For the purposes of this section and sections 21a-152 to 21a-159, inclusive:

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(1) “Bakery” means a building or part of a building, including, but not limited to, a hotel, private institution, restaurant, establishment operating doughnut-frying equipment or other similar place, where bread, cakes, cookies, crackers, crullers, doughnuts, macaroni, pies, spaghetti or other food products, including, but not limited to, canned or frozen baked goods, are made, either wholly or in part of flour or meal, or offered for sale.

(2) “Food manufacturing establishment” means a building or part of a building where food is canned, cooked, cut, dehydrated, frozen, milled or repacked for sale to other establishments for human consumption. Premises that are used solely for the retail sale or storage of prepackaged food, and facilities, as described in sections 21a-24a and 22-6r and chapters 417, 419a, 422, 423, 430, 431 and 491, shall not be considered food manufacturing establishments.

(3) “Food warehouse” means a building or part of a building where food is stored for wholesale distribution, provided such building or part of such building is used primarily for the importation, storage or distribution of packaged food and not for other activities for which a license is required pursuant to section 21a-152. Premises licensed pursuant to section 21a-152 and facilities, as described in sections 21a-24a and 22-6r and chapters 417, 419a, 422, 423, 430, 431 and 491, shall not be considered food warehouses.

(4) “Packaged food” means standard or random weight or volume packages of food commodities that are enclosed in a container or wrapped in any manner, in advance of wholesale or retail sale, such that the food commodities cannot be added to or subtracted from the package or wrapping without breaking or tearing the wrapping, container or seals on the wrapping or container.