Section 25-A802. PREVENTING CROSS CONTAMINATION - SEPARATION, PACKAGING, AND SEGREGATION

 

802.1Food shall be protected from cross contamination by: 

 

(a)Except as specified in § 802.1(a)(3), separating raw animal foods during  storage, preparation, holding, and display from: 

 

(1)Raw ready-to-eat food including other raw animal food such as  fish for sushi or molluscan shellfish, or other raw ready-to-eat food  such as fruits and vegetables; P and

 

(2)Cooked ready-to-eat food;P and 

 

(3)Frozen, commercially processed and packaged raw animal food  may be stored or displayed with  or above frozen, commercially  processed and packaged, ready-to eat food;

 

(b)Except when combined as ingredients, separating types of raw animal  foods from each other such as beef, fish, lamb, pork, and poultry during  storage, preparation, holding, and display by: 

 

(1)Using separate equipment for each type; P or

 

(2)Arranging each type of food in equipment so that cross  contamination of one type with another is prevented, and

 

(3)Preparing each type of food at different times or in separate areas; P

 

(c)Cleaning equipment and utensils as specified in § 1901 and sanitizing as  specified in § 2002;

(d)Except as specified in § 802.2, storing the food in packages, covered  containers, or wrappings;

 

(e)Cleaning hermetically sealed containers of food of visible soil before  opening;

    

(f)Protecting food containers that are received packaged together in a case or  overwrap from cuts when the case or overwrap is opened;

 

(g)Storing damaged, spoiled, or recalled food being held in the food  establishment as specified in § 3103; and

 

(h)Separating fruits and vegetables, before they are washed as specified in §  806 from ready-to-eat food.

 

802.2Subsection 802.1(d) does not apply to: 

 

(a)Whole, uncut, raw fruits and vegetables and nuts in the shell, that requires  peeling or hulling before consumption;

 

(b)Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on  clean, sanitized hooks or placed on clean, sanitized racks;

(c)Whole, uncut, processed meats such as country hams, and smoked or  cured sausages that are placed on clean, sanitized racks;

 

(d)Food being cooled as specified in § 1004.2(b); or

    

(e)Shellstock. 

 

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, 6233-34 (July 5, 2002); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).