Section 25-A1001. TEMPERATURE AND TIME CONTROL - POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), SLACKING

 

1001.1Frozen potentially hazardous food (time/temperature control for safety food) that is slacked to moderate the temperature shall be held:

 

(a)Under refrigeration that maintains the food temperature at five degrees  Celsius (5o C) (forty-one degrees Fahrenheit (41o F)) or less; or

 

(b)At any temperature if the food remains frozen. 

 

authority

Sections 4 and 10 of 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 §§ 48-104 and 48-110 (2009 Repl.)); Section 7 of An Act Making Appropriations to provide for the expenses for the government of the District of Columbia for the fiscal year ending June thirtieth, nineteen hundred and three, and for other purposes (32 Stat.627: D.C. Official Code § 47-2834(a)(1), (a)(2), and (b) (2005 Repl.)); and Mayor’s Order 2002-103, dated June 18, 2002 and Mayor’s Order 98-139, dated August 20, 1998.

source

Final Rulemaking published at 50 DCR 4394 (June 6, 2003), incorporating by reference the text of Proposed Rulemaking published at 49 DCR 6184, 6246 (July 5, 2002); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).