[Adopted by the Board of Health 1-8-2001 by Ord. No.
2000-01 (Ch. 44A, Art. I, of the 1966 Code)]
As used in this article, the following terms
shall have the meanings indicated:
BOARD OF HEALTH
The duly recognized health authority for a community established
under the provisions of N.J.S.A. Title 26, Health and Vital Statistics.
EQUIPMENT
All stoves, ranges, hoods, meat blocks, tables, counters,
refrigerators, sinks, dish washing machines, steam tables, food transport
vehicles and similar items, other than utensils, used in the operation
of a retail food establishment.
FOOD
Any raw, cooked, processed, edible substance, water, ice,
beverage or ingredient used or intended for use or for sale in whole
or in part for human consumption.
FOOD CONTACT SURFACES
Those surfaces of equipment and utensils with which food
may drain, drip or splash back onto surfaces normally in contact with
food.
HEALTH OFFICER
The state-licensed agent of the State Department of Health/Local
Board of Health involved with the day-to-day inspections of the department.
KITCHENWARE
All multi-use utensils other than tableware used in the storage,
preparation, conveying or serving of food.
OWNER or OPERATOR
Any person in charge of a food establishment or who is the
apparent agent, supervisor or a food establishment at the time of
the official visit by a Health Officer, registered environmental health
specialist or duly authorized agent of the Board of Health or Health
Department.
PERSON
An individual or a firm, partnership, company, corporation,
trustee, association or any public, private or other legal entity.
PERSON IN CHARGE
The individual present in a food service establishment who
is the apparent supervisor of the food service establishment at the
time of inspection.
POTENTIALLY HAZARDOUS FOOD
Any food which consists in whole or in part of milk or milk
products, eggs, meat, poultry, fish, shellfish, edible crustacean,
raw seed sprouts, heat-treated vegetables and vegetable products or
other ingredients, including synthetic ingredients, in a form capable
of supporting rapid and progressive growth of infectious or toxigenic
microorganisms, or the slower growth of C botulism. The term does
not include foods which have a pH level of 4.6 or below or a water
activity (aw) value of 0.85 or less.
RETAIL FOOD ESTABLISHMENT
As defined in N.J.A.C. 8:24-1.5.
[Amended at time of adoption of Code by the Board of Health
(see Ch. 405, General Provisions, Board of Health, Art. I)]
SAFE TEMPERATURES
As applied to potentially hazardous food, means temperatures
of 38° F. to 40° F., or below; frozen temperatures shall be
maintained at 0° C. and below.
SALADS
Any of a variety of chicken salad, tuna salad, coleslaw,
macaroni salad, pasta salad, potato salad, ham salad, egg salad, shrimp
salad, food products either manufactured on site or commercially produced
off premises which require extensive production by chopping, mixing,
cooking of raw meats, seafood, eggs and vegetables handling, refrigeration,
display and storage.
TIME AND TEMPERATURE RELATIONSHIP
As applied to salad preparation, shall relate to the sensitive
balance of production time, display and service of salads with consideration
to proper temperatures at which salads are held. "Temperature" shall
mean the inner core of a salad and not just the top or bottom of a
salad product.
VENDING MACHINE
Any coin-, dollar-bill-, or credit-card-operated machine
dispensing sandwiches, containers of salads.
[Adopted by the Board of Health 9-8-2015 by Ord. No. 2015-01 (Ch. 44A, Art. II, of the 1966 Code)]
As used in this article, the following terms shall have the
meanings indicated:
FOOD HANDLER
Any person working with packaged or unpackaged food or beverage,
food equipment or utensils or food-contact surfaces.
FOOD HANDLER CERTIFICATION
A certificate, degree or documentary proof obtained for satisfactory
completion of a minimum three-hour course of instruction in safe food
handling as approved by the Health Officer
FOOD MANAGER CERTIFICATION
A certificate, degree or documentary proof obtained when
passing a food manager safety examination administered by an agency
accredited by the Conference of Food Protection.
PERSON IN CHARGE (PIC)
The individual present at a retail food establishment who
is responsible for the operation at the time of inspection.
Each retail food establishment shall obtain or have an appropriate
individual obtain each of the certifications herein listed:
A. Risk Type 2 retail food establishments
(as defined by N.J.A.C. 8:24-1.5). During all hours of operation,
the person-in-charge is required to hold a valid food manager certification
as approved by the Health Officer.
B. Risk Type 3 retail food establishments
(as defined by N.J.A.C. 8:24-1.5).
(1) During all hours of operation,
the person-in-charge is required to hold a valid food manager certification
as approved by the Health Officer. When additional personnel are engaged
in the process of food handling under the supervision of the person-in-charge,
at least one of said additional employees must hold a valid food handler
certification as approved by the Health Officer. In addition, for
each of the following types of Risk Type 3 retail food establishments,
the following certifications shall be required:
(a) Supermarkets: The manager
of each department that handles, stocks, prepares, and/or packages
foodstuffs (including, but not limited to, bakery, deli, hot or cold
food service, meat, produce and seafood departments) must hold valid
food manager certification as approved by the Health Officer.
(b) Hotels, banquet or catering
facilities: Personnel designated as the manager or person-in-charge
of each venue within a facility operating under a single license must
hold a valid food manager certification as approved by the Health
Officer.
(c) Other establishments, venues
or situations not herein defined: As determined by the Health Officer.
C. Risk Type 4 retail food establishments
(as defined by N.J.A.C. 8:24-1.5).
[Amended at time of adoption of Code by the Board of Health
(see Ch. 405, General Provisions, Board of Health, Art. I)]
(1) During all hours of operation,
the person-in-charge is required to hold a valid food manager certification
as approved by the Health Officer.
(2) All food handlers employed
by the establishment must hold a valid food handler certification
as approved by the Health Officer.