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CHAPTER 1, FOOD SAFETY
and a mixture of 2 or more types of meat that have been reduced in size and
combined, such as sausages made from 2 or more meats.
(14) Common dining area.
(a) "Common dining area" is a central location where people
gather to eat at mealtime.
(b) "Common dining area" does not apply to a kitchenette or
dining area located within a resident's private living quarters.
(15) "Confirmed disease outbreak" is a foodborne disease outbreak
in which laboratory analysis of appropriate specimens identifies a
causative organism and epidemiological analysis implicated the food as the
source of the illness.
(16) "Consumer" is a person who is a member of the public, takes
possession of food, is not functioning in the capacity of an operator of a
food establishment or food processing plant, and does not offer the food
for resale.
(17) "Corrosion-resistant material" means a material that maintains
acceptable surface cleanability characteristics under prolonged influence
of the food to be contacted, the normal use of cleaning compounds and
sanitizing solutions, and other conditions of the use environment.
(18) "Critical control point" is a point or procedure in a specific
food system where loss of control may result in an unacceptable health
risk.
(18) "Critical item" is a provision of HACCP that, if in
noncompliance, is more likely than other violations to contribute to food
contamination, illness, or environmental degradation.
(20) "Critical limit" is the maximum or minimum value to which a
physical, biological, or chemical parameter must be controlled at a
critical control point to minimize the risk that the identified food safety
hazard may occur.
(21) "Cross-connection" is any physical connection or arrangement
between two otherwise separate piping systems, one of which contains
potable water, and the other, water of unknown or questionable safety,
steam, other gases or liquids, whereby there may be a flow from one system
to the other; any actual or
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