Idaho Administrative Code
Title IDAPA 16 - Health and Welfare, Department of
Rule 16.02.19 - IDAHO FOOD CODE
Section 16.02.19.111 - DEFINITIONS AND ABBREVIATIONS - L THROUGH Z
Current through August 31, 2023
The definitions under this Section are modifications or additions to the definitions provided in the incorporated Food Code. (4-6-23)
01. License. Is used in these rules the same as the term "permit" is used in the incorporated Food Code. (4-6-23)
02. License Holder. Is used in these rules the same as the term "permit holder" is used in the incorporated Food Code. (4-6-23)
03. Low-Risk Food Establishment. Provides factory-sealed prepackaged non-TCS foods. The establishment may have limited preparation of non-TCS foods only. (4-6-23)
04. Medium-Risk Food Establishment. Includes the following: (4-6-23)
05. Priority Item. A provision in the incorporated Food Code whose application contributes directly to the elimination, prevention, or reduction to an acceptable level, hazards associated with foodborne illness or injury, and there is no other provision that more directly controls the hazard. A priority item includes items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, handwashing, and is an item that is denoted in the incorporated Food Code with a superscript (P). (4-6-23)
06. Priority Foundation Item. A provision in the incorporated Food Code whose application supports, facilitates, or enables one (1) or more priority items. Priority foundation item includes an item that requires the purposeful incorporation of specific actions, equipment, or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling. A priority foundation item is an item that is denoted in the incorporated Food Code with a superscript (Pf). (4-6-23)
07. Regulatory Authority. The Department is the regulatory authority authorized to enforce compliance of these rules. (4-6-23)
08. Risk Control Plan. A document describing the specific actions to be taken by the license holder to address and correct a continuing hazard or risk within the food establishment. (4-6-23)
09. Risk Factor Violation. Improper practices or procedures that are most frequently identified by epidemiologic investigation as a cause of foodborne illness or injury. (4-6-23)
10. Roadside Stand. Any fixed or mobile retail food establishment at which an individual farmer producer sells their own agricultural products directly to consumers. Roadside stand means the same as "agricultural market" and "farmers market." (4-6-23)
11. TCS. Time/Temperature Control for Safety. (4-6-23)