The following words and terms, when used in this chapter, have the following
meanings, unless the context clearly indicates otherwise:
Food which:
Bears or contains any poisonous or deleterious substance in a quantity
which may render it injurious to health.
Bears or contains added poisonous or deleterious substance for which
no safe tolerance has been established by regulation, or in excess of such
tolerance if one has been established.
Consists in whole or in part of any filthy, putrid or decomposed substance,
or if it is otherwise unfit for human consumption.
Has been processed, prepared, packed or held under unsanitary conditions,
whereby it may have become contaminated with filth or rendered injurious to
health.
Is in whole or in part of the product of a diseased animal, or an animal
which had died otherwise than by slaughter.
Is in a container composed in whole or in part of any poisonous or deleterious
substance which may render the contents injurious to health.
A material which maintains its original surface characteristics under
prolonged influence of the food, cleaning compounds and sanitizing solutions
which may be in contact with it.
Readily accessible and of such material and finish, and so fabricated,
that residue may be completely removed by normal cleaning methods.
All stoves, ranges, hoods, meatblocks, tables, counters, refrigerators,
sinks, dishwashing machines, steam tables and similar items, other than utensils,
used in the operation of a food-service establishment.
Raw, cooked or processed edible substance, beverage or ingredient
intended in whole or in part for human consumption.
Surfaces of equipment and utensils which normally come in contact
with food, directly or indirectly.
Putrescible wastes, except sewage and body waste, including animal
and vegetable offal.
A health agency approved by the Department of Agriculture to grant
licenses to places serving food or drink.
Perishable food which consists in whole or in part of milk, or milk
products, eggs, meat, poultry, fish, shellfish or other ingredients capable
or supporting rapid and progressive growth or infectious or toxigenic microorganisms.
A public establishment which serves food or drink to customers or
patrons, and which is regulated by this chapter.
Nonputrescible wastes generally regarded and classified as rubbish,
trash, junk and similar designations which have been rejected by the owner
or possessor thereof as useless or worthless.
A place, whether temporary or permanent, stationary or mobile, where
food or drink is packaged, stored, served, sold or offered for sale directly
to the consumer.
Applied to potentially hazardous food, an internal temperature of
45º F. or below, and 140º F. or above.
Effective bactericidal treatment of clean surfaces of equipment and
utensils by a process which has been approved by the Department of Agriculture
as being effective in destroying microorganisms, including pathogens.
A substance which contains waste products or excrements or other
discharge from the bodies of human beings or animals and any noxious or deleterious
substance being harmful or inimical to the public health, or to animal or
aquatic life, or to the use of water for domestic water supply or for recreation.
A system, whether community or individual, publicly or privately
owned, for the collection and disposal of sewerage or industrial wastes of
a liquid nature, or both, including various devices for the treatment of such
sewage or industrial wastes.
Cups, containers, lids or closures; plates, knives, forks, spoons,
stirrers, paddles; straws, place mats, napkins, doilies, wrapping materials;
and all similar articles which are constructed wholly or in part from paper,
paperboard, molded pulp, foil, wood, plastic, synthetic or other readily destructible
materials, and which are intended by the manufacturers and generally recognized
by the public for one use only and then to be discarded.
A well, spring, cistern, infiltration gallery, stream, reservoir,
pond or lake from which water is taken, by any means, either intermittently
or continuously, for use by the public.
A public eating or drinking place which operates at any location
for a temporary period of time not to exceed more than 14 consecutive calendar
days, regardless of whether the establishment operates continuously during
this time, in connection with a fair, carnival, circus, public exhibition
or similar transitory gathering.
Rivers, streams, creeks, rivulets, lakes, dammed water, ponds, springs
and other bodies of surface and underground water, or parts thereof, whether
natural or artificial, within or on the boundaries of this commonwealth.
A source of water, as well as water treatment, storage, transmission
and distribution facilities.
This chapter is to provide regulations for the sanitary treatment and
serving of food and drink in the various food establishments of the Township
of Palmer.
A.Â
Proprietors may not operate or conduct a food establishment
within this Township except in compliance with this chapter.
B.Â
A proprietor in possession of a valid license to operate
a food establishment who fails to comply with this chapter may have the license
either revoked or suspended by the licensor during the license period.
