Temporary food establishment

MANUAL OF NAVAL PREVENTIVE MEDICINE

thermocouple, thermistor, or other device that indicates the temperature of

food, air, or water.

(96) "Temporary food establishment" is a food establishment that

operates for a period of no more than 14 consecutive days in conjunction

with a single event or celebration.

(97) "Utensil" is a food-contact implement or container used in

the storage, preparation, transportation, dispensing, sale, or service of

food, such as kitchenware or tableware that is multi-use, single-service,

or single-use; gloves used in contact with food; and food temperature

(98) "Vending machine" is a self-service device that, upon

insertion of a coin, paper currency, token, card, or key, dispenses unit

servings of food in bulk or in packages without the necessity of

replenishing the device between each vending operation.

(99) "Vending machine location" is the room, enclosure, space, or

area where one or more vending machines are installed and operated and

includes the storage and servicing areas on the premises that are used to

service and maintain the vending machines.

(100) "Warewashing" is the cleaning and sanitizing of food-contact

surfaces of equipment and utensils.

(101) "Water activity (aw)" is a measure of the free moisture in a

food, is the quotient of the water vapor pressure

of the substance divided by the vapor pressure of pure water at the same

temperature, and is indicated by the symbol aW.