(a) “Bulk foods” means larger quantities of food that are used over time, such as
flour, sugar, noodles, and rice. Food that is used up in a week or less, such as crackers,
are not considered bulk foods.
(b) “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 bacterial solutions, and other conditions-of-use
environment.
(c) “Food” means any raw, cooked, or processed edible substance, ice, beverage, or
ingredient used or intended for use in whole or in part for human consumption.
(d) “Food-contact surface” means those surfaces of equipment and utensils with
which food normally comes in contact, and those surfaces from which food may drain,
drip, or splash back onto surfaces normally in contact with food.
(e) “Food grade surface” means a surface that is easily cleanable and made from a
material that will not migrate into, contaminate, or taint the food.
(f) “Food service 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 center.
(g) “Packaged” means bottled, canned, in a carton, or securely wrapped.
(h) “Ready to eat food” means food that does not require cooking and is not
cooked before being served.
(i) “Sealed” means free of cracks or other openings that allow the entry or passage
of moisture.
(j) “Single-service articles” means those food service articles intended for 1-time,
1-person use and then discarded.
(k)“Tableware” means multi-use eating and drinking utensils.
(l) Time/Temperature Control for Safety food” or “TCS food” means any food that
consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish,
edible crustacean, or other ingredients, including synthetic ingredients, in a form capable
of supporting rapid and progressive growth of infectious or toxigenic microorganisms.
(m)
“Utensil” means any implement used in the storage, preparation,
transportation, or service of food.
History: 2013 AACS; 2019 AACS; 2025 MR 10, Eff. May 7, 2025.
R 400.8305 Plan review; approval; inspections.
Rule 305. (1) All local health department requirements regarding plan reviews and
specifications must be followed. Written confirmation that this has occurred must be
submitted to the department.
(2) An inspection must be conducted by the local health department, and an
approval granted indicating compliance with all of the rules in this part, except R
400.8330, 400.8335, and 400.8340, at all of the following times:
(a) Before issuance of an original license.
(b) Every 2 years, at the time of renewal, if the center has a private well or septic.
(c) Every 2 years, at the time of renewal, if the center provides food service where
the food is prepared and served on-site, unless the kitchen is currently licensed to provide
food service.
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