrenheit (±…

1205 EQUIPMENT - TEMPERATURE MEASURING DEVICES, AMBIENT AIR AND WATER, ACCURACY 1205.1 Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to plus or minus o…

1206 EQUIPMENT - FOOD TEMPERATURE MEASURING DEVICES, ACCURACY, INSTALLATION* 1206.1 Each freezer and refrigeration unit, including vehicles used to store, hold or transport food shall be fitted with an indicating thermometer, temperature measuring device or temperature recording …

1207 EQUIPMENT - REFRIGERATED UNITS, CONTROLS, TEMPERATURES 1207.1 Every operator of a refrigerated unit operation shall provide a complete temperature control system with adequate capacity and accurate and reliable controls for the maintenance of the following uniform temperatur…

1208 EQUIPMENT - PRESSURE MEASURING DEVICES, MECHANICAL WAREWASHING EQUIPMENT, COMPRESSED AIR 1208.1 Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of seven (7) kilopascals (1 pound per…

1209 EQUIPMENT - GOOD REPAIR, COMPLIANCE 1209.1 All equipment shall be in good repair and shall be so installed and maintained as to facilitate the cleaning of the equipment and of all adjacent spaces between the equipment. 1209.2 Existing cooling, heating, or temperature holding…

1210 EQUIPMENT - GOOD REPAIR AND CALIBRATION, TEMPERATURE AND PRESSURE MEASURING DEVICES 1210.1 Instruments and controls used for measuring, regulating, or recording temperatures, acidity, water activity, humidity, or other conditions that control or prevent the growth of undesir…

1211 FOOD-CONTACT SURFACES - CHARACTERISTICS* 1211.1 Food-contact surfaces shall be made of nontoxic and non-harmful materials and designed to withstand the environment of their intended use, the action of food, and, if applicable, cleaning compounds and sanitizing agents. 1211.2…

1212 FOOD-CONTACT SURFACES - CLEANABILITY* 1212.1 Food-contact surfaces shall be maintained to protect food from being contaminated by any source, including unlawful indirect food additives, by the following means: (a) Seams and edges on food-contact surfaces shall be smoothly bo…

1213 NONFOOD-CONTACT SURFACES - CLEANABILITY 1213.1 Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. SOURCE: Final Rulemaking published at 56 DCR 5245 (July …

1214 FOOD-PACKAGING MATERIALS - DESIGN, CONSTRUCTION, DURABILITY AND STRENGTH 1214.1 All food-packaging materials that are in direct contact with food shall be designed and constructed of material appropriate for their intended use in accordance with 21 CFR 181.22 - Certain subst…

1215 FOOD-PACKAGING MATERIALS - HANDLING AND STORAGE, PREVENTING CONTAMINATION 1215.1 Food packaging materials shall be stored in appropriate containers and locations, and shall be handled and disposed of in a manner that protects against contamination of food or food-contact sur…

1300 SOURCE - APPROVED SYSTEM* 1300.1 The only approved system for drinking water is the District of Columbia public water system. 1300.2 A food processing operation shall not obtain water for its operations from a water system that is not the District of Columbia public water sy…

1301 SOURCE - SYSTEM FLUSHING AND DISINFECTION* 1301.1 A drinking water system shall be flushed and disinfected before being placed in service after construction, repair, or modification and after an emergency situation, such as a flood, that may introduce contaminants to the sys…

1302 SOURCE - BOTTLED DRINKING WATER* 1302.1 Bottled drinking water used in a food processing operation shall be obtained from approved sources in accordance with 21 CFR 129.1 - Current good manufacturing practice. SOURCE: Final Rulemaking published at 56 DCR 5245 (July 3, 2009).…

1303 QUALITY - STANDARDS* 1303.1 Water from a public water system or potable water shall meet the requirements of the applicable provisions of 40 CFR Part 141 - National Primary Drinking Water Regulations, and District of Columbia drinking water quality standards. 1303.2 Potable …

1304 QUALITY - NONDRINKING WATER* 1304.1 A nondrinking water or nonpotable water supply may be used only if its use is approved by the Department. 1304.2 Nondrinking water may be used for purposes unrelated to food processing including, but not limited to, air conditioning, nonfo…

1305 QUANTITY AND AVAILABILITY - CAPACITY* 1305.1 The water source and system shall be of sufficient capacity to meet the water demands of the food processing operation. 1305.2 Hot water generation and distribution systems shall be sufficient to meet the hot water demands through…

1306 QUANTITY AND AVAILABILITY - PRESSURE 1306.1 Hot or cold water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use hot or cold water. SOURCE: Final Rulemaking published at 56 DCR 5245 (July 3, 2009).

1307 DISTRIBUTION, DELIVERY, AND RETENTION - SYSTEM 1307.1 Water shall be received from the source through the use of an approved public water main, or through one or more of the following, which shall be constructed, maintained, and operated according to the applicable provision…

1308 DISTRIBUTION, DELIVERY, AND RETENTION - ALTERNATIVE WATER SUPPLY 1308.1 Water meeting the requirements specified in sections 1300 through 1307 shall be made available for a mobile facility, for a temporary food processing operation without a permanent water supply, and for a…

1400 MATERIALS - APPROVED MATERIALS, USE* 1400.1 A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to the ICC International Plumbing Code/2000 as amended by the D.C. Plumbing Code Supplement/ 2003 (Title 12F of the Dis…

1401 DESIGN, CONSTRUCTION, AND INSTALLATION - APPRO VED SYSTEM AND CLEANABLE FIXTURES* 1401.1 A plumbing system shall be designed, constructed, and installed according to the Plumbing Code. 1401.2 A plumbing system shall be of sufficient size and shall be designed, constructed, i…

1402 DESIGN, CONSTRUCTION, AND INSTALLATION - HANDWASHING SINKS, WATER TEMPERATURE, AND FLOW 1402.1 All handwashing sinks, including those in toilet rooms, shall be equipped to provide water at a temperature of at least one hundred degrees Fahrenheit (100° F) (thirty-eight degree…

1403 DESIGN, CONSTRUCTION AND INSTALLATION - TOILETS AND URINALS 1403.1 Toilet facilities shall be provided in accordance with section 1908 and the Plumbing Code. SOURCE: Final Rulemaking published at 56 DCR 5245 (July 3, 2009).

1404 DESIGN, CONSTRUCTION AND INSTALLATION - SERVICE SINKS 1404.1 Service sinks and curbed cleaning facilities shall be provided in accordance with section 1907 and the Plumbing Code. SOURCE: Final Rulemaking published at 56 DCR 5245 (July 3, 2009).

1405 DESIGN, CONSTRUCTION, AND INSTALLATION - BACKFLOW PREVENTION, AIR GAP* 1405.1 An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not…

1406 DESIGN, CONSTRUCTION, AND INSTALLATION - BACKFLOW PREVENTION DEVICE, DESIGN STANDARD 1406.1 A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering standards for construction, installation, maintena…

1407 DESIGN, CONSTRUCTION, AND INSTALLATION - CONDITIONING DEVICE, DESIGN 1407.1 A water filter, screen, or other water-conditioning device installed on water lines shall be located to facilitate disassembly for periodic servicing and cleaning. A water filter element shall be of …