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This website publishes administrative rules on their effective dates, as designated by the adopting state agencies, colleges, and universities.

Chapter 901:3-1 | Food Processing Manufacturing Practices, Standards of Identity, and Labeling Requirements

Rule 901:3-1-11 | Food labeling.

(A) The director of agriculture shall utilize and apply the generally recognized federal standards for food labeling in 21 C.F.R. Part 101 Food Labeling.

(B) A food processing establishment as defined in section 3715.021 of the Revised Code that produces, processes, or manufactures maple syrup, honey, or sorghum and is in compliance with this chapter and rules 901:3-45-01 to 901:3-45-06 of the Administrative Code may place the director's seal of conformity and inspection on their label in accordance with rule 901:3-45-03 of the Administrative Code.

(C) A food product that is imported into the United States in the finished product package or in bulk form to be repackaged in the United States, must comply with the country of origin labeling as described in 19 C.F.R. Parts 134.11 and 134.26.

Supplemental Information

Authorized By: 3715.021, 3715.02
Amplifies: 3715.03, 3715.59, 3715.62
Five Year Review Date: 2/18/2019
Prior Effective Dates: 12/23/1966, 4/28/2003
Rule 901:3-1-12 | Standards of identity.

Foods processed in a food processing establishment shall meet the generally recognized federal standards of identity specified in 21 C.F.R. Parts 100 through 169 (2017) as follows:

(A) 21 C.F.R. Part 100.122, salt and iodized salt;

(B) 21 C.F.R. Part 102, common or usual name for non-standardized foods;

(C) 21 C.F.R. Part 131, milk and cream;

(D) 21 C.F.R. Part 133, cheeses and related cheese products;

(E) 21 C.F.R. Part 135, frozen desserts;

(F) 21 C.F.R. Part 136, bakery products;

(G) 21 C.F.R. Part 137, cereal flours and related products;

(H) 21 C.F.R. Part 139, macaroni and noodle products;

(I) 21 C.F.R. Part 145, canned fruits;

(J) 21 C.F.R. Part 146, canned fruit juices;

(K) 21 C.F.R. Part 150, fruit butters, jellies, preserves, and related products;

(L) 21 C.F.R. Part 152, fruit pies;

(M) 21 C.F.R. Part 155, canned vegetables;

(N) 21 C.F.R. Part 156, vegetable juices;

(O) 21 C.F.R. Part 158, frozen vegetables;

(P) 21 C.F.R. Part 160, eggs and egg products;

(Q) 21 C.F.R. Part 161, fish and shellfish;

(R) 21 C.F.R. Part 163, cacao products;

(S) 21 C.F.R. Part 164, tree nut and peanut products;

(T) 21 C.F.R. Part 165, bottled water and beverages;

(U) 21 C.F.R. Part 166, margarine;

(V) 21 C.F.R. Part 168, sweeteners and table sirups; and

(W) 21 C.F.R. Part 169, food dressings and flavorings;

Supplemental Information

Authorized By: 3715.02, 3715.021
Amplifies: 3715.59, 3715.60
Five Year Review Date: 8/22/2018
Prior Effective Dates: 4/28/2003
Rule 901:3-1-13 | Food coloring.

All food products shall conform to the following requirements regarding the use of color additives:

(A) 21 C.F.R. Part 73 (2016)

(B) 21 C.F.R. Part 74 (2016)

(C) 21 C.F.R. Part 81 (2016)

(D) 21 C.F.R. Part 82 (2016)

Supplemental Information

Authorized By: 3715.02, 3715.021
Amplifies: 3715.59, 3715.60
Five Year Review Date: 9/29/2017