For application of the Rules and Regulations
Governing Health Aspects of Food Establishments, terms shall be defined
and used herein as follows:
Food which contains any poisonous substance
in a quantity which may render such food hazardous to health.
Food which contains any added poisonous substance
for which no safe tolerance has been established or in excess of such
tolerance if one has been established.
Food which consists in whole or in part of any
soiled, putrid or decomposed substance making such food unfit for
human consumption.
Food which has been processed, prepared, packed
or held under insanitary conditions whereby such food may have become
contaminated with soil material or otherwise rendered hazardous to
health.
Food which is in whole or in part the product
of a diseased animal or of an animal which had died other than by
slaughter.
Food which is placed in a container composed
in whole or in part of any poisonous substance which may render the
food contents hazardous to health.
The backflow of used or polluted water from a plumbing fixture
or other piece of equipment into a water supply pipe due to a lower
than atmospheric pressure in such pipe.
Any product consisting principally of flour, sugar, eggs
and milk, with or without cornstarch, heated, cooled and applied to
pastry without subsequent heating and to filled pastry such as cream
puffs or eclairs which may be heated subsequent to filling.
Any beverage intended for human consumption.
A person who works for an employer in a food establishment.
A person, partnership, association or corporation for purposes
of operating a food establishment.
Stoves, ranges, hoods, meat blocks, tables, counters, refrigerators,
sinks, dishwashing machines, steam tables and similar articles (other
than those defined as utensils) used in food establishments, as approved
by the Health Officer.
[Amended 12-3-2018 by Ord. No. O-18-5; approved 12-3-2018]
A vertebrate animal living only in water and having gills,
fins and a long, often scale-covered body, used for human consumption.
Any 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.
Any business or operation, wholesale or retail, engaged in
storing, manufacturing, preparing, dressing, handling or serving food.
PUBLIC EATING AND DRINKING PLACEAny business or operation engaged in serving, selling preparing or giving away without cost any food, drink or other refreshment which is intended for human consumption on the premises. Types of "public eating and drinking places" are: restaurants; coffee shops; cafeterias; luncheonettes; short-order cafes, taverns; sandwich stands; soda fountains; private clubs; hospital kitchens, dining rooms and snack bars; school cafeterias and lunchrooms; and itinerant public eating and drinking places which are operated for a temporary period of time not to exceed 14 consecutive days in connection with fairs, carnivals, circuses, camp kitchens, public exhibitions or similar gatherings. An "itinerant public eating and drinking place" shall include any mobile food service establishment.
FOOD MANUFACTURING ESTABLISHMENTAny operation engaged in processing ingredients into food which is intended for human consumption off the premises of said operation.
FOOD PREPARATION ESTABLISHMENTAny place of business engaged in processing ingredients into food or combining foods which are intended for human consumption off the premises of said place of business.
FOOD STORAGE AND HANDLING ESTABLISHMENTAny place of business engaged in receiving, storing, handling and/or delivering food which is intended for human consumption off the premises of said place of business.
FOOD VENDING ESTABLISHMENTAny place of business engaged in offering food from a truck, trailer, cart, bicycle or other vehicle or from any vending machine, container or other type of equipment, which food is intended for human consumption.
ICE MANUFACTURING ESTABLISHMENT (ICE PLANT)Any place of business, vehicle or establishment where potable water is processed to produce ice or where ice is stored, processed or offered for sale as ice.
MEAT ESTABLISHMENT, WHOLESALEAny place of business engaged in processing meat intended for human consumption off the premises of said place of business.
MILK ESTABLISHMENT, RETAIL AND/OR WHOLESALEAny place of business or operation, retail or wholesale, engaged in processing milk and milk products intended for human consumption off the premises of said place of business or operation.
MOBILE FOOD ESTABLISHMENTAny vehicle from which food is sold and intended for human consumption.
RETAIL AND/OR WHOLESALE FOOD STOREAny place of business, retail and/or wholesale, offering food for sale which is intended for human consumption off the premises of said place of business.
A person, including an employee, employer or other person,
who comes in contact with food, directly or indirectly.
Any person who transports, distributes or sells prepared
food or perishable food from a truck, trailer, cart, bicycle or other
type of equipment, for human consumption.
Putrescible wastes, except sewage and body wastes, including
animal and vegetable offal.
The Municipal Health Officer.
[Amended 12-3-2018 by Ord. No. O-18-5; approved 12-3-2018]
The product which is obtained in any form as a result of
freezing water mechanically or naturally.
The legal permission to operate a food establishment.
Person to whom a license is granted to operate a food establishment.
Person or agency granting a license to operate a food establishment.
The "licensor" of food establishments is the Health Officer.
[Amended 12-3-2018 by Ord. No. O-18-5; approved 12-3-2018]
The edible portion of mammals.
The lacteal secretion obtained by complete milking of one
or more cows or goats.
Skim milk, milk derivative, cream, sour cream, buttermilk,
half and half, cottage cheese, creamed cottage cheese, yogurt, butter,
condensed milk, condensed skim milk, evaporated milk, powdered milk,
powdered milk products, eggnog, whipped cream and all other fluid
derivates of milk.
Any food of such type or in such condition as may become
spoiled, decomposed or otherwise unfit for human use.
Any perishable food consisting in whole or in part of milk,
milk products, eggs, meat, poultry, fish, shellfish or other ingredients
capable of supporting rapid and progressive growth of infectious or
toxigenic microorganisms.
The edible portion and eggs of domestic fowl such as chickens,
turkeys, ducks and geese.
Capable of being partially decomposed by action of microorganisms,
producing foul-smelling matter.
Nonputrescible wastes generally regarded and classified as
rubbish, trash, junk and similar designations, which wastes have been
rejected as useless or worthless.
The bactericidal treatment of clean surfaces of equipment
and utensils by any process approved by the Health Officer as being
effective in destroying all pathogens.
[Amended 12-3-2018 by Ord. No. O-18-5; approved 12-3-2018]
Edible foods from the sea, exclusive of shellfish.
Any substance which contains waste products or excrements
or other discharge from human beings or animals, and any noxious or
deleterious substance harmful to public health or harmful to animals
or aquatic life or harmful to the use of water for domestic water
supply or for recreation.
A system of sewers, whether community or individual, publicly
owned or privately owned, for the collection and disposal of sewage
or industrial wastes of a liquid nature, or both, including various
devices for the treatment of such sewage or industrial wastes.
Edible mollusks, including oysters, clams, scallops, mussels,
shrimp, crab, lobster and any other mollusks intended for human consumption.
Cups, containers, lids, closures, plates, knives, forks,
spoons, stirrers, paddles, straws, placemats, napkins, doilies, wrappers
and similar articles which are constructed wholly or in part from
paper, paperboard, molded pulp, foil, wood, plastic, synthetics or
other readily destructible material and which are intended to be used
once only and then discarded in a sanitary manner.
Tableware and kitchenware used in the storage, preparation,
conveying and serving of food.
Any self-service device which will dispense unit servings
of food, either in bulk or in package, without the necessity of replenishing
the device between unit servings.
Materials discarded as being useless or worthless, including
refuse, garbage, sewage and other materials of similar nature.
Sources of water (well, spring, cistern, reservoir, stream,
pond or lake, etc.) as well as water treatment, storage, transmission
and distribution facilities.
PUBLIC WATER SUPPLYAny water system serving or intended to serve water for human consumption or for domestic uses or purposes to more than one service connection. The system includes the sources, treatment works and distribution lines to the point of service connection at the meter, property line or any similar premises' connection point, which are under one ownership, management and operation.
PRIVATE WATER SUPPLYAny water system not classified as public, intended primarily for use of occupants of one premises. The system includes sources, treatment works and distribution piping by which water is furnished to water taps or outlets of the system.
BOTTLED WATERAny water from artificial or natural mineral spring or other source of water, bottled for human consumption, which has been certified by the Pennsylvania Department of Environmental Resources.
