Section 251-Z-2. Definitions

1. The terms "food" and "food products" shall
  include all articles of food, drink, confectionery or condiment, whether
  simple, mixed or compound, used or intended for use  by  man  and  shall
  also  include  all substances or ingredients to be added to food for any
  purpose.
    2. "Person"  shall  mean  any  individual,  corporation,  partnership,
  association  or other organized group of persons, or any business entity
  by whatever name designated and whether or not incorporated.
    3. The term "food processing  establishment"  means  any  place  which
  receives  food  or  food  products  for  the  purpose  of  processing or
  otherwise adding to the value of the product  for  commercial  sale.  It
  includes,  but  is not limited to, bakeries, processing plants, beverage
  plants and food manufactories. However, the term does not include: those
  establishments that process and manufacture food or food  products  that
  are  sold  exclusively  at retail for consumption on the premises; those
  operations which cut meat and sell such meat at retail on the  premises;
  bottled  and bulk water facilities; those food processing establishments
  which are covered by articles  four,  four-a,  five-a,  five-b,  five-c,
  five-d, seventeen-b, nineteen, twenty-b, and twenty-one of this chapter;
  service  food  establishments,  including  vending machine commissaries,
  under permit and inspection by the state department of health  or  by  a
  local  health agency which maintains a program certified and approved by
  the state commissioner of health;  establishments  under  federal  meat,
  poultry  or  egg product inspection; or establishments engaged solely in
  the harvesting, storage, or distribution of one or more raw agricultural
  commodities which are ordinarily cleaned, prepared, treated or otherwise
  processed before being marketed to the consuming public.
    4. The term "processing" means processing foods in any manner, such as
  by manufacturing, canning, preserving,  freezing,  drying,  dehydrating,
  juicing,   pickling,  baking,  brining,  bottling,  packing,  repacking,
  pressing, waxing, heating or cooking, or otherwise treating food in such
  a way as to create a risk that it may become adulterated  if  improperly
  handled.