reglab/housing_qa huggingface dataset:
CA Health & Safety Code § 113839 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113839.

113839.  “Nonpermanent food facility” means a food facility that operates from a mobile unit or at a nonpermanent location, including, but not limited to, a certified farmers’ market, a fishermen’s market, a mobile food facility, a mobile support unit, a temporary food facility, or a vending machine.(Amended by Stats. 2015, Ch. 615, Sec. 6. (AB 226) Effective January 1, 2016.)
CA Health & Safety Code § 113841 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113841.

113841.  “Nonprofit charitable organization” means either of the following:(a) A corporation incorporated pursuant to the Nonprofit Corporation Law (Division 2 (commencing with Section 5000) of Title 1 of the Corporations Code), that is exempt from taxation pursuant to paragraphs (1) to (10), inclusive, and paragraph (19) of Section 501(c) of the Internal Revenue Code and Section 23701d of the Revenue and Taxation Code.(b) An organization that was organized and is in operation for charitable purposes and meets the requirements of Section 214 of the Revenue and Taxation Code.(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113842 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113842.

113842.  “Nonprofit charitable temporary food facilities” means either one of the following:(a) A temporary food facility, as defined in Section 113930, that is conducted by a nonprofit charitable organization, as defined in Section 113841.(b) An established club or organization of students that operates under the authorization of a school or other educational facility.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113843 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113843.

113843.  “Open-air barbecue” means a piece of equipment designed for barbecuing food, where the food is prepared out of doors by cooking directly over hot coals, heated lava, hot stones, gas flame, or other method approved by the department, on equipment suitably designed and maintained for use out of doors, that is operated by a temporary food facility, a catering operation, or a mobile food facility that remains fixed during hours of operations at a community event or a permanent food facility.(Amended by Stats. 2018, Ch. 493, Sec. 5. (AB 2524) Effective January 1, 2019.)
CA Health & Safety Code § 113846 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113846.

113846.  “Outdoor wood-burning oven” means an oven located out of doors, that utilizes wood as the primary fuel for cooking and is operated by a temporary food facility, mobile food facility that remains fixed during hours of operation at a community event, permanent food facility, satellite food service, or catering operation.(Amended by Stats. 2021, Ch. 155, Sec. 3. (AB 831) Effective January 1, 2022.)
CA Health & Safety Code § 113849 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113849.

113849.  “Permanent food facility” means a food facility operating in a permanently constructed structure, including any room, building, place, or portion thereof, maintained, used, or operated for the purpose of storing, preparing, serving, manufacturing, packaging, or otherwise handling food at the retail level.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113851 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113851.

113851.  (a) “Permit” means the document issued by the enforcement agency that authorizes a person to operate a food facility or cottage food operation.(b) “Registration” shall have the same meaning as permit for purposes of implementation and enforcement of this part.(Amended by Stats. 2012, Ch. 415, Sec. 9. (AB 1616) Effective January 1, 2013.)
CA Health & Safety Code § 113853 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113853.

113853.  “Permitholder” means the entity that is legally responsible for the operation of the food facility, such as the owner, the owner’s agent, or other person, and possesses a valid permit to operate a food facility.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113855 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113855.

113855.  “Person” means any individual, firm, partnership, joint venture, association, limited liability company, corporation, estate, trust, receiver, syndicate, city, county, or other political subdivision, or any other group or combination acting as a unit.(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113856 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113856.

113856.  “Person in charge” means the individual present at a food facility who is responsible for the operation of the food facility.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113859 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113859.

113859.  (a) “Personal care items” means items or substances that may be poisonous, toxic, or a source of contamination and are used to maintain or enhance a person’s health, hygiene, or appearance.(b) “Personal care items” include items such as medicines, first aid supplies, cosmetics, and toiletries such as toothpaste and mouthwash.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113861 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113861.

113861.  “pH” means the symbol for the negative logarithm of the hydrogen ion concentration, which is a measure of the degree of acidity or alkalinity of a solution. Values between 0 and 7 indicate acidity and values between 7 and 14 indicate alkalinity. The value for pure distilled water is 7, which is considered neutral.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113863 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113863.

113863.  “Plumbing fixture” means a receptacle or device that is permanently or temporarily connected to the water distribution system of the premises and demands a supply of water from the system or discharges used water, waste materials, or sewage directly or indirectly to the drainage system of the premises.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113865 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113865.

113865.  “Plumbing system” means the water supply and distribution pipes, plumbing fixtures and traps, soil, waste, and vent pipes, sanitary and storm sewers and building drains, including their respective connections, devices, and appurtenances within the premises, and water-treating equipment.(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113867 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113867.

113867.  “Poisonous or toxic materials” means substances that are not intended for ingestion and are included in one of the following categories:(a) Cleaners and sanitizers, which include cleaning and sanitizing agents and agents such as caustics, acids, drying agents, polishes, and other chemicals.(b) Pesticides except sanitizers, which include substances such as insecticides and rodenticides.(c) Substances necessary for the operation and maintenance of the facility, such as nonfood grade lubricants and personal care items that may be deleterious to health.(d) Substances that are not necessary for the operation and maintenance of the facility and are on the premises for retail sale, such as petroleum products and paints.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113868 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113868.

113868.  “Portable” means equipment that is capable of being lifted and moved or has utility connections that are designed to be disconnected or of sufficient length to permit the unit to be moved for cleaning, and does not exceed 80 pounds (36kg) in weight.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113869 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113869.

113869.  “Potable water” means water that complies with the standards for transient noncommunity water systems pursuant to the California Safe Drinking Water Act (Chapter 4 (commencing with Section 116270) of Part 12, to the extent permitted by federal law.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113871 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113871.

113871.  (a) “Potentially hazardous food” means a food that requires time or temperature control to limit pathogenic micro-organism growth or toxin formation.(b) “Potentially hazardous food” includes a food of animal origin that is raw or heat-treated, a food of plant origin that is heat-treated or consists of raw seed sprouts, cut melons, cut tomatoes or mixtures of cut tomatoes that are not modified to render them unable to support pathogenic micro-organism growth or toxin formation, and garlic-in-oil mixtures that are not acidified or otherwise modified at a food processing plant in a way that results in mixtures that do not support growth or toxin formation as specified under subdivision (a).(c) “Potentially hazardous food” does not include any of the following:(1) A food with an aw value of 0.85 or less.(2) A food with a pH level of 4.6 or below when measured at 75°F.(3) An air-cooled, hard-boiled egg with shell intact, or an egg with shell intact that is not hard boiled, but has been pasteurized to destroy all viable salmonellae.(4) A food in an unopened, hermetically sealed container that is commercially processed to achieve and maintain commercial sterility under conditions of nonrefrigerated storage and distribution.(5) A food that has been shown by appropriate microbial challenge studies approved by the enforcement agency not to support the rapid and progressive growth of infectious or toxigenic micro-organisms that may cause food infections or food intoxications, or the growth and toxin production of Clostridium botulinum, such as a food that has an aw and a pH that are above the levels specified under paragraphs (1) and (2) and that may contain a preservative, other barrier to the growth of micro-organisms, or a combination of barriers that inhibit the growth of micro-organisms.(6) A food that does not support the rapid and progressive growth of infectious or toxigenic micro-organisms, even though the food may contain an infectious or toxigenic micro-organism or chemical or physical contaminant at a level sufficient to cause illness.(Amended by Stats. 2009, Ch. 571, Sec. 13. (SB 241) Effective October 11, 2009.)
CA Health & Safety Code § 113873 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113873.

113873.  “Poultry” means either of the following:(a) Any domesticated bird, including chickens, turkeys, ducks, geese, or guineas, whether live or dead, as defined in Poultry Products Inspection Regulations (9 C.F.R. 381).(b) Any migratory waterfowl, game bird, including a pheasant, partridge, quail, grouse, or guinea, or pigeon, ratites, or squab, whether live or dead, as defined in the Voluntary Poultry Inspection Regulations (9 C.F.R. 362).(Amended by Stats. 2016, Ch. 195, Sec. 6. (SB 1067) Effective January 1, 2017.)
CA Health & Safety Code § 113874 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113874.

113874.  “Premises” means:(a) The food facility, its contents, and the contiguous land or property and its facilities and contents that are under the control of the permitholder.(b) The food facility, its contents, and the land or property not described in subdivision (a) if the facility and contents are under the control of the permitholder and may impact food facility personnel, facilities, or operations.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113876 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113876.

113876.  “Prepackaged food” means any properly labeled processed food, prepackaged to prevent any direct human contact with the food product upon distribution from the manufacturer, a food facility, or other approved source.(Amended by Stats. 2009, Ch. 571, Sec. 14. (SB 241) Effective October 11, 2009.)
CA Health & Safety Code § 113877 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113877.

113877.  “Produce” means any whole edible portion of a plant in its raw and natural state.(Amended by Stats. 2008, Ch. 447, Sec. 9. Effective January 1, 2009.)
CA Health & Safety Code § 113879 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113879.

113879.  “Produce stand” means a permanent food facility that sells, offers for sale, or gives away only produce or shell eggs, or both, except that “produce stand” does not include premises operated by a producer selling or offering for sale only whole produce grown by the producer, or shell eggs, or both, provided that the sales are conducted on premises controlled by the producer.(Amended by Stats. 2009, Ch. 571, Sec. 15. (SB 241) Effective October 11, 2009.)
CA Health & Safety Code § 113880 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113880.

113880.  “Producer” means a person or entity who produces shell eggs or edible plants by practice of the agricultural arts upon land that the person or entity controls.(Amended by Stats. 2008, Ch. 447, Sec. 10. Effective January 1, 2009.)
CA Health & Safety Code § 113881 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113881.

113881.  “Ready-to-eat food” means food that is in a form that is edible without additional preparation to achieve food safety, as specified in Section 114004 or Section 114008, is a raw or partially cooked food of animal origin and the consumer is advised as specified under Section 114093, or may receive additional preparation for palatability or aesthetic, epicurean, gastronomic, or culinary purposes. “Ready-to-eat food” includes all of the following:(a) Raw food of animal origin that is cooked as specified in Section 114004 or 114008.(b) Raw fruits and vegetables that are washed as specified in Section 113992.(c) Fruits and vegetables that are cooked for hot holding as specified in Section 114010.(d) All potentially hazardous food that is cooked to the temperature and time required for the specific food under Sections 114004, 114008, and 114010 and cooled as specified in Section 114002.(e) Produce for which further washing, cooking, or other processing is not required for food safety, and from which rinds, peels, husks, or shells, if naturally present, are removed.(f) Substances derived from plants, such as spices, seasonings, and sugar.(g) A bakery item, such as bread, cakes, pies, fillings, or icing, for which further cooking is not required for food safety.(h) The following products that are produced in accordance with USDA guidelines and that have received a lethality treatment for pathogens: dry, fermented sausages, such as dry salami or pepperoni; salt-cured meat and poultry products, such as prosciutto ham, country cured ham, and parma ham; and dried meat and poultry products, such as jerky or beef sticks.(i) Foods manufactured according to 21 C.F.R. Part 113—Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113883 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113883.

113883.  “Reduced-oxygen packaging” means the reduction of the amount of oxygen in a package by mechanically evacuating the oxygen, displacing the oxygen with another gas or combination of gases, or otherwise controlling the oxygen content in a package to a level below that normally found in the surrounding atmosphere, which is 21 percent oxygen.“Reduced-oxygen packaging” includes methods that may be referred to as altered atmosphere, modified atmosphere, controlled atmosphere, low oxygen, and vacuum packaging, including sous vide.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113885 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113885.

113885.  “Refrigeration unit” means a mechanical unit that extracts heat from an area through liquefaction and evaporation of a fluid by a compressor, flame, or thermoelectric device, and includes a mechanical thermostatic control device that regulates refrigerated blown air into an enclosed area at or below the minimum required food storage temperature of potentially hazardous foods in conformance with Section 113996.(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113887 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113887.

113887.  “Refuse” means solid waste not carried by water through the sewage system.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113889 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113889.

113889.  “Remodel” means construction, building, or repair to the food facility that requires a permit from the local building authority. For purposes of mobile food facilities, temporary food facilities, and satellite food service, “remodel” means any replacement or significant modification of an integral piece of equipment.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113893 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113893.

113893.  (a) “Restricted food service facility” means either of the following:(1) A food facility of 20 guestrooms or less that provides overnight transient occupancy accommodations, that serves food only to its registered guests, that serves only a breakfast or similar early morning meal and no other meals, and that includes the price of food in the price of the overnight transient occupancy accommodation.(2) An agricultural homestay facility that meets all of the following requirements:(A) Has not more than six guest rooms or accommodates not more than 15 guests.(B) Provides overnight transient accommodations.(C) Serves food only to its registered guests and serves meals at any time, and includes the price of food in the price of the overnight transient occupancy accommodation.(D) Lodging and meals are incidental and not the primary function of the agricultural homestay facility.(E) The agricultural homestay facility is located on, and is a part of, a farm, as defined in Section 52262 of the Food and Agricultural Code, that produces agricultural products as its primary source of income.(b) Notwithstanding subdivision (a), a restricted food service facility may serve light foods or snacks presented to the guest for self-service.(c) The predominant relationship between the occupants of a restricted food service facility and the permitholder of the facility is that of innkeeper and guest. For purposes of this section, the existence of some other legal relationships as between some occupants and the permitholder shall be immaterial.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 113894 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 2 - Definitions|Section 113894.

113894.  “Restrict” means to limit the activities of a food employee so that there is no risk of transmitting a disease that is transmissible through food and the food employee does not work with exposed food, clean equipment, utensils, linens, and unwrapped single-use articles.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)