Ohio Administrative Code Search

...[Comment: For publication dates of the C.F.R. referenced 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, ...

...[Comment: For publication dates of the Code of Federal Regulations (C.F.R.) referenced 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 u...

...[Comment: For publication dates of the Code of Federal Regulations (C.F.R.) referenced 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 ...

...[Comment: For publication dates of the Code of Federal Regulations (C.F.R.) referenced 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 ...

...(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...

...[Comment: For publication dates of the C.F.R. referenced 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 i...

...[Comment: For publication dates of the C.F.R. referenced 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 offer...

...[Comment: For publication dates of the C.F.R. referenced 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...

...[Comment: For publication dates of the C.F.R. referenced 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...

...(A) Equipment and utensils - durability and strength. Equipment and utensils are to be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. (B) Food temperature measuring devices - construction. Food temperature measuring devices cannot have sensors or stems constructed of glass, except that thermometers with glass sensors or stems...

...(A) Equipment and utensils - durability and strength. Equipment and utensils are to be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. (B) Food temperature measuring devices - construction. Food temperature measuring devices cannot have sensors or stems constructed of glass, except that thermometers with glass sensors or stems...

...(A) Equipment - cooling, heating, and holding capacities. Equipment for cooling, heating, or holding cold or hot time/temperature controlled for safety food, shall be sufficient in number and capacity to provide food at the food 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 r...

...(A) Equipment - cooling, heating, and holding capacities. Equipment for cooling, heating, or holding cold or hot time/temperature controlled for safety food, is to be sufficient in number and capacity to provide food at the food 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 r...

...[Comment: For publication dates of the C.F.R. referenced 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. ...

...[Comment: For publication dates of the C.F.R. referenced 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 compon...

...(A) Food - contact surfaces and utensils. Equipment food-contact surfaces and utensils are to be sanitized. (B) Sanitizing frequency of utensils and food-contact surfaces - before use after cleaning. Utensils and food-contact surfaces of equipment are to be sanitized before use after cleaning. (C) Hot water and chemical sanitizing - methods. After being cleaned, equipment food-contact su...

...(A) Clean linens. Clean linens are to be free from food residues and other soiling matter. (B) Frequency of laundering - specifications. (1) Linens that do not come in direct contact with food are to be laundered between operations if they become wet, sticky, or visibly soiled. (2) Cloth gloves used as specified in paragraph (N)(3) of rule 3717-1-03.2 of the Administrative Code are to be l...

...(A) Floors, walls, and ceilings. Except as specified under paragraph (D) of this rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings are to be designed, constructed, and installed so they are smooth and easily cleanable. (B) Floors, walls and ceilings - utility lines. (1) Utility servi...

...(A) Handwashing sinks - minimum number. Handwashing sinks are to be provided as specified under paragraph (G) of 3717-1-05.1 of the Administrative Code. (B) Handwashing cleanser - availability. Each handwashing sink or group of two adjacent handwashing sinks is to be provided with a supply of hand cleaning liquid, powder, or bar soap. (C) Handwashing sinks - hand drying provision. Each ha...

...[Comment: For publication dates of the C.F.R. referenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the Administrative Code.] (A) Storage: separation. Poisonous or toxic materials are to be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, and single-use articles by: (1) Separating the poisonous or toxic materials by spacing or partitioni...

...(A) As used in this rule, "heat treatment dispensing freezer" means a self-contained dispensing freezer with a product reservoir that processes previously pasteurized products, freezes the products, dispenses frozen dairy products, and maintains microbiological quality by elevating the temperature of the product using heating methods that are an integral part of the dispensing freezer. (B) To...

...(A) The following definitions are provided for the purposes of clarifying the meaning of certain terms as they appear in sections 3737.90 to 3737.98 of the Revised Code and rules 3737-1-01 to 3737-1-23 of the Administrative Code. (1) "Applicant" means the responsible person for an underground storage tank system who submits an application on a form prescribed by the director for fund payment of, ...

...(A) The following definitions are provided for the purposes of clarifying the meaning of certain terms as they appear in sections 3737.90 to 3737.98 of the Revised Code and rules 3737-1-01 to 3737-1-23 of the Administrative Code. (1) "Applicant" means the responsible person for an underground storage tank system who submits an application on a form prescribed by the director for fund payment of, ...

...(A) Effective April 1, 1991, and each year thereafter in which the unobligated balance of the financial assurance fund does not exceed forty-five million dollars on the date of the board's determination of the annual financial assurance fee for the succeeding fiscal year, the board shall assess a fee for each tank comprising an underground storage tank or an underground storage tank system that co...