For the purpose of this chapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
ADULTERATED AND MISBRANDED. The meanings 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 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, dish washing 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, beverage or ingredient used or intended for use or for sale in whole or in part for human consumption.
FOOD SERVICE ESTABLISHMENT. Any food service establishment; restaurant; coffee shop; cafeteria; short-order café; luncheonette; grill; tea room; sandwich shop; soda fountain; tavern; bar, cocktail lounge; night club; industrial feeding establishment; private, public or nonprofit organization or institution routinely serving food, a catering kitchen or nonprofit organization 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. The term FOOD SERVICE ESTABLISHMENT, however, shall not include a food establishment licensed by the State Board of Health or one that is known as a food market or vending machine.
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.
HEALTH OFFICER. The County Health Officer or his or her authorized representative.
KITCHENWARE. All multi-use utensils other than tableware used in the storage, preparation, conveying or serving of food.
MOBILE FOOD SERVICE ESTABLISHMENT. Any food service establishment capable of being readily moved from location to location, one without 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 or municipality, or his, 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, shall mean 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-organism, 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 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 operated 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.
(Ord. passed - -)