Chapter 901:3-31 Meat, Poultry, and Fish

901:3-31-01 [Rescinded] Definitions.

Cite as Ohio Admin. Code 901:3-31-01

Effective: 10/27/2017
Five Year Review (FYR) Dates: 8/11/2017
Promulgated Under: 119.03
Statutory Authority: 3715.02
Rule Amplifies: 3715.59, 3715.60, 3715.62
Prior Effective Dates: 5/11/1974

901:3-31-02 [Rescinded] Labeling requirements.

Cite as Ohio Admin. Code 901:3-31-02

Effective: 10/27/2017
Five Year Review (FYR) Dates: 8/11/2017
Promulgated Under: 119.03
Statutory Authority: 3715.02
Rule Amplifies: 3715.59, 3715.60, 3715.62
Prior Effective Dates: 5/11/1974

901:3-31-03 [Rescinded] False or misleading labeling or practices generally: specific prohibitions and requirements for labels and containers.

Cite as Ohio Admin. Code 901:3-31-03

Effective: 10/27/2017
Five Year Review (FYR) Dates: 8/11/2017
Promulgated Under: 119.03
Statutory Authority: 3715.02
Rule Amplifies: 3715.59, 3715.60, 3715.62
Prior Effective Dates: 5/11/1974

901:3-31-04 [Rescinded] Labeling, filling of containers, handling of labeled products to be only in compliance with regulations.

Cite as Ohio Admin. Code 901:3-31-04

Effective: 10/27/2017
Five Year Review (FYR) Dates: 8/11/2017
Promulgated Under: 119.03
Statutory Authority: 3715.02
Rule Amplifies: 3715.59, 3715.60, 3715.62
Prior Effective Dates: 5/11/1974

901:3-31-05 [Rescinded] Preparation of product.

Cite as Ohio Admin. Code 901:3-31-05

Effective: 10/27/2017
Five Year Review (FYR) Dates: 8/11/2017
Promulgated Under: 119.03
Statutory Authority: 3715.02
Rule Amplifies: 3715.59, 3715.60, 3715.62
Prior Effective Dates: 5/11/1974

901:3-31-06 [Rescinded] Requirements concerning ingredients and other articles used in preparation of products.

Cite as Ohio Admin. Code 901:3-31-06

Effective: 10/27/2017
Five Year Review (FYR) Dates: 8/11/2017
Promulgated Under: 119.03
Statutory Authority: 3715.02
Rule Amplifies: 3715.59, 3715.60, 3715.62
Prior Effective Dates: 5/11/1974

901:3-31-07 Approval of substances for use in the preparation of product.

(A) No chemical substance may be used in the preparation of any product unless it is approved in this part or by regulation 901:3-31-06 and 901:3-31-11 or by the director in specific cases.

(1) No product shall bear or contain any substance which would render it adulterated or which is not approved in regulation 901:3-31-06, 901:3-31-11 or by the director in specific cases.

(2) The substance specified in the following charts are acceptable for use in the preparation of products, provided they are used for the purposes indicated, within the limits of the amounts stated and under other conditions specified in this regulation and regulations 901:3-31-02 through 901:3-31-04. In addition to the substances listed in the following chart, regulations 901:3-31-06 and 901:3-31-11 specify other substances that are acceptable in preparing specified products.

Class of substance

Substance

Purpose

Products

Amount

Anticoagulants

Citric acid Sodium citrate

To prevent clotting

Fresh beef blood

0.2 percent-with or without water. When water is used to make a solution of citric acid or sodium citrate added to beef blood not more than 2 parts of water to 1 part of citric acid or sodium citrate shall be used.

Antifoaming Agent

Methyl polysili-cone

To retard foaming

Soups

10 parts per million

        

Rendered fats Curing pickle

do.

50 parts per million.

Antioxidants

BHA (butylated

To retard

Dry sausage

0.003 per cent

]

and oxygen

hydroxyanisole)

rancidity

  

based on

] 0.006 percent

interceptors

        

total weight

]in nation [sic].

  

BHT (butylated

do

do

do

]

  

hydroxytoluene)

        

]

  

Propyl gallate

do

do

do

]

  

BHA (butylated

do

Rendered

0.01 percent

)

  

hydroxyanisole).

  

animal fat

  

)

        

or a

  

)

        

combination of such fat

  

)

        

and vegetable

  

)

        

fat.

  

)

  

BHT (butylated

do

do

do

)

  

hydroxytoluene)

        

) 0.02 percent in )combination.

  

Glycine.

do

do

do

)

  

Propyl gallate.

do

do

do

)

  

Resin fuaiac.

do

do

do

)

  

Tocopherols.

do

do

  

0.03 percent. A 30 percent concentration of tocopherols in vegetable oils shall be used when added as an anti-oxidant to products designated as "lard" or "rendered pork fat."

  

BHA (butylated

do

Fresh pork

0.01 percent]

] 0.02 percent

  

hydroxyanisole)

  

sausage, brown

based on fat]

] combination

        

and serve

content

]based on

        

sausage, pre-grilled

  

]fat content

        

beef patties,

  

]

        

and fresh

  

]

        

sausage made

     
        

from beef or beef and pork

     
  

BHT (butylated

do

do

do

]

  

hydroxytoluene)

        

]

  

Propyl gallate

do

do

do

]

  

BHA (butylated

do

Dried meats

0.01 per cent

]

  

hydroxytoluene

     

based on

] 0.01 percent in

           

total weight

]combination

  

BHT (butylated

do

do

do

]

  

hydroxytoluene)

           
  

Propyl gallate

do

do

do

]

Binders

Algin

To extend and stabilize product

  

Breading mix; sauces

Sufficient for purpose

  

Carrageonan

do

  

do

do

  

Carboxymethyl cullulose (cellulose gum)

do

  

Baked pies

do

  

Gums, vegetable

do

  

Egg roll

do

  

Methyl cellulose Isolated soy protein

To extend and to stabilize product (also carrier) To bind and product

Meat and vegetable patties extend Sausage, as provided for in Part 319 of this sub-chapter.

  

0.15 per cent 2. per cent

           

Imitation sausage; nonspecific loaves; soups; stews.

Sufficient for purpose

  

Sodium caseinate

do

  

do

do

  

Whey (dried)

do

  

do

do

Bleaching agent

Hydrogen peroxide

To remove color

  

Tripe (substance must be removed from product by rinsing with clear water).

do

Catalysts (substances must be eliminated during process)

Nickel

To accelerate chemical reaction

  

Rendered animal fats or a combination of such fats and vegetable fats

do

  

sodium amide

Rearrangement of fatty acid radicals

  

do

do

  

Sodium methoxide

do

  

do

do

Coloring agents (natural)

Alkanet, annatto, carotene, cochineal, green chloro-phyl, saffron and tumeric [sic]

To color casings or rendered fats; marking and branding product.

  

Sausage casings, oleomargarine shortening, marking or branding ink on product.

Sufficient for purpose (may be mixed with approve artificial dyes or harm-less inert material such as common salt and sugar).

Coloring agents (artificial)

Coal tar dyes approved under the Federal Food, Drug, and Cosmetic Act (Opera-tor must furnish evidence to officer in charge that dye has been certified for use in connection with foods by the Food and Drug Administration).

do

  

do

Sufficient for purpose (may be mixed with approve natural coloring matters or harmless inert material such a common salt or sugar).

  

Titanium dioxide

do

  

Canned ham salad spread and creamed type canned products.

0.5 percent

Cooling and retort water treatment agents

Calcium

To prevent staining on exterior of canned goods

  

Any.

Sufficient for purpose

  

Citric acid

do

  

do

do

  

Dioctyl sodium sulfosuccinate

do

  

do

0.05 percent

  

Disodium calcium ethylenediamine-tetraacetate

do

  

do

Sufficient for purpose

  

Disodium ethyl-

do

  

do

do

  

enediamine-tetraacetate

           
  

Disodium phos-phate

do

  

do

do

  

Ethylenediamine-tetraacetic acid

do

  

do

do

  

Isopropanol

do

  

do

0.002 percent

  

Potassium pyro-phosphate

do

  

do

Sufficient for purpose

  

Propylene glycol

do

  

do

do

  

Sodium bicarbonate

do

  

do

do

  

Sodium carbonate

do

  

do

do

  

Sodium dodecyl-benzene

do

  

do

0.05 percent

  

sulfonate

           
  

Sodium gluconate

do

  

do

Sufficient for purpose

  

Sodium hexameta-phosphate

do

  

do

do

  

Sodium lauryl-sulfate

do

  

do

0.05 percent

  

Sodium metasilicate

do

  

do

Sufficient for purpose

  

Sodium n-alkylbenzene sul-fonate (alkyl group predominantly C12 and C13 and not less than 95 per-cent C10 to C16).

do

  

do

0.05 percent

  

Sodium bisulfate

To inhibit corrosion on exterior of canned goods

  

do

0.001 percent

  

Sodium nitrite (The dry nitrite must be decharacterized with 0.05 percent powdered charcoal or 0.03 percent nigrosine. Bulk decharacterized sodium nitrite when in cook room shall be held in a locked container conspicuously labeled "Decharac-terized Sodium Nitrite-to be used by authorized personnel only.")

do

  

do

600 parts per million

  

Sodium pyrophos-phate

To prevent staining on canned goods.

  

do

0.05 percent

  

Sodium tripoly-phosphate

do

  

do

do

  

Zinc oxide

do

  

do

0.01 percent

  

Zinc sulfate

do

  

do

do

Curing accelerators; must be used only in combination with curing agents

Sodium acid pyro-phosphate.

To accelerate color fixing

  

Frankfurters, wieners, vienna, bolo-gna, garlic bolo-gna, knockwurst, and similar products.

Not to exceed, alone or in combination with other curing accelerators, the following: 3 ozs. in 100 lbs. of the meat or meat and meat byproducts, content of the formula; nor 0.5 percent in the finished product.

Curing agents

Ascorbic acid

To accelerate color fixing or preserve color during storage.

  

Cured pork and beef cuts, cured comminuted meat food product.

75 ozs to 100 gals. pickle at 10 percent pump level; 3/4 oz to 100 lbs. meat or meat byproduct; 10 percent solution to surfaces of cured cuts prior to packaging (the use of such solution shall not result in the addition of a signigicant [sic] amount of moisture to the product).

  

Erythorbic acid

do

  

do

do

  

Glucono delta lac-tone

To accelerate color fixing

  

Cured, comminuted meat or meat food product. Genoa salami

8 ozs. to each 100 lbs. of meat or meat byproduct 16 ozs. to 100 lbs. of meat ( 1.0 per-cent).

  

Sodium ascorbate

To accelerate color fixing or preserve color during storage.

  

Cured pork and beef cuts, cured comminuted meat food product.

87.5 ozs. to 100 gals. pickle at 10 per-cent pump level; 7/8 ozs. to 100 lbs. meat or meat byproduct; 10 percent solution to surfaces of cured cuts prior to packaging (the use of such solution shall not result in the addition of a significant amount of

              

moisture to the product).

  

Sodium erythorbate

do

  

do

do

  

Citric acid or sodium citrate

do

  

do

May be used in cured products or in 10 percent solution used to spray surfaces of cured cuts prior to packaging to replace up to 50 percent of the ascorbic acid, erythorbic acid, sodium ascorbate or sodium erythorbate that is used.

  

Sodium or potassium nitrate.

Source of nitrate

  

Cured products

7 lbs. to 100 gals. pickle; 3 1/2 ozs. to 100 lbs. meat (dry cure); 2 3/4 ozs. to 100 lbs. chopped meat.

  

Sodium or potassium nitrite (sup-plies of sodium nitrite and potassium nitrite and mixtures containing them must be kept securely under the care of a responsible employee of the establishment. The specific nitrite content of such supplies must be known and clearly marked accordingly).

To fix color

  

do

2 lbs. to 100 gals. pickle at 10 percent pump level; 1 oz. to 100 lbs. meat (dry cure); 1/4 oz. to 100 lbs. chopped meat and/or meat byproduct. The use of nitrites, nitrates, or combination shall not result in more than 200 parts per million calculated as sodium nitrite, in finished product.

Denuding agents; may be used in combination Must be removed from tripe by rinsing with safe water.

Lime (calcium oxide, calcium hydroxide).

To denude mucous membrane

  

Tripe.

Sufficient for purpose.

  

Sodium carbonate

do

  

do

do

  

Sodium gluconate

do

  

do

do

  

Sodium hydroxide

do

  

do

do

  

Sodium metasilicate

do

  

do

do

  

Sodium persulfate

do

  

do

do

  

Trisodium phosphate

do

  

do

do

Emulsifying agents

Acetylated mono-glycerides

To emulsify product

  

Shortening

do

  

Diacetyl tartaric acid esters of mono and digyl-cerides [sic.]

do

  

Rendered animal fat or a combination of such fat with vegetable fat.

do

  

Glycerol-lacto stearate, oleate, or palmitate

do

  

do

do

  

Lecithin

To emulsify product (also as antioxidant).

  

Oleomargrine, shortening.

do

  

Mono and diglyc-erides (glycerol palmitate, etc.)

To emulsify product

  

Rendered animal fat or a combination of such fat with vegetable fat.

Sufficient for purpose in lard and shortening; 0.5 percent in oleomargarine

  

Polyglycerol esters of fatty acids (polyglycerol esters of fatty acids are restricted to those up to and including the decaglycerol esters and other-wise meeting the requirements of § 121.1120(a) of the Food Additive Regulations).

do

  

Rendered animal fat or a combination of such fat with vegetable fat when used is not precluded by standards of identity or composition

Sufficient for purpose

  

Polysorbate 80 (polyoxyethylene (20) sorbitan monooleate.)

do

  

Shortening for use in nonstandardized baked goods baking mixes. icings, filings, and toppings and in the frying of foods.

1 percent when used alone. If used with polysorbate 60 the combined total shall not exceed 1 percent.

  

Propylene glycol mono and diesters of fats and fatty acids

do

  

Rendered animal fat or a combination of such fat with vegetable fat.

Sufficient for purpose.

  

Polysorbate 60 (polyoxyethylene (20) sorbitan monostearate).

do

  

Shortening for use in nonstandardized baked goods, baking mixes, icings, fillings, and toppings and in the frying of foods.

1 percent when used alone If used with polysorbate 80 the combined total shall not exceed 1 percent.

  

Stearyl-2-lactylic acid.

do

  

Shortening to be used for cake icings and fillings.

3.0 percent

  

Stearyl monoglyc-eridyl citrate

do

  

Shortening

Sufficient for purpose

Flavoring agents; protectors and developers

Program approved artificial smoke flavoring.

To flavor product.

  

Various.

do

  

Program approved smoke flavoring.

do

  

do

do

  

Autolyzed yeast extract.

do

  

do

do

  

Harmless bacteria starters of the aci-dophilus type, lac-tic acid starter or culture of Pedic-coccus cere visiae.

To develop flavor,

  

Dry sausage, pork roll, thuringer, lebanon bologna, cervelat, and sa-lami.

0.5 percent.

  

Benzoic acid, sodium benzoate

To retard flavor reversion

  

Oleomargarine.

0.1 percent

  

Citric acid

To protect flavor.

  

do

Sufficient for purpose.

     

Flavoring.

  

Chili con carne.

Sufficient for purpose.

  

Corn syrup solids, corn syrup, glucose syrup.

To flavor

  

Chili con carne, sausage, ham-burger, meat loaf, luncheon meat, chopped or pressed ham.

2.0 percent individually or collectively, calculated on a dry basis.

  

Dextrose.

To flavor product

  

Sausage, ham and

Sufficient for

           

cured products.

purpose

  

Diacetyl

do

  

Oleomargarine

do

  

Disodium guanylate

do

  

Various

do

  

Disodium inosinate

do

  

do

do

  

Hydrolyzed plant protein.

do

  

do

do

  

Isopropyl citrate.

To protect flavor

  

Oleomargarine.

0.02 percent

  

Malt syrup

To flavor product

  

Cured products

2.5 percent

  

Milk protein hydrolysate.

do

  

Various.

Sufficient for purpose.

  

Monosodium glutamate

do

  

do

do

  

Sodium sulfoacetate derivative of mono and diglyc-erides.

do

  

do

0.5 percent

  

Sodium Sodium [sic] tripoly-phosphate

To help protect flavor

  

"Fresh Beef" "Beef for Further Cooking." "Cooked Beef," and similar products which are frozen after processing.

do

  

Mixtures of sodium tripolyphos-phate and sodium hexameta-phosphate

do

  

do

do

  

Sorbitol

To flavor, to facilitate the removal of casings from product and to reduce cara-melization and char-ring.

  

Cooked sausage labeled frankfurter, frank, furter, wiener, knockwurst

Not more than 2 percent of the weight of the formula excluding the formula weight of water or ice; not permitted in combination with corn syrup, and/or corn syrup solids.

  

Starter distillate

do

  

Oleomargarine

Sufficient for purpose.

  

Stearyl citrate

To protect flavor

  

do

0.15 percent.

  

Sugars (sucrose and dextrose).

To flavor product.

  

Various.

Sufficient for purpose

Gases

Carbon dioxide solid (dry ice).

To cool product

  

Chopping of meat, packaging of product.

do

  

Nitrogen

To exclude oxygen

  

Sealed container

do

Hog scald agents; must be removed by subsequent cleaning operations.

Caustic soda

To remove hair

  

Hog carcasses

do

  

Dioctyl sodium sulfosuccinate

do

  

do

do

  

Lime

do

  

do

do

  

Methyl poly-silicone

do

  

do

do

  

Sodium carbonate

do

  

do

do

  

Sodium dodecyl-benzene sulfonate

do

  

do

do

  

Sodium hexameta-phosphate

do

  

do

do

  

Sodium lauryl sulfate.

do

  

do

do

  

Sodium metasili-cate

do

  

do

do

  

Sodium n-alkylbenzene sul-fonate (alkyl group predominantly C12 and C13 and not less than 95 per-cent C10 to C16).

do

  

do

do

  

Sodium sulfate

do

  

do

do

  

Sodium tripoly-phosphate

do

  

do

do

  

Sucrose.

do

  

do

do

  

Trisodium phos-phate

do

  

do

do

Miscellaneous

Potassium sorbate

To retard mold growth

  

Dry sausage

2.5 percent in water solution may be applied to casings after stuffing or casings may be dipped in solution prior to stuffing.

     

To preserve product and to retard mold growth.

Oleoma preserve or margrgarine

0.1 percent arine by weight of the finished oleomargarine or margarine.

  
  

Calcium disodium, EDTA (calcium disodium ethylenediaminetetraace-tate).

To preserve product and to protect flavor.

  

do

75 parts per million by weight of the finished oleomargarine or margarine.

  

Propylparaben (propyl p-hydrosy bensoate).

To retard mold growth

  

Dry sausage

3.5 percent in water solution may be applied to casings after stuffing or casings may be dipped in solution prior to stuffing.

  

Sodium bicarbonate

To neutralize excess acidity, cleaning vegetables.

  

Rendered fats, soups, curing pickle.

Sufficient for purpose.

  

Calcium

To retard mold

  

Pizza crust.

] 0.32 percent alone or in

  

propionate

growth

     

]combination based on

]weight of the flour used.

  

Sodium propionate

do

  

do

]

  

Sodium hydroxide

To decrease amount of cooked out juices.

  

Cured hams, pork shoulder picnics and loins, canned hams and pork shoulder picnics, and products covered by § 319.104(d); chopped ham and bacon.

May be used only in combination with phosphates in ratio of four parts phosphate to one part sodium hydroxide; the combination shall not exceed 5 percent in pickle at 10 percent pump level; 0.5 percent in product.

Phosphates.

Disodium phos-phate

do

  

do

5 percent of phosphate in pickle at 10 percent pump level; 0.5 percent of phosphate in product (on clear solution may be injected into product).

  

Monosodium phosphate

do

  

do

do

  

Sodium hexameta-phosphate

do

  

do

do

  

Sodium tripoly-phosphate

do

  

do

do

  

Sodium pyro-phosphate

do

  

do

do

  

Sodium acid pyro-phosphate

do

  

do

do

Proteolytic enzymes

Aspergillus oryzae

To soften tissue

Beef cuts

  

Solutions consisting of water, salt, monosodium glutamate, and approved proteolytic enzymes applied or injected into cuts of beef shall not result in a gain of more than 3 percent above the weight of the untreated product.

  

Aspergillus flavus oryzae group

do

  

do

do

  

Bromelin

do

  

do

do

  

Ficin

do

  

do

do

  

Papain

do

  

do

do

Refining agents (must be eliminated during process of manufacturing).

Acetic acid

To separate fatty acids and glycerol

  

Rendered fats

Sufficient for purpose

  

Bicarbonate of soda

do

  

do

do

  

Carbon (purified charcoal).

To aid in refining of animal fats

  

do

do

  

Caustic soda (sodium hydroxide).

To refine fats

  

do

do

  

Diatomaceous earth; Fuller's earth.

do

  

do

do

  

Sodium carbonate

do

  

do

do

  

Tannic acid

do

  

do

do

Rendering agents

Tricalcium phos-phate

To aid rendering

  

Animal fats

do

  

Trisodium phos-phate

do

  

do

do

Artificial sweeteners Synergists (used in combination with anti-oxidants).

Saccharin Citric acid

To sweeten product.

To increase effectiveness of antioxi-dants

  

Bacon

Lard and shorten-ing

0.01 per cent 0.01 percent alone or in combination with anti-oxidants in lard or shortening.

           

Dry sausage.

0.003 percent in dry sausage in combination with antioxidants.

           

Fresh pork sausage

0.01 percent on basis of fat content, in combination with antioxidants.

           

Dried meats.

0.01 percent on basis of total weight in combination with antioxidants.

  

Malic acid

do

  

Lard and shortening

do

  

Monoisopropyl citrate

To increase effectiveness of antioxi-dants

  

Lard, shortening, oleomargarine, fresh pork sausage, dried meats.

0.02 percent

  

Phosphoric acid

do

  

Lard and shortening.

0.01 percent

  

Monoglyceride citrate

do

  

Lard, shortening, fresh pork sausage, dried meats.

0.02 percent

(B) No substance may be used in or on any product if it conceals damage or inferiority or makes the product appear to be better or of greater value than it is. Therefore:

(1) Paprika or oleoresin paprika may not be used in or on fresh meat, such as steaks, or comminuted fresh meat food products, such as chopped and formed steaks or patties; or in any other meat food products consisting of fresh meat (with or without seasoning), except chorizo sausage and Italian brand sausage, and except other meat food products in which paprika or oleoresin paprika is permitted as an ingredient in a standard of identity or composition in regulation no. 901:3-31-11

(2) Sorbic acid, calcium sorbate, sodium sorbate, and other sorbate salts or sorbic acid may not be used in cooked sau-sage or any other product; sulfurous acid and salts of sulfurous acid may not be used in or on any product and niacin or nicotinamide may not be used in or on fresh product, except that potassium sorbate, propylparaben (propyl p-hydroxy-benzoate), calcium propionate, sodium propionate, benzoic acid, and sodium benzoate may be used in or on any product only as provided in the chart in Part (A)(2) of this regulation or as approved by the director in specific cases.

(C) Samples of products, water, dyes, chemicals, etc., to be taken for examination:

Samples of products, water, dyes, chemicals, preservatives, spices, or other articles in establishment shall be taken, without cost to the department, for examination, as often as may be deemed necessary for the efficient conduct of the inspection.

Cite as Ohio Admin. Code 901:3-31-07

Effective: 10/27/2017
Five Year Review (FYR) Dates: 8/11/2017
Promulgated Under: 119.03
Statutory Authority: 3715.02
Rule Amplifies: 3715.59, 3715.60, 3715.62
Prior Effective Dates: 5/11/1974

901:3-31-08 [Rescinded] Prescribed treatment of pork and products containing pork to destroy trichinae.

Cite as Ohio Admin. Code 901:3-31-08

Effective: 10/27/2017
Five Year Review (FYR) Dates: 8/11/2017
Promulgated Under: 119.03
Statutory Authority: 3715.02
Rule Amplifies: 3715.59, 3715.60, 3715.62
Prior Effective Dates: 5/11/1974

901:3-31-09 [Rescinded] Use of separate grinders, or complete cleanup between processing of pork or pork products and meat or poultry products of other species.

Cite as Ohio Admin. Code 901:3-31-09

Effective: 10/27/2017
Five Year Review (FYR) Dates: 8/11/2017
Promulgated Under: 119.03
Statutory Authority: 3715.02
Rule Amplifies: 3715.59, 3715.60, 3715.62
Prior Effective Dates: 5/11/1974

901:3-31-10 [Rescinded] Tagging chemicals, preservatives, cereals, spices, etc., "embargoed".

Cite as Ohio Admin. Code 901:3-31-10

Effective: 10/27/2017
Five Year Review (FYR) Dates: 8/11/2017
Promulgated Under: 119.03
Statutory Authority: 3715.02
Rule Amplifies: 3715.59, 3715.60, 3715.62
Prior Effective Dates: 5/11/1974

901:3-31-11 [Rescinded] Meat standards of identity or composition.

Cite as Ohio Admin. Code 901:3-31-11

Effective: 10/27/2017
Five Year Review (FYR) Dates: 8/11/2017
Promulgated Under: 119.03
Statutory Authority: 3715.02
Rule Amplifies: 3715.59, 3715.60, 3715.62
Prior Effective Dates: 5/11/1974

901:3-31-12 [Rescinded] Cooking temperature requirements for poultry rolls and certain other poultry products.

Cite as Ohio Admin. Code 901:3-31-12

Effective: 10/27/2017
Five Year Review (FYR) Dates: 8/11/2017
Promulgated Under: 119.03
Statutory Authority: 3715.02
Rule Amplifies: 3715.59, 3715.60, 3715.62
Prior Effective Dates: 5/11/1994

901:3-31-13 [Rescinded] Poultry meat content standards for certain products.

Cite as Ohio Admin. Code 901:3-31-13

Effective: 10/27/2017
Five Year Review (FYR) Dates: 8/11/2017
Promulgated Under: 119.03
Statutory Authority: 3715.02
Rule Amplifies: 3715.59, 3715.60, 3715.62
Prior Effective Dates: 5/11/1974

901:3-31-14 [Rescinded] Poultry standards of identity or composition.

Cite as Ohio Admin. Code 901:3-31-14

Effective: 10/27/2017
Five Year Review (FYR) Dates: 8/11/2017
Promulgated Under: 119.03
Statutory Authority: 3715.02
Rule Amplifies: 3715.59, 3715.60, 3715.62
Prior Effective Dates: 5/11/1974

901:3-31-15 [Rescinded] Standards for kinds and classes, and for cuts of raw poultry.

Cite as Ohio Admin. Code 901:3-31-15

Effective: 10/27/2017
Five Year Review (FYR) Dates: 8/11/2017
Promulgated Under: 119.03
Statutory Authority: 3715.02
Rule Amplifies: 3715.59, 3715.60, 3715.62
Prior Effective Dates: 5/11/1974

901:3-31-16 [Rescinded] Lighting in meat and poultry displays.

Cite as Ohio Admin. Code 901:3-31-16

Effective: 10/27/2017
Five Year Review (FYR) Dates: 8/11/2017
Promulgated Under: 119.03
Statutory Authority: 3715.02
Rule Amplifies: 3715.59, 3715.60, 3715.62
Prior Effective Dates: 5/11/1974