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(39) “Ready-to-eat food” – Food that is in a form that is edible without washing, cooking, or additional preparation by the
<br />establishment or the consumer and that is reasonably expected to be consumed in that form. This includes:
<br />(a) Unpackaged potentially hazardous food that is cooked to the temperature and time required for the specific food under
<br />Rule 64E-11.004, F.A.C.;
<br />(b) Raw, washed, cut fruits and vegetables;
<br />(c) Whole, raw, fruits and vegetables that are presented for consumption without the need for further washing, such as at a
<br />buffet; and
<br />(d) Other food presented for consumption for which further washing or cooking is not required and from which rinds, peels,
<br />husks, or shells are removed.
<br />(40) “Reconstitute” – The recombination of dehydrated food products with potable water or other suitable liquids.
<br />(41) “Residential Facility” – A food service establishment located at a community based residential facility as defined in
<br />Chapter 64E-12, F.A.C. For the purpose of issuing sanitation certificates and charging fees, this term does not apply to
<br />establishments that are residential in nature, but which are already specifically categorized in Section 381.0072, F.S., or this rule,
<br />such as hospitals, nursing homes, and detention facilities; nor does the term apply to public lodging establishments licensed under
<br />Chapter 509, F.S.
<br />(42) “Sanitation Certificate” – A license issued by the department to operate a food service establishment.
<br />(43) “Safe materials” – Articles manufactured from or composed of materials that may not be expected to result, directly or
<br />indirectly, in their becoming a component or otherwise affecting the characteristics of any food.
<br />(44) “Sanitize” – The effective treatment of clean surfaces of equipment and utensils by an approved process which provides
<br />enough accumulative heat or concentration of chemicals for enough time that when evaluated for efficacy, yields a reduction of 5
<br />logs, which is equal to a 99.999% reduction of representative disease microorganisms of public health importance.
<br />(45) “Snack” – A commercially pre-packaged non-potentially hazardous ready-to-eat-food item that is wrapped for individual
<br />consumption.
<br />(46) “Sealed” – Free of cracks or other junctures or openings which permit the entry or passage of moisture.
<br />(47) “Single-service articles” – Any cups, containers, closures, plates, straws, place mats, napkins, doilies, spoons, stirrers,
<br />paddles, knives, forks, wrapping materials and all similar articles which are constructed wholly or in part from paper, paperboard,
<br />molded pulp, foil, wood, plastic, synthetic or other readily destructible materials, and which are intended by the manufacturers to
<br />be for one-time, one-person use, then to be discarded.
<br />(48) “Tableware” – Multi-use eating and drinking utensils.
<br />(49) “Temporary food service event” – Any event offering food service on the premises of a food service establishment
<br />approved by the department. These events are at a fixed location for a temporary period of time not to exceed any combination of
<br />18 days within a calendar year and in conjunction with a single event or celebration.
<br />(50) “Theater” – A facility that shows motion pictures and offers food for consumption that is customarily served to the
<br />admittees of such theaters, such as popcorn, hot dogs, soft drinks, nachos and cheese, and pre-packaged snack items.
<br />(51) “Utensils” – Implements such as pots, pans, ladles or food containers used in the preparation, storage, transportation or
<br />serving of food.
<br />(52) “Vending machine” – Any self-service device which, upon insertion of coin or token, or by any other means, dispenses
<br />unit servings of food or beverage, either in bulk or in package, without the necessity of replenishing the device between each
<br />operation.
<br />(53) “Wholesome” – Food which is in sound condition, clean, free from adulteration and otherwise suitable for human
<br />consumption.
<br />Rulemaking Authority 381.0072 FS. Law Implemented 381.0072 FS. History–New 1-1-77, Amended 1-6-81, Formerly 10D-13.22, Amended 2-
<br />21-91, 5-12-92, Retained here and Transferred to 7C-4.009, Amended 6-1-93, 11-30-93, 8-28-96, Formerly 10D-13.022, Amended 3-15-98, 7-
<br />14-03, 4-1-09.
<br />64E-11.003 Food Supplies.
<br />(1) Food received or used in food service establishments shall be from sources approved or considered satisfactory by the
<br />department and shall be clean, wholesome, free from spoilage, adulteration and misbranding, and safe for human consumption. It
<br />shall have been prepared, processed, handled, packaged, transported and stored in a sanitary manner so as to be protected from
<br />contamination and spoilage.
<br />(2) Milk and milk products, including fluid milk, other fluid dairy products and manufactured milk products shall meet the
<br />standards of quality established for such products by applicable state laws and rules. Only pasteurized milk and milk products shall
<br />be used or served. Reconstituted dry milk and dry milk products may be used for cooking, baking, or fortification purposes. Non-
<br />dairy creaming, whitening or whipping agents may be reconstituted on the premises.
<br />(3) Frozen desserts and frozen dessert mixes shall not exceed a standard plate count of 50,000 per gram nor a coliform count
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