208. PREVENTING CONTAMINATION – FOOD TEMPERATURE REQUIREMENTS AT VENDING SITE

208 PREVENTING CONTAMINATION – FOOD TEMPERATURE REQUIREMENTS AT VENDING SITE 208.1 When preparing, handling, or packaging food for sale at the vending site, a microenterprise home kitchen business shall: (a) Hold hot food at 135o F or above after cooking or reheating; and (b) Reheat all food to 165o F or above for fifteen (15) seconds before sale. (c) Hold cold food at 41o F or below. SOURCE: Final Rulemaking published at 72 DCR 011556 (October 17, 2025). District of Columbia Municipal Regulations Food Operations and Community Hygiene Facilities: Microenterprise Home Kitchen Regulations 25-L DCMR § 208