§ 20-269. Objectives.

The general objectives of this section include the following:

(1)

Prevent food-borne illness.

(2)

Correct and prevent conditions that may adversely affect persons utilizing food establishments.

(3)

Provide minimum standards for the design, construction, operation and maintenance of food establishments.

(4)

Meet consumer expectations of the quality and safety of food establishments.

(Code 1970; Code 1992, § 721.01; Ord. No. 731; Ord. No. 731-A1, 1-24-1974; Ord. No. 731-A2, 2-16-1977; Ord. No. 731-A3, 3-4-1981; Ord. No. 731-A5, 9-29-1982; Ord. No. 731-A6, 4-30-1986; Ord. No. 731-A7, 11-12-1986; Ord. No. 731-A8, 9-23-1987; Ord. No. 731-A9, 2-20-1990; Ord. No. 1999-12, § 721; Ord. No. 2010-10, 7-15-2010)