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CHAPTER 1828: FOOD MANUFACTURE AND PROCESSING
Section
1828.01   Definitions
1828.02   Sanitation generally; compliance required
1828.03   Enclosures; toilet and lavatory facilities
1828.04   Personal hygiene
1828.05   Health of employees
1828.06   Locker spaces
1828.07   Protection of food
1828.08   Animals prohibited
1828.09   Meat and meat products
1828.10   Regulations for control of sanitation in the shellfish industry
1828.11   Condemnation and embargo
1828.99   Penalty
STATUTORY REFERENCE
Abatement of nuisances by Health Officer, see 53 P.S. § 56608
Authority of Board of Health to enter premises, see 53 P.S. § 56607
Inspections, see 53 P.S. § 56608
§ 1828.01 DEFINITIONS.
   For the purpose of this chapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
   FOOD ESTABLISHMENT. Any place where food or beverage intended for human consumption is kept, stored, manufactured, prepared, dressed, handled, sold or offered for sale, with or without charge, either at wholesale or retail, and not consumed on the premises. However, the term FOOD ESTABLISHMENT does not include a public eating and drinking place.
   PERISHABLE FOOD. Any food or food product capable of supporting the growth of pathogenic bacteria and consisting principally of milk, milk products, eggs, flour, cornstarch, meat, fish or poultry, together with any other substance used or intended to be used for human consumption, but not including vacuum-packed, sterile food within a hermetically sealed container.
(Ord. 330, passed 11-15-1967)
§ 1828.02 SANITATION GENERALLY; COMPLIANCE REQUIRED.
   No person shall operate or maintain any food establishment other than in a clean and sanitary condition and so as to conform, at all times, to the requirements of this Health and Sanitation Code. The person in charge of, and every food handler employed in, any food establishment shall observe and comply with the provisions of this Health and Sanitation Code and of all rules and regulations relating to the operation or maintenance of such food establishment hereafter adopted.
(Ord. 330, passed 11-15-1967)
§ 1828.03 ENCLOSURES; TOILET AND LAVATORY FACILITIES.
   (a)   Every food establishment shall be so constructed and maintained as to provide adequate enclosure and protection of the food or drink and the food or drink handling operations contained therein.
   (b)   Adequate lavatory facilities, including toilets, handwashing facilities, hot and cold running water, powdered or liquid soap in appropriate dispensers, sanitary towels and toilet paper shall be provided for use at all times when such food establishment is in operation.
   (c)   A hand washing sign must be displayed as a constant reminder to employees to wash their hands before returning to work after use of the rest room.
   (d)   Toilet rooms shall not open directly into any room in which food or drink is prepared or handled. An intervening vestibule of at least three feet square must be provided. The doors of all toilet rooms shall be self-closing.
   (e)   The toilet shall be kept clean, in good repair, well lighted and properly ventilated by exterior windows or other mechanical means. The walls and ceilings shall be of a smooth washable surface and shall be finished in a light color.
   (f)   Hand-washing facilities with running hot and cold water, sanitary towels and soap shall be in or adjacent to the toilet room. The use of a common towel is prohibited. Hand washing signs shall be posted in each toilet room used by food handlers. No food handler shall return to work after using the toilet without first washing his or her hands.
   (g)   In all new establishments or establishments where alterations are made, the floors of the toilet rooms shall be of a material impervious to water and shall be provided with a sanitary base. The plumbing fixtures shall be of the wall-hung type to facilitate easy cleaning.
(Ord. 330, passed 11-15-1967)
§ 1828.04 PERSONAL HYGIENE.
   Every food handler shall wear clean outer garments, maintain personal cleanliness and keep his or her hands and fingernails clean at all times while engaged in handling food, drink, utensils or equipment.
(Ord. 330, passed 11-15-1967)
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