214. PREVENTING CONTAMINATION – PROHIBITING FOOD HANDLING WHEN SICK

214 PREVENTING CONTAMINATION – PROHIBITING FOOD HANDLING WHEN SICK 214.1 Operators of a microenterprise home kitchen business or persons under the operator’s direct supervision shall not prepare, package, or handle microenterprise home kitchen business food products if they have any of the following symptoms: (a) Diarrhea; (b) Vomiting; (c) Jaundice; (d) Sore throat with fever; or (e) Lesion containing pus, unless protected by an impermeable cover. 214.2 Operators of a microenterprise home kitchen business or persons under the operator’s direct supervision shall not prepare, package, or handle microenterprise home kitchen business food products if a licensed health practitioner has diagnosed him or her with an illness due to: (a) Norovirus; (b) Hepatitis A virus; (c) Shigella spp.; (d) Enterohemorrhagic or Shiga Toxin-Producing Escherichia coli; (e) Salmonella Typhi; or (f) Salmonella (non-typhoidal) 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 § 214