D.C. Mun. Regs. tit. 25, r. 25-B102
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 restrictions; and provides for enforcement through suspension and revocation of licenses and certifications, embargo and condemnation of foods and equipment, and fines and penalties.
Subtitle H of this Code establishes a shellfish safety and sanitation program that regulates shellfish processing procedures and facilities; product labeling of shellfish; storage, handling and packing of shellfish; shellfish shipment in interstate commerce; and shellfish dealers pursuant to the National Shellfish Sanitation Program (NSSP).
Certain provisions of this Code are identified as critical. Critical provisions are those provisions where noncompliance is more likely to contribute to food contamination, illness, or an environmental health hazard. A critical item is denoted with an asterisk (*).
Certain provisions of this Code are identified as noncritical. Noncritical provisions are those provisions where noncompliance is less likely to contribute to food contamination, illness, or environmental degradation. A part that is denoted in the Code without an asterisk (*) after the headnote is a noncritical item. A part designated as a critical item may have a provision within the part designated as a noncritical item. This is indicated by a superscripted letter "N" following the provision.
D.C. Mun. Regs. tit. 25, r. 25-B102