As used in this chapter, the following terms shall have the indicated meaning:
AMBIENT AIR: That portion of the atmosphere, external to buildings, to which the general public has access.
ANIMAL AND MARINE MATTER: Any product or derivative of animal life.
BEST AVAILABLE CONTROL TECHNOLOGY ("BACT"): The utilization of those technologies, processes, procedures, or operating methods or alterations by an industry or other source which results in the elimination or the maximum achievable reduction of odor pollution from an odor emission point source.
CODE ENFORCEMENT OFFICER: The duly appointed building official of the city, or the building official's duly authorized representative.
FOOD SERVICE ESTABLISHMENT: Any fixed or mobile restaurant, coffee shop, cafeteria, short order cafe, luncheonette, grill, tea room, sandwich shop, soda fountain, tavern, bar, cocktail lounge, nightclub, private club, roadside stand, private, public, nonprofit organization or institution routinely serving food, catering kitchen, commissary or similar place in which food is prepared, served and sold for human consumption on or off the premises; and any other eating or drinking establishment or operation where food is served or provided for public consumption, with or without charge.
ODOR: That property of an emission which stimulates the sense of smell.
PROCESS: Any action, operation, or treatment and the equipment used in connection therewith, and all methods or forms of manufacturing or processing that may emit smoke, particulate matter or gaseous matter.
RENDERING: Any heating process, including cooking, drying, dehydrating, digesting, evaporating and protein and/or oil concentrating of animal or marine matter.
(Ord. 2007-14, 5-1-2007)