Unless the context specifically indicates otherwise, the definitions of the current food service requirements of the Indiana State Department of Health and their interpretations shall apply to the enforcement of this chapter. In addition to or to otherwise supplement or to conveniently provide definitions for interpretation, this chapter shall include the following definitions.
BOARD. The Tippecanoe County Board of Health of Tippecanoe County, Indiana.
CERTIFIED FOOD HANDLER. As defined in I.C. 16-42-5.2-4 means a food handler who holds a certificate, letter, or other document that verifies that the individual has passed an accreditation examination given by an accredited testing service recognized by the Conference for Food Protection or an equivalent nationally recognized certification program as determined by the State Department of Health.
CRITICAL VIOLATIONS. Those violations designated as being critical in 410 IAC 7-24, and as may be amended hereafter.
COMMUNICABLE DISEASE. Includes those diseases which epidemiological evidence indicates can be transmitted through food preparation or service.
DEPARTMENT. The Tippecanoe County Health Department of Tippecanoe County, Indiana, and its employees.
FOOD OR BEVERAGE VENDING MACHINE. Any self-service device offered for public use which,
upon insertion of paper money, coins or tokens, or by other similar means, dispenses unit servings of food or beverage products, either in bulk or in package.
FOOD ESTABLISHMENT. As defined in I.C. 16-18-2-137, any building, room, basement, vehicle of transportation, cellar, or open or enclosed area occupied or used for handling food. This definition also includes a retail food establishment as defined in 410 IAC 7-24; however, it does not include a bed and breakfast establishment.
FOOD PROCESSING ESTABLISHMENT. Any commercial establishment in which food is processed or otherwise prepared, packaged or manufactured for human consumption.
HEALTH OFFICER. The Health Officer of the Tippecanoe County Health Department, and his or her authorized representatives.
MACHINE LOCATION. Includes, but not limited to, any room, enclosure, space or area where one or more food or beverage vending machines are installed or operated.
MOBILE FOOD MARKET ESTABLISHMENT. Any food establishment without a fixed location capable of being readily moved intact from location to location where food, intended for human consumption outside of the facility, is stored, sold or offered in prepackaged form, fresh or frozen.
MOBILE FOOD SERVICE ESTABLISHMENT. Any food establishment without a fixed location capable of being readily moved intact from location to location where food, intended for human consumption outside the facility is stored, sold or offered in open form, fresh or frozen.
NEW PERMITTEE. Shall be deemed to be any person, other than an immediate family member, who acquires, through an asset purchase agreement, stock
purchase agreement, merger, consolidation, gift or other similar method, more 50% of the control of a prior permittee's business.
NON-CRITICAL VIOLATIONS. Violations designated as being non-critical in 410 IAC 7-24, and as amended hereafter.
OPERATE (and its derivatives). One that operates a business or operates as a business.
PERMIT. A certificate or a permit number of a size and style previously approved by the Health Officer.
PERMITTEE. Includes the person who is the owner of or responsible for the operation of a food establishment, including a food establishment's authorized representative, and who shall be responsible for the acceptance of all notices at the address listed on the application for any permit issued hereunder.
PERSON. Includes, but not limited to, an individual, corporation, firm, partnership, proprietorship, association, business organization, municipality or any other group acting as a unit, as well as an individual, trust or estate, or the agent or legal representative thereof.
RETAIL FOOD MARKET ESTABLISHMENT. Any food establishment, including, but not limited to, a grocery, meat market, poultry market, fish market, egg market, delicatessen, confectionery, candy kitchen, nut store, retail bakery store, or any food establishment, whether fixed or movable, where food, intended for human consumption off the premises, is manufactured, produced, stored, prepared, handled, transported, sold or offered with or without charge. Provided, however, that the provisions of this chapter shall not include meat or poultry slaughterhouses.
SAFE HOLDING TEMPERATURE. As indicated in 410 IAC 7-24, as it may be hereafter amended, and as applied to potentially hazardous foods shall mean food temperatures at 41º Fahrenheit or below, and 135º Fahrenheit or above, and frozen foods at 0º Fahrenheit or below; provided, however, a tolerance of 5º Fahrenheit shall be permitted on frozen foods only.
TEMPORARY FOOD SERVICE ESTABLISHMENT. Any food establishment in any enclosure, stall or other facility, whether fixed or mobile, operating at one site or location for a period of time not in excess of 14 consecutive days, in conjunction with a single event or celebration, where food in open form intended for human consumption on or off the premises is offered with or without charge.
UTENSIL. Any implement used in the storage, preparation, service, consumption, display, transportation, or cleaning of food or drink products.
VENDING OPERATOR. Includes, but not limited to, any person who by contract, agreement, or ownership, takes responsibility for furnishing, installing, servicing, operating, or maintaining one or more food or beverage vending machines which dispense potentially hazardous food or beverage products.
(Ord. 2007-19-CM, passed 6-4-07; Am. Ord. 2022-05-CM, passed 5-16-22)