(2) “Egg Product” does not include FOOD which contains EGGS only in a relatively small proportion such as cake mixes.
“Employee” means the LICENSE HOLDER, PERSON IN CHARGE, FOOD EMPLOYEE, PERSON having supervisory or management duties, PERSON on the payroll, family member, volunteer, PERSON performing work under contractual agreement, or other PERSON working in the FOOD ESTABLISHMENT.
“EPA” means the U.S. Environmental Protection Agency.
Equipment.
(1) “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.
(2) “Equipment” does not include apparatuses 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.
“Exclude” means to prevent a PERSON from working as an EMPLOYEE in a FOOD ESTABLISHMENT or entering a FOOD ESTABLISHMENT as an EMPLOYEE.
“Existing” in reference to a FOOD ESTABLISHMENT, means a FOOD ESTABLISHMENT operating under a LICENSE issued by the REGULATORY AUTHORITY before [the effective date of this code]
“FDA” means the U.S. Food and Drug Administration.
Fish.
(1) “Fish” means fresh or saltwater finfish, crustaceans and other forms of aquatic life (including alligator, frog, aquatic turtle, jellyfish, sea cucumber, and sea urchin and the roe of such animals) other than birds or mammals, and all mollusks, if such animal life is intended for human consumption.
(2) “Fish” includes an edible human FOOD product derived in whole or in part from FISH, including FISH that have been PROCESSED in any manner.
“Food” means a 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, or chewing gum.
“Foodborne disease outbreak” means the occurrence of two or more cases of a similar illness resulting from the ingestion of a common FOOD.
“Food-contact surface” means:
(1) A surface of EQUIPMENT or a UTENSIL with which FOOD normally comes into contact; or
(2) A surface of EQUIPMENT or a UTENSIL from which FOOD may drain, drip, or splash:
(a) Into a FOOD, or
( b) Onto a surface normally in contact with FOOD.
“Food employee” means an individual working with unPACKAGED FOOD, FOOD EQUIPMENT or UTENSILS, or FOOD-CONTACT SURFACES.
“Food Establishment”
(1) “Food establishment" means an operation that:
(a) Stores, prepares, PACKAGES, serves, vends food directly to the CONSUMER, or otherwise provides FOOD for human consumption such as a restaurant as defined in s.
97.01 (14g), Stats.; 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; institution; or FOOD bank; and
(b) 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.
(2) “Food establishment" includes:
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.
(3) “Food establishment" does not include:
(a) An establishment that offers only prePACKAGED FOODS that are not TIME/TEMPERATURE CONTROL FOR SAFETY FOODS;
(b) A produce stand that only offers whole, uncut fresh fruits and vegetables;
(c) A FOOD PROCESSING PLANT; including those that are located on the PREMISES of a FOOD ESTABLISHMENT;
(d) A kitchen in a private home if only FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, 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;
(e) An area where FOOD that is prepared as specified in Subparagraph (3)(d) of this definition is sold or offered for human consumption;
(f) 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 8, breakfast is the only meal offered, the number of guests served does not exceed 20; or
(g) A private home that receives catered or home-delivered FOOD.
Food Processing Plant.
(1) “Food processing plant” means a commercial operation that manufactures, PACKAGES, labels, or stores FOOD for human consumption, and provides FOOD for sale or distribution to other business entities such as FOOD PROCESSING PLANTS or FOOD ESTABLISHMENTS.
(2) “Food processing plant” does not include a FOOD ESTABLISHMENT.
Game Animal.
(1)
“Game animal” means an animal, the products of which are FOOD, that is not classified as cattle, sheep, swine, goat, horse, mule, or other equine in
9 CFR 301.2 - Definitions, or as POULTRY, or as FISH.
(2) “Game animal” includes mammals such as reindeer, elk, deer, antelope, water buffalo, bison, rabbit, squirrel, opossum, raccoon, nutria, or muskrat; and nonaquatic reptiles such as land snakes.
(3) “Game animal” does not include RATITES.
“General use pesticide” means a pesticide that is not classified by EPA for restricted use as specified in
40 CFR 152.175 — Pesticides classified for restricted use.
“Grade A standards” means the requirements of the United States Public Health Service/FDA “Grade A Pasteurized Milk Ordinance” with which certain fluid and dry milk and milk products comply.
Note: A copy of the “Grade A Pasteurized Milk Ordinance” may be secured from the Department of Health and Human Services, Public Health Service, Food and Drug Administration, Division of Plant and Dairy Food Safety (HFS316), 5100 Paint Branch Parkway, College Park, MD 20740-3835 or you can contact the Wisconsin department of agriculture, trade and consumer protection.
“HACCP plan” means a written document that delineates the formal procedures for following the HAZARD Analysis and CRITICAL CONTROL POINT principles developed by The National Advisory Committee on Microbiological Criteria for Foods.
Handwashing Sink.
(1) “Handwashing sink” means a lavatory, a basin or vessel for washing, a wash basin, or a PLUMBING FIXTURE especially placed for use in personal hygiene and designed for the washing of the hands.
(2) “Handwashing sink” includes an automatic handwashing facility.
“Hazard” means a biological, chemical, or physical property that may cause an unacceptable CONSUMER health RISK.
“Health practitioner” means a physician licensed to practice medicine, or if allowed by LAW, a nurse practitioner, physician assistant, or similar medical professional.
“Hermetically sealed container” means a container that is designed and intended to be secure against the entry of microorganisms and, in the case of low acid canned FOODS, to maintain the commercial sterility of its contents after PROCESSING.
“Highly susceptible population” means PERSONS who are more likely than other people in the general population to experience foodborne disease because they are:
(1) Immunocompromised; preschool age children, or older adults; and
(2) Obtaining FOOD at a facility that provides services such as custodial care, health care, or assisted living, such as a child or adult day care center, kidney dialysis center, hospital or nursing home, or nutritional or socialization services such as a senior center.
“Imminent health hazard” means a significant threat or danger to health that is considered to exist when there is evidence sufficient to show that a product, practice, circumstance, or event creates a situation that requires immediate correction or cessation of operation to prevent injury based on:
(1) The number of potential injuries; and
(2) The nature, severity, and duration of the anticipated injury.
“Injected” means manipulating MEAT to which a solution has been introduced into its interior by processes that are referred to as “injecting,” “
pump marinating,” or “stitch pumping.”
Juice.
(1) “Juice” means the aqueous liquid expressed or extracted from one or more fruits or vegetables, purées of the edible portions of one or more fruits or vegetables, or any concentrates of such liquid or purée.
(2) “Juice” does not include, for purposes of HACCP, liquids, purées, or concentrates that are not used as BEVERAGES or ingredients of BEVERAGES.
“Kitchenware” means FOOD preparation and storage UTENSILS.
“Law” means applicable local, state, and federal statutes, regulations, and ordinances.
“License” means the document issued by the REGULATORY AUTHORITY that authorizes a PERSON to operate a FOOD ESTABLISHMENT.
“License holder” means the entity that:
(1) Is legally responsible for the operation of the FOOD ESTABLISHMENT such as the owner, the owner's agent, or other PERSON; and
(2) Possesses a valid LICENSE, as applicable, to operate a FOOD ESTABLISHMENT.
“Linens” means fabric items such as cloth hampers, cloth napkins, table cloths, wiping cloths, and work garments including cloth gloves.
Major Food Allergen.
(1) “Major food allergen” means:
(a) Milk, EGG, FISH (such as bass, flounder, cod, and including crustacean shellfish such as crab, lobster, or shrimp), tree nuts (such as almonds, pecans, or walnuts), wheat, peanuts, and soybeans; or
(b) A FOOD ingredient that contains protein derived from a FOOD, as specified in Subparagraph (1) (a) of this definition.
(2) “Major food allergen” does not include:
(a) Any highly refined oil derived from a FOOD specified in Subparagraph (1) (a) of this definition and any ingredient derived from such highly refined oil; or
(b) Any ingredient that is exempt under the petition or notification process specified in the Food Allergen Labeling and Consumer Protection Act of 2004 (Public Law 108-282).
“Meat” means the flesh of animals used as FOOD including the dressed flesh of cattle, swine, sheep, or goats and other edible animals, except FISH, POULTRY, and wild GAME ANIMALS as specified under Subparagraphs 3-201.17 (A) (3) and (4).
Mechanically Tenderized.
(1) “Mechanically tenderized” means manipulating MEAT with deep penetration by processes which may be referred to as “blade tenderizing,” “
jaccarding,” “pinning,” “needling,” or using blades, pins, needles, or any mechanical device.
(2) “Mechanically tenderized” does not include processes by which solutions are INJECTED into MEAT.
“mg/L” means milligrams per liter, which is the metric equivalent of parts per million (ppm).
“Milk and milk products" means grade A milk and grade A milk products.
Mobile Food Establishment.
(1) “Mobile food establishment” means a restaurant or retail FOOD ESTABLISHMENT where FOOD is served or sold from a movable vehicle, intrastate railway car, push cart, trailer, or boat which periodically or continuously changes location and requires a SERVICE BASE to accommodate the unit for servicing, cleaning, inspection and maintenance or except as specified in ¶ 9-103.11 (D).
(2) “Mobile food establishment”
does not include a vehicle which is used solely to transport or deliver FOOD or a common carrier regulated by the state or federal government, or a movable concession stand designed to operate as a TEMPORARY FOOD ESTABLISHMENT or a traveling retail FOOD ESTABLISHMENT.
“Molluscan shellfish” means any edible species of fresh or frozen oysters, clams, mussels, and scallops or edible portions thereof, except when the scallop product consists only of the shucked adductor muscle.
“New” in reference to a FOOD ESTABLISHMENT, means operating with a LICENSE from the DEPARTMENT or its agent for the first time on or after [the effective date of this code].
Non-Continuous Cooking.
(1) “Non-continuous cooking” means the cooking of FOOD in a FOOD ESTABLISHMENT using a process in which the initial heating of the FOOD is intentionally halted so that it may be cooled and held for complete cooking at a later time prior to sale or service.
(2) “Non-continuous cooking” does not include cooking procedures that only involve temporarily interrupting or slowing an otherwise continuous cooking process.
