901:2-1-02 Amended definitions.

9 C.F.R. part 301 – definitions is modified as follows:

(A) 9 C.F.R. part 301: section 301.2(a). Delete existing language and insert:

“(a) ‘The act’ means the Federal meat inspection act, as amended, (34 Stat. 1260, as amended, 81 Stat. 584, 84 Stat. 438, 92 Stat. 1069, 21 Stat. U.S.C., Sec. 601 et seq.), and sections 918.01 to 918.99 of the Revised Code, rules 901:2-1-01 to 901:2-3-04 of the Administrative Code.”

(B) 9 C.F.R. part 301: section 301.2(b). Delete existing language and insert:

“(b) ‘Administrator’ means the administrator of the food safety inspection service, the director of the ohio department of agriculture or employee of the department to whom authority has theretofore been delegated or may be hereafter be delegated to act in his or her stead.”

“(r) Circuit: ‘district’ shall be used in place of the term ‘circuit’.”

(D) 9 C.F.R. part 301: section 301.2(x). Delete existing language and insert:

“(x) The department. The ‘ohio department of agriculture’ shall be used in place of the term ‘united states department of agriculture’.”

(E) 9 C.F.R. part 301: section 301.2(xx). Delete existing language and insert:

“(xx) ‘Division of meat and poultry inspection’ shall be used throughout in place of the term ‘food safety inspection service’.”

(F) Volunteer means an individual who has agreed (free of charge) to assist, without compensation, a non-profit entity, corporation, and/or association, a political subdivision, school, or any other state or government agency acting as a caterer or central kitchen as those entities are defined in Title 9 CFR, Part 303.1(d)(2)(iv)(b) and (c) as adopted by OAC 901:2-1-01(A). The caterer or central kitchen shall exercise direct supervision of the volunteers and then training as that term is described in OAC 3717-1-02.4

Training for the purpose of volunteer definition as stated in this rule is instruction provided by caterer or central kitchen in the area of food safety as it relates to their assigned duties, effective and proper hand cleaning, proper cooking techniques, proper methods to rapidly cool potentially hazardous food, proper procedures to sanitize multiuse equipment and utensils before use, and methods to prevent cross-contamination of “ready-to-eat” foods with bare hands.

(G) ”’Ohio’ shall be used throughout in place of the term ‘United States’.”

HISTORY: Eff 12-21-76; 2-2-00 (Emer.); 5-1-00; 3-1-03

Rule promulgated under: RC 119.03

Rule authorized by: RC 918.04

Rule amplifies: RC 918.10

R.C. 119.032 review dates: 11/27/2002 and 03/01/2008