For the purpose of this subchapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
ADULTERATED AND MISBRANDED. The meanings as provided in IAC 16-1-29.
COMMISSARY. A catering establishment, restaurant, or any other place in which food, containers, or supplies are kept, handled, prepared, packaged, or stored.
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.
COUNTY. Those rural and urban areas which are under the jurisdiction of the Dearborn County Health Officer.
EASILY CLEANABLE. Readily accessible and of such 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 who transports food or food containers, who engages in food preparation or service, or who comes in contact with any food, food utensils or equipment.
EQUIPMENT. All stoves, ranges, hoods, tables, counters, food or utensil carts, 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 substances, beverages 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 with which food may come in contact and drain back into food or onto surfaces normally in contact with food.
FOOD-PROCESSING ESTABLISHMENT. A commercial establishment in which food is processed or otherwise prepared, packaged, or manufactured for human consumption.
FOOD-SERVICE ESTABLISHMENT. Any place where food is prepared and intended for individual portion service and includes the site at which the individual portions are provided. The term includes any such place regardless of whether consumption is on or off the premises and regardless of whether there is a charge for the food. The term also includes delicatessen type operations that prepare sandwiches intended for individual portion service. The term does not include private homes where food is prepared or served for individual family consumption, retail food stores, the location of food vending machines, and supply vehicles.
HEALTH OFFICER. The County Health Officer or his duly authorized representative.
HERMETICALLY SEALED. Free of cracks or other openings which permit the entry or passage of moisture.
KITCHENWARE. All multi-use utensils other than tableware used in the storage, preparation, conveying, or serving of foods.
MOBILE FOOD-SERVICE ESTABLISHMENT. Any food service establishment capable of being readily moved from location to location, one without a fixed location.
PERSON IN CHARGE. The individual present in a food-service establishment who is the apparent supervisor of the food-service establishment at the time of inspection. If no individual is the apparent supervisor, then any employee present is the person in charge.
POTENTIALLY HAZARDOUS FOOD. Any food that consists in whole or in part of milk or milkproducts, eggs, meat, poultry, fish, shellfish, edible crustacea, or other ingredients in a form capable of supporting growth of infectious or toxigenic micro-organisms. The term does not include clean, whole, uncracked, odor-free shell eggs or foods which have a pH level of 4.6 or below or a water activity (AW) value of .85 or less.
PUSHCART. A non-self propelled vehicle limited to serving non potentially hazardous foods or commissary-wrapped foods maintained at a proper temperature, or limited to the preparation.
REGULATORY AUTHORITY. The state and/or local enforcement authority having jurisdiction over the food-service establishment.
SAFE TEMPERATURES. Food temperatures of 45°F. or below, and 140°F. or above.
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 micro-organisms, including pathogens.
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 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 flatware (knives, forks, and spoons).
TEMPORARY FOOD-SERVICE ESTABLISHMENT. Any food-service establishment which operates for a temporary period of time, not to exceed two weeks, in connection with a fair, carnival, circus, public exhibition, or similar transitory gathering.
UTENSIL. Any tableware and 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.
(BC Ord. 11-1984, passed 12-18-84)