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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-A. FOOD AND FOOD OPERATIONS |
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Chapter 25-A10. LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN |
| Section 25-A1000. TEMPERATURE AND TIME CONTROL - FROZEN FOOD |
| Section 25-A1001. TEMPERATURE AND TIME CONTROL - POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), SLACKING |
| Section 25-A1002. TEMPERATURE AND TIME CONTROL - THAWING |
| Section 25-A1003. TEMPERATURE AND TIME CONTROL - COOLING |
| Section 25-A1004. TEMPERATURE AND TIME CONTROL - COOLING METHODS |
| Section 25-A1005. TEMPERATURE AND TIME CONTROL - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), HOT AND COLD HOLDING |
| Section 25-A1006. TEMPERATURE AND TIME CONTROL - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), DISPLAY |
| Section 25-A1007. TEMPERATURE AND TIME CONTROL - READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), DATE MARKING |
| Section 25-A1008. TEMPERATURE AND TIME CONTROL - READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), DISPOSITION |
| Section 25-A1009. TIME AS A PUBLIC HEALTH CONTROL |
| Section 25-A1010. VARIANCE REQUIREMENT |
| Section 25-A1011. SPECIALIZED PROCESSING METHODS - REDUCED OXYGEN PACKAGING, CRITERIA |