207.1 A microenterprise home kitchen business shall comply with the following food cooking temperature requirements:

(a) Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked:

(1) 145° F or above for fifteen (15) seconds – fish/meat;

(2) 155° F or above for fifteen (15) seconds – ratites/comminuted fish/comminuted meat; and

(3) 165° F or above for fifteen (15) seconds – poultry/stuffed fish/stuffed meat/stuffed pasta/stuffed poultry/stuffed ratites/stuffing containing fish, meat, poultry, or ratites; and

(b) Fruits and vegetables that are cooked for hot holding shall be cooked to a minimum temperature of 135° F.

207.2 Food shall be cooled as follows:

(a) From 135° F to 70° F within two (2) hours;

(b) From 70° F to 41° F within four (4) hours; and

(c) Within six (6) hours from 135° F to 41° F.

SOURCE: Final Rulemaking published at 72 DCR 011556 (October 17, 2025).