Ohio Administrative Code Search

...Food is to be safe, unadulterated, and, as specified under paragraph (B) of rule 3717-1-03.5 of the Administrative Code, honestly presented.

...[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 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, ...

...[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...

...(A) A food that is unsafe, adulterated, or not honestly 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 employ...

...(A) A food that is unsafe, adulterated, or not honestly 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 c...

...[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...

...[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) 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 und...

...[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) 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 unde...

...(A) Equipment and utensils - durability and strength. Equipment and utensils shall 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 may not 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 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...