For the purpose of this chapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
ADULTERATED. The condition of food if:
(1) It bears or contains any poisonous or deleterious substance in a quantity which may render it injurious to health;
(2) It bears or contains any added poisonous or deleterious substance for which no safe tolerance has been established by regulation or in excess of the tolerance if one has been established;
(3) It consists in whole or in part of any filthy, putrid or decomposed substance or it is otherwise unfit for human consumption;
(4) It has been processed, prepared, packed or held under unsanitary conditions whereby it may have become contaminated with filth or rendered injurious to health;
(5) It is in whole or in part the product of a diseased animal or an animal which has died otherwise than by slaughter; and
(6) Its container is composed in whole or in part of any poisonous or deleterious substance which may render the contents injurious to health.
APPROVED. Acceptable to the health authority based on his or her determination as to conformity with appropriate standards and good public health practice.
CLOSED. Fitted together snugly and 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 the material and finish, and so fabricated, that residue may be completely removed by normal cleaning methods.
EMPLOYEE. A person who works in a food service establishment and who transports food or food containers, engages in food preparation or service or comes in contact with any food utensil or equipment.
EQUIPMENT. All stoves, ranges, hoods, meatblocks, tables, counters, refrigerators, sinks, dishwashing machines, steam tables and similar items, other than utensils, used in the operation of a food service establishment.
FOOD. Any raw, cooked or processed edible substance, beverage or ingredient used or intended for use or sale, in whole or in part, for human consumption.
FOOD CONTACT SURFACES. Surfaces of equipment and utensils with which food normally comes in contact and surfaces with which food may come in contact and drain back onto surfaces normally in contact with food.
FOOD PROCESSING ESTABLISHMENT. A commercial establishment in which food is processed or otherwise prepared and packaged for human consumption.
DRIVE-IN RESTAURANT FOOD SERVICE ESTABLISHMENT. Any fixed or mobile restaurant; coffee shop; cafeteria; short-order café; luncheonette; grill; tea room; sandwich shop; soda fountain; tavern; bar; cocktail lounge; night club; roadside stand; industrial feeding establishment; bakery; delicatessen; private, public or nonprofit organization or institution routinely serving food; catering kitchen; commissary; any similar place in which food or drink is prepared for sale or for service on the premises or elsewhere; or any other eating or drinking establishment or operation where food is served or provided for the public with or without charge.
HEALTH AUTHORITY. The Board of Health or its designated representative.
KITCHENWARE. All multi-use utensils, other than tableware, used in the storage, preparation, conveying or serving of food.
MISBRANDED. The presence of any written, printed or graphic matter, upon or accompanying food or containers of food, which is false or misleading or which violates any applicable state or local labeling requirement.
PERISHABLE FOOD. Any food of the type or in a condition as may spoil.
POTENTIALLY HAZARDOUS FOOD. Any perishable food which consists, in whole or in part, of milk or milk products, eggs, meat, poultry, fish, shellfish or other ingredients capable of supporting the rapid and progressive growth of infectious or toxigenic micro-organisms.
SAFE TEMPERATURES. As applied to potentially hazardous food, means temperatures of 45°F or below and 140°F or above.
SANITIZING. The effective bactericidal treatment of clean surfaces of equipment and utensils by a process which has been approved by the health authority as being effective in destroying micro- organisms, 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, placemats, napkins, doilies or wrapping material; 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 manufacturers and generally recognized by the public as for one usage only, then to be discarded.
TABLEWARE. All multi-use eating and drinking utensils, including knives, forks and spoons.
TEMPORARY FOOD SERVICE ESTABLISHMENT. Any food service establishment which operates at a fixed location for a temporary period of time, not to exceed two weeks, in connection with a fair, carnivals, circus, public exhibition or similar transitory gathering.
UTENSIL. Any item of tableware or kitchenware used in the storage, preparation, conveying or serving of food.
WHOLESOME. In sound condition, clean, free from adulteration and otherwise suitable for use as human food.
(Ord. passed 10-23-1978)