The following shall apply in interpretation
and the enforcement of this article:
FOOD
That which is eaten or drunk by man and which furnishes nourishment.
FOOD ESTABLISHMENT
Any premises or place or portion thereof where any article
of food or any ingredient thereof is kept, prepared, dressed, frozen,
slaughtered, processed, wrapped, canned, hermetically sealed, packaged,
bottled, distributed, handled, eviscerated, sold or offered for sale,
either at wholesale or retail, provided that this shall not include
cooking, canning or preserving in the home for consumption therein.
READILY PERISHABLE FOOD
Any food consisting in whole or in part of milk, milk products,
eggs, meat, fish, poultry or other food capable of supporting rapid
and progressive growth of microorganisms which can cause food infections
or food intoxications. However, products in hermetically sealed containers
processed by heat to prevent spoilage and dehydrated, dry or powdered
products so low in moisture content as to preclude development of
microorganisms are excluded from the terms of this definition.
VEHICLE
Any wagon, truck, pushcart or dispensing device, selling
or offering for sale or distribution any article of food.
Every food establishment shall register with
the Monroe County Department of Health. All existing establishments
shall file the required registration within six months of the effective
date of this article. No new establishment shall operate without first
filing such registration. Registration shall be on forms provided
for this purpose by the Monroe County Department of Health and shall
contain such information the Director of Health shall deem necessary
for the enforcement of this article. However, those establishments
which are presently registered under sections of either the New York
State or Monroe County Sanitary Code are excluded from this requirement.
Every person engaged in the handling of food
shall maintain personal cleanliness, shall wear clean outer garments
and shall wash his hands thoroughly after using the toilet. Clothing
shall not be kept or placed in proximity to exposed food or drink.
No person known to have or suspected of having a communicable disease
transmissable through food or drink or who is known to be a carrier
of the organisms causing such disease and no person suffering from
a local infection transmissable through food shall be employed in
any food establishment or vehicle at which food is prepared or sold.
All utensils used in preparing, dispensing or
serving of food shall be free from chips, cracks or open seams, and
after each use, all except single-service utensils shall be cleansed
so as to remove all organic and mineral residue and shall be disinfected
in a manner so as to be free from bacilli of the coliform group. All
multi-use equipment, utensils and containers shall be cleansed and
disinfected in an acceptable manner and kept clean. All disinfected
utensils and single-service utensils shall be stored or kept in a
clean place protected from contamination. In any food establishment
or vehicle where cleansing of utensils in undertaken, an adequate
supply of hot water, an adequate supply of suitable cleanser and suitable
facilities for the cleansing, disinfecting and storage of such utensils
shall be provided. Drying cloths, if used, shall be clean and used
for not other purpose. Where such facilities are not provided, only
single-service utensils dispensed in a sanitary manner shall be used.
Single-service utensils shall be used only once, after which they
shall be promptly disposed of in such manner as to prevent their reuse.
No food which is in whole or part contaminated,
decomposed or dangerous to the public health or which has been exposed
to any substance, liquid or solid which in any way endangers the wholesomeness
or safety of the product or which in its manufacture, cooking, processing
or preparation has not conformed to the requirements of the Monroe
County Sanitary Code shall be kept, sold or offered for sale for human
consumption.