Definitions in the Federal regulations governing the inspection of poultry and poultry products ( 9 C.F.R. part 381 ) et. seq. of the United States department of agriculture are amended to read as follows:
(A) "'Act' means means the Poultry Products Inspection Act (71 Stat. 441, as amended by the Wholesome Poultry Products Act, 82 Stat. 791; 21 U.S.C. 451 et seq.), sections 918.21 to 918.31, inclusive, of the Revised Code (The Ohio Poultry Inspection Act), and rules 901:2-1-01 to 901:2-3-04 and 901:2-6-01 to 901:2-7-01 of the Administrative Code."
(B) "'Administrator' shall mean 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/her stead."
(C) "'Division of meat and poultry inspection' shall be used in place of the term consumer and marketing service'."
(D) "'District' shall be used in place of the term `circuit'."
(E) "'District supervisor' shall be used in place of the term `circuit supervisor'."
(F) "'Department' the `Ohio department of agriculture' shall be used in place of the term `United States department of agriculture'."
(G) "'Ohio department of agriculture' shall be used in place of the term "'United States department of agriculture'."
(H) 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 381.10(d)(2)(i) as adopted by paragraph (A) of rule 901:2-3-01 of the Administrative Code. The caterer or central kitchen shall exercise direct supervision of the volunteers and then training as that term is described in rule 3717-1-02.4 of the Administrative Code.
Training for the purpose of volunteer definition in paragraph (B)(6) of rule 901:2-3-04 of the Administrative Code 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.
(I) "'Ohio' shall be used in place of the term `United States'."
R.C. 119.032 review dates: 02/11/2015
Promulgated Under: 119.03
Statutory Authority: 918.25
Rule Amplifies: 918.21 to 918.31
Prior Effective Dates: 12-21-76; 2-2-00 (Emer.); 5-1-00; 3-1-03, 2/11/2010