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organization; and
<br />(c) Who receives food service without cost or donation, excluding bake sales that are limited to non-potentially hazardous
<br />baked goods.
<br />(d) This term does not include patrons of a soup kitchen or similar operation.
<br />(22) “HACCP Plan” – A written document that delineates the formal procedures for following the Hazard Analysis Critical
<br />Control Point principles developed by the National Advisory Committee on Microbiological Criteria for Foods.
<br />(23) “Hermetically sealed container” – A container designed and intended to be secure against the entry of microorganisms to
<br />maintain the commercial sterility of its contents after processing.
<br />(24) “Highly susceptible population” – A group of persons who are more likely than other populations to experience
<br />foodborne disease because they are immunocompromised or older adults institutionalized or preschool age children in custodial
<br />care.
<br />(25) “Hot water” – For the purposes of this chapter, hot water means a water temperature of 100 degrees Fahrenheit or above.
<br />(26) “Indirect waste connection” – An indirect waste connection is a liquid waste pipe that is connected with the sewerage
<br />system through an air gap or air break.
<br />(27) “Institution” – A place that provides food service as that term is defined in Section 381.0072, F.S., established and
<br />operated to provide: care for persons who are destitute, disabled, mentally ill, or incarceration of prisoners and inmates; medical
<br />care or treatment; or education. Examples of such places include state mental health facilities, substance abuse treatment facilities,
<br />jails or prisons, hospitals, schools, colleges and universities.
<br />(28) “Kitchenware” – All multi-use utensils other than tableware.
<br />(29) “Limited food service establishment” – Any establishment with a food service operation, so limited by the type and
<br />quantity of foods prepared and the equipment utilized, that it poses a lesser degree of risk to the public’s health, and, for the
<br />purpose of fees, requires less time to monitor. The term includes small seasonally operated concessions stands at schools, satellite
<br />kitchens that dispense catered meals and similar facilities.
<br />(30) “Manager” – An individual who has direct authority, control or supervision over employees engaged in the storage,
<br />preparation, display and serving of food to the public.
<br />(31) “Misbranded” – Food shall be considered to be misbranded:
<br />(a) If in packaged form it lacks a label containing the name and place of business of the manufacturer, packer, or distributor;
<br />or an accurate statement of the contents; or
<br />(b) If it is offered for sale under the name of another food; or
<br />(c) If it purports to be or is represented as a food for which a definition and standard of identity has been prescribed and it is
<br />not.
<br />(32) “Mobile food unit” – Any food service unit which is self-propelled or otherwise moveable from place to place and is self-
<br />sufficient for utilities, such as gas, water, electricity and liquid waste disposal, whose commissary is a DOH regulated food service
<br />establishment.
<br />(33) “Other Food Service” – Any food service establishment located at or operated by a church, synagogue, or other not for
<br />profit religious organization that advertises food or drink for public consumption, an adult day care center, or a prescribed pediatric
<br />extended care center. The term also includes any other food service operation that has not been defined elsewhere in this chapter,
<br />but is located on the premises of an establishment regulated by the department under Section 381.0072, F.S. Examples include
<br />restaurants, delicatessens, establishments that primarily prepare and serve non alchoholic beverages such as coffee and smoothies,
<br />and retail food stores that provide food service, but which are not licensed under Chapter 500 or 509, F.S.
<br />(34) “Perishable food” – Any food of such type or in such condition as may spoil; provided, that foods which are in
<br />hermetically sealed containers processed by heat or other means to prevent spoilage and properly packaged, dehydrated, dry or
<br />powdered foods so low in moisture content as to retard development of microorganisms shall not be considered readily perishable.
<br />(35) “Plumbing authority” – The local governing body, such as a county or city building inspection department which has
<br />adopted a plumbing code and has authority to interpret, inspect, and provide enforcement of plumbing standards.
<br />(36) “Potentially hazardous food” – Any perishable food which consists in whole or in part of milk or milk products, eggs,
<br />meat, poultry, fish, shellfish, edible crustacea, or other ingredients, including synthetic ingredients, in a form:
<br />(a) Capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms; or
<br />(b) Capable of supporting the slower growth of Clostridium botulinum.
<br />(c) The term “potentially hazardous food” does not include foods which have a pH level of 4.6 or below or a water activity
<br />(Aw) value of 0.85 or less, or air-cooled hard-boiled eggs with the shell intact.
<br />(37) “Premises” – The physical food service establishment and the contiguous land or property under the control of the
<br />manager, operator or owner.
<br />(38) “Product thermometer” – A thermometer, thermocouple, thermistor or other device that when inserted into food indicates
<br />the temperature of the food. This term does not include non-product ambient temperature sensing devices.
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