D.C. Mun. Regs. tit. 22, r. 22-A6318
The provisions of this section apply to any provider that prepares or serves food.
All programs that prepare food shall have a current Certified Food Protection Manager ("CFPM") certification from the District of Columbia Department of Health, and the CFPM must be present whenever food is prepared and served.
The provider shall require each CFPM (or a Certified Food Handler ("CFH"), for providers serving food prepared off-site) to monitor any staff members who are not certified as CFPMs (or CFHs) in the storage, handling, and serving of food and in the cleaning and care of equipment used in food preparation in order to maintain sanitary conditions at all times.
The kitchen, dining, and food storage areas shall be kept clean, orderly, and protected from contamination.
A program providing meals shall maintain a fully equipped and supplied code-compliant kitchen area unless meals are catered by an organization licensed by the District to serve food.
A program may share kitchen space with other programs if the accommodations are adequate to perform required meal preparation for all programs using the kitchen.
Each food and drink item procured, stored, prepared, or served by the facility shall be clean, free from spoilage, prepared in a manner that is safe for human consumption, and protected from contamination.
Dishes, cooking utensils, and eating utensils shall be cleaned after each meal and stored to maintain their sanitary condition.
Hot and cold water, soap, and disposable towels shall be provided for hand washing in or adjacent to food preparation areas.
Each facility shall maintain adequate dishes, utensils, and cookware in good condition and in sufficient quantity for the facility.
D.C. Mun. Regs. tit. 22, r. 22-A6318