| (142) Temperature measuring device--A thermometer,
thermocouple, thermistor, or other device that indicates the temperature
of food, air, or water.
(143) Temporary food establishment--A food establishment
that operates for a period of no more than 14 consecutive days in
conjunction with a single event or celebration.
(144) Time/Temperature Control for Safety (TCS) food--(formerly
Potentially Hazardous Food (PHF)), A food that requires time/temperature
control for safety to limit pathogenic microorganism growth or toxin
formation. An animal food that is raw or heat-treated. A plant food
that is heat-treated or consists of raw seed sprouts, cut melons,
cut leafy greens, cut tomatoes or mixture of cut tomatoes that are
not modified in a way so that they are unable to support pathogenic
microorganism growth or toxin formation, or garlic-in-oil mixtures
that are not modified in a way so that they are unable to support
pathogenic microorganism growth or toxin formation. Except as specified
in Tables A and B of this definition, a food that because of the interaction
of Aw and pH values is designated as
Product Assessment Required (PA) in Table A or B of this definition:
Attached Graphic
(145) USDA--The United States Department of Agriculture,
1400 Independence Ave., S.W., Washington, DC 20250, phone: (202) 720-2791,
website: www.usda.gov.
(146) Utensil--A food-contact implement or container
used in the storage, preparation, transportation, dispensing, sale,
or service of food, such as kitchenware or tableware that is multiuse,
single-service, or single-use; gloves used in contact with food; temperature
sensing probes of food temperature measuring devices; and probe-type
price or identification tags used in contact with food.
(147) Vacuum packaging--A method of packaging food
in which air is removed from a package of food and the package is
hermetically sealed so that a vacuum remains inside the package.
(148) Variance--A written document issued by the regulatory
authority that authorizes a modification or waiver of one or more
requirements of this chapter if, in the opinion of the regulatory
authority, a health hazard or nuisance will not result from the modification
or waiver.
(149) Vending machine--A self-service device that,
upon insertion of a coin, paper currency, token, card, or key, or
by optional manual operation, dispenses unit servings of food in bulk
or in packages without the necessity of replenishing the device between
each vending operation.
(150) Vending machine location--The room, enclosure,
space, or area where one or more vending machines are installed and
operated and includes the storage areas and areas on the premises
that are used to service and maintain the vending machines. This does
not include Self-Service Food Markets.
(151) Warewashing--The cleaning and sanitizing of utensils
and food-contact surfaces of equipment.
(152) Whole-muscle, intact beef--Whole muscle beef
that is not injected, mechanically tenderized, reconstructed, or scored
and marinated, from which beef steaks may be cut.
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