Current through August 30, 2021

The definitions defined in this section are modifications or additions to the definitions and terms provided in the 2013 Food Code. (7-1-21)T

01. Agricultural Market. Any venue where a fixed or mobile retail food establishment can engage in the sale of raw or fresh fruits, vegetables, and nuts in the shell. It may also include the sale of factory sealed non-time/ temperature control for safety foods (non-TCS). Agricultural market means the same as "farmers market" or "roadside stand." (7-1-21)T
02. Board. The State of Idaho Board of Health and Welfare as established in Section 56-1005, Idaho Code. (7-1-21)T
03. Commissary. A commissary is a place where food containers or supplies are stored, prepared, or packaged for transit, sale, or service at other locations. (7-1-21)T
04. Consent Order. A consent order is an enforceable agreement between the regulatory authority and the license holder to correct violations that caused the actions taken by the regulatory authority. (7-1-21)T
05. Core Item. Modifications to Section 1-201.10(B) by amending the term "core item" to mean the same as "non-critical item." (7-1-21)T
06. Cottage Food Operation. A cottage food operation is when a person or business prepares or produces cottage food products in the home kitchen of that person's primary residence or other designated kitchen or location. (7-1-21)T
07. Cottage Food Product. Cottage food products are non-time/temperature control for safety (non-TCS) foods that are sold directly to a consumer. Examples of cottage foods may include but are not limited to: baked goods, fruit jams and jellies, fruit pies, breads, cakes, pastries and cookies, candies and confections, dried fruits, dry herbs, seasonings and mixtures, cereals, trail mixes and granola, nuts, vinegar, popcorn and popcorn balls, and cotton candy. (7-1-21)T
08. Critical Item. A provision of this code that if in noncompliance, is more likely than other violations to contribute to food contamination, illness, or environmental health hazard. A critical item includes items with a quantifiable measure to show control of hazards such as but not limited to, cooking, reheating, cooling, and hand washing. Critical item means the same as "priority item." Critical item is an item that is denoted with a superscript (P), (7-1-21)T
09. Department. The Idaho Department of Health and Welfare as established in Section 56-1002, Idaho Code. (7-1-21)T
10. Director. The Director of the Idaho Department of Health and Welfare as established in Section 56-1003, Idaho Code. (7-1-21)T
11. Embargo. An action taken by the regulatory authority that places a food product or equipment used in food production on hold until a determination is made on the product's safety. (7-1-21)T
12. Enforcement Inspection. An inspection conducted by the regulatory authority when compliance with these rules by a food establishment is lacking and violations remain uncorrected after the first follow-up inspection to a routine inspection. (7-1-21)T
13. Farmers Market. Any fixed or mobile retail food establishment at which farmer producers sell agricultural products directly to the general public. Farmers market means the same as "agricultural market" and "roadside stand." (7-1-21)T
14. Food Establishment. Modifications to Section 1-201.10 amends the definition of "food establishment" as follows: (7-1-21)T
a. Delete Subparagraph 3(c) of the term "food establishment" in the 2013 Food Code; (7-1-21)T
b. Add Subparagraph 3(h) to the term "food establishment" to clarify that a cottage food operation is not a food establishment. (7-1-21)T
15. Food Processing Plant. Modification to Section 1-201.10 amends the definition of "food processing plant" by deleting Subparagraph 2 of the term "food processing plant" in the 2013 Food Code. (7-1-21)T
16. Good Retail Practice. Good retail practice means the preventive measures that include practices and procedures that effectively control the introduction of pathogens, chemicals, and physical objects into food. (7-1-21)T
17. High-Risk Food Establishment. A high-risk food establishment does the following operations: (7-1-21)T
a. Extensive handling of raw ingredients; (7-1-21)T
b. Preparation processes that include the cooking, cooling and reheating of time/temperature control for safety (TCS) foods; or (7-1-21)T
c. A variety of processes requiring hot and cold holding of time/temperature control for safety (TCS) foods. (7-1-21)T
18. Intermittent Food Establishment. An intermittent food establishment is a food vendor that operates for a period of time, not to exceed three (3) days per week, at a single, specified location in conjunction with a recurring event and that offers time/temperature control for safety (TCS) foods to the general public. Examples of a recurring event may be a farmers' or community market, or a holiday market. An intermittent food establishment does not include the vendor of farm fresh ungraded eggs at a recurring event (7-1-21)T


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