901:2-3-02 Amended definitions.

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 sections 918.21 to 918.31, inclusive, of the Revised Code (The Ohio Poultry Inspection Act).”

(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) “Adulterated” as used in 9 C.F.R. part 381, section 381.1 of the Federal regulations governing the inspection of poultry and poultry products of the United States department of agriculture is further defined to include poultry or poultry products which have been intentionally subjected to radiation unless the use of radiation was in conformity with a regulation or exemption adopted pursuant to section 409 of the Federal Food, Drug, and Cosmetic Act.

(D) ”`Division of meat and poultry inspection’ shall be used in place of the term consumer and marketing service’.”

(E) ”`District’ shall be used in place of the term ‘circuit’.”

(F) ”’District supervisor’ shall be used in place of the term ‘circuit supervisor’.”

(G) ”`Department’ the ‘Ohio department of agriculture’ shall be used in place of the term ‘United States department of agriculture’.”

(H) ”`Ohio department of agriculture’ shall be used in place of the term ”`United States department of agriculture’.”

(I) 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 OAC 901:2-3-01 (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 in OAC 901:2-3-04(B)(6) 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.

(J) ”`Ohio’ shall be used 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