[HISTORY: Adopted by the Board of Health of the Borough of
Montvale as indicated in article histories. Amendments noted where
applicable.]
[Adopted by the Board of Health 1-8-2001 by Ord. No.
2000-01 (Ch. 44A, Art. I, of the 1966 Code)]
As used in this article, the following terms
shall have the meanings indicated:
The duly recognized health authority for a community established
under the provisions of N.J.S.A. Title 26, Health and Vital Statistics.
All stoves, ranges, hoods, meat blocks, tables, counters,
refrigerators, sinks, dish washing machines, steam tables, food transport
vehicles and similar items, other than utensils, used in the operation
of a retail food establishment.
Any raw, cooked, processed, edible substance, water, ice,
beverage or ingredient used or intended for use or for sale in whole
or in part for human consumption.
Those surfaces of equipment and utensils with which food
may drain, drip or splash back onto surfaces normally in contact with
food.
A commercial establishment in which food is processed or
otherwise prepared and packaged for human consumption.
The state-licensed agent of the State Department of Health/Local
Board of Health involved with the day-to-day inspections of the department.
All multi-use utensils other than tableware used in the storage,
preparation, conveying or serving of food.
Any person in charge of a food establishment or who is the
apparent agent, supervisor or a food establishment at the time of
the official visit by a Health Officer, registered environmental health
specialist or duly authorized agent of the Board of Health or Health
Department.
An individual or a firm, partnership, company, corporation,
trustee, association or any public, private or other legal entity.
The individual present in a food service establishment who
is the apparent supervisor of the food service establishment at the
time of inspection.
Any food which consists in whole or in part of milk or milk
products, eggs, meat, poultry, fish, shellfish, edible crustacean,
raw seed sprouts, heat-treated vegetables and vegetable products or
other ingredients, including synthetic ingredients, in a form capable
of supporting rapid and progressive growth of infectious or toxigenic
microorganisms, or the slower growth of C botulism. The term does
not include foods which have a pH level of 4.6 or below or a water
activity (aw) value of 0.85 or less.
As defined in N.J.A.C. 8:24-1.5.
[Amended at time of adoption of Code by the Board of Health
(see Ch. 405, General Provisions, Board of Health, Art. I)]
As applied to potentially hazardous food, means temperatures
of 38° F. to 40° F., or below; frozen temperatures shall be
maintained at 0° C. and below.
Any of a variety of chicken salad, tuna salad, coleslaw,
macaroni salad, pasta salad, potato salad, ham salad, egg salad, shrimp
salad, food products either manufactured on site or commercially produced
off premises which require extensive production by chopping, mixing,
cooking of raw meats, seafood, eggs and vegetables handling, refrigeration,
display and storage.
As applied to salad preparation, shall relate to the sensitive
balance of production time, display and service of salads with consideration
to proper temperatures at which salads are held. "Temperature" shall
mean the inner core of a salad and not just the top or bottom of a
salad product.
Any coin-, dollar-bill-, or credit-card-operated machine
dispensing sandwiches, containers of salads.[1]
[1]
Editor's Note: The following original sections of the 1966 Code: § 44A-2, Testing of salads, § 44A-3, Cooperation with Health Officer, and § 44A-4, Violations and penalties, which immediately followed this definition, were repealed at time of adoption of Code by the Board of Health (see Ch. 405, General Provisions, Board of Health, Art. I).
[Adopted by the Board of Health 9-8-2015 by Ord. No. 2015-01[1] (Ch. 44A, Art. II, of the 1966 Code)]
As used in this article, the following terms shall have the
meanings indicated:
Any person working with packaged or unpackaged food or beverage,
food equipment or utensils or food-contact surfaces.
A certificate, degree or documentary proof obtained for satisfactory
completion of a minimum three-hour course of instruction in safe food
handling as approved by the Health Officer
A certificate, degree or documentary proof obtained when
passing a food manager safety examination administered by an agency
accredited by the Conference of Food Protection.
The individual present at a retail food establishment who
is responsible for the operation at the time of inspection.
Each retail food establishment shall obtain or have an appropriate
individual obtain each of the certifications herein listed:
A.Â
Risk Type 2 retail food establishments
(as defined by N.J.A.C. 8:24-1.5). During all hours of operation,
the person-in-charge is required to hold a valid food manager certification
as approved by the Health Officer.
B.Â
Risk Type 3 retail food establishments
(as defined by N.J.A.C. 8:24-1.5).
(1)Â
During all hours of operation,
the person-in-charge is required to hold a valid food manager certification
as approved by the Health Officer. When additional personnel are engaged
in the process of food handling under the supervision of the person-in-charge,
at least one of said additional employees must hold a valid food handler
certification as approved by the Health Officer. In addition, for
each of the following types of Risk Type 3 retail food establishments,
the following certifications shall be required:
(a)Â
Supermarkets: The manager
of each department that handles, stocks, prepares, and/or packages
foodstuffs (including, but not limited to, bakery, deli, hot or cold
food service, meat, produce and seafood departments) must hold valid
food manager certification as approved by the Health Officer.
(b)Â
Hotels, banquet or catering
facilities: Personnel designated as the manager or person-in-charge
of each venue within a facility operating under a single license must
hold a valid food manager certification as approved by the Health
Officer.
(c)Â
Other establishments, venues
or situations not herein defined: As determined by the Health Officer.
C.Â
Risk Type 4 retail food establishments
(as defined by N.J.A.C. 8:24-1.5).
[Amended at time of adoption of Code by the Board of Health
(see Ch. 405, General Provisions, Board of Health, Art. I)]
A.Â
No person to whom a food manager
or food handler certificate is issued shall give, loan, transfer or
permit same to be used by any other person for any purpose whatsoever.
B.Â
A food handler certificate shall,
unless otherwise stated, be considered valid for a period of three
years from the date of issuance.
C.Â
A food managers certificate shall,
unless otherwise stated, be considered valid for a period of five
years from the date of issuance.
A.Â
Any establishment not in compliance
with any provision of this article shall be subject to fines and costs
of not less than $5 nor more than $500 per violation. The Board of
Health may close the establishment and suspend the retail food establishment
license of any person, partnership, corporation or establishment in
violation of this article for a period to be determined by the Health
Officer pursuant to the authority of the Board of Health to license
and regulate retail food establishments as provided by N.J.S.A. 26:3-31.
[Amended at time of adoption of Code by the Board of Health
(see Ch. 405, General Provisions, Board of Health, Art. I)]
B.Â
The Health Officer may, at her/his
discretion and when deemed necessary, require any food handler in
any licensed retail food establishment to obtain a food handler certification.
