Food Hygiene Definitions
| Employee - Any person working in or for a food service establishment who engages in food preparation or service, who transports food or Food containers, or who comes in contact with any food utensils or equipment. |
| Equipment - All stoves, ranges, hoods, meat blocks, tables, counters, Refrigerators, freezers, sinks, dishwashing machines, steam tables and similar items, other than utensils, used in the operation of a food service establishments.
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| Food Borne Illness - A general term often used to describe any disease or illness caused by eating contaminated food or drink. |
| Food Contact Surfaces - Surfaces of equipment and utensils with which normally comes in contact, and those surfaces from which food may drain, drip, or splash back onto surfaces normally in contact with Food. |
| Fixed Food Establishment - A food service establishment which operates at a specific location and is connected to electric utilities, water, and a sewage disposal system. |
| Food Preparation - The manipulation of foods intended for human consumption by such means as washing, slicing, peeling, chipping, shucking, scooping and/or portioning. |
| Food Service Establishment - Any facility, where food is prepared and intended for individual portion service, and includes the site at Which individual portions are provided. |
| Kitchenware - All multi-use utensils, other than tableware (such as pots, pans). |
| Limited Food Service Establishment - Any establishment with a food operation, so limited by the type and quantity of foods prepared and the equipment utilized, that poses a lesser degree of risk to the public's health, and, for the purpose of fees, requires less time to monitor. |
| Pathogen - Any disease
producing agent, microorganism or germ.
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| Perishable Foods - Any food of such type or in such condition as may spoil; provided, that foods which are in hermetically sealed containers processed by heat or other means to prevent spoilage and properly packaged, dehydrated, dry or powered foods so low in moisture content as to retard development of microorganism are not considered readily perishable. |
| Potentially Hazardous Food - Any perishable food that is capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms. |
| Safe Temperatures - As applies to potentially hazardous foods, means Temperatures of 41 degrees F or below, or 140 degrees F or above. |
| Sanitize - The effective treatment of clean equipment and utensils by an approved process, which provides enough accumulative heat or concentration of chemicals for enough time so that 99.999% of disease microorganisms are eliminated.
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| Single-Service Articles - Any cups, containers, closures, plates, straws, place mats, napkins, doilies, spoons, stirrers, paddles, knives, forks, wrapping materials, and all similar articles, which are constructed wholly or in part from paper or paper material, foil, wood, plastic, synthetic or other readily destructible materials, for one time and one person use and then discarded. |
| Tableware - Multi-use eating and drinking items, including flatware, knives, forks, spoons, glasses, cups, etc.
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| Utensil - Implements such as pots, pans, ladles or food containers used in the preparation, storage, transportation or serving of food.
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