Utah Admin. Code R392-106-3 - Definitions
As used in this rule:
(1) "Clean" means the condition of being
visibly free from dirt, soil, stain, leftover food particles, or other
materials not intended to be a part of the object in question.
(2) "Department" means the Utah Department of
Health.
(3) "Employee" means a
person who works in a microenterprise home kitchen, including the operator,
whether for monetary compensation or not and regardless of relationship to the
operator.
(4) "FDA Food Code" or
"Food Code" means the version of U.S. Public Health Service, Food and Drug
Administration, Model Food Code as incorporated by reference with exceptions
and amendments in Rule R392-100.
(5) "Food" has the same meaning as defined in
Section 26-15c-102.
(6) "HACCP
Plan" means a written document that delineates the formal procedures for
following the Hazard Analysis and Critical Control Point principles developed
by The National Advisory Committee on Microbiological Criteria for
Foods.
(7) "Hot water" means water
heated to a temperature of not less than 110 deg F at the outlet.
(8) "Hermetically sealed container" means a
container that is designed and intended to be secure against the entry of
microorganisms and, in the case of low acid canned foods, to maintain the
commercial sterility of its contents after processing.
(9) "Imminent health hazard" means a
significant threat or danger to health that is considered to exist when there
is evidence sufficient to show that a product, practice, circumstance, or event
creates a situation that requires immediate correction or cessation of
operation to prevent injury based on the number of potential injuries and the
nature, severity, and duration of the anticipated injury. An imminent health
hazard may include an emergency such as a fire, flood, extended interruption of
electrical or water service, wastewater backup, misuse of poisonous or toxic
materials, onset of an apparent foodborne illness outbreak, gross insanitary
occurrence or condition, or other circumstances that may endanger public
health.
(10) "Linens" means fabric
items such as cloth hampers, cloth napkins, table cloths, wiping cloths, and
work garments including cloth gloves.
(11) "Local health department" has the same
meaning as defined in Section
26A-1-102.
(12) "Local health officer" means the
director of the jurisdictional local health department or a designated
representative.
(13)
"Microenterprise home kitchen" has the same meaning as defined in Section
26-15c-102.
(14) "Molluscan
shellfish" means any edible species of fresh or frozen oysters, clams, mussels,
and scallops or edible portions thereof.
(15) "Operator" means a person who resides in
the private home and who owns, manages, or controls, or who has the duty to
manage or control, a microenterprise home kitchen.
(16) "Plumbing fixture" means a receptacle or
device that is connected to the water supply system of the premises; or
discharges wastewater or liquid-borne waste materials to the drainage system of
the premises.
(17) "Ready-to-eat"
has the same meaning as defined in Subsection 26-15c-102(6).
(18) "Sanitized" means the application of
cumulative heat or chemicals on cleaned food, ice, or potable water contact
surfaces that, when evaluated for efficacy, is sufficient to yield a reduction
of 5 logs, which is equal to a 99.999% reduction, of representative disease
microorganisms of public health importance.
(19) "Time or temperature control food" or
"TCS" has the same meaning as defined in Subsection 26-15c-102(7).
(20) "Wastewater" means sewage, industrial
waste, or other liquid or waterborne substances causing or capable of causing
pollution of waters of the state.
Notes
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