For the purposes of this chapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
FOOD. Includes any raw, cooked or processed edible substance, ice, beverage or ingredient used or intended for use or sale in whole or in part for human consumption.
GROCERY ESTABLISHMENT. Any establishment or section of an establishment where food and food products are offered to the consumer without further preparation. The term does not include establishments which handle only prepackaged, non-potentially hazardous foods; road side markets that offer only whole fresh fruits and whole fresh vegetables; or vending machines.
FOOD PROCESSING ESTABLISHMENT. Any establishment in which food is manufactured or packaged for human consumption. The term includes those establishments that handle open food without changing its content or nature such as the cutting and packaging of fresh produce, fresh meat or repackaging food.
FOOD SERVICE ESTABLISHMENT. Any place where food is prepared and intended for individual portion service. This includes the site at which the individual portions are provided. The term includes any place regardless of whether consumption is on- or off-premises and regardless of whether there is a charge for the food. The term does not include private homes where food is prepared or served for individual family consumption.
TEMPORARY FOOD ESTABLISHMENT. A food service establishment that operates at a fixed location for a period of time of not more than 14 consecutive days in conjunction with a single event or celebration.
(1957 Rev. Ords., § 7.1201; 1992 Code, § 17-1) (Ord. 183-07, passed 12-3-2007; Ord. 57-09, passed 6-15-2009)
Cross-reference:
Definitions and rules of construction generally, see § 10.002