Section 25-A901. COOKING - MICROWAVE COOKING

 

901.1Raw animal foods cooked in a microwave oven shall be: 

(a)Rotated during cooking, stirred throughout cooking, or stirred midway  during  cooking to compensate for uneven distribution of heat;

 

(b)Covered to retain surface moisture;

 

(c)Heated to a temperature of at least seventy-four degrees Celsius (74o C)  (one hundred sixty-five degrees Fahrenheit (165o F)) in all parts of the  food; and

 

(d)Allowed to stand covered for two (2) minutes after cooking to obtain  temperature equilibrium. 

 

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, 6244 (July 5, 2002); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).