Food service sanitation manual including a model : Food service sanitation ordinance and code. 1962 recommendations of the Public Health Service.
- United States. Public Health Service. Division of Environmental Engineering and Food Protection
- Date:
- [1962]
Licence: Public Domain Mark
Credit: Food service sanitation manual including a model : Food service sanitation ordinance and code. 1962 recommendations of the Public Health Service. Source: Wellcome Collection.
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![ment; private, public, or nonprofit organization or institution rou- tinely serving food; 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 eating or drinking establishment or opera- tion where food is served or provided for the public with or without charge. 12. HeaurH aurnortry * shall mean the health authority of the municipality2*ofsti2 sce es ae or his designated representa- tive. 13. KrrcHenwakk shall mean all multiuse utensils other than table- ware used in the storage, preparation, conveying, or serving of food. 14. MispraNnvep 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. 15. PrRIsHABLE Foop shall mean any food of such type or in such condition as may spoil. 16. Person shall mean an individual, or a firm, partnership, com- pany, corporation, trustee, association, or any public or private entity. 17, PoTENTIALLY HAZARDOUS FooD shall mean 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 of infectious or toxigenic micro- organisms. 18. SAFE TEMPERATURES, as applied to potentially hazardous food, shall mean temperatures of 45° F. or below, and 140° F. or above. 19. Sanitize shall mean effective bactericidal treatment of clean surfaces of equipment and utensils by a process which has been ap- proved: by the health authority as being effective in destroying micro- organisms, including pathogens. 20. SaLED shal] mean free of cracks or other openings which per- mit the entry or passage of moisture. 21. SINGLE-SERVICE ARTICLES Shall mean 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. 13JIn jurisaictions where the authority for the enforcement of this ordinance is vested in any agency other than the health department, the proper authority should be sub- stituted for the term “health authority” wherever the term appears in this ordinance.](https://iiif.wellcomecollection.org/image/b32172412_0036.jp2/full/800%2C/0/default.jpg)
