Section 25-B3201. FREQUENCY - RISK-BASED INSPECTION SCHEDULE

 

3201.1The Department shall inspect a food processing operation based on a written risk-based inspection schedule that is uniformly applied throughout the District.

 

3201.2The Department shall prioritize the inspection frequency for each food processing operation based on the potential health hazard associated with each establishment's operations and its compliance history as follows:

 

(a)HIGH-RISK (Shellstock Processing): Wholesale handling, shipping, receiving, shucking, packing, repacking, selling, or purchasing of shellstock or shucked shellstock;

 

(b)HIGH-RISK: Manufacturers of acidified foods, low acid foods in hermetically sealed containers, by methods of canning, packaging, or bottling operations; wholesale manufacturers of potentially hazardous foods such as cream-filled pastries, filled macaroni products, and smoked/cured fish; manufacturers of high risk ready-to-eat foods; food salvagers; and vacuum packers;

 

(c)MODERATE-RISK: Processing or altering of food. Processing includes but is not limited to acidifying, smoking, drying, fermenting, curing, deboning, filleting, reduced oxygen packaging, and other operations and processes that significantly alter the finished product. Extensive repacking or repackaging of food products also constitutes significant processing;

 

(d)LOW-RISK: Sale of food products without processing or repackaging of food products such as occurs in supermarkets, grocery stores or refrigerated warehouses and food warehouses; or sale of wholesale products offered to the public without any additional processing by the establishment. Processing is limited to labeling and presentation of the food product, such as reselling processed foods to a distributor.

 

source

Final Rulemaking published at 56 DCR 5245 (July 3, 2009).