Idaho Admin. Code r. 16.02.19.110 - DEFINITIONS AND ABBREVIATIONS - A THROUGH K
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
Notes
The following state regulations pages link to this page.
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.