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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-B28. REQUIREMENTS FOR SANITATION AND PREVENTION OF CONTAMINATION |
Section 25-B2803. EQUIPMENT AND UTENSILS
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2803.1The dealer shall use only equipment and utensils, including approved plastic ware and finished product containers, that comply with section 1200 and are:
(a)Constructed in a manner and with materials that can be cleaned, sanitized, maintained and replaced in a manner that prevents contamination of shellfish products; and
(b)Free from exposed screws, bolts, or rivet heads on food contact surfaces; and
(c)Fabricated from food grade materials.
2803.2Shucking blocks shall be:
(a)Easily cleanable;
(b)Fabricated from safe material;
(c)Solid, one piece construction; and
(d)Easily removed from the shucking bench, unless the block is an integral part of the bench.
2803.3All equipment used in heat shock processing shall meet the requirements of this section.
2803.4All equipment used to handle ice shall be kept clean and stored in a sanitary manner, and shall meet the construction requirements in sections 2803.1 and 2803.2.
2803.5The dealer shall provide a temperature measuring device accurate to plus or minus two degrees Fahrenheit (± 2° F) (plus or minus one degree Centigrade (±1° C)) for use in monitoring product temperatures.