Section 11-131 Food code adopted by reference.
Prior to the adoption of Ord. 16761 on 01/16/2001, Section 11-131 read as follows.
The following definitions shall apply in the interpretation and enforcement of this article:
Adulterated. The condition
of a food:
(1) If it bears or contains any poisonous or
deleterious substance in a quantity which may
render it injurious to health;
(2) If it bears or contains any added poisonous
or deleterious substance for which no safe
tolerance has been established by regulation, or in excess of such tolerance if one has been
established;
(3) If it consists in whole or in part of any
filthy, putrid or decomposed substance, or if it is
otherwise unfit for human consumption;
(4) If it has been processed, prepared, packaged,
or held under insanitary conditions,
whereby it may have become contaminated with filth, or whereby it may have been rendered
injurious to health;
(5) If it is in whole or in part the product
of a diseased animal, or an animal which has died
otherwise than by slaughter; or
(6) If its container is composed in whole or
in part of any poisonous or deleterious substance
which may render the contents injurious to health.
Approved. Acceptable to the
director of health services based on his determination as to
conformance with appropriate public health standards as determined by the director.
Chopped beef or
ground beef. Shall consist of chopped fresh and/or frozen beef
with or without seasoning and
without the addition of beef fat as such, shall not contain more than thirty (30) per cent fat, and
shall not contain added water, binders or extenders. When beef cheek meat (trimmed beef
cheeks) is used in the preparation of chopped or ground beef, the amount of such cheek meat
shall be limited to twenty-five (25) percent, and labels shall conform to United States
Department of Agriculture regulations.
Closed. Fitted together snugly
leaving no openings large enough to permit the entrance of
vermin.
Commercial food service establishment
shall mean any food service establishment which is
not operated by a governmental agency, church, civic group or not for profit corporation.
Corrosion-resistant material.
A material which maintains its original surface characteristics
under prolonged influence of the food, cleaning compounds and sanitizing solutions which may
contact it.
Easily cleanable. Readily accessible
and of such material and finish, and so fabricated that
residue may be completely removed by normal cleaning methods.
Employee or food
handler. Any person working in a food-service establishment in any
capacity whatsoever, whether or not such person is paid a salary, furnished meals, or is a
volunteer.
Equipment. All stoves, ranges,
hoods, meatblocks, tables, counters, refrigerators, sinks,
dishwashing machines, steamtables, and similar items, other than utensils, used in the operation
of a food service establishment.
Food. Any raw, cooked or processed
edible substance, beverage or ingredient used or intended
for use or for sale in whole or in part for human consumption.
Food service establishment
shall mean any fixed or mobile restaurant; grocery store; bakery;
delicatessen; food warehouse; wholesale or retail meat shop of any kind; coffee shop; cafeteria;
short order cafe; luncheonette; grill; tea room; sandwich shop; soda fountain; tavern; bar;
cocktail lounge; nightclub; roadside stand; industrial feeding establishment; private, public or
nonprofit organization or institution serving food or otherwise offering food products to the
public; catering kitchen; commissary or similar place in which food or drink is prepared for sale
or for service on the premises or elsewhere; and any other establishment or operation, wholesale
or retail, where food is stored, offered or provided for ultimate public consumption with or
without charge, whether or not such establishment is operated for profit, for charitable,
educational or fraternal purposes.
Food-contact surfaces. Those
surfaces of equipment and utensils with which food normally
comes in contact, and those surfaces with which food may come in contact and drain back onto
surfaces normally in contact with food.
Food processing establishment.
A commercial establishment in which food is processed or
otherwise prepared and packaged for human consumption.
Ground round, ground chuck, ground sirloin.
These and similarly designated products must
meet all qualifications of "chopped beef, " as defined above, and the portion of the carcass
designated on the label must, in fact, be the cut of meat which has been ground and placed in the
package.
Hamburger. Shall consist of
chopped fresh and/or frozen beef, with or without the addition of
beef fat as such and/or seasoning, shall not contain more than thirty (30) per cent fat, and shall
not contain added water, binders or extenders. Beef cheek meat (trimmed beef cheeks) may be
used in the preparation of hamburger only in accordance with the conditions prescribed in
"chopped beef, " as defined above.
Health authority. The director
of health services of the city, or his designated representative.
Imitation hamburger. Any product
meeting the qualifications for "pattie" "beef pattie, TVP
added, " or "beef and TVP, " as defined by the United States Department of Agriculture,
and any
and all other similar ground meat products which appear or purport to be hamburger or ground
beef, but which, in fact, do not conform to the qualifications of hamburger or ground beef, as
defined in this section.
Kitchenware. All multi-use
utensils other than tableware used in the storage, preparation,
conveyance or serving of food.
Meat. The edible part of the
muscle of cattle, sheep, swine or goats, which is skeletal or which
is found in the tongue, in the diaphragm, in the heart or in the esophagus with or without the
accompanying and overlying fat, and the portions of bone, skin, sinew, nerve and blood vessels
which normally accompany the muscle tissue and which are not separated from it in the process
of dressing. It does not include the muscle found in the lips, snout or ears.
Meat byproducts. Any edible
part other than meat which has been derived from one or more
cattle, swine, sheep or goats, such as tripe, lungs, liver, spleen, kidneys, brains, sweetbreads,
chitterlings, feet, snouts, ears or tails.
Meat food products. Any article
of food or any article intended for or capable of being used as
human food, which is derived or prepared in whole or in substantial and definite part from any
portion of any cattle, sheep, swine, or goats, except such articles as organotherapeutic
substances, meat juice, meat extract and the like, which are only for medicinal purposes and are
advertised only to the medical sciences.
Meat products. Those products
coming under the definition of "meat, " which are offered for
sale with no change in character other than that they may be subdivided further than the
commonly accepted primal parts or wholesale cuts of the carcass.
Misbranded shall mean the presence
of any written, printed or graphic matter, upon or
accompanying food or containers of food, which is false or misleading, or which violates any
applicable state or local labeling requirements.
Perishable food. Any food of
such type or in such condition as may spoil.
Potentially hazardous food.
Any perishable food which consists in whole or in part of milk or
milk products, eggs, meat, poultry, fish, shellfish, or other ingredients capable of supporting
rapid and progressive growth or infectious or toxigenic micro-organisms.
Safe temperatures. As applied
to potentially hazardous food, temperatures of forty-five (45)
degrees Fahrenheit or below, and one hundred forty (140) degrees Fahrenheit or above.
Sanitize. Effective bactericidal
treatment of clean surfaces of equipment and utensils by a
process which has been approved by the health authority as being effective in destroying micro-organisms,
including pathogens.
Sealed. Free of cracks or other
openings which permit the entry or passage of moisture.
Shellfish. All edible species
of molluscan bivalves, except scallop species from the family
Pectinidae.
Single-service articles. Cups,
containers, lids, or closures; plates, knives, forks, spoons,
stirrers, paddles; straws, place mats, napkins, doilies, wrapping material; and all similar articles
which are constructed wholly or in part from paper, paperboard, molded pulp, foil, wood, plastic,
synthetic, or other readily destructible materials, and which are intended by the manufacturers
and generally recognized by the public as for one usage only, then to be discarded.
Tableware. All multi-use eating
and drinking utensils, including flatware (knives, forks and
spoons).
Temporary food-service establishment.
Any food service establishment which operates at a
fixed location for a temporary period of time, not to exceed two (2) weeks, in connection with a
grand opening, fair, carnival, circus, public exhibition, or similar transitory gathering.
Utensil. Any tableware and
kitchenware used in the storage, preparation, conveyance or
serving of food.
Wholesome. In sound condition,
clean, free from adulteration, and otherwise suitable for use as
human food.
The “City of Columbia Food Code,” adopted by the city council on January 16, 2001, is made
a
part of this Code as fully as if set forth in its entirety. Copies of the food code shall remain
on
file in the office of the city clerk and in the office of the director and shall be available for public
use, inspection and examination.
(Code 1964, § 10.740; Ord. No. 11854, § 1, 4-18-88)
Cross reference(s)--Rules of construction and definitions generally, § 1-2.