Ohio Administrative Code Search

...For the purposes of administrative rules promulgated in accordance with section 1347.15 of the Revised Code, the following definitions apply: (A) "Access" as a noun means an instance of copying, viewing, or otherwise perceiving whereas "access" as a verb means to copy, view, or otherwise perceive. (B) "Acquisition of a new computer system" means the purchase of a "computer system," as defined in...

...[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) 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 meanin...

...[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) 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...

...[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) 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...

...(A) The license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necess...

...(A) The license holder will ensure food employees and conditional employees report to the person in charge information about their health as it relates to diseases that are transmissible through food. A food employee or conditional employee is obligated to report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing n...

...[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) 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 han...

...[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) 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 h...

...(A) Food contamination prevention - eating, drinking, or using tobacco. An employee shall eat, drink, or use tobacco 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. This does not prohibit a food employee from drinking from a closed beverage cont...

...(A) Food contamination prevention - eating, 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) Person in charge - 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 establi...

...(A) Person in charge - 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 a...

...(A) Person in charge - 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 a...

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

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

...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...