Md. Code Regs. 26.11.18.01

Current through Register Vol. 51, No. 22, November 1, 2024

Section 26.11.18.01 - Definitions

A. "Char-broiler" means any equipment, device, or contrivance used for the cooking of meat on a grill through radiant heating.

B. "Cooking area" means the area of a grill or pit opening, as determined by the inside dimensions bordering on the retaining framework or containment wall.

C. "Grill" means any perforated framework used to broil meat.

D. "Habitable dwelling" means a dwelling that is inhabited on a full or part-time basis as a residence. Habitable dwelling does not include a dwelling located on the same property that has a char-broiler or pit barbeque.

E. "Offal" means the refuse from slaughtered or salvageable dead animals, crustaceans, or any other animal form, including but not limited to, heads, feet, viscera, hair, blood, feathers, bones, scales, or oils.

F. "Orchard heaters" means any installation used or capable of being used for the purpose of giving protection from frost.

G. "Pit barbecue" means any equipment, device, or contrivance for the cooking of meat on a spit using radiant heating.

H. "Preparation" means skinning, cutting, grinding, cooking, drying, or any other operation necessary for the preparation of offal before the completion of sterilization.

I. "Reduction" means any heated process, including rendering, cooking, drying, dehydrating, acidulating, digesting, evaporating, and protein concentrating.

J. "Spit" means any pointed rod or similar device used to support meat over a heat source.

Md. Code Regs. 26.11.18.01

Regulations .01, and .06 adopted effective February 10, 1984 (10:26 Md. R. 2341)