1. 1. 'Approved' means acceptable to the department based on a determination as to conformance with appropriate standards and good public health practice.

2. 2. 'Corrosion-resistant material' means a material which maintains its original surface characteristics under prolonged influence of the food, cleaning compounds, and sanitizing solutions which may contact it.

3. 3. 'Department' means the department of health and human services.

4. 4. 'Easily cleanable' means that surfaces are readily accessible and made of such materials and finish and so fabricated that residue may be effectively removed by normal cleaning methods.

5. 5. 'Employee' means the permit holder, individuals having supervisory or management duties, and any other individual working in a bed and breakfast facility.

6. 6. 'Equipment' means stoves, ovens, ranges, hoods, slicers, mixers, meatblocks, tables, counters, refrigerators, sinks, dishwashing machines, steamtables, and similar items other than utensils, used in the operation of a bed and breakfast facility.

7. 7. 'Food' means any raw, cooked, processed edible substance, or combination of substances, beverage, or ingredient used or intended for use or for sale in whole or in part for human consumption.

8. 8. 'Food-contact surfaces' means those surfaces of equipment and utensils with which food normally comes in direct contact, and those surfaces with which food may come in contact and drain back onto surfaces normally in contact with food.

9. 9. 'Kitchenware' means all multiuse utensils other than tableware.

10. 10. 'Perishable food' means any food of such type or in such condition as may spoil.

11. 11. 'Private home' means a place of residence of an individual or family.

12. "Proprietor" means the person in charge of the bed and breakfast facility whether as owner, lessee, manager, or agent.

13. "Sanitize" means effective bactericidal treatment of clean surfaces of equipment and utensils by a process which has been approved by the department as being effective in destroying micro-organisms, including pathogens.

14. "Single-service articles" means cups, containers, lids or closures, plates, knives, forks, spoons, stirrers, paddles, straws, place mats, napkins, doilies, wrapping materials, and all similar articles which are constructed wholly or in part from paper, paperboard, molded pulp, foil, wood, plastic synthetic, or readily destructible materials, and which are intended for one usage only, then to be discarded.

15. "Sleeping unit" means a room used for sleeping purposes by guests.

16. "Tableware" means multiuse eating and drinking utensils.

17. "Time and temperature control for safety food" means a food that requires time and temperature control for safety to limit pathogenic microorganism growth or toxin formation.

18. "Utensil" means any implement used in the storage, preparation, transportation, or service of food.

History: Effective August 1, 1988; amended effective January 1, 1990; December 1, 1991; April 1, 2012; January 1, 2026.

General Authority: NDCC 23-01-03(3), 23-09.1-02

Law Implemented: NDCC 23-09.1-02