37.110.261 CHAPTER 1: PURPOSE AND DEFINITIONS
The terms defined in this section are modifications or additions to the definitions described in this chapter of the 2013 Food Code:
(1) "Adulterated" means the same as determined in 50-31-202, MCA instead of the "Adulterated" definition in section 1-201.10 of the November 3, 2013 model document of food regulations promulgated by the United States Food and Drug Administration (Food Code).
(2) "Bakery" means processing or packaging of baked goods described in 50-50-102(1), MCA for sales or service directly to consumers.
(3) "Catering kitchen" means the activity of providing food wholly or in part owned by the caterer for a specific event at a location other than the food establishment, as defined in 50-50-102 (4)(a), MCA, on a contractual, prearranged basis to a specific subset of the public, such as invited guests to a wedding or similar celebration, or to participants in an organized group or activity. A catering kitchen is not the same activity as a contract cook.
(4) "Certified Food Protection Manager" (CFPM) means an individual who operates a food establishment or manages a food establishment who has successfully completed a test through an accredited program required under section 2-102.12 (A) of the Food Code.
(5) "Department" means the Montana Department of Public Health and Human Services.
(6) "Food Code" means the November 3, 2013 model document of food regulations promulgated by the United States Food and Drug Administration.
(7) "Food establishment" means the following:
(a) includes in section 1-201.10(B) of the Food Code, any and all licensable establishments stated in Title 50, chapter 50, MCA;
(b) does not include in section 1-201.10(B) of the Food Code, any and all food provider exclusions stated in Title 50, chapter 50, MCA;
(c) in section 1-201.10(B) of the Food Code, the term "small family day-care provider" actually means a day-care provider not required to be licensed by the department as a day-care center, under 52-2-721(1)(a), MCA; and
(d) in section 1-201.10(B) of the Food Code; a bed-and-breakfast operation actually means a bed-and-breakfast establishment that meets the definition in 50-51-102(1), MCA. Bed-and-breakfast establishments must meet food safety rules required in ARM 37.111.312 through 37.111.334.
(8) "Food manufacturing" means the same as 50-50-102(19), MCA, but for the purposes of license subtypes, should be on-site food processing for sales or service to the public, which includes drinking water vending machines and beverage ice production, packaging, or both.
(9) "Food service" means the same as 50-50-102(7), MCA, but for the purposes of license subtypes, should only be the sales or service of food to the public that is not processed on-site.
(10) "Legal licensee" means the same as "permit holder."
(11) "License" means the same as "permit."
(12) "License subtype" means one or more of the following food establishments: bakery, catering kitchen, food service, food manufacturing, meat shop, mobile food establishment, perishable food dealer, produce, school, tavern, or water hauler.
(13) "License type" means a food establishment at a fixed (nonmobile or permanent) location, mobile food establishment, or temporary food establishment.
(14) "Meat market" means the same as 50-50-102(10), MCA, but is the processing or packaging of meat or poultry for sales or service to the public.
(15) "Mobile food establishment" means:
(a) A food establishment where food is served or sold from a motor vehicle, nonmotorized cart, movable vehicle such as a push cart, trailer, or boat that periodically or continuously changes location and requires a servicing area to accommodate the unit for cleaning, inspection, and maintenance, as specified in sections 5-402.14, 6-101.11, and 6-202.18.
(b) Mobile food establishment does not include a motor vehicle used solely to transport or deliver food by a motorized carrier regulated by the state or federal government or a concession stand designed to operate as a temporary food establishment.
(16) "Perishable food" means foods that require time/temperature control for safety (formerly known as potentially hazardous foods).
(17) "Perishable food dealer" means the same as 50-50-102(12), MCA, which is an operation that is in the business of purchasing and selling foods that require time/temperature control for safety (formerly known as potentially hazardous foods).
(18) "Potentially hazardous food" means time/temperature control for safety food.
(19) "Processing" means the same as "preparation" of food through one or more methods including: assembling, baking, bottling, brewing, canning, coating, cooking, cutting, dicing, distilling, drying, extracting, fermenting, freezing, grinding, heating, infusing, mixing, packaging, reheating, repackaging, pickling, slicing, smoking, stuffing, or other food treatment or food preservation method.
(20) "Produce" means fruits, vegetables, or grains sold directly to consumers in their natural or unprocessed states.
(21) "Regulatory authority" means the department, the local board of health, the local health officer, or the local sanitarian, instead of the "regulatory authority" definition in section 1-201.10 of the Food Code.
(22) "School" means a building or structure or portion thereof occupied or used at least 180 days per year for the teaching of individuals, the curriculum of which satisfies the basic instructional program approved by the board of public education for pupils in any combination of kindergarten through grade 12. This term does not include home schools. For purposes of this licensing subtype, in general, a school is also a learning institution that participates in the federal National School Lunch Program, under 7 CFR 210 of the Code of Federal Regulations.
(23) "Tavern, bar, brewery, winery, distillery, or saloon" means the sale or service of alcoholic beverages with or without beverage ice. This licensing subtype does not include on-site food manufacturing or food service, as defined in this section of the rules.
(24) "Temporary food establishment" means a food establishment that operates at a fixed location for a period of no more than 21 days in a licensing year in conjunction with a single event or celebration, instead of the "Temporary food establishment" definition in section 1-201.10 of the Food Code.
(25) "Water hauler" means the same as 50-50-102(20), MCA.
History: 50-50-103, MCA; IMP, 20-5-102, 50-50-102, 50-50-103, 50-50-104, 50-50-201, MCA; NEW, 2014 MAR p. 2957, Eff. 1/1/15.