For the purpose of this chapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
ADULTERATED. The meaning as provided in I.C. 16-42-1 et seq., known as the Indiana Food, Drug and Cosmetic Act.
CLOSED. Fitted together snugly leaving no openings large enough to permit the entrance of vermin.
CORROSION-RESISTANT MATERIAL. A material which maintains its original surface characteristics under prolonged influence of the food, cleaning compounds and sanitizing solutions which may contact it.
EASILY CLEANABLE. Readily accessible and of a material and finish and so fabricated that residue may be completely removed by normal cleaning methods.
EMPLOYEE. Any person working in a food service establishment or food market who transports food or food containers; who engages in food preparation or service; who comes in contact with any food, food utensils or equipment; or who is employed in a room or place in which food is stored, prepared, processed, displayed or sold.
EQUIPMENT. All stoves, ranges, hoods, tables, counters, food and utensil carts, refrigerators, sinks, dishwashing machines, steam tables and similar items, other than utensils, used in the operation of a food service establishment.
FOOD. All articles used for food, drink, confectionery or condiment, whether simple, mixed or compound, and all substances or ingredients used in the preparation thereof, in addition to any raw, cooked or processed edible substances, beverage or ingredient used or intended for use or for sale in whole or in part for human consumption.
FOOD-CONTACT SURFACES. Those surfaces of equipment and utensils with which food normally comes in contact and those surfaces which may drain back into food or onto surfaces normally in contact with food.
FOOD MARKET. Retail grocery, meat market, poultry market, fish market, delicatessen, confectionery, retail bakery store or any other establishment where potentially hazardous food intended for human consumption is manufactured, produced, prepared, processed, handled, transported, sold or offered for sale at retail.
FOOD SERVICE ESTABLISHMENT.
(1) Any food service establishment, restaurant, coffee shop, cafeteria, short-order café, luncheonette, grill, tea room, sandwich shop, soda fountain, tavern, bar, cocktail lounge, nightclub, industrial feeding establishment, private, public or institution routinely serving food, a catering kitchen, a commissary or similar place in which food or drink is prepared for sale or for service on the premises or elsewhere, and any other eating or drinking establishment or operation where food is served or provided for human consumption with or without charge.
(2) The term FOOD SERVICE ESTABLISHMENT, however, shall not include a food establishment licensed by the State Department of Health or one that is known as a food market or vending machine.
HEALTH OFFICER. The County Health Officer or his or her duly authorized representative.
KITCHENWARE. All multi-use utensils other than tableware used in the storage, preparation, conveying or serving of food.
MISBRANDED. The meaning as provided in I.C. 16-42-1 et seq., known as the Indiana Food, Drug and Cosmetic Act.
MOBILE FOOD SERVICE ESTABLISHMENT. Any food service establishment which is self-contained and does not have a fixed location.
PERISHABLE FOOD. Any food of a type or in a condition as may spoil.
PERSON. Any individual, partnership, co-partnership, firm, company, corporation, association, joint-stock company, trust, estate, municipality or his or her or its legal representative or agent.
POTENTIALLY HAZARDOUS FOOD. Any food which consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish or other food capable of supporting growth of infectious or toxigenic microorganisms.
SAFE TEMPERATURES. As applied to potentially hazardous food, food temperatures of 45°F or below for cold foods, 140°F or above for hot foods, 0°F or below for frozen foods.
SANITIZE. Effective bactericidal treatment of clean surfaces of equipment and utensils by a process which has been approved by the Health Officer as being effective in destroying microorganisms, including pathogens.
SEALED. Free of cracks or other openings which permit the entry or passage of moisture.
SINGLE-SERVICE ARTICLES. Cups, containers, lids or closures, plates, knives, forks, spoons, stirrers, paddles, straws, place mats, napkins, doilies, wrapping materials and all similar articles which are constructed wholly or in part from paper, paperboard, molded pulp, foil, wood, plastic, synthetic or other readily destructible materials, and which are intended by the manufacturer and generally recognized by the public as for one usage only and then to be discarded/recycled.
TABLEWARE. All multi-use eating and drinking utensils including flatware (knives, forks and spoons).
TEMPORARY FARMERS MARKET FOOD SERVICE ESTABLISHMENT. Any food service establishment which operates for a maximum of one day per week per calendar year.
TEMPORARY FOOD MARKET. Any food market which operates for a temporary period of time not to exceed 14 consecutive days in connection with a fair, carnival, circus, public exhibition or similar transitory gathering.
TEMPORARY FOOD SERVICE ESTABLISHMENT. Any food service establishment which operates for a temporary period of time not to exceed 14 consecutive days in connection with a fair, carnival, circus, public exhibition or similar transitory gathering.
UTENSIL. All containers or equipment of any kind or nature with which food comes in contact as well as any tableware and kitchenware used in the storage, preparation, conveying, processing, display or serving of food.
WHOLESOME. In sound condition, clean, free from adulteration and otherwise suitable for use as human food.
(Prior Code, § 3-35) (Ord. 1992-10, passed 7-27-1992; Ord. 2008-10, passed 6-9-2008)