A. “Employee” means any person working in a food establishment, whether with or without pay, who handles food during any phase of its storage, preparation, manufacture, distribution, serving or display, or who comes in contact with food equipment, utensils or machinery. The owner of a food establishment, if engaged in food handling, is subject to the same requirements as any other person so engaged.

B. “Food” means all articles used for human consumption as food, drink, confectionery or condiment, whether simple or compound.

C. “Food establishment” means any building, room, stand, vehicle, enclosure, place, space or area where any cooked or uncooked article of food is stored, prepared, manufactured, processed, wrapped, canned, packed, bottled, distributed, served or displayed, except that private dwellings in which food is handled by and for only the occupants of those dwellings and their household question are not included in this definition.

D. “Health officer” means the health officer of the county, or the authorized representative of the health officer. (Ord. 77-17 § 1, 1977.)