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Ohio Uniform Food Safety Code 2013

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Ohio Uniform Food Safety Code 2013 Ohio Uniform Food Safety Code January 2013 Ohio Department of Agriculture Ohio Department of Health Food Safety Division Food Safety Program 8995 E. Main St. 246 N. High St. Reynoldsburg, Ohio 43068 Columbus, Ohio 43215 614-728-6250 614-466-1390 Page 1 of 121 3717-1-01 State of Ohio Uniform Food Safety Code and definitions. ................................................................. 3 3717-1-02 Determination of the primary business of a facility for purpose of licensure. .................................... 20 3717-1-02.1 Management and personnel: employee health. .......................................................................... 21 3717-1-02.2 Management and personnel: personal cleanliness. ..................................................................... 23 3717-1-02.3 Management and personnel: hygienic practices. ........................................................................ 26 3717-1-02.4 Management and personnel: supervision. ................................................................................. 26 3717-1-03 Food - safe, unadulterated, and honestly presented. ..................................................................... 29 3717-1-03.1 Food: sources, specifications, and original containers. ................................................................ 30 3717-1-03.2 Food: protection from contamination after receiving. ................................................................. 36 3717-1-03.3 Food: destruction of organisms of public health concern. ............................................................ 45 3717-1-03.4 Food: limitation of growth of organisms of public health concern. ................................................ 50 3717-1-03.5 Food: food identity, presentation, and on premises labeling. ....................................................... 60 3717-1-03.6 Food: discarding or reconditioning unsafe, adulterated or contaminated food. ............................... 62 3717-1-03.7 Food: special requirements for highly susceptible populations. .................................................... 63 3717-1-04 Equipment, utensils, and linens: materials for construction and repair. ........................................... 64 3717-1-04.1 Equipment, utensils, and linens: design and construction. .......................................................... 67 3717-1-04.2 Equipment, utensils, and linens: numbers and capacities. ........................................................... 75 3717-1-04.3 Equipment, utensils, and linens: location and installation. ........................................................... 77 3717-1-04.4 Equipment, utensils, and linens: maintenance and operation. ..................................................... 78 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. ........................................... 82 3717-1-04.6 Equipment, utensils, and linens: sanitizing of equipment and utensils. ......................................... 87 3717-1-04.7 Equipment, utensils, and linens: laundering. ............................................................................. 88 3717-1-04.8 Equipment, utensils, and linens: protection of clean items. ......................................................... 89 3717-1-05 Water, plumbing, and waste: water. ........................................................................................... 91 3717-1-05.1 Water, plumbing, and waste: plumbing system. ........................................................................ 93 3717-1-05.2 Mobile water tanks................................................................................................................. 96 3717-1-05.3 Water, plumbing, and waste: sewage, other liquid waste, and rainwater. ..................................... 98 3717-1-05.4 Water, plumbing, and waste: refuse, recyclables, and returnables. .............................................. 99 3717-1-06 Physical facilities: materials for construction and repair. ............................................................... 102 3717-1-06.1 Physical facilities: design, construction, and installation. ............................................................ 103 3717-1-06.2 Physical facilities: numbers and capacities. .............................................................................. 107 3717-1-06.3 Physical facilities: location and placement. ............................................................................... 108 3717-1-06.4 Physical facilities: maintenance and operation. ......................................................................... 109 3717-1-07 Poisonous or toxic materials: labeling and identification. .............................................................. 111 3717-1-07.1 Poisonous or toxic materials: operational supplies and applications. ............................................ 112 3717-1-07.2 Poisonous or toxic materials: storage and display - separation. .................................................. 115 3717-1-08 Special requirements: fresh juice production............................................................................... 115 3717-1-08.1 Special requirements: heat treatment dispensing freezers. ........................................................ 116 3717-1-08.2 Special requirements: custom processing. ............................................................................... 117 3717-1-08.3 Special requirements: bulk water machine criteria. ................................................................... 118 3717-1-08.4 Special requirements: acidified white rice preparation criteria. ................................................... 118 3717-1-09 Criteria for reviewing facility layout and equipment specifications. ................................................. 119 3717-1-20 Existing facilities and equipment. .............................................................................................. 121 Page 2 of 121 3717-1-01 State of Ohio Uniform Food Safety Code and definitions. [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) "The State of Ohio Uniform Food Safety Code." 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 amended on August 2, 2004) and 21 C.F.R. 70.3 (f). (b) "Food additive" has the meaning stated in the Federal Food, Drug, and Cosmetic Act, section 201(s) (as amended on August 2, 2004) and 21 C.F.R. 170.3 (e)(1). (2) "Adulterated" has the meaning stated in section 3715.59 of the Revised Code. (3) "Approved" means acceptable to the appropriate regulatory authority based on a determination of conformity with principles, practices, and generally recognized standards that protect public health. (4) "Approved source" means a food is from: (a) A processor that is inspected by a federal food safety regulatory agency or equivalent, the Ohio department of agriculture under Chapters 3715., 911., 913., 915., 917., 918. whether mandatory or voluntary, or 925. of the Revised Code, or other recognized food regulatory agency of another state responsible for food safety; or (b) A cottage food production operation as defined in division (A) of section 3715.01 of the Revised Code, or an exempt processor of maple syrup, honey, or sorghum as specified in division (A) of section 3715.021 of the Revised Code; and that is in compliance with the provisions of Chapter 3715. of the Revised Code and any applicable rules adopted thereunder; or (c) A food service operation or retail food establishment as defined and licensed in accordance with Chapter 3717. of the Revised Code provided the processing is not subject to regulation as stated in paragraphs (B)(4)(a) and (B)(4)(b) of this rule. (d) The term "approved source" is not applicable to fresh unprocessed fruits and vegetables with the exception of mushrooms and sprouts. (5) "ANSI" means the American national standards institute. (6) "Asymptomatic" means without obvious symptoms; not showing or producing indications of a disease or other medical condition, such as an individual Page 3 of 121 infected with a pathogen but not exhibiting or producing any signs or symptoms of vomiting, diarrhea, or jaundice. It includes not showing symptoms because symptoms have resolved or subsided. (7) "aw" means water activity which is a measure of the free moisture in a food, is the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature, and is indicated by the symbol aw. (8) "Balut" means an embryo inside a fertile egg that has been incubated for a period sufficient for the embryo to reach a specific stage of development after which it is removed from incubation before hatching. (9) "Beverage" means a liquid for drinking, including water. (10) "Board of health" means the board of health of any city or general health district, or the authority having the duties of a board of health as authorized by section 3709.05 of the Revised Code. (11) "Bottled drinking water" means water that is sealed in bottles, packages, or other containers and offered for sale for human consumption, including bottled mineral water. (12) "Bulk water machine" means a self-service
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