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D.C. Municipal Regulations (Last Updated: September 13, 2017) |
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Title 25. FOOD OPERATIONS AND COMMUNITY HYGIENE FACILITIES |
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SubTilte 25-B. FOOD PROCESSING OPERATIONS CODE |
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Chapter 25-B12. DESIGN, CONSTRUCTION, AND MAINTENANCE OF EQUIPMENT, UTENSILS, FOOD-CONTACT SURFACES AND FOOD-PACKAGING MATERIALS |
Section 25-B1200. EQUIPMENT AND UTENSILS - DESIGN, CONSTRUCTION, DURABILITY AND STRENGTH
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1200.1All food processing equipment, utensils, and fixtures shall be designed and constructed of such material and workmanship to be durable, cleanable, and properly maintained in accordance with 21 CFR 110.40 - Equipment and utensils, and the requirements in this chapter.
1200.2The design, construction, and use of equipment and utensils shall preclude the adulteration of food with lubricants, fuel, metal fragments, contaminated water, or any other contaminants.
1200.3Food processing equipment and utensils that are certified or classified for sanitation either by the National Sanitation Foundation (NSF) International, the Underwriters Laboratories (UL), or the American National Standards Institute (ANSI) shall be deemed in compliance with this Code.