Missouri Code of State Regulations › Title 19 - DEPARTMENT OF HEALTH AND SENIOR SERVICES › Division 30 - Division of Regulation and Licensure › Chapter 87 - Sanitation Requirements for Long-Term Care Facilities › Section 19 CSR 30-87.010 - Definitions

Current through Register Vol. 49, No. 14, July 15, 2024
PURPOSE: This rule defines terms used in relation to
				  sanitation requirements for long-term care facilities.
(1) Adulterated means the condition of a food
				if it bears or contains any poisonous or deleterious substance in a quantity
				which may render it injurious to health; if it bears or contains any added
				poisonous or deleterious substance for which no safe tolerance has been
				established by rules, or in excess of tolerance if one has been established; if
				it consists in whole or in part of any filthy, putrid or decomposed substance,
				or if it is otherwise unfit for human consumption; if it has been processed,
				prepared, packed or held under unsanitary conditions, where it may have been
				rendered injurious to health; if it is in whole or in part the product of a
				diseased animal or an animal which has died other than by slaughter; or if its
				container is composed in whole or in part of any poisonous or deleterious
				substance which may render the contents injurious to health.
(2) Commissary means a catering
				establishment, restaurant or any other place in which food, containers or
				supplies are kept, handled, prepared, packaged or stored.
(3) Corrosion-resistant materials means those
				materials that maintain their original surface characteristics under prolonged
				influence of the food to be contacted, the normal use of cleaning compounds and
				bactericidal solutions and other conditions-of-use environment.
(4) Easily cleanable means that surfaces are
				readily accessible and made of materials and finish and so fabricated that
				residue may be effectively removed by normal cleaning methods.
(5) Food service employee means individuals
				having supervisory or management duties and any other person working in a
				food-service area of a long-term care facility.
(6) Equipment means stoves, ovens, ranges,
				hoods, slicers, mixers, meat blocks, tables, counters, refrigerators, sinks,
				dishwashing machines, steam tables and similar items (other than utensils) used
				in the operation of a food-service establishment.
(7) Food means 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.
(8) Food-contact surface means any surface of
				equipment and utensils with which food normally comes in contact and any
				surface from which food may drain, drip or splash back onto surfaces normally
				in contact with food.
(9)
				Food-service area means any place where food is prepared and intended for
				individual-portion service and includes the site at which individual portions
				are provided. The term includes any such place regardless of whether
				consumption is on or off the premises and regardless of whether there is a
				charge for the food. The term also includes delicatessen-type operations that
				prepare sandwiches intended for individual-portion services. The term does not
				include private homes where food is prepared or served for individual family
				consumption, retail food stores, the location of food vending machines and
				supply vehicles.
(10)
				Hermetically-sealed container means a container designed and intended to be
				secure against the entry of microorganisms and to maintain the commercial
				sterility of its content after processing.
(11) Kitchenware means all multiuse utensils
				other than tableware.
(12) Law
				includes federal, state and local statutes, ordinances and
				regulations.
(13) Packaged means
				bottled, canned, cartoned or securely wrapped.
(14) Person includes any individual,
				partnership, corporation, association or other legal entity. Person in charge
				means the individual present in a food-service establishment who is the
				apparent supervisor of the food-service establishment at the time of
				inspection. If no individual is the apparent supervisor, then any employee
				present is the person in charge.
(15) Potentially hazardous food means any
				food that consists in whole or part of milk or milk products; eggs, meat,
				poultry, fish, shellfish, edible crustacea 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
				clean, whole, uncracked, odor-free shell eggs or foods which have a pH level of
				four and six-tenths (4.6) or below or a water activity
				(aw) value of eighty-five hundredths (0.85) or
				less.
(16) Reconstituted means
				dehydrated food products recombined with water or liquids.
(17) Safe materials means articles
				manufactured from or composed of materials that may not reasonably be expected
				to result, directly or indirectly, in their becoming a component or otherwise
				affecting the characteristics of any food. All materials are safe only if they
				are in compliance with the state Food Drug and Cosmetic Act in sections
				196.010-180, RSMo (1986) and the federal Food, Drug and Cosmetic Act and are
				used in conformity with all applicable regulations.
(18) Sanitization means effective
				bactericidal treatment by a process that provides enough accumulative heat or
				concentration of chemicals for sufficient time to reduce the bacterial count,
				including pathogens, to a safe level on utensils and equipment.
(19) Sealed means free of cracks or other
				openings that permit the entry or passage of moisture.
(20) Single-service articles means cups,
				containers, lids, closures, plates, knives, forks, spoons, stirrers, paddles,
				straws, napkins, wrapping materials, toothpicks and similar articles intended
				for one (1)-time, one (1)-person use and then discarded.
(21) Tableware means multiuse eating and
				drinking utensils.
(22) Utensil
				means any implement used in the storage, preparation, transportation or service
				of food.
*Original authority: 198.009, RSMo 1979, amended 1993,
					 1995.