North Dakota Administrative Code › Title 33 - State Department of Health › Article 33-33 - Rules Initiated By The Inspection Division › Chapter 33-33-06 - Bed and Breakfast Facilities › Section 33-33-06-01 - Definitions

Current through Supplement No. 393, July, 2024
1. "Approved" means acceptable to the department based on a
				  determination as to conformance with appropriate standards and good public
				  health practice.
2. "Corrosion-resistant material" means a material which
				  maintains its original surface characteristics under prolonged influence of the
				  food, cleaning compounds, and sanitizing solutions which may contact it.
3. "Department" means the state department of health or its
				  designated agent.
4. "Easily cleanable" means that surfaces are readily
				  accessible and made of such materials and finish and so fabricated that residue
				  may be effectively removed by normal cleaning methods.
5. "Employee" means the permitholder, individuals having
				  supervisory or management duties, and any other person working in a bed and
				  breakfast facility.
6. "Equipment" means stoves, ovens, ranges, hoods, slicers,
				  mixers, meatblocks, tables, counters, refrigerators, sinks, dishwashing
				  machines, steamtables, and similar items other than utensils, used in the
				  operation of a bed and breakfast facility.
7. "Family-style meal" means a meal ordered by persons
				  staying at a bed and breakfast facility which is served from common food
				  service containers, as long as any food not consumed by those persons is not
				  reused or fed to other people if the food is unwrapped.
8. "Food" means any raw, cooked, processed edible substance,
				  or combination of substances, beverage, or ingredient used or intended for use
				  or for sale in whole or in part for human consumption.
9. "Food-contact surfaces" means those surfaces of equipment
				  and utensils with which food normally comes in direct contact, and those
				  surfaces with which food may come in contact and drain back onto surfaces
				  normally in contact with food.
10. "Food processing establishment" means a commercial
				  establishment in which food is manufactured or packaged for human consumption.
				  The term does not include a food service establishment, retail food store, or
				  commissary operation.
11. "Kitchenware" means all multiuse utensils other than
				  tableware.
12. "Lodging unit" means a room with one or more beds for an
				  unspecified number of persons.
13. "Perishable food" means any food of such type or in such
				  condition as may spoil.
14. "Potentially hazardous food" means any perishable food
				  which consists in whole or in part of milk or milk products, eggs, meat,
				  poultry, fish, shellfish, raw seed sprouts, cut melons, cut leafy greens, cut
				  tomatoes, or other ingredients capable of supporting rapid and progressive
				  growth of infectious or toxigenic micro-organisms.
15. "Private home" means a place of residence of an
				  individual or family.
16. "Proprietor" means the person in charge of the bed and
				  breakfast facility whether as owner, lessee, manager, or agent.
17. "Sanitize" means effective bactericidal treatment of
				  clean surfaces of equipment and utensils by a process which has been approved
				  by the department as being effective in destroying micro-organisms, including
				  pathogens.
18. "Single-service articles" means cups, containers, lids or
				  closures, plates, knives, forks, spoons, stirrers, paddles, straws, place mats,
				  napkins, doilies, wrapping materials, and all similar articles which are
				  constructed wholly or in part from paper, paperboard, molded pulp, foil, wood,
				  plastic synthetic, or readily destructible materials, and which are intended
				  for one usage only, then to be discarded.
19. "Tableware" means multiuse eating and drinking utensils.
20. "Utensil" means any implement used in the storage,
				  preparation, transportation, or service of food.
General Authority: NDCC 23-01-03(3), 23-09.1-02
Law Implemented: NDCC
					 23-09.1-02