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READING, PA CODE OF ORDINANCES
PREFACE
Chapter C HOME RULE CHARTER
Chapter 1 GENERAL PROVISIONS
Chapter 5 ADMINISTRATIVE CODE
Chapter 14 AUTHORITIES
Chapter 23 BOARDS, COMMISSIONS, COMMITTEES AND COUNCILS
Chapter 36 FIRE AND RESCUE SERVICES
Chapter 51 INITIATIVE AND REFERENDUM
Chapter 62 PENSIONS
Chapter 70 PERSONNEL
Chapter 77 POLICE DEPARTMENT
Chapter 91 SALARIES AND COMPENSATION
Chapter 120 ALARM SYSTEMS
Chapter 127 ALCOHOLIC BEVERAGES
Chapter 141 ANIMALS
Chapter 166 CABLE TELEVISION
Chapter 173 COMMERCIAL LAUNDRY CODE
Chapter 180 CONSTRUCTION CODES
Chapter 185 CONVERSION THERAPY
Chapter 188 CURFEW
Chapter 201 ELECTRIC SERVICE
Chapter 212 FEES
Chapter 219 FIREARMS
Chapter 225 FIREWORKS
Chapter 231 FIRE INSURANCE PROCEEDS
Chapter 237 FIRE PREVENTION AND PROTECTION
Chapter 251 FOOD CODE
Chapter 272 GRAFFITI
Chapter 288 HEALTH AND SAFETY
Chapter 295 HISTORICAL AND CONSERVATION DISTRICTS
Chapter 302 HOUSE NUMBERING
Chapter 308 HOUSING
Chapter 325 LAW ENFORCEMENT
Chapter 328 LEAD-BASED PAINT
Chapter 332 LIBRARY
Chapter 339 LICENSES AND PERMITS
Chapter 346 LITTER AND ADVERTISING MATERIAL
Chapter 353 LOITERING AND PANHANDLING
Chapter 364 MASSAGE THERAPISTS
Chapter 378 MUNICIPAL CLAIMS AND LIENS
Chapter 387 NOISE
Chapter 396 PARKS AND RECREATION
Chapter 403 PAWNBROKERS
Chapter 410 PEDDLING AND SOLICITING
Chapter 424 POLES
Chapter 431 PROPERTY SALES
Chapter 433 PUBLIC ART
Chapter 438 RAIN BARRELS
Chapter 442 RECORDS, PUBLIC ACCESS
Chapter 453 SALES
Chapter 460 SCRAP METAL DEALERS
Chapter 467 SEWERS AND SEWAGE DISPOSAL
Chapter 473 SEXUALLY ORIENTED BUSINESSES
Chapter 479 SIDEWALK CAFES
Chapter 485 SIGNS
Chapter 496 SOLID WASTE
Chapter 502 STORAGE FACILITIES
Chapter 505 STORMWATER MANAGEMENT
Chapter 508 STREETS AND SIDEWALKS
Chapter 515 SUBDIVISION AND LAND DEVELOPMENT
Chapter 521 SUSTAINABILITY
Chapter 536 TAMPERING WITH PUBLIC PROPERTY
Chapter 540 TATTOO AND PIERCING ESTABLISHMENTS
Chapter 543 TAX ABATEMENTS
Chapter 546 TAX AMNESTY PROGRAM
Chapter 549 TAXATION
Chapter 555 TREES
Chapter 564 VEHICLE NUISANCES, STORAGE OF
Chapter 570 VEHICLE REPAIR SHOPS
Chapter 576 VEHICLES AND TRAFFIC
Chapter 583 VENDING MACHINES
Chapter 600 ZONING
Chapter A610 ANNEXATION OF TERRITORY
Chapter A611 BOND ISSUES AND LOANS
Chapter A612 FRANCHISE AND SERVICES
Chapter A613 GOVERNMENTAL AND INTERGOVERNMENTAL AFFAIRS
Chapter A614 PLAN APPROVAL
Chapter A615 PUBLIC PROPERTY
Chapter A616 SEWERS
Chapter A617 STREETS AND SIDEWALKS
Chapter A618 WATER
Chapter A619 ZONING; PRIOR ORDINANCES
Chapter DT DERIVATION TABLE
Chapter DL DISPOSITION LIST
Chapter 251
FOOD CODE
Part 1
Purpose and Definitions
A   Purpose, Scope and Definitions
§ 251-0101.01.   Purpose.
§ 251-0101.02.   Scope.
§ 251-0101.03.   Definitions.
Part 2
Management and Personnel
A   Supervision
§ 251-0201.01.   Designation of person in charge.
§ 251-0201.02.   Duties of person in charge.
B   Employee Health
§ 251-0202.01.   Duty to report disease or medical condition.
§ 251-0202.02.   Diseases or medical conditions that must be reported.
§ 251-0202.03.   Duty to impose exclusions and restrictions.
§ 251-0202.04.   Duty to comply with exclusions and restrictions.
§ 251-0202.05.   Removing exclusions and restrictions.
C   Personal Cleanliness
§ 251-0203.01.   Cleanliness of hands and exposed portions of arms.
§ 251-0203.02.   Duty of food employees to wash.
§ 251-0203.03.   Required washing locations.
§ 251-0203.04.   Hand sanitizers.
§ 251-0203.05.   Cleanliness of fingernails.
§ 251-0203.06.   Jewelry.
§ 251-0203.07.   Cleanliness of outer clothing.
D   Hygienic Practices
§ 251-0204.01.   Food contamination prevention.
§ 251-0204.02.   Hair restraints.
§ 251-0204.03.   Animals.
Part 3
Food
A   Characteristics
§ 251-0301.01.   Food shall be safe, unadulterated and honestly presented.
B   Food Sources
§ 251-0302.01.   Food sources.
§ 251-0302.02.   Food prepared in a private home.
§ 251-0302.03.   Packaged food.
§ 251-0302.04.   Whole-muscle, intact beef.
§ 251-0302.05.   Packaged meat and poultry that is not a ready-to-eat food.
§ 251-0302.06.   Food in a hermetically sealed container.
§ 251-0302.07.   Milk and milk products.
§ 251-0302.08.   Fish.
§ 251-0302.09.   Molluscan shellfish.
§ 251-0302.10.   Wild mushrooms.
§ 251-0302.11.   Game animals.
§ 251-0302.12.   Ice.
C   Specifications for Receiving, Original Containers and Records
§ 251-0303.01.   Receiving temperature of food.
§ 251-0303.02.   Additives.
§ 251-0303.03.   Receiving shell eggs.
§ 251-0303.04.   Receiving eggs and milk products.
§ 251-0303.05.   Package integrity of food upon receipt.
§ 251-0303.06.   Receiving shucked shellfish: packaging and identification.
§ 251-0303.07.   Shell-stock identification.
§ 251-0303.08.   Shell-stock: condition upon receipt.
§ 251-0303.09.   Molluscan shellfish: original container.
§ 251-0303.10.   Shell-stock: maintaining identification.
§ 251-0303.11.   Juice.
D   Preventing Contamination By Employees
§ 251-0304.01.   Preventing contamination from food employees' hands.
§ 251-0304.02.   Preventing contamination when tasting.
E   Preventing Food and Ingredient Contamination
§ 251-0305.01.   Preventing contamination of packaged and unpackaged food: separation, packaging and segregation.
§ 251-0305.02.   Identification of content on food storage containers.
§ 251-0305.03.   Substituting pasteurized eggs for raw shell eggs in certain recipes.
§ 251-0305.04.   Protection from unapproved additives.
§ 251-0305.05.   Washing raw fruits and vegetables.
§ 251-0305.06.   Preventing contamination from ice used as coolant.
F   Preventing Contamination From Equipment, Utensils and Linens
§ 251-0306.01.   Preventing contamination from food contact with equipment and utensils.
§ 251-0306.02.   In-use utensils and between-use storage.
§ 251-0306.03.   Linens and napkins: use limitations.
§ 251-0306.04.   Wiping cloths: use limitations.
§ 251-0306.05.   Gloves: use limitations.
§ 251-0306.06.   Using clean tableware for second portions and refills.
§ 251-0306.07.   Refilling returnables.
G   Preventing Contamination From the Premises
§ 251-0307.01.   Food storage.
§ 251-0307.02.   Vended potentially hazardous food: original container.
§ 251-0307.03.   Food preparation.
H   Preventing Contamination by Consumers
§ 251-0308.01.   Food display.
§ 251-0308.02.   Protection of condiments.
§ 251-0308.03.   Consumer self-service operations.
§ 251-0308.04.   Returned food and reservice of food.
I   Destruction of Organisms of Public Health Concern
§ 251-0309.01.   Cooking raw animal- derived foods.
§ 251-0309.02.   Microwave cooking.
§ 251-0309.03.   Plant food cooking for hot holding.
§ 251-0309.04.   Parasite destruction in fish other than molluscan shellfish by freezing.
§ 251-0309.05.   Reheating food.
§ 251-0309.06.   Treating juice.
J   Temperature and Time Control for Limitation of Growth of Organisms of Public Health Concern
§ 251-0310.01.   Stored frozen food.
§ 251-0310.02.   Potentially hazardous food: slacking.
§ 251-0310.03.   Potentially hazardous food: thawing.
§ 251-0310.04.   Potentially hazardous food: cooling.
§ 251-0310.05.   Potentially hazardous food: hot and cold holding.
K   Specialized Processing Methods
§ 251-0311.01.   Variance requirement for specialized processing methods.
§ 251-0311.02.   Reduced oxygen packaging.
L   Food Identity, Presentation and On- Premises Labeling
§ 251-0312.01.   Accurate representation.
§ 251-0312.02.   Labeling.
§ 251-0312.03.   Consumer advisory required with respect to animal-derived foods that are raw, undercooked or not otherwise processed to eliminate pathogens.
M   Unsafe, Adulterated or Contaminated Food
§ 251-0313.01.   Discarding or reconditioning unsafe, adulterated or contaminated food.
N   Special Requirements for Highly Susceptible Populations
§ 251-0314.01.   Additional safeguards for a food facility that serves a highly susceptible population.
Part 4
Equipment, Utensils and Linens General Standard
A   General Standard
§ 251-0401.01.   Acceptability of food equipment certified or classified for sanitation by an ANSI-accredited certification program.
B   Materials for Use in Construction and Repair
§ 251-0402.01.   Materials in multiuse utensils and food- contact surfaces.
§ 251-0402.02.   Materials for surfaces that are non-food- contact surfaces.
§ 251-0402.03.   Single-service and single-use articles: required characteristics.
C   Design and Construction
§ 251-0403.01.   Durability and strength.
§ 251-0403.02.   Cleanability of multiuse food-contact surfaces and CIP equipment.
§ 251-0403.03.   "V" threads: use limitation.
§ 251-0403.04.   Cleanability of hot oil filtering equipment, can openers, non-food- contact surfaces, kick plates and ventilation hood systems.
D   Accuracy
§ 251-0404.01.   Accuracy of temperature-measuring devices for food.
§ 251-0404.02.   Accuracy of temperature measuring devices for ambient air and water.
§ 251-0404.03.   Accuracy of pressure- measuring devices on mechanical ware- washing equipment.
E   Functionality
§ 251-0405.01.   Ventilation hood systems, drip prevention.
§ 251-0405.02.   Equipment openings, closures and deflectors.
§ 251-0405.03.   Dispensing equipment: protection of equipment and food.
§ 251-0405.04.   Vending machines.
§ 251-0405.05.   Bearings and gear boxes: leakproof.
§ 251-0405.06.   Beverage tubing: separation.
§ 251-0405.07.   Ice units: separation of drains.
§ 251-0405.08.   Condenser unit: separation.
§ 251-0405.09.   Molluscan shellfish tanks.
§ 251-0405.10.   Temperature- measuring devices.
§ 251-0405.11.   Ware-washing machines.
§ 251-0405.12.   Manual ware-washing machines.
§ 251-0405.13.   Ware-washing sinks and drainboards: self- draining.
§ 251-0405.14.   Equipment compartments: drainage.
§ 251-0405.15.   Case lot handling equipment: movability.
F   Numbers and Capacities of Equipment
§ 251-0406.01.   Cooling, heating and holding capacities.
§ 251-0406.02.   Manual ware-washing: sink compartment requirements.
§ 251-0406.03.   Drainboards.
§ 251-0406.04.   Ventilation hood systems: adequacy.
§ 251-0406.05.   Clothes washers and dryers.
G   Numbers and Capacities of Utensils, Temperature Measuring Devices and Testing Devices
§ 251-0407.01.   Consumer self-service utensils.
§ 251-0407.02.   Food temperature- measuring devices.
§ 251-0407.03.   Temperature measuring devices for manual ware-washing.
§ 251-0407.04.   Sanitizing solution testing devices.
H   Location and Installation of Equipment
§ 251-0408.01.   Location of equipment, clothes washers and dryers and storage cabinets to prevent contamination.
§ 251-0408.02.   Installation of fixed equipment, fixed table- mounted equipment and fixed floor- mounted equipment.
I   Maintenance and Operation of Equipment
§ 251-0409.01.   Equipment: good repair and proper adjustment.
§ 251-0409.02.   Cutting surfaces.
§ 251-0409.03.   Microwave ovens.
§ 251-0409.04.   Ware-washing equipment: mechanical or manual.
§ 251-0409.05.   Mechanical ware- washing equipment.
§ 251-0409.06.   Manual ware-washing equipment.
J   Maintenance and Operation of Utensils and Temperature- and Pressure-Measuring Devices
§ 251-0410.01.   Utensils and temperature- and pressure-measuring devices: repair and calibration.
§ 251-0410.02.   Single-service and single-use articles.
§ 251-0410.03.   Mollusk and crustacean shells used as serving containers.
K   Cleaning of Equipment and Utensils
§ 251-0411.01.   Objective of cleaning equipment and utensils.
§ 251-0411.02.   Frequency of cleaning equipment food-contact surfaces and utensils.
§ 251-0411.03.   Frequency of cleaning cooking and baking equipment.
§ 251-0411.04.   Frequency of cleaning non-food-contact surfaces.
§ 251-0411.05.   Methods of cleaning.
§ 251-0411.06.   Washing: loading of soiled items into ware- washing machines.
§ 251-0411.07.   Washing procedures for alternative ware- washing equipment.
§ 251-0411.08.   Rinsing procedures.
§ 251-0411.09.   Washing returnable containers for refilling.
L   Sanitization of Equipment and Utensils
§ 251-0412.01.   Sanitization: requirement, frequency and methods.
M   Laundering
§ 251-0413.01.   Requirement and frequency of laundering.
§ 251-0413.02.   Methods of laundering.
§ 251-0413.03.   Use of laundry facilities.
N   Protection of Clean Items
§ 251-0414.01.   Drying clean equipment and utensils.
§ 251-0414.02.   Wiping cloths: air- drying locations.
§ 251-0414.03.   Lubricating and reassembling clean food-contact surfaces and equipment.
§ 251-0414.04.   Storing clean items.
§ 251-0414.05.   Handling clean items.
Part 5
Water, Plumbing and Waste Water
A   Water
§ 251-0501.01.   Sources of drinking water.
§ 251-0501.02.   Drinking water system flushing and disinfection.
§ 251-0501.03.   Bottled drinking water.
§ 251-0501.04.   Quality of water.
§ 251-0501.05.   Quantity and availability of water: capacity and pressure.
§ 251-0501.06.   Distribution, delivery and retention of water.
B   Plumbing System
§ 251-0502.01.   Approved materials to be used in plumbing systems.
§ 251-0502.02.   Design, construction and installation of plumbing systems.
§ 251-0502.03.   Numbers and capacities of plumbing facilities.
§ 251-0502.04.   Location and placement of plumbing facilities.
§ 251-0502.05.   Operation and maintenance of plumbing facilities.
C   Water Tank and Mobile Food Facility Water Tank
§ 251-0503.01.   Materials used in construction of water tanks and mobile food facility water tanks.
§ 251-0503.02.   Design and construction of water tanks and mobile food facility water tanks.
§ 251-0503.03.   Numbers and capacities of water tanks and mobile food facility water tanks.
§ 251-0503.04.   Operation and maintenance of water tanks and mobile food facility water tanks.
D   Sewage, Other Liquid Waste and Rainwater
§ 251-0504.01.   Capacity and drainage of a sewage holding tank in a mobile food facility.
§ 251-0504.02.   Retention, drainage and delivery of sewage, other liquid waste and rainwater.
§ 251-0504.03.   Disposal of sewage and nonsewage.
E   Refuse, Recyclables and Returnables
§ 251-0505.01.   Storage areas and receptacles for refuse, recyclables and returnables: materials, design, construction and installation.
§ 251-0505.02.   Storage areas and receptacles for refuse, recyclables and returnables: numbers and capacities.
§ 251-0505.03.   Location of storage areas, redeeming machines, receptacles and waste handling units.
§ 251-0505.04.   Operation and maintenance of storage areas, redeeming machines, receptacles and waste handling units.
§ 251-0505.05.   Removal of refuse, recyclable and returnables.
§ 251-0505.06.   Facilities for disposal and recycling refuse, recyclables and returnables.
Part 6
Physical Facilities
A   Materials for Construction and Repair
§ 251-0601.01.   Indoor areas of food facilities: surface characteristics.
§ 251-0601.02.   Outdoor areas of food facilities: surface characteristics.
B   Design, Construction and Installation
§ 251-0602.01.   Cleanability of floors, walls and ceilings.
§ 251-0602.02.   Functionality of various physical facilities of a food facility.
C   Numbers and Capacities
§ 251-0603.01.   Hand-washing facilities: numbers and capacities.
§ 251-0603.02.   Toilets and urinals: numbers and capacities.
§ 251-0603.03.   Lighting: intensity.
§ 251-0603.04.   Mechanical ventilation as needed.
§ 251-0603.05.   Requirement and designation of dressing areas and storage areas.
§ 251-0603.06.   Utility sinks.
D   Location and Placement
§ 251-0604.01.   Hand-washing facilities: located for convenience.
§ 251-0604.02.   Toilet rooms: located for convenience.
§ 251-0604.03.   Employee accommodations: located to prevent contamination.
§ 251-0604.04.   Distressed merchandise: segregated.
§ 251-0604.05.   Refuse, recyclables and returnables: receptacles, waste handling units and designated storage areas.
E   Maintenance and Operation
§ 251-0605.01.   Premises, structures, attachments and fixtures: methods.
§ 251-0605.02.   Limitations on animals.
Part 7
Poisonous or Toxic Materials
A   Labeling and Identification
§ 251-0701.01.   Poisonous or toxic substances: original containers to display identifying information.
§ 251-0701.02.   Poisonous or toxic substances: working containers labeled with common name.
B   Operational Supplies and Applications
§ 251-0702.01.   Poisonous or toxic substances: storage.
§ 251-0702.02.   Poisonous or toxic substances: limitations on presence and use.
§ 251-0702.03.   Prohibition of use of poisonous or toxic material containers to store food.
§ 251-0702.04.   Chemicals: use criteria.
§ 251-0702.05.   Lubricants that have incidental contact with food: criteria.
§ 251-0702.06.   Pesticides.
§ 251-0702.07.   Medicines.
§ 251-0702.08.   First aid supplies: storage.
§ 251-0702.09.   Other personal care items: storage.
C   Stock and Retail Sale
§ 251-0703.01.   Storage and display: separation of poisonous or toxic materials from food.
Part 8
Administrative Procedures
A   Access, Approvals and Variances
§ 251-0801.01.   Access to food facilities.
§ 251-0801.02.   Obtaining department or licensor approval.
§ 251-0801.03.   Variances.
B   Plan Submission and Approval
§ 251-0802.01.   Facility and operating plans.
§ 251-0802.02.   HACCP plans.
§ 251-0802.03.   Confidentiality of trade secrets.
§ 251-0802.04.   Preoperational inspection of construction.
C   Requirements for Operation
§ 251-0803.01.   Requirement: license or registration.
§ 251-0803.02.   Application procedure for appropriate license or registration.
§ 251-0803.03.   Issuance.
§ 251-0803.04.   Conditions of retention: responsibilities of food facility operator.
Part 9
Administration
A   Administration and Enforcement
§ 251-0901.01.   References.
§ 251-0901.02.   Enforcement.
§ 251-0901.03.   Permit/license.
§ 251-0901.04.   Inspections.
§ 251-0901.05.   Suspension and revocation of permit/ license.
§ 251-0901.06.   Violations and penalties.
§ 251-0901.07.   Other codes.
[HISTORY: Adopted by the City Council of the City of Reading 5-14-2007 by Ord. No. 30-2007(Ch. 10, Part 12, of the 2001 Code of Ordinances). Amendments noted where applicable.]
1.   Editor's Note: Ord. No. 28-2010, adopted 6-28-2010, repealed this chapter to the extent inconsistent with or in direct contrast to the Property Maintenance Rules and Regulations, enacted and authorized by Ord. No. 28-2010 (Ch. 180, Part 12).