[Adopted 7-15-1987 as BH:IX
of the 1987 Code]
It shall be unlawful for any person to engage in the business of the
processing, sale, distribution, storage or delivery of frozen foods in the
Borough of Fort Lee without first having obtained, from the Board, a license
to do so.
In every frozen food processing plant, locker plant, storage plant,
distribution store or plant or any type of frozen food establishment or retail
vehicle where frozen food is handled or held, there shall be a complete refrigeration
system with adequate capacity and accurate and reliable controls for automatic
maintenance of uniform temperature under extreme conditions of outside temperatures
and under peak load conditions in normal operation of the plant, the following
temperatures shall prevail:
A.
Refrigeration rooms: 45º F. or below.
B.
Sharp freeze room, sharp freezing compartments: 0º
F. or below.
C.
Locker rooms, locker compartments and storage rooms:
a temperature not to exceed 0º F., with a tolerance of 5º F. plus,
shall be maintained.
D.
Display cases and counters: a temperature not to exceed
0º F. shall be maintained.
E.
Cutting and preparation room: all articles of food of
a decomposable nature, such as meat and seafood, must be kept sufficiently
cooled or chilled to prevent spoiling either by cooling the cutting and preparation
room or the equipment in which it is held prior to freezing.
F.
Vehicles in which frozen foods are transported either
for moving, distributing or sale, shall either be mechanically refrigerated
or cooled by the cold holding plate system. Temperatures shall be no higher
than 0º F. with a tolerance of 10º F. when frozen food is being
taken out or placed in vehicle.
A.
An accurate direct reading thermometer shall be provided
in the chill-room, the cutting, preparation and packing room, and in the sharp
freeze room or compartments.
B.
An accurate direct reading recording thermometer shall
be provided in the locker room, or locker compartment, frozen food storage
rooms or compartments and in each display case, counter or retail sales vehicle
for frozen food.
A.
All packages of food products must be printed in English
and have an easily legible label, containing thereon list of ingredients,
the name and address of the processor and the date of processing and freezing.
Only food of Grade "A" quality shall be processed as frozen food.
A.
Identification tag. All fresh carcass meats on coming
into the custody or possession of the operator of a frozen food processing
or storage plant, shall be identified with a suitable tag and suitably cleaned,
and after that shall be placed in the chill-room sufficiently long to lose
body heat, unless previously chilled, and in no case less than 24 hours before
removal to the cutting room.
C.
Vegetables. Vegetables, before freezing, must be washed
or cleansed, blanched and immediately thereafter cooled with cold water and
if not packed in a suitable container before freezing, then so packed immediately
thereafter.
D.
Fruits. Fruits are to be cleansed or washed and packed
in suitable containers for freezing; a pure sugar or sugar syrup can be added
before freezing, when suitable equipment is at hand.
E.
Thawed food. All frozen food, having once thawed, must
be removed from stock and shall not be sold as frozen food.
F.
Frozen food. Every place in which frozen foods are processed,
packed, stored, sold or distributed, shall at all times:
(1)
Be properly lighted.
(2)
Have an ample supply of potable water.
(4)
Have adequate plumbing and be ventilated in such manner
that the purity and wholesomeness of the food therein processed, packed, stored,
sold or distributed, shall not be impaired.
(5)
Comply with all other sanitary conditions required by
this article and otherwise applicable to such places.
(6)
All food to be frozen must first be wrapped or packaged
in approved moisture and air proof paper or containers.
(7)
No person shall be permitted access to another person's
locker and its contents without proper authorization.
(8)
No food shall be placed in the locker of any frozen food
locker plant unless such foods have been inspected by the operator, properly
wrapped and solidly sharp frozen.
(9)
When marks are applied by the operator, only nontoxic
ink or other harmless substance shall be used.
(10)
No locker or space shall be rented in any frozen food
processing plant for any other purpose except for the storage of food for
human consumption, unless a separate storage room, apart from food room, is
maintained and then only such separate storage room may be so used.
G.
Labeling foods not for human consumption. Foods not intended
for human consumption shall bear a label or tag, plainly and conspicuously
bearing the words "not for human consumption."
H.
Storage of hides or skins. The storage of hides or skins
is prohibited, excepting in separate storage rooms having no open passages
leading into the locker room, chill room, aging room or sharp-freeze room.
Nothing herein contained shall require the interior of vehicles used
to transport frozen foods from being continuously lighted, drained, ventilated,
or to have adequate plumbing.
A.
The use of the dry ice method of refrigeration is prohibited.
B.
No improperly wrapped meat shall be placed in storage
lockers, rooms, display cases or retail vehicles.
C.
No patron shall be permitted to handle meats or foods
which are stored in the chill room or in process of preparation for freezing
for locker or other type storage other than their own.
D.
No article of food shall be stored in such condition
or in such manner so as to cause injury or deterioration to any other article
of food.
