A. 
Food in public eating or drinking places shall be clean, wholesome, free from spoilage, free from adulteration and safe for human consumption.
B. 
No food prepared in a private home or processed in a place other than a commercial food processing establishment shall be sold or used in preparation of foods offered for sale, sold or given away in a public eating or drinking place unless the place is regulated by a health authority or other appropriate official regulatory agency.
A. 
Only pasteurized fluid milk and fluid milk products shall be used or served. Dry milk products may be reconstituted in the establishment if used for cooking purposes only.
B. 
Milk and fluid milk products for drinking purposes shall be purchased and served in the original individual container in which they were packaged at a milk plant or shall be served from an approved bulk milk dispenser.
C. 
Cream, whipped cream or half and half which is to be consumed on the premises may be served from the original container of not more than 1 quart capacity or from a dispenser approved by the Department of Agriculture for the service. For mixed drinks requiring less than 1/2 pint of milk, milk may be poured from 1 quart or 1/2 gallon containers packaged at a milk plant.
A. 
A person in this Township may not have in his possession for processing, offer for sale or sell shellfish (oysters, clams and mussels) unless the shellfish have been obtained from interstate dealers who are approved by the Department of Agriculture and are listed in the United States Food and Drug Administration's Interstate Certified Shellfish Shippers List or are intrastate dealers permitted by the Department.
B. 
An individual package of shellstock, and each individual package of fresh or frozen shucked shellfish, shall have permanently affixed on the package an easily visible, durable, waterproof tag or label approved by the Department of Agriculture.
(1) 
The tag or label on the shellstock container shall contain the following information: the dealer's name, address, shellfish permit number, growing area identification, the date of harvest, type and quantity of shellstock. When waxed cardboard boxes are used, the required information may be printed on the sides of the box.
(2) 
An individual package of fresh or frozen shucked shellfish shall have permanently recorded on the principal display panel the dealer's or processor's shellfish plant permit number and "sell by" date. The sidewall is considered the principal display panel. Packages of shucked shellfish containing 1/2 gallon (64 ounces) or more shall have the dealer's shellfish plant permit number and the packer's name printed or embossed on the sidewall of the package and the date shucked marked on both the lid and also the sidewall or bottom. The date shall consist of either the number of the day of the year or the abbreviation for the month and number of the day of the month. The year shall be added for frozen shellfish. Frozen shellfish shall be clearly labeled as frozen in a type size of equal prominence to the name of the shellfish and located immediately adjacent thereto.
(3) 
Required label and product identification shall be provided in a legible and indelible form.
(4) 
The fraudulent use of tags or the placing of fraudulent or misleading information on the tags is considered a violation of this chapter.
(5) 
The tags and accurate records of the sources and quantity of all lots of shellfish shall be maintained for 90 days.
(6) 
Shellstock shall be packed and shipped in clean single-use containers or clean, nontoxic material, and shucked shellfish shall be packed and shipped in single-use containers of clean, impervious, nontoxic material and shall be sealed so that tampering can be detected.
C. 
Shellfish, crabs and lobsters, if served in the shell, shall be served in the original shell. The reuse of the shells as food containers in the preparation or serving of food is prohibited.
A. 
Food may be examined or sampled by the licensor as often as may be necessary to determine freedom from adulteration.
B. 
The Public Health Officer may, upon written notice to the owner or person in charge, place a hold order on any food which he determines or has probable cause to believe to be unwholesome or otherwise adulterated. Under a hold order, food shall be permitted to be suitably stored. It shall be unlawful for any person to remove or alter a hold order, notice or tag placed on food by the Public Health Officer, and neither the food nor the containers thereof shall be relabeled, repacked, reprocessed, altered, disposed of or destroyed without permission of the Public Health Officer, except on order by a court of competent jurisdiction.