For the purpose of this chapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
APPROVED. Acceptable to the Health Officer based on his determination of conformance with appropriate standards of good public health practice. Such approval shall be in writing and signed by the Health Officer or his authorized representative.
CATERER. A food service establishment where food is completely or partially prepared for delivery to a single customer, i.e., an individual, partnership, corporation, association, or other legal entity; and where this food is transported to the customer at a different location where it is meant to be served and consumed.
CLOSED. Without openings large enough for the entrance of insects or other vermin.
COLD STORAGE. The storing and preservation of food products by cold through means of mechanical or electrical refrigeration.
COMMISSARY. Any kitchen where food is prepared and packaged for individual consumption, to be transported by the person preparing the food of his agent to another location off the premises.
CONVENIENCE STORE. A retail food store having less than 2500 square feet of space in which food is kept or displayed.
CORROSION-RESISTANT MATERIALS. Those materials that maintain their original surface characteristics under prolonged exposure to the food to be contacted, the normal use of cleaning compounds and bactericidal solutions or other conditions of the use or environment.
EASILY CLEANABLE. Surfaces are readily accessible and made of such material and finish and so fabricated that residue may be effectively removed by normal cleaning methods.
EMPLOYEE. Any individual having supervisory or management duties or any other person working in a food establishment.
EQUIPMENT. Stoves, ovens, ranges, hoods, slicers, mixers, meatblocks, tables, counters, refrigerators, sinks, dishwashing machines, steam tables, and similar items, other than utensils, used in the operation of a food establishment.
FILTH. Dust, dirt, insect excretions or secretions, insect body parts, rodent hairs or excretions, feathers, or any foreign or injurious contaminants.
FOOD. Any raw, cooked, or processed edible substance, ice, beverage, or ingredient used or intended for use or for sale in whole or in part for human consumption.
FOOD-CONTACT SURFACE. Surfaces of equipment and utensils with which food normally comes in contact, and those surfaces from which food may drain, drip, or splash back onto surfaces normally in contact with food.
FOOD ESTABLISHMENT. Includes all food service establishments and food processing establishments.
FOOD PROCESSING ESTABLISHMENT. A commercial establishment in which food is manufactured or packaged for human consumption and all commercial establishments bottling water or other liquids intended for human consumption. The term does not include a food service establishment or commissary operation.
FOOD SERVICE ESTABLISHMENT. Any place where food is prepared and intended for individual portion service and includes the site at which 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, commissaries, and retail food stores. The term does not include private homes where food is prepared or served for individual family consumption, the location of food vending machines, or supply vehicles.
GARBAGE. Every accumulation of animal, vegetable, or other waste matter that attends the preparation, handling, consumption, storage, or decay of plant and animal matter, including meats, fish and seafoods, birds, fruit, vegetable, or dairy products and the waste wrappers or containers thereof.
HEALTH OFFICER. The Director of Public Health of the city, or his authorized representatives.
HERMETICALLY SEALED CONTAINER. A container designed and intended to be secure against the entry of microorganisms and to maintain the sterility of its content after processing.
KITCHENWARE. All multi-use utensils other than tableware.
LAW. Applicable federal, state and local statutes, ordinances, and regulations.
MOBILE FOOD UNIT. A vehicle mounted food service establishment designed to be readily moveable.
PACKAGED. Bottled, canned, cartoned, or securely wrapped.
PERISHABLE FOOD. Any food of such type or in such condition as may spoil.
PERSON. An individual, partnership, corporation, association, trustee, or other legal entity.
PERSON IN CHARGE. The individual present in a food establishment at the time. If no individual is the apparent supervisor, then each employee present shall be deemed to be the person in charge.
POTABLE WATER. Water from an approved source which has been determined by the Health Officer after appropriate testing as suitable for human consumption.
POTENTIALLY HAZARDOUS FOOD. Any food that consists in whole or in part of milk, milk products, eggs, meat, poultry, fish, shellfish, edible crustacea, or other ingredients, including synthetic ingredients, in a form capable of supporting rapid and progressive bacteria growth, but not including clean, whole, uncracked, odor-free shell eggs, or foods which have pH level of 4.5 or below or a water activity (Aw) value of 0.85 or less.
PRODUCE. All vegetables, fruits, nuts, berries, melons, cantaloupes, and other edible plant material.
RECONSTITUTED. Dehydrated food products recombined with water or other liquids.
REFUSE. Putrescible and non-putrescible solid and semi-solid wastes, including garbage, rubbish, and ashes.
RETAIL FOOD STORE. Any establishment where food and food products are offered for sale to the ultimate consumer and intended for off-premises consumption; provided, however, the term shall not include an establishment where food is primarily prepared and sold for individual portion service.
RUBBISH. Non-putrescible solid wastes, excluding ashes, consisting of both combustible and non-combustible wastes, such as paper, cardboard, waste metal, tin cans, yard clippings, wood, glass, crockery, plastics, and similar materials.
SAFE MATERIALS. Articles manufactured from or composed of materials that may not reasonably be expected to become, directly or indirectly, a component of or otherwise affect the characteristics of any food. If materials are food additives or color additives as defined in Section 201 (s) or (t) of the Federal Food, Drug, and Cosmetic Act as used, they are safe only if they are used in conformity with regulations established pursuant to Section 409 or Section 706 of the Act. Other materials are safe only if they are not food additives or color additives as defined in Section 201 (s) or (t) of the Federal Food, Drug, and Cosmetic Act, as used.
SANITIZATION. Effective bactericidal treatment by a process that provides enough accumulative heat or concentration of chemicals for enough time to reduce the bacterial count, including pathogens, to a safe level on utensils and equipment.
SEALED. Free of cracks or other openings that permit the entry or passage of moisture.
SINGLE-SERVICE ARTICLES. Caps, containers, lids, closures, plates, knives, forks, spoons, stirrers, paddles, straws, napkins, wrapping materials, toothpicks, and similar articles designed for one-time, one-person use.
TABLEWARE. Multi-use eating and drinking utensils, including flatware (knives, forks and spoons).
TEMPORARY FOOD-SERVICE ESTABLISHMENT. Any food-service establishment that operates at a fixed location for a period of time of not more than 14 consecutive days in conjunction with a single event or celebration.
UTENSILS. Any implement used in the storage, preparation, transportation, or service of food.
WHOLESOME. In sound condition, clean, and otherwise suitable for use as human food.
(Ord. 79-1, passed 2-13-79)