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. License. The term "license" is used in these rules the same as the term "permit" is used in the 2013 Food Code. (7-1-21)T
02. License Holder. The term "license holder" is used in these rules the same as the term "permit holder" is used in the 2013 Food Code. (7-1-21)T
03. Low-Risk Food Establishment. A low-risk food establishment provides factory-sealed prepackaged non-time/temperature control for safety (non-TCS) foods. The establishment may have limited preparation of non-time/temperature control for safety (non-TCS) foods only. (7-1-21)T
04. Medium-Risk Food Establishment. A medium-risk food establishment includes the following: (7-1-21)T
a. A limited menu of one (1) or two (2) items; or (7-1-21)T
b. Pre-packaged raw ingredients cooked or prepared to order; or (7-1-21)T
c. Raw ingredients requiring minimal assembly; or (7-1-21)T
d. Most products are cooked or prepared and served immediately; or (7-1-21)T
e. Hot and cold holding of time/temperature control for safety (TCS) foods is restricted to single meal service. (7-1-21)T
05. Mobile Food Establishment. A mobile food establishment is a food establishment selling or serving food for human consumption from any vehicle or other temporary or itinerant station and includes any movable food service establishment, truck, van, trailer, pushcart, bicycle, watercraft, or other movable food service with or without wheels, including hand-carried, portable containers in or on which food or beverage is transported, stored, or prepared for retail sale or given away at temporary locations. (7-1-21)T
06. Non-Critical Item. A non-critical item is a provision of this Code that is not designated as a critical item or potentially-critical item. A non-critical item includes items that usually relate to general sanitation, operation controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance. Non-critical item means the same as CORE ITEM. (7-1-21)T
07. Potentially-Critical Item. A potentially-critical item is a provision in this Code whose application supports, facilitates, or enables one (1) or more critical items. Potentially critical item includes an item that requires the purposeful incorporation of specific actions, equipment, or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling. Potentially-critical item means the same as priority foundation item. A potentially-critical item is an item that is denoted in this code with a superscript (Pf). (7-1-21)T
08. Priority Item. Modification to Section 1-201.10(B) by amending the term "priority item" to read priority item means the same as critical item. (7-1-21)T
09. Priority Foundation Item. Modification to Section 1-201.10(B) by amending the term "priority foundation item" to read priority foundation item means the same as potentially-critical item. (7-1-21)T
10. Regulatory Authority. The Department or its designee is the regulatory authority authorized to enforce compliance of these rules. (7-1-21)T
a. The Department is responsible for preparing the rules, rule amendments, standards, policy statements, operational procedures, program assessments and guidelines. (7-1-21)T
b. The seven (7) Public Health Districts and the Division of Licensing and Certification have been designated by the Director as the regulatory authority for the purpose of issuing licenses, collecting fees, conducting inspections, reviewing plans, determining compliance with the rules, investigating complaints and illnesses, examining food, embargoing food and enforcing these rules. (7-1-21)T
11. Risk Control Plan. Is a document describing the specific actions to be taken by the license holder to address and correct a continuing hazard or risk within the food establishment. (7-1-21)T
12. Risk Factor Violation. Risk factor violation means improper practices or procedures that are most frequently identified by epidemiologic investigation as a cause of foodborne illness or injury. (7-1-21)T
13. Roadside Stand. Any fixed or mobile retail food establishment at which an individual farmer producer sells own agricultural products directly to consumers. Roadside stand means the same as "agricultural market" and "farmers market." (7-1-21)T


Idaho Admin. Code r.

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