Ord 1981-088 - Laserfiche WebLink

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-3- (m) "Packaged" means bottled, canned, or cartoned or securly wrapped. (n) "Person" includes any individual, partnership, corporations, association, trustee, or other legal entity. (o) "Person in charge" means the individual present in a food service establishment who is the apparent supervisor of the food service establish- ment at the time of inspection. If no individual is the apparent supervisor, then any employee present is the person in charge. (p) "Potentially hazardous food" means any food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustacea, or other ingredients including synthetic ingredients, in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms. The term, does not include clean, whole, uncracked, odor-free shell eggs or foods which have a pH level of 4.5 or below or a water activity (Aw) value of 0.85 or less. (q) "Reconstituted" means recombining dehydrated food products with water or other liquids. (r) "Regulatory authority" means the City of San Marcos, Texas. (s) "Safe materials" means articles manufactured from or composed of materials that may not reasonably be expected to result, directly or indirectly, in their becoming a component or otherwise affect- ing the characteristics of any food. If materials are food additives or color additives as defined in Section 201(s) or (t) of the Federal Food, Drug, and Cosmetic Act as used, they are "safe" only if if they are used in conformity with regulations established pursuant to Section 409 or Section 706 of the Act. Other materials are "safe" only if they are not food additives or color additives as defined in Section 201(s) or (t) of the Federal Food, Drug, and Cosmetic Act, as used. (t) "Sanitization" means effective bactericidal treat- ment 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. (u) "Sealed" means free of cracks or other openings that permit the entry or passage of moisture. (v) "Single-service articles" means cups, containers, lids, closures, plates, knives, forks, spoons, stirrers, paddles, straws, napkins, wrapping material, toothpicks and similar articles intended for one-time, one-person use and then discarded. (w) "Tableware" shall mean all multi-use eating and drinking utensils including flatware (knives, forks and spoons). (x) "Temporary food service establishment" means a food service establishment that operates at a fixed location for a period of time of not more than 14 consecutive days in conjunction with a single event or celebration.