Ohio Administrative Code Search

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Chapter 3717-1 of the Administrative Code shall also be known as "The State of Ohio Uniform Food Safety Code." (B) Definitions for the purposes of Chapter 3717-1 of the Administrative Code: (1) Additive. (a) "Color additive" has the meaning stated in the Federal Food, Drug, and Cosmetic Act, section 201(t) (as amende...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Chapter 3717-1 of the Administrative Code will also be known as "The State of Ohio Uniform Food Safety Code." (B) Definitions for the purposes of Chapter 3717-1 of the Administrative Code: (1) Additive. (a) "Color additive" has the meaning stated in the Federal Food, Drug, and Cosmetic Act, section 201(t) (as amended...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Chapter 3717-1 of the Administrative Code will also be known as "The State of Ohio Uniform Food Safety Code." (B) Definitions for the purposes of Chapter 3717-1 of the Administrative Code: (1) Additive. (a) "Color additive" has the meaning stated in the Federal Food, Drug, and Cosmetic Act, section 201(t) (as amended...

...employee or conditional employee: (1) Has any of the following symptoms: (a) Vomiting; (b) Diarrhea; (c) Jaundice; (d) Sore throat with fever; or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the imp...

...employee or conditional employee: (1) Has any of the following symptoms: (a) Vomiting; (b) Diarrhea; (c) Jaundice; (d) Sore throat with fever; or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the imp...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Hands and arms - clean condition. Food employees shall keep their hands and exposed portions of their arms clean. (B) Hands and arms - cleaning procedure. (1) Except as specified in paragraph (B)(4) of this rule, food employees shall clean their hands and exposed portions of their arms including...

...erenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Hands and arms - clean condition. Food employees are to keep their hands and exposed portions of their arms clean. (B) Hands and arms - cleaning procedure. (1) Except as specified in paragraph (B)(4) of this rule, food employees are to clean their hands and exposed portions of their arms includi...

...dled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. (B) Food contamination prevention - discharges from the eyes, nose, and mouth. Food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose...

... drinking, or using tobacco products. (1) Except as specified in paragraph (A)(2) of this rule, an employee will eat, drink, or use tobacco products only in designated areas where the contamination of exposed food; clean equipment, utensils, or linens; unwrapped single-service or single-use articles; or other items needing protection cannot result. (2) A food employee may drink from a closed bev...

...e - assignment of responsibility. (1) The license holder shall be the person responsible for the food service operation or retail food establishment. The license holder may be the person in charge or shall designate a person or persons in charge and shall ensure that a person in charge with applicable knowledge is present at the food service operation or retail food establishment during all h...

...e - assignment of responsibility. (1) The license holder is the person responsible for the food service operation or retail food establishment. The license holder may be the person in charge or designate a person or persons in charge and to ensure that a person in charge with applicable knowledge is present at the food service operation or retail food establishment during all hours of operati...

...e - assignment of responsibility. (1) The license holder is the person responsible for the food service operation or retail food establishment. The license holder may be the person in charge or designate a person or persons in charge and to ensure that a person in charge with applicable knowledge is present at the food service operation or retail food establishment during all hours of operati...

...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.

...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 ...