§ 50-107. Food protection.

(a)

Generally. At all times, including while being stored, prepared, displayed, served or transported, food shall be protected from potential contamination, including dust, insects, rodents and other vermin, toxic materials, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage and overhead leakage or overhead drippage from condensation. The temperature of potentially hazardous food shall be 45 degrees Fahrenheit or below or 140 degrees Fahrenheit or above at all times, except as otherwise provided in this article.

(b)

Emergency occurrences. If a fire, flood, power outage or similar event occurs that might result in the contamination of food or that might prevent potentially hazardous food from being held at required temperatures, the person in charge shall immediately contact the health authority. Upon receiving notice of this occurrence, the health authority shall take whatever action that it deems necessary to protect the public health.

(Code 1970, § 11-55; Ord. No. 80-24, §§ 2.3, 2.4, 9-23-80)