“Caterer” means any person who prepares food intended for individual portion service, transports and serves it at another location, or who prepares and serves food at a food establishment, other than one for which he holds a permit, for service at a single meal, party or similar gathering.
“Continental breakfast” means a breakfast meal restricted to the following foods:
Beverages such as coffee, tea and fruit juices;
Pasteurized Grade A milk;
Fresh fruits;
Frozen and commercially processed fruits;
Baked goods, such as pastries, rolls, breads, and muffins which are non-potentially hazardous food;
Cereals;
Homemade or commercial jams, jellies, honey and maple syrup;
Pasteurized Grade A creams and butters, non-dairy creamers or similar products;
Commercially manufactured hard cheeses, commercially manufactured cream cheese and commercially manufactured yogurt.
“Food Safety Manager” means an on-site manager or supervisor who is at least eighteen (18) years of age who has demonstrated his or her food safety proficiency by passing a test that is part of an accredited food safety manager program.
“Potentially Hazardous Food” means the following:
"Potentially hazardous food" means a food that is natural or synthetic and that requires temperature control because it is in a form capable of supporting:
The rapid and progressive growth of infectious or toxigenic microorganisms;
The growth and toxin production of Clostridium botulinum; or
In raw shell eggs, the growth of Salmonella Enteritidis.
"Potentially hazardous food" includes an animal food (a food of animal origin) that is raw or heat-treated; a food of plant origin that is heat-treated or consists of raw seed sprouts; cut melons; and garlic-in-oil mixtures that are not modified in a way that results in mixtures that do not support growth as specified under Subparagraph (a) of this definition.
"Potentially hazardous food" does not include:
An air-cooled hard-boiled egg with shell intact;
A food with an aw value of 0.85 or less;
A food with a pH level of 4.6 or below when measured at 24oC (75oF);
A food, in an unopened hermetically sealed container, that is commercially processed to achieve and maintain commercial sterility under conditions of nonrefrigerated storage and distribution;
A food for which laboratory evidence demonstrates that the rapid and progressive growth of infectious or toxigenic microorganisms or the growth of S.~Enteritidis in eggs or C. botulinum can not occur, such as a food that has an aw and a pH that are above the levels specified under Subparagraphs (c)(ii) and (iii) of this definition and that may contain a preservative, other barrier to the growth of microorganisms, or a combination of barriers that inhibit the growth of microorganisms; or
A food that does not support the growth of microorganisms as specified under Subparagraph (a) of this definition even though the food may contain an infectious or toxigenic microorganism or chemical or physical contaminant at a level sufficient to cause illness.
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