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The following definitions shall apply to this chapter and to Chapter 3 of this Title:
"CRFC" means the California Retail Food Code, which is codified in the California Health and Safety Code
"Department" means the County Department of Environmental Health and Quality.
"Director" means the Director of Environmental Health and any person appointed by the Director to enforce or administer this chapter.
"Equipment" has the same meaning as the term "equipment" in HSC section 113777.
"Expedited Plan Check Inspection" means plan check field inspection service that is provided within an accelerated time frame.
"Expedited Plan Review" means plan review service that is provided at an accelerated time frame.
"Food" has the same meaning as the term "food" in HSC section 113781.
"Food equipment rental establishment" means an establishment that provides food service equipment or utensils such as dishes, tableware, pots and pans to food facilities, catering operations, or to the public. Food equipment rental establishments are food facilities under the CRFC. (HSC section 113789(a)(2).)
"Food facility" has the same meaning as the term "food facility" in HSC section 113789, and also includes a "catering operation" or "catering facility" and a "catering host facility" as defined in Chapter 3 of this Title.
"Food handler" means a person who prepares, handles, packages, serves or stores food or handles utensils, or assists another person in any of those tasks at a food facility that requires a permit pursuant to this chapter.
"HSC" means the California Health and Safety Code.
"Imminent health hazard" has the same meaning as the term "imminent health hazard" in HSC section 113810.
"Minimal food preparation facility" means for purposes of section 65.107(a), a retail food facility that only serves frozen ice cream, hot dogs, beverages that are not potentially hazardous, coffee or cocoa based beverages that may contain cream, milk or similar dairy products requiring no preparation other than heating, blending, assembly, scooping or dispensing. A minimal food preparation facility also includes an Alcoholic Beverage Control license type 42 or 48 facility, as long as that facility does not engage in slicing, chopping or grinding of raw potentially hazardous foods, reheating for hot holding, washing of foods, or cooking, baking, barbecuing, broiling, frying or grilling any food.
"Minor Remodel" means renovations, including equipment changes or additions that do exceed 300 square feet of remodel area.
"Miscellaneous Food Facility" means a facility with 25 square feet or more of food display area (including Candy Stores, Concession Stands, Host Facilities, and Prepackaged Non-Potentially Hazardous Foods), and for Swap Meet Vendor without Temporary Event Organizer (as defined in California Health and Safety Code section 114335(a)), Catering Equipment Rentals and Retail Food Delivery (delivery of food made at a retail food facility to another location by a person other than an employee of the retail food facility where the food was prepared), and Satellite Food Service Operation (that is operating in accordance with Sections 113899 and 114067 of the California Retail Food Code).
"Multiple Kitchen Complex Operation" means any establishment used as a place of business for the purpose of leasing, renting, or otherwise providing individual commercial kitchen space to independent retail food facility operations, where that space is not used or shared by another operator. Common shared infrastructure such as restroom facilities, janitorial facilities, dry food storage, and refrigerated and/or frozen food storage is provided for each individual tenant to use.
"Prepare" means to package, process, assemble, portion or engage in any operation that changes the form, flavor or consistency of food, but does not include trimming produce.
"Ready-to-eat food" has the same meaning as the term "ready-to-eat food" in HSC section 113881.
"Revision" means any plan submittal required for corrections identified or minor changes to the initial submittal for any New, Major Remodel, or Minor Remodel project.
"School Auxiliary Facility" means an educational facility that is serviced by a School Food Processing Facility, or other permitted food facility, and conducts processes that include but are not limited to dispensing, reheating, and storage of potentially hazardous foods. Auxiliary Facilities may open prepackaged food as necessary to stock an onsite salad bar. All other food preparation must be conducted at a School Food Processing Facility.
"School Food Processing Facility" means an educational facility that conducts full processing including, but is not limited to, handling, preparing, assembling, cooking, cooling, and reheating of potentially hazardous foods; washing and slicing of produce. This site may be a stand-alone site, or a centralized location that services multiple auxiliary kitchens.
"Tableware" has the same meaning as the term "tableware" in HSC section 113926.
"Utensil" has the same meaning as the term "utensil" in HSC section 113934.
(Added by Ord. No. 10036 (N.S.), effective 2-26-10; amended by Ord. No. 10218 (N.S.), effective 8-24-12; amended by Ord. No. 10238 (N.S.), effective 1-4-13; amended by Ord. No. 10452 (N.S.), effective 1-13-17; amended by Ord. No. 10606 (N.S.), effective 7-1-19; amended by Ord. No. 10709 (N.S.), effective 1-15-21)