Skip to main content

Food Services Definitions

Caterer

A food establishment where food is completely or partially prepared for delivery to a customer and food is transported to the customer at a separate location where it is meant to be served and consumed

Critical Control Point

Any point or procedure in a specific food system where loss of control may result in an unacceptable health risk

Filth

Dust, dirt, insect excretions or secretions, insect body parts, rodent hairs or excretions, feathers, or any foreign or injurious contamination

Food

Any raw, cooked or processed edible substance, ice, beverage, or ingredient used or intended for use or for sale in whole or in part for human consumption

Food Contact Surface

Those surfaces of equipment and utensils with which food normally comes in contact, and those surfaces from which food may drain, drip, or splash back onto surfaces normally in contact with food

Food Establishment

An operation that stores, prepares, packages, serves or otherwise provides food for human consumption such as: a food service establishment; retail food store; 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; remote catered operations; conveyance used to transport people, institution; or food bank; and 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. The term does not include: an establishment that offers only prepackaged foods that are not potentially hazardous; a produce stand that only offers whole, uncut fresh fruits and vegetables; a food processing plant; a kitchen in a private home if only food that is not potentially hazardous is prepared for sale; a Bed and Breakfast Limited facility as defined in these rules; or a private home

Food Service Manager

The person assigned to work within a food preparation area who is the apparent supervisor of food manufacturing, production, preparation, processing or packing activities therein at the time

H.A.C.C.P.

Hazard Analysis Critical Control Point is a technique and a thought process that treats the storage, preparation and service of food as a continuous system. The premise being, that if every step of the food preparation process is carried out correctly, the end product will be safe food

Hazard

Any biological, chemical or physical property that may cause an unacceptable consumer health risk.

Organism

A complex structure of interdependent and subordinate elements whose relations and properties are largely determined by their function in the whole

Pathogenic

The origination and development of a disease. Causing or capable of causing disease (pathogen: a specific causative agent [as a bacterium or virus] or disease) 

Potentially Hazardous Foods

Any food whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustacean, or other ingredients, including synthetic ingredients, in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms. The term does not include foods which have a pH level of 4.5 or below or a water activity (Aw) value of 0.85 or less

Pre-Packaged & Sealed

Pertains to cooked and/or prepared food items that are packaged and air-tight sealed at source location following strict controls.  Examples: cookies, pastries, crackers, chips, pickles, pretzels, cured meat, etc.

Pre-Made

Pertains to food items made off site and individually wrapped and boxed for delivery 

Risk

An estimate of the likely occurrence of a hazard or danger 

School Food Establishment

A food service establishment where food is prepared and intended for service primarily to students in institutions of learning including, but not limited to, public and private schools, high schools, colleges and universities. A school food establishment is classified as a food establishment

Sterno

This is the trademark name for a canned liquid cooking fuel

Temporary Food Service Facility

Any food service facility that operates at a fixed location for a period of time of not more than fourteen (14) consecutive days in conjunction with a single event or celebration

 Back to On This Page       Back to Food Services Guidelines       Back to Guideline Topics      

Last updated 11/13/2019 7:36 AM