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(A) For the purposes of this chapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
CORE ITEM. A provision in the IDPH Code this is not designated as a priority or priority foundation item. CORE ITEM includes an item that usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance.
EQUIPMENT. A device used in the operation of a food establishment for storing, preparing and serving food/beverage. EQUIPMENT could include but is not limited to refrigerator, freezer, hood, ice maker, mixer, oven, sink, slicer, ware washing machines.
HEALTH AUTHORITY. The person or persons designated by the Will County Board of Health to enforce this chapter.
FOOD ESTABLISHMENT. An operation that stores, prepares, packages, serves, vends food directly to the consumer, or otherwise provides food for human consumption, such as a restaurant, satellite or catered feeding location, catering operation if the operation provides food directly to a consumer or to a conveyance used to transport people, market, vending location, conveyance used to transport people, institution or food pantry; and relinquishes possession of food to a consumer directly, or indirectly, through a delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers.
(a) FOOD ESTABLISHMENT includes an element of the operation such as a transportation vehicle or a central preparation facility that supplies a vending location or satellite feeding location, unless the vending or feeding location is permitted by the regulatory authority; and an operation that is conducted in a mobile, stationary, temporary or permanent facility or location; where consumption is on or off the premises; and regardless of whether there is a charge for food.
(b) FOOD ESTABLISHMENT does not include an establishment that offers only prepackaged foods that are not time/temperature control for safety foods; a food produce stand that only offers whole, uncut, fresh fruits and vegetables; a food processing plant including those that are located on the premises of a food establishment; a vending machine that offers only prepackaged foods that are not time/temperature control for safety foods; a kitchen in a private home, such as a small family daycare provider or a bed and breakfast operation as defined in the Bed and Breakfast Act that prepares and offers food to guests; a private home that receives catered or home delivered food; a closed family function where food is prepared or served for individual family consumption; or a cottage food operation.
PERSON. An individual, or a firm, partnership, company corporation, trustee, association, or public or private entity.
PRIORITY ITEM. A provision in the IDPH Code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that directly controls the hazard. PRIORITY ITEM includes items with a quantifiable measure to show control of hazards such as cooking, reheating, and cooling and hand washing.
PRIORITY FOUNDATION ITEM. A provision in the IDPH Code whose application supports, facilitates or enables one or more priority items. PRIORITY FOUNDATION ITEM includes an item that requires the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping and labeling.
SPECIAL PROCESS. Includes smoking food as a method of food preservation rather than as a method of flavor enhancement, curing food, using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement, or to render a food so that it is not time/temperature control for safety food, packaging time/temperature control for safety food using a reduced oxygen packaging method except where the growth of and toxin formation by Clostridium botulinum and the growth of listeria monocytogenes are controlled, operating a molluscan
shellfish life-support system display tank used to store or display shellfish that are offered for human consumption, custom processing animals that are for personal use as food and not for sale or service in a food establishment, sprouting seeds or beans, and preparing food by another method that is determined by the Health Authority to require a variance.
THIRD-PARTY OPERATORS. The term "3rd Party Operator" shall mean an individual, or firm, partnership, company, corporation, trustee, association, or public or private entity handling the food service at a permitted establishment.
(B) All other items are as defined in the Illinois Department of Public Health, Food Code, 77 Ill. Adm. Code 750, and any subsequent revisions.
(1980 Code, § 114.02) (Ord. 88-75, passed 6-16-1988; Res. 05-450, passed 10-20-2005; Ord. 08-418, passed 10-16-2008; Res. 11-291, passed 6-15-2011; Ord. 11-351, passed 9-21- 2011; Ord. 14-192, passed 7-17-2014; Ord. 16- 303, passed 10-20-2016; Ord. 18-326, passed 11-15-2018)