|
Food and Drug Administration
and
Conference for Food Protection
FOOD ESTABLISHMENT PLAN REVIEW GUIDE |
"Acceptable food equipment" means food equipment that is deemed to be in conformance with Food Code provisions such as equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Such equipment is deemed to comply with Parts 4-1 and 4-2 of the Food Code.
Under ANSI document CA-1 ANSI Policy and Criteria for Accreditation of Certification Programs, it has been stipulated that:
"For food equipment programs, standards that establish sanitation requirements shall be specified government standards or standards that have been ratified by a public health approval step. ANSI shall verify that this requirement has been met by communicating with appropriate standards developing organizations and governmental public health bodies."
The term "certified" is used when an item of food equipment has been evaluated against an organization’s own standard. The term "classified" is used when one organization evaluates an item of food equipment against a standard developed by another organization.
"Air Break" means a piping arrangement in which a drain from a fixture, appliance, or device discharges indirectly into another fixture, receptacle or interception at a point below the flood level rim. The connection does not provide an unobstructed vertical distance and is not solidly connected but precludes the possibility of backflow to a potable water source
"Air Gap" means the unobstructed vertical distance through the free atmosphere between the lowest opening from any pipe or outlet supplying fixture, or other device, and the flood level rim of the receptacle. The vertical physical separation shall be at least two times the inside diameter of the water inlet pipe above the flood rim level but shall not be less than one inch.
"Approved" means acceptable to the regulatory authority based on a determination of conformity with principles, practices, and generally recognized standards that protect public health.
"Backflow" means the flow of water or other liquids, mixtures, or substances into the distributing pipes of a potable supply of water from any source or sources other than its intended source. Back-siphonage is one type of backflow.
"Backflow Preventer" means a device or means to prevent backflow.
"Back-siphonage" means the flowing back of used, contaminated, or polluted water from a plumbing fixture or vessel or other sources into a potable water supply pipe due to a negative pressure in such pipe.
"Corrosion-resistant material" means free of cracks or other openings that allow the entry or passage of moisture.
"Easily Disassembled Equipment" means equipment that is accessible for cleaning and inspection by:
(a) Disassembling without the use of tools, or
(b) Disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
"Easily Movable" means:
(a) Weighing 14 kg (30 pounds) or less; mounted on casters, gliders, or rollers; or provided with a mechanical means requiring no more than 14 kg (30 pounds) of force to safely tilt a unit of equipment for cleaning; and
(b) Having no utility connection, a utility connection that disconnects quickly, or a flexible utility connection line of sufficient length to allow the equipment to be moved for cleaning of the equipment and adjacent area.
"Equipment"
(a) "Equipment" means an article that is used in the operation of a food establishment such as a freezer, grinder, hood, ice maker, meat block, mixer, oven, reach-in refrigerator, scale, sink, slicer, stove, table, temperature measuring device for ambient air, vending machine, or warewashing machine.
(b) "Equipment" does not include items used for handling or storing large quantities of packaged foods that are received from a supplier in a cased or overwrapped lot, such as hand trucks, forklifts, dollies, pallets, racks, and skids.
"Facility" See "Physical facilities"
"Food Employee" means an individual working with unpackaged food, food equipment or utensils, or food-contact surfaces
"Food Establishment"
(a) "Food establishment" means an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption:
(i) Such as a restaurant; satellite or catered feeding location; catering operation if the operation provides food directly to a consumer or to a conveyance used to transport people; market; vending location; conveyance used to transport people; institution; or food bank; and
(ii) That relinquishes possession of food to a consumer directly, or indirectly through a delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers.
(b) "Food establishment" includes:
(i) An element of the operation such as a transportation vehicle or a central preparation facility that supplies a vending location or satellite feeding location unless the vending or feeding location is permitted by the regulatory authority; and
(ii) An operation that is conducted in a mobile, stationary, temporary, or permanent facility or location; where consumption is on or off the premises; and regardless of whether there is a charge for the food.
(c) "Food establishment" does not include:
(i) An establishment that offers only prepackaged foods that are not potentially hazardous;
(ii) A produce stand that only offers whole, uncut fresh fruits and vegetables;
(iii) A food processing plant;
(iv) A kitchen in a private home if only food that is not potentially hazardous is prepared for sale or service at a function such as a religious or charitable organization's bake sale if allowed by law and if the consumer is informed by a clearly visible placard at the sales or service location that the food is prepared in a kitchen that is not subject to regulation and inspection by the regulatory authority;
(v) An area where food that is prepared as specified in Subparagraph (c)(iv) of this definition is sold or offered for human consumption;
(vi) A kitchen in a private home, such as a small family day-care provider; or a bed-and-breakfast operation that prepares and offers food to guests if the home is owner occupied, the number of available guest bedrooms does not exceed 6, breakfast is the only meal offered, the number of guests served does not exceed 18, and the consumer is informed by statements contained in published advertisements, mailed brochures, and placards posted at the registration area that the food is prepared in a kitchen that is not regulated and inspected by the regulatory authority; or
(vii) A private home that receives catered or home-delivered food.
"HACCP Plan" means a written document that delineates the formal procedures for following the Hazard Analysis Critical Control Point principles developed by The National Advisory Committee on Microbiological Criteria for Foods.
"Highly susceptible population" means a group of persons who are more likely than other populations to experience foodborne disease because they are immunocompromised or older adults and in a facility that provides health care or assisted living services, such as a hospital or nursing home; or preschool age children in a facility that provides custodial care, such as a day care center.
"Linens" means fabric items such as cloth hampers, cloth napkins, table cloths, wiping cloths, and work garments including cloth gloves.
"Physical facilities" means the structure and interior surfaces of a food establishment including accessories such as soap and towel dispensers and attachments such as light fixtures and heating or air conditioning system vents.
"Plumbing fixture" means a receptacle or device that:
(a) Is permanently or temporarily connected to the water distribution system of the premises and demands a supply of water from the system; or
(b) Discharges used water, waste materials, or sewage directly or indirectly to the drainage system of the premises.
"Plumbing system" means the water supply and distribution pipes; plumbing fixtures and traps; soil, waste, and vent pipes; sanitary and storm sewers and building drains, including their respective connections, devices, and appurtenances within the premises; and water-treating equipment.
"Potentially Hazardous Food" (PHF)
(a) "Potentially hazardous food" means a food that is natural or synthetic and that requires temperature control because it is in a form capable of supporting:
(i) The rapid and progressive growth of infectious or toxigenic microorganisms;
(ii) The growth and toxin production of Clostridium botulinum; or
(iii) In raw shell eggs, the growth of Salmonella enteritidis.
(b) "Potentially hazardous food" includes an animal food (a food of animal origin) that is raw or heat-treated; a food of plant origin that is heat-treated or consists of raw seed sprouts; cut melons; and garlic and oil mixtures that are not acidified or otherwise modified at a food processing plant in a way that results in mixtures that do not support growth as specified under Subparagraph (a) of this definition.
(c) "Potentially hazardous food" does not include: (i) An air-cooled hard-boiled egg with shell intact; (ii) A food with an aw value of 0.85 or less; (iii) A food with a pH level of 4.6 or below when measured at 24oC (75oF); (iv) A food, in an unopened hermetically sealed container, that is commercially
processed to achieve and maintain commercial sterility under conditions of nonrefrigerated
storage and distribution; and (v) A food for which laboratory evidence demonstrates that the rapid and progressive
growth of infectious or toxigenic microorganisms or the growth of S. enteritidis
in eggs or C. botulinum can not occur, such as a food that has an aw and
a pH that are above the levels specified under Subparagraphs (c)(ii) and (iii) of this
definition and that may contain a preservative, other barrier to the growth of
microorganisms, or a combination of barriers that inhibit the growth of microorganisms. (vi) A food that may contain an infectious or toxigenic microorganism or chemical or
physical contaminant at a level sufficient to cause illness, but that does not support the
growth of microorganisms as specified under Subparagraph (a) of this definition.
"Premises" means:
(a) The physical facility, its contents, and the contiguous land or property under the control of the permit holder; or
(b) The physical facility, its contents, and the land or property not described under Subparagraph (a) of this definition if its facilities and contents are under the control of the permit holder and may impact food establishment personnel, facilities, or operations, if a food establishment is only one component of a larger operation such as a health care facility, hotel, motel, school, recreational camp, or prison.
"Refuse" means solid waste not carried by water through the sewage system.
"Regulatory Authority" means the local, state, or federal enforcement body or authorized representative having jurisdiction over the food establishment.
"Safe material" means:
(a) An article manufactured from or composed of materials that may not reasonably be expected to result, directly or indirectly, in their becoming a component or otherwise affecting the characteristics of any food;
(b) An additive that is used as specified in ? 409 or 706 of the Federal Food, Drug, and Cosmetic Act; or
(c) Other materials that are not additives and that are used in conformity with applicable regulations of the Food and Drug Administration.
"Sealed" means free of cracks or other openings that allow the entry or passage of moisture.
"Sewage" means liquid waste containing animal or vegetable matter in suspension or solution and may include liquids containing chemicals in solution.
"Smooth" means:
(a) A food-contact surface having a surface free of pits and inclusions with a cleanability equal to or exceeding that of (100 grit) number 3 stainless steel;
(b) A nonfood-contact surface of equipment having a surface equal to that of commercial grade hot-rolled steel free of visible scale; and
(c) A floor, wall, or ceiling having an even or level surface with no roughness or projections that render it difficult to clean.
"Vacuum Breaker" See "Backflow Preventer"