Washington, DC Public Health Rules: Food Handler Certification (2026)

C. 12 lets residents run a small-scale food business, called a microenterprise home kitchen, out of their home kitchen under a Department of Health permit, separate from the Cottage Food Business Registry track. To qualify under subsection (f), the operator must handle, store, and prepare food in compliance with Department regulations, meet the Department's kitchen facility standards, and submit written standard operating procedures covering storage, handling, preparation, cleaning, refuse disposal and temperature control. Subsection (f)(6) adds the certification requirement directly: the operator must successfully pass a nationally accredited Certified Food Protection Manager Course approved by the Department and obtain a District-issued Certified Food Protection Manager Certificate.

The Department may not, however, use the permit process to force the operator to rent outside kitchen space, buy unnecessary equipment, add extra hand-washing stations beyond a supplied warm-water and soap station, install extra kitchen sinks beyond one with hot and cold water, restrict who may be in food areas outside of prep time, restrict animals except from food-prep areas, or make significant home renovations, per subsection (h). Before selling, the business must register with the Department, and the Department may conduct a pre-operational inspection and later scheduled or unannounced compliance inspections during posted operating hours if it has a documented reason such as a consumer complaint. 12.