Food offered for sale or intended for public consumption shall be protected
from flies, dust and dirt, and all food for display must be on counters or
racks that are at least 20 inches in height from the floor, walk or ground.
No meat, fish, poultry, vegetable, fruit or milk, not fresh, sound,
wholesome and safe for human food and consumption, nor the meat of any fish,
bird, poultry or animal that has died from disease or accident shall be brought
into the Borough or offered for sale or sold therein.
Any establishment serving or selling frozen food from a deep freeze
shall not refreeze any food after it has been defrosted.
All persons peddling meats, fowl (dressed) or fish shall be required
to have interior of containers holding these articles of food, by means of
adequate refrigeration, ice, or otherwise, at a maximum temperature of no
higher than 48º F. All foodstuffs so peddled shall be screened in such
a manner as to exclude flies, mosquitoes, other insects, rodents and animals.
Containers holding foods must at all times be kept in a sanitary condition
and subject to inspection of the Health Officer upon demand.
No person shall manufacture, have, offer for sale or sell any article
of food or drink which is adulterated within the meaning of an Act of the
Legislature of New Jersey entitled "An Act to Prevent the Adulteration of
Food or Drugs," known as N.J.S.A. 24:1-1 to 24:18-49, supplements and amendments
thereto.[1]
[1]
Editor's Note: Chapter 18 of Title 24 was repealed by L. 1970, c.
226.
All bakers, wholesale or retail confectioners, grocers and others selling
bread and cake in the Borough of Hopatcong shall wrap each and every loaf
in clean paper.
No person shall be allowed to live or sleep in any room where food intended
for sale or distribution is produced, manufactured, packed, distributed or
sold, and no person who has a communicable disease shall be employed in any
place where food or drink is offered for sale.
The clothing worn by all persons while engaged in work in any food establishment
shall be in a clean condition at all times.
A.
All employees of a food establishment who handle the
material from which food intended for distribution or sale is prepared, or
the finished product, shall, before beginning work and after visiting the
toilet, wash their hands and arms thoroughly with water and soap. Every owner
or manager of a food establishment shall provide adequate facilities for such
washing and shall take all reasonable means to compel such persons to perform
such washing.
B.
All toilets, lavatories and washrooms shall be separated
from the rooms where any processes incident to the production, manufacture,
preparation, packing, storage, sale or distribution of food are carried on
and shall be kept in a clean and sanitary condition.
