Ohio Administrative Code Search

...specified under paragraph (B) of rule 3717-1-03.5 of the Administrative Code, honestly presented.

...specified under paragraph (B) of rule 3717-1-03.5 of the Administrative Code, honestly presented.

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Sources - compliance with food law. (1) Food shall be obtained from sources that comply with law. (2) Except for products obtained from a home bakery registered by the Ohio department of agriculture, products from cottage food production operations, and maple syrup, honey, or sorghum products pro...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Sources - compliance with food law. (1) Food is to be obtained from sources that comply with law. (2) Except for products obtained from a home bakery registered by the Ohio department of agriculture, products from cottage food production operations, and maple syrup, honey, or sorghum products pro...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Preventing contamination from hands. (1) Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of the Administrative Code. (2) Except when washing fruits and vegetables as specified under paragraph (G) of this rule or as specified in paragraph (A)(4) of this r...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Preventing contamination from hands. (1) Food employees are to wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of the Administrative Code. (2) Except when washing fruits and vegetables as specified under paragraph (G) of this rule or as specified in paragraph (A)(4) of this ...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Preventing contamination from hands. (1) Food employees are to wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of the Administrative Code. (2) Except when washing fruits and vegetables as specified under paragraph (G) of this rule or as specified in paragraph (A)(4) of this ...

...(A) Raw animal foods - cooking. (1) Except as provided under paragraphs (A)(2), (A)(3), and (A)(4) of this rule, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: (a) One-hundred fo...

...(A) Raw animal foods - cooking. (1) Except as provided under paragraphs (A)(2), (A)(3), and (A)(4) of this rule, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are to be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: (a) One-hundred forty-five degrees Fahren...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Frozen food - temperature and time control. Stored frozen foods are to be maintained frozen. (B) Time/temperature controlled for safety food - slacking. Frozen time/temperature controlled for safety food that is slacked to moderate the temperature is to be held: (1) Under refrigeration that mai...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Standards of identity. Packaged food is to comply with standard of identity requirements in 21 C.F.R. 131-169 and 9 C.F.R. 319, and the general requirements in 21 C.F.R. 130 and 9 C.F.R. 319 Subpart A. (B) Honestly presented. (1) Food will only be offered for human consumption in a way that does not mis...

...tly presented as specified under rule 3717-1-03 of the Administrative Code shall be discarded or reconditioned according to an approved procedure. (B) Food that is not from an approved source as specified under paragraphs (A) to (G) of rule 3717-1-03.1 of the Administrative Code shall be discarded. (C) Ready-to-eat food that may have been contaminated by an employee who has been restricted or excluded as specified ...

...tly presented as specified under rule 3717-1-03 of the Administrative Code is to be discarded or reconditioned according to an approved procedure. (B) Food that is not from an approved source as specified under paragraphs (A) to (G) of rule 3717-1-03.1 of the Administrative Code is to be discarded. (C) Ready-to-eat food that may have been contaminated by an employee who has been restricted or ex...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] In a food service operation or retail food establishment that serves a highly susceptible population: (A) The following criteria apply to juice: (1) For the purposes of paragraph (A) of this rule, children who are nine years of age or less and receive food in a school, day care setting, or similar facility...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] In a food service operation or retail food establishment that serves a highly susceptible population: (A) The following criteria apply to juice: (1) For the purposes of paragraph (A) of this rule, children who are nine years of age or less and receive food in a school, day care setting, or similar facility...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Multiuse utensils and food contact surfaces - material characteristics. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: (1) Safe; (2...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Multiuse utensils and food contact surfaces - material characteristics. Materials that are used in the construction of utensils and food-contact surfaces of equipment cannot allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions are to be: (1) Safe; (2...

...tiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Except for cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes; accessible for cleaning and insp...

...iuse food-contact surfaces are to be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Except for cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes; accessible for cleaning and insp...

...iuse food-contact surfaces are to be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Except for cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes; accessible for cleaning and insp...

...temperatures specified under rule 3717-1-03.3 of the Administrative Code and rule 3717-1-03.4 of the Administrative Code. (B) Manual warewashing - sink compartment requirements. (1) Except as specified in paragraph (B)(3) of this rule, a sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. (2) Sink compartments sha...

...temperatures specified under rule 3717-1-03.3 of the Administrative Code and rule 3717-1-03.4 of the Administrative Code. (B) Manual warewashing - sink compartment requirements. (1) Except as specified in paragraph (B)(3) of this rule, a sink with at least three compartments is to be provided for manually washing, rinsing, and sanitizing equipment and utensils. (2) Sink compartments are ...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Equipment - good repair and proper adjustment. (1) Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rule 3717-1-04 of the Administrative Code and rule 3717-1-04.1 of the Administrative Code. (2) Equipment components such as doors, seals,...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Equipment - good repair and proper adjustment. (1) Equipment will be maintained in a state of repair and condition that meets the requirements specified under rule 3717-1-04 of the Administrative Code and rule 3717-1-04.1 of the Administrative Code. (2) Equipment components such as doors, seals, hinges, fasteners, and...

... and utensils are to be sanitized in: (1) Hot water manual operations by immersion for at least thirty seconds and as specified under paragraph (K) of rule 3717-1-04.4 of the Administrative Code; (2) Hot water mechanical operations by being cycled through equipment that is set up as specified under paragraphs (E), (L), and (M) of rule 3717-1-04.4 of the Administrative Code and achieving a utensi...