Florida Administrative Code › 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › 5K - Division of Food Safety › Chapter 5K-4 - FOOD › Section 5K-4.0010 - Definitions

Current through Reg. 50, No. 138; July 16, 2024
For the purpose of this rule chapter, the definitions in
				  Section 500.03, F.S., and the following
				  shall apply.
(1) Candy is a type of
				confectionery that does not require refrigeration. Candy includes hard candies
				such as lollipops, chocolates, chocolate or sugar covered fruits or nuts,
				caramels, toffees or similar sugar-based foods customarily eaten as snack
				foods.
(2) Confectionery mean sweet
				foods such as candy, chewing gum, or similar foods made primarily of sugar or
				sugar substitutes. Confectionery does not include baked goods where flour is
				the main ingredient such as cakes, cookies, or frozen desserts.
(3) Commissary means a support service
				location for a Mobile Food Establishment that meets all applicable requirements
				of Chapter 500, F.S., and Chapter 5K-4, F.A.C.
(4) Distribution means the transfer of food
				from one business to another, or from one business location to
				another.
(5) Ice means food that is
				formed from water by freezing to a solid state that is intended for human
				consumption or offered for other use by the consumer.
(6) Ice Vending Machine means a Food
				Establishment that is a self-serving device that, upon insertion of a coin or
				token or upon receipt of payment by any means, dispenses a bag or a bulk
				service of ice to a customer.
(7)
				Maximum Contaminant Level (MCL) means the maximum permissible level of a
				contaminant as set forth in Rule
				64E-8.006, F.A.C., and Rule
				Chapter 62-550, F.A.C.
(8) Mobile
				Food Establishments are Food Establishments that are self-propelled or
				otherwise moveable from place to place such as a truck, trailer, or similar
				self-propelled conveyance or non-permanent kiosk or table where pre-packaged
				food products are sold.
(9)
				Potentially Hazardous Food/Time/Temperature Control for Safety Food (PHF/TCS)
				means food that requires time/temperature control for safety (TCS) to limit
				pathogenic microorganism growth or toxin formation.
(10) Potable Water means water that meets the
				quality standards of Chapter 62-550, F.A.C., and is satisfactory for drinking,
				culinary, and domestic purposes.
(11) Production Batch of Sprouts means all
				sprouts that are started at the same time in a single growing unit
				(
e.g.,
a single drum or bin, or a single rack of trays that
				are connected to each other), whether the sprouts are grown from a single lot
				of seed (including, for example, when multiple types of seeds are grown in a
				single growing unit).
(12)
				Processing means Manufacturing/processing as defined in
				21 CFR
				1.227 as adopted by reference in Rule
				5K-4.002, F.A.C., unless
				otherwise specified in this rule chapter.
(13) Retail Food Establishment means an
				establishment that sells food products directly to consumers as its primary
				function.
(14) Water Vending
				Machine means a self-service device that, upon insertion of a coin or token or
				upon receipt of payment by any means, dispenses a serving of water into a
				container.
(15) Wholesale Food
				Establishment means an establishment whose sales of food products directly to
				consumers is not its primary function.
Rulemaking Authority 500.09, 570.07(23) FS. Law Implemented
					 381.0062, 500.03, 500.10, 500.12, 500.147, 500.459, 500.511
					 FS.
New 3-16-20.