Common dining area.

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