D.C. Mun. Regs. tit. 25, r. 25-B900
Food manufacturing operations shall be conducted in accordance with 21 CFR 110.80(b) - Processes and controls.
Food that can support the rapid growth of undesirable microorganisms, particularly those of public health significance, shall be held in a manner that prevents the food from becoming adulterated by maintaining cold, potentially hazardous foods at forty-one degrees Fahrenheit (41° F) (five degree Centigrade (5° C)) or below, except when the food is received and stored at temperatures specified in another law, such as laws governing milk, molluscan shellfish, and shell eggs.
Frozen foods shall be maintained in a frozen state and stored at thirty-two degrees Fahrenheit (32° F) (zero degrees Centigrade (0° C)) or below.
Frozen foods shall not be refrozen after having been thawed unless the products are to be further processed by the processor, as necessary to control microbial growth.
Frozen foods during transportation shall remain frozen and at thirty-two degrees Fahrenheit (32° F) (zero degrees Centigrade (0° C)) or below.
Foods refrigerated during transportation shall be at forty-one degrees Fahrenheit (41° F) (five degree Centigrade (5° C)) or below unless a federal aw law governing the food's distribution applies, such as temperature requirements for shellfish or shell eggs.
The licensee of a food processing operation shall report to the Department within twenty-four (24) hours after receiving positive test results, any microbiological test or other laboratory analysis that shows the likelihood that any ready-to-eat food produced by that operator contains pathogenic organisms, undeclared allergens, or other health hazards. The licensee may report orally, electronically, or in writing.
A licensee is not required to report test results if
D.C. Mun. Regs. tit. 25, r. 25-B900