24.09.010 Definitions.

This chapter adopts the rules and regulations of the Washington State Board of Health for Food Service as stated in Chapter 246-215 WAC and adds additional definitions that shall apply in the interpretation and enforcement of this code.

(1)    “Blue low risk factors” are processes that help prevent the contamination of foods by pathogens, chemicals, and physical objects.

(2)    “Board of health (BOH)” is the governing and policy-making board for Clark County public health.

(3)    “Critical control point” means a point or procedure in a specific food system that, when not meeting standards established by Chapter 246-215 WAC or this code, may result in a consumer health risk.

(4)    “Food establishment” means an operation that stores, prepares, packages, serves, sells or otherwise provides food for human consumption.

(5)    “Hazard” means a biological, chemical or physical property that may cause a consumer health risk.

(6)    “Hazard analysis critical control point (HACCP)” is a method used to reduce the risk of foodborne illness based on principles established by the National Advisory Committee on Microbiological Criteria for Foods.

(7)    “Imminent health hazard” means that a product, practice, or event has created a situation that requires immediate correction or cessation of operation in order to prevent a significant threat to health. An imminent health hazard includes, but is not limited to:

(a)    A breakdown or lack of equipment or power causing improper temperature control for potentially hazardous food;

(b)    A lack of water preventing adequate hand washing, equipment cleaning or sanitizing;

(c)    An emergency situation caused by an accident or natural disaster, such as fire, flood, or building collapse;

(d)    A sewage backup or sewage contamination;

(e)    An occurrence of an outbreak of foodborne illness.

(8)    “Permit” shall mean the written authorization by Clark County public health for a food establishment located in Clark County which documents the correct site address for the location in which it is posted, the correct owner, and the valid date of permit.

(9)    “Permit exempt” means food service operations or functions that do not require a food service permit such as donated food distributing organizations or certain operations or private events based on food types or risk.

(10)    “Person in charge” means the individual present at a food establishment who is responsible for the operation at the time.

(11)    “Potentially hazardous food” means a food that requires temperature control because it is in a form capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms.

(12)    “Red high risk factors” are improper practices or procedures identified as the most common contributing factors of foodborne illness or injury.

(13)    “Suspension” shall mean the temporary removal of the food establishment’s permit to operate. When a permit is suspended, no food or beverages shall be served and the food establishment shall close.

(14)    “Repeated violations” shall be defined as, but not limited to, the same red high risk factor violation, or blue low risk factor violation, occurring on three consecutive inspections at a food establishment.

(15)    “Temporary food establishments” means:

(a)    A food establishment operating at a fixed location, with a fixed menu, for not more than twenty-one (21) consecutive days in conjunction with a single event or celebration, such as, but not limited to, a fair or festival; or

(b)    A food establishment operating not more than three (3) days a week at a fixed location, with a fixed menu, in conjunction with an approved, recurring, organized event, such as, but not limited to, a farmer’s market. (Sec. 2 of Ord. 2006-08-10)