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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-B1207. EQUIPMENT - REFRIGERATED UNITS, CONTROLS, TEMPERATURES
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1207.1Every operator of a refrigerated unit operation shall provide a complete temperature control system with adequate capacity and accurate and reliable controls for the maintenance of the following uniform temperatures of the various refrigerated units under extreme conditions of outside temperatures and under peak load conditions in the food processing operation. Unit temperatures shall be maintained as follows:
(a)Chill room: Air temperature shall be maintained at forty-one degrees Fahrenheit (41° F) (five degrees Centigrade (5 ° C)) or below with accuracy within three degrees Fahrenheit (3 ° F) (two degrees Centigrade (2 ° C)).
(b)Deep freezing room: Air temperature of a deep freezing room shall be maintained at minus ten degrees Fahrenheit (-10° F) (minus twenty- three degrees Centigrade (-23° C)) or below. When forced air circulation is employed, the maximum air temperature shall be maintained at zero degrees Fahrenheit (0 ° F) (minus seventeen degrees Centigrade (-17° C)) with a tolerance of ten degrees Fahrenheit (10 ° F) (minus twelve degrees Centigrade (-12° C)).
(c)Locker room: Air temperatures of a locker room shall be maintained at zero degrees Fahrenheit (0° F) (minus seventeen degrees Centigrade (-17° C)) with a tolerance of twelve degrees Fahrenheit (12° F) (minus eleven degrees Centigrade (-11° C)).