SECTION .1000 ‑ SANITATION OF SUMMER CAMPS

 

Rules .1001 ‑ .1028 of Title 15A Subchapter 18A of the

North Carolina Administrative Code (T15A.18A .1001 ‑ .1028); has been

transferred and recodified from Rules .1001 ‑ .1028 Title 10 Subchapter

10A of the North Carolina Administrative Code (T10.10A .1001 ‑ .1028). 

Rule .1030 of Title 15A Subchapter 18A of the North Carolina Administrative

Code (T15A.18A .1030); has been transferred and recodified from Rule .1029

Title 10 Subchapter 10A of the North Carolina Administrative Code (T10.10A

.1029), effective April 4, 1990.  Rules .1030 ‑ .1031 of Title 15A

Subchapter 18A of the North Carolina Administrative Code (T15A.18A .1030 ‑

.1031); has been transferred and recodified from Rules .1032 ‑ .1033

Title 10 Subchapter 10A of the North Carolina Administrative Code (T10.10A

.1032 ‑ .1033), effective April 4, 1990.

 

15A NCAC 18A .1001       DEFINITIONS

The following definitions shall apply throughout this

Section:

(1)           "Summer camp" includes those camp

establishments which provide food or lodging accommodations for groups of

children or adults engaged in organized recreational or educational programs. 

It also includes day camps, church assemblies, and retreats.

(2)           "Department" shall mean the Secretary of

the Department of Environment and Natural Resources or his authorized

representative.

(3)           "Sanitarian" shall mean a person

authorized to represent the Department on the local or state level in making

inspections pursuant to state laws and regulations.

(4)           "Person" means an individual, firm,

association, organization, partnership, business trust, corporation, or

company.

(5)           "Potentially hazardous food" means any

food or ingredient, natural or synthetic, in a form capable of supporting the

growth of infectious or toxigenic microorganisms, including Clostridium

botulinum.  This term includes raw or heat treated foods of animal origin, raw

seed sprouts, and treated foods of plant origin.  The term does not include

foods which have a pH level of 4.6 or below or a water activity (Aw) value of

0.85 or less.

(6)           "Sanitize" means the approved

bactericidal treatment by a process which meets the temperature and chemical

concentration levels in 15A NCAC 18A .2619.

 

History Note:        Authority G.S. 130A‑248;

Eff. February 1, 1976;

Readopted Eff. December 5, 1977;

Amended Eff. November 1, 2002; September 1, 1990.