§ 17-1. Definitions.

For the purposes of this chapter, the following words and terms shall have the meanings respectively ascribed to them by this section, unless clearly indicated to the contrary:

Food. The word "food" shall be taken to include all articles used by human beings for food, drink, confectionery or condiment, whether simple, mixed or compound, and all substances or ingredients used in the preparation thereof.

Food establishment. The term "food establishment" shall be taken to mean any place in which articles of food or food products are manufactured, prepared, packed, stored and sold or distributed, and shall include hotels, inns, restaurants, lunch counters, delicatessens with seating for on-premise consumption, soda fountains, refreshment stands, confectioneries, push-carts, wagons and motor vehicles and mobile units and similar places.

Potentially hazardous food. The term "potentially hazardous food, " shall mean any food or food ingredient, natural or synthetic, in a form capable of supporting (1) the rapid and progressive growth of infectious or toxigenic microorganisms or (2) the slower growth of C. Botulinum. An internal temperature of forty-five (45) degrees Fahrenheit or below, or one hundred forty (140) degrees Fahrenheit or above, is required during storage, transportation, or display.

(Ord. No. 117, § 2; Code 1961, § 18-1; Ord. No. 4130-90; Ord. No. 5901-03, § 1)

(Ord. No. 117, § 2; Code 1961, § 18-1; Ord. No. 4130-90; Ord. No. 5901-03, § 1)