§ 11.2.10. Definitions (P - Q).

Permittee means the owner, operator, or manager of any wholesale or retail food facility.

Person means any individual, firm, partnership, joint venture, association, limited liability company, corporation, estate, trust, receiver, syndicate, city, county, other political subdivision, or any other group or combination acting as a unit.

Potentially hazardous food means any food which is capable of (1) supporting rapid and progressive growth of infectious or toxigenic microorganisms that may cause food infections or food intoxications or (2) supporting the growth or toxic production of Clostridium botulinum. Potentially hazardous food does not include foods that have a pH level of 4.6 or below; foods that have a water activity (aw) value of 0.85 or less under standard conditions; food products in hermetically sealed containers processed to meet the commercial sterility standard as defined in Section 113.3(e) of Title 21 of the Code of Federal Regulations; or food that has been shown by appropriate microbial challenge studies, the results of which are approved by the health officer, not to support the rapid and progressive growth of infectious, toxigenic microorganisms that may cause food infections or food intoxications, or the growth and toxin production of Clostridium botulinum.

(Ord. No. 1080, § 4, Exh. A.)