The following words and phrases shall have the meanings, and are hereby defined, as follows:
ACCESSIBLE: Capable of being exposed for cleaning and inspection with the use of simple tools such as a screwdriver, pliers or open-end wrench.
ADULTERATED FOOD: The condition of any food that:
1. Contains any poisonous or deleterious substance in a quantity which may render it injurious to health.
2. Contains any added poisonous or deleterious substance for which no safe tolerance has been established by regulation or is in excess of such tolerance if one has been established.
3. Consists in whole or in part of any filthy, putrid, or decomposed substance or if it is otherwise unfit for human consumption.
4. Has been processed, prepared, packed or been held under unsanitary conditions whereby it may have been contaminated with filth or whereby it may have been rendered injurious to the public's health.
5. Is in whole or in part the product of a diseased animal or animal which has died otherwise than by slaughter.
6. Whose containers are composed in whole or in part of any poisonous or deleterious substance which may render the contents injurious to health.
Acceptable to the Health Department of the Village of Oak Park based on a determination of conformity with principles, practices, and generally recognized standards that protect public health.
APPROVED: Acceptable to the Health Department of the Village of Oak Park based on determination as to conformance with appropriate standards and good public health practice.
CLEANING: The physical removal of residues of foods, ingredients and other soiling materials.
CORE ITEM: A provision of the current edition of the U.S. FDA Food Code that is not designated as a priority item or a priority foundation item. A "core item" is related to general sanitation, operational controls, sanitation standard operating procedures, facilities or structures, equipment design or general maintenance.
CRITICAL LIMIT: The maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to minimize the risk that the identified food safety hazard may occur.
DEPARTMENT: Oak Park Department of Public Health.
DIRECTOR: The Director of the Department of Public Health or his or her duly appointed representative.
FOOD ESTABLISHMENT: An establishment that stores, prepares, packages, serves, vends food directly to the consumer, or otherwise provides food for human consumption such as a restaurant; satellite or catered feeding location; catering operation if the operation provides food directly to a consumer or to a conveyance used to transport people; market; vending location; conveyance used to transport people; institution; or food pantry; and relinquishes possession of food to a consumer directly, or indirectly, through a delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers.
1. A food establishment includes an element of the operation such as a transportation vehicle or a central preparation facility that supplies a vending location or satellite feeding location unless the vending or feeding location is permitted by the regulatory authority; and an operation that is conducted in a mobile, stationary, temporary, or permanent facility or location; where consumption is on or off the premises; and regardless of whether there is a charge for the food.
2. A food establishment does not include an establishment that offers only prepackaged foods that are not time/temperature control for safety foods; a produce stand that only offers whole, uncut fresh fruits and vegetables; a food processing plant including those that are located on the premises of a food establishment; a kitchen in a private home, such as a small family daycare provider or a bed and breakfast operation as defined in the Illinois Bed and Breakfast Act, 50 Illinois Compiled Statutes 820/1 et seq., as amended, that prepares and offers food to guests; a private home that receives catered or home delivered food; a closed family function where food is prepared or served for individual family consumption; or a cottage food operation as defined in 410 Illinois Compiled Statutes 625/4, as amended.
FOOD DELIVERY VEHICLES: Includes, but not necessarily limited to the following: Any vehicles, wagons, motor vehicles and vehicles propelled by manpower, for the storage or transportation of any meat or meat products, milk or milk products, fish or fish products, bread or bakery products or any other provision intended for human consumption, excluding carbonated beverages and alcoholic liquors, within the Village for the purpose of delivering the above commodities to any premise within the Village.
FOOD PROCESSING PLANT: A commercial operation that manufactures, packages, labels, or stores food for human consumption, and provides food for sale or distribution to other business entities such as food processing plants or food establishments. Food processing plant does not include a food establishment.
FROZEN FOODS: Any food or food product which has been preserved by freezing or subjected to a process of refrigeration sufficient to reduce every portion to minus eighteen (-18) Centigrade degrees (0 Fahrenheit degrees) or lower.
GOOD REPAIR: The absence of any deterioration, damage or wear which may harbor dirt or food; items not in good repair would display property which impedes cleaning.
HACCP: Hazard analysis and critical control point (HACCP).
HACCP PLAN: A systematic approach to the identification, evaluation and control of food safety hazards.
HERMETICALLY SEALED CONTAINER: A container designed and intended to be secure against the entry of microorganisms and to maintain the commercial sterility of its contents after processing.
ILLINOIS FOOD CODE: The latest edition of the Illinois Food Code, as amended, promulgated by the Illinois Department of Public Health and adopted herein by reference.
ILLINOIS LOCAL HEALTH PROTECTION GRANT CODE: The latest edition of the Illinois Local Health Protection Grant Code, as amended, promulgated by the Illinois Department of Public Health and adopted herein by reference.
MISBRANDED: Food may be deemed to be misbranded:
1. If the label, brand, tag or notice under which it is sold is false or misleading in any particular as to the kind, grade or quality or composition;
2. If it is sold as the product of one manufacturer when in reality it is the product of another manufacturer; or
3. If on the label, brand, tag or notice under which it is sold there is any false statement concerning the sanitary conditions under which it is manufactured.
MOBILE FOOD 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 such condition as may spoil, but does not include foods or beverages enclosed in hermetically sealed containers, unless such container is labeled so as to indicate that the contents are perishable.
PRIORITY ITEM: A provision in the U.S. FDA Food Code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with food borne illness or injury and there is no other provision that more directly controls the hazard. A priority item includes items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, hand washing; and an item is an item that is denoted in the U.S. FDA Food Code with a superscript P - P.
PRIORITY FOUNDATION ITEM: A provision in the U.S. FDA Food Code whose application supports, facilitates or enables one or more priority items. A priority foundation item includes an item that requires the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to food borne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling; and an item that is denoted in the U.S. FDA Food Code with a superscript Pf - Pf.
RETAIL FOOD STORE: Grocery store; meat market; poultry market; fresh fruit and vegetable market; confectionery; nut store; or any other establishment whether fixed or moveable where food, intended for human consumption off the premise is manufactured, produced, prepared, handled, transported, sold or offered for sale at retail to the general public. A delicatessen or other facility by whatever name, where foods are cooked or prepared, located, within a food store, shall have to comply with such other food sanitation regulations that apply to such food preparation operations.
SAFE MATERIALS: Articles manufactured from or composed of materials that may reasonably be expected to result, directly or indirectly, in their becoming a component or otherwise affecting the characteristics of any food with which they may contact. If materials used are food additives or color additives as defined in section 20.1(s) or (t) of The Federal Food, Drug or Cosmetic Act, 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, as used, they are not food additives or color additives as defined in section 20.1(s) or (t) of The Federal Food, Drug and Cosmetic Act and are used in conformity with all applicable regulations of the Food and Drug Administration.
TEMPORARY FOOD ESTABLISHMENT: A food establishment that operates for a period of no more than fourteen (14) consecutive days in conjunction with a single event or celebration.
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD: A food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation.
U.S. FDA FOOD CODE: The current edition of the United States Food and Drug Administration Model Food Code, as amended, and adopted herein by reference.
WHOLESOME: In sound condition, clean, free from adulteration and otherwise suitable for use as human food.