When used in this chapter, unless the context otherwise requires:
(a) “Food” means any article used by man for food, drink, confectionery or condiment, or which enters into the composition thereof, whether simple, blended, mixed or compounded.
(b) “Locker” means the individual sections or compartments of a capacity of not to exceed 25 cubic feet in the locker room of a frozen food locker plant.
(c) “Frozen food locker plant” means an establishment in which space in the individual lockers is rented, leased, or loaned to individuals, firms, or corporations, for the storage of food for their own use and which is artificially cooled for the purpose of preserving the food. The term includes service locker plant, storage locker plant, and branch locker plant.
(d) “Service locker plant” means a frozen food locker plant in which patrons’ foods are prepared or packaged by the operator of the plant before the foods are placed in the lockers for storage.
(e) “Storage locker plant” means a frozen food locker plant, the operator of which does not prepare or package the foods of patrons.
(f) “Branch locker plant” means a frozen food locker plant in any location or establishment artificially cooled in which space in individual lockers is rented, leased, or loaned to individuals, firms, or corporations for the storage of food for their own use after preparation for storage in a central or parent plant.
(g) “Frozen” means food frozen in a room or compartment in which the temperature is plus 5 degrees Fahrenheit or lower.
(h) “Temperature” means the average air temperature in refrigerated rooms.
(i) “Department” means the State Department of Health Services.
(j) “Operator” means any person, firm or corporation operating or maintaining a frozen food locker plant.
(k) “Processor” means an establishment in which, for compensation directly or indirectly, meat or meat products are cut, wrapped, or frozen to be delivered for frozen storage by the ultimate consumer.
(Added by Stats. 1995, Ch. 415, Sec. 6. Effective January 1, 1996.)