For the purpose of this chapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
BAKED GOODS. Food that includes, but is not limited to, breads, cookies, cakes, pastries and high-acid fruit pies including: apple; apricot; grape; peach; plum; quince; orange; nectarine; tangerine; blackberry; boysenberry; cherry; cranberry; strawberry; red currants; or a combination of these fruits.
HOME KITCHEN OPERATION. A person who produces or packages non-potentially hazardous food in a kitchen of that person’s primary domestic residence for direct sale by the owner or a family member, or for sale by a religious, charitable or non-profit organization, stored in the residence where the food is made.
POTENTIALLY HAZARDOUS FOOD. A food that is potentially hazardous according to the Department of Public Health administrative rules, generally meaning food that requires time and temperature control for safety to limit pathogenic microorganism growth or toxin formation. The following are potentially hazardous and prohibited from production and direct sale by a home kitchen operation: pumpkin pie; sweet potato pie; cheesecake; custard pie; creme pie; and pastries with potentially hazardous filling or toppings.
(2009 Code, § 7-4-1)