[Amended 1-12-1999 by Ord. No. 99-03-240; 5-29-2001 by Ord. No. 01-05-256]
In addition to the definitions contained in the above rules and regulations, the following definitions shall apply in the interpretation and enforcement of this chapter:
ADMINISTRATORThe duly appointed public health administrator as defined by the state minimum qualifications for local health departments or anyone to whom the administrative responsibilities have been delegated.
ADULTERATEDThe condition of any food:
A. If it bears or contains any poisonous or deleterious substance in a quantity which may render it injurious to health.
If it consists in whole or part of any filthy, putrid, or decomposed substance, or if it is otherwise unfit for human consumption.
If it has been processed, prepared, packed or held under unsanitary conditions, whereby it may have been contaminated with filth, or whereby it may have been rendered injurious to health.
If it is in whole or in part of the product of a diseased animal or animal which has died otherwise than by slaughter.
If its containers are composed in whole or in part of any poisonous or deleterious substance which may render the contents injurious to health.
BED-AND-BREAKFAST ESTABLISHMENTAn operator-occupied residence providing accommodations for a charge to the public with no more than five guest rooms for rent, in operation for more than 10 nights in a twelve-month period. Only breakfast may be provided to the paying guests. Bed-and-breakfast establishments shall not include motels, hotels, boardinghouses, or food service establishments.
BOARD OF HEALTHThose persons appointed by the County Board to act in a supervisory and policy-making capacity over the County Health Department.
CORE ITEMIncludes a violation that usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design or general maintenance.
[Added 6-16-2022 by Ord. No. 22-06-62]
Any food service, tavern, food processing, manufacturing, or distribution operation, seasonal or temporary, or any other type of operation which involves handling, processing, preparation, or service of food that is intended for public use and/or consumption. The term does not lodging facilities serving only coffee, tea, juice and commercially prepared baked goods; private homes where food is prepared or served for individual family consumption; the location of food vending machines; church kitchens serving members of their congregations; and stands selling unprocessed, homegrown fruits and vegetables. Food establishments shall be categorized according to their relative risk of causing foodborne illness as either "Category I," "Category II," or "Category III." The Stephenson County Health Department will reassess and reassign risk categories as needed.
A. A "high-risk" Category I food establishment is one whose scope of operations presents a high relative risk of causing foodborne illness, based on the large number of food-handling operations typically implicated in foodborne outbreaks and the type of population served by the establishment. The following criteria shall be used to classify Category I facilities:
(1) Whenever cooking of potentially hazardous foods as part of the food-handling operations;
When potentially hazardous foods are prepared hot or cold and held for more than 12 hours before serving;
If potentially hazardous foods which have been previously cooked and cooled must be reheated;
When preparing potentially hazardous foods for off-premises service for which time/temperature requirements during preparation, holding, and service are relevant;
Whenever complex preparation of foods, or extensive handling of raw ingredients with hand contact for ready-to-eat foods, occurs as part of the food handling;
If vacuum packaging and/or other forms of reduced-oxygen packaging are performed at the retail level; or
Whenever serving immunocompromised individuals where these individuals comprise the majority of the consuming population.
A "medium-risk" Category II food establishment is one whose scope of operation presents a medium relative risk of causing foodborne illness based upon few food-handling operations typically implicated in foodborne outbreaks. The following criteria shall be used to classify Category II facilities:
(1) If held hot or cold foods are not maintained at that temperature for more than 12 hours and are restricted to same-day service;
If preparing foods for service from raw ingredients using only minimal assembly; and
Foods at an establishment that require complex preparation (whether canned, frozen, or fresh-prepared) are obtained from approved processing plants, (Category I) food service establishments, or retail stores.
A "low-risk" Category III food establishment is one whose scope of operation presents a low relative risk of causing foodborne illness based upon few or no food-handling operations typically implicated in foodborne outbreaks. The following criteria shall be used to classify Category III facilities:
(1) Only prepackaged foods are available or are served in the facility, and any potentially hazardous foods available are commercially prepackaged in an approved processing plant;
Only limited preparation of non-potentially hazardous foods and beverages, such as snack foods and carbonated beverages, occurs at the facility; or
Only beverages (alcoholic or nonalcoholic) are served at the facility.
HEALTH AUTHORITYThe County Health Department as the regulatory authority or authorized representative.
HEALTH OFFICERThe Administrator of the County Health Department or any other duly appointed representative of the County Board of Health.
HERMETICALLY SEALED CONTAINERA container which is designed and intended to be secure against the entry of microorganisms and to maintain the commercial sterility of its contents after processing.
LABELA display of written, printed or graphic matter upon the immediate container of any article.
LAWAny federal, state and local statutes, ordinances and regulations.
PERMITThe written document issued by the Health Department allowing the operation of a food establishment.
PRIORITY ITEMA violation that contributes directly to the elimination, prevention or reduction to an acceptable level of hazards associated with foodborne illness or injury. This includes items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling and handwashing.
[Added 6-16-2022 by Ord. No. 22-06-62]
Includes violations that require the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury, such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or recordkeeping, labeling.
[Added 6-16-2022 by Ord. No. 22-06-62]
Food that is in a form that is edible without washing, cooking, or additional preparation by the food establishment or the consumer, and that is reasonably expected to be consumed in that form. Ready-to-eat food includes:
A. Unpackaged potentially hazardous food that is cooked to the temperature and time required for specific food items;
Raw, washed, and cut fruits and vegetables;
Whole raw fruits and vegetables that are intended for consumption without the need for further washing, such as at a buffet, but excluding whole raw fruits and vegetables offered for retail sale; and
Other foods presented for consumption for which further washing or cooking is not required, and from which rinds, peels, husks, or shells are removed.
SANITIZATIONEffective bactericidal treatment by a process that provides enough accumulative heat or concentration of chemicals for enough time to reduce the bacterial count, including pathogens, to a safe level on utensils and equipment.
TEMPORARY FOOD SERVICE ESTABLISHMENTAny food service establishment which operates a temporary period of time, not to exceed 14 days, in connection with a fair, carnival, circus, public exhibition, or similar transitory gatherings.
WHOLESOMEIn sound condition, not thawed and refrozen, clean, free from adulteration and otherwise suitable for use as human food.