D.C. Mun. Regs. tit. 25-L, § 9901
9901.1 As used in this subtitle, the following terms and phrases shall have the meanings ascribed:
Adulterated or misbranded food – food that:
Authorized premises– the portion of a domestic residence housing the home kitchen where the preparation, packaging, storage, or handling of microenterprise home kitchen business food products occurs, and that has been inspected and approved by the Department to operate as a microenterprise home kitchen business.
Consumer – a person who is a member of the public, takes possession of food and is not functioning in the capacity of an operator of a microenterprise home kitchen business.
Department - Department of Health.
Domestic residence – a single-family dwelling or a unit within a building where a single person or family resides. This term does not include any group or communal residential setting within any type of structure or any outbuilding, shed, barn, or other similar structure.
Easily cleanable – a characteristic of a food-contact surface that under normal use is safe, durable, corrosion-resistant, and nonabsorbent, sufficient in weight and thickness to withstand repeated washing, finished to have a smooth
surface, resistant to pitting, chipping, scratching, scoring, distortion, and
decomposition and that allows effective removal of soil by normal cleaning methods.
Equipment – a non-commercial grade household article such as a freezer, grinder, hood, ice maker, mixer, oven, reach-in refrigerator, scale, sink, slicer, stove, table, temperature measuring device, or dishwashing machine.
Food – a raw, cooked, or processed edible substance, ice, beverage, or ingredient used or intended for use in whole or in part for human consumption, or chewing gum.
Foodborne disease outbreak – the occurrence of two (2) or more cases of a similar illness resulting from the ingestion of a common food.
Hazard Analysis Critical Control Point (HACCP) Plan – a written document that delineates the formal procedures for following the Hazard Analysis Critical Control Point principles developed by the National Advisory Committee on Microbiological Criteria for Foods.
Microenterprise home kitchen business – a business that operates out of a non-commercial kitchen located in a private home, that is operated by a resident of the home, and where ready-to-eat food is handled, stored, or prepared to be offered for sale through an associated vending facility. A microenterprise home kitchen business is not a catering business, cottage food business, bed and breakfast, residence-based group home facility, or food truck.
Microenterprise Home Kitchen Business Registry Health Permit – a legal document issued by the Department to an operator for the purpose of authorizing the operation of a microenterprise home kitchen business.
Microenterprise Home Kitchen Vending Operation Health Permit – a legal document issued by the Department to an operator for the purpose of authorizing the vending operation of a microenterprise home kitchen business.
Operator – an individual who resides in a private home and who manages or controls the microenterprise home kitchen business.
Packaged – any individual package that prohibits/prevents outside contamination
and does not require additional food handling once packaged at the microenterprise home kitchen through the point of sale at the vending location.
Personal care items – any non-food related items that may be used to maintain or enhance a person’s health, hygiene, or appearance, which may include items such as medicines, first aid supplies, cosmetics, and toiletries such as toothpaste and mouthwash.
Time/temperature control for safety food – foods requiring temperature control for safety because they can support the rapid growth of pathogenic or toxigenic microorganisms, or the growth and toxin production of clostridium botulinum.
Ready-to-eat food:
(a) Fully cooked food, including meat, fish, fruit, and vegetables;
(b) Raw fruit and vegetables that are washed and offered for sale whole or chopped;
(c) Any other time/temperature control for safety food that is cooked to the temperature and time required for the specific food in accordance with Department’s Food Code Regulations and this subtitle; or
(d) A bakery item for which further cooking is not required for food safety.
Reasonable advance notice – with respect to an inspection, five (5) business days prior to date of the inspection.
Smoking – the inhaling, exhaling, burning, or carrying of a lighted or heated cigar, cigarette, pipe, electronic smoking device, or any other tobacco or plant product intended for human consumption through inhalation, in any manner or in any form.
SOURCE: Final Rulemaking published at 72 DCR 011556 (October 17, 2025).