Ohio Administrative Code

The Ohio air quality development authority has adopted this rule pursuant to division (F) of section 121.22 of the Revised Code, for the purposes of: establishing a reasonable method for any person to determine the time and place of regularly scheduled meetings of the authority a…

The Ohio air quality development authority's ("authority") office of the ombudsperson for the small business stationary source technical and environmental compliance assistance program (the "ombudsperson") shall provide financial assistance from the small business assistance fund…

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 ot…

For personal information systems, whether manual or computer systems, that contain confidential personal information, the Ohio air quality development authority shall do the following:(A) Criteria for accessing confidential personal information. Personal information systems of th…

Pursuant to the requirements of division (B)(2) of section 1347.15 of the Revised Code, this rule contains a list of valid reasons, directly related to the Ohio air quality development authority's exercise of its powers or duties, for which only employees of the Ohio air quality …

The following federal statutes or regulations or state statutes and administrative rules make personal information maintained by the agency confidential and identify the confidential personal information within the scope of rules promulgated by this authority in accordance with s…

For personal information systems that are computer systems and contain confidential personal information, the Ohio air quality development authority shall do the following:(A) Restricting access: Access to confidential personal information that is kept electronically shall requir…

[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 C…

(A) When the activities of a food service operation and a retail food establishment are carried on within the same facility by the same person or government entity, the licensor will determine whether the person or government entity is to be licensed as a food service operation o…

(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 …

[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 - …

(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, utensi…

(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 …

Food is to be safe, unadulterated, and, as specified under paragraph (B) of rule 3717-1-03.5 of the Administrative Code, honestly presented. Last updated September 5, 2024 at 11:03 AM Authorized By: 3717.04, 3717.05 Amplifies: 3717.04, 3717.05 Five Year Review Date: 8/26/2029 Pri…

[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 …

[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 paragr…

(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…

[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 …

[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…

(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 …

[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 j…

[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 foo…

(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 d…

(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…

(A) Equipment, clothes washers and dryers, and storage cabinets - contamination prevention by properly locating.(1) Equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, single-service ar…

[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 requi…

(A) Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils.(1) Equipment food-contact surfaces and utensils are to be clean to sight and touch.(2) The food-contact surfaces of cooking equipment and pans are to be kept free of encrusted grease deposits and other …

(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 aft…

(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) C…

(A) Equipment and utensils - air-drying.After cleaning and sanitizing, equipment and utensils:(1) Are to be air-dried or used after adequate draining before contact with food; and(2) Are not to be cloth dried. Utensils that have been air-dried may be polished with cloths that are…

[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) Source - approved system.Drinking water is to be obtained from an approved source that is:(1) A public water system that is constructe…

(A) Materials - approved.(1) A plumbing system and hoses conveying water are to be constructed and repaired with approved materials that meet NSF standard 61 or equivalent.(2) A water filter is to be made of safe materials.(B) Approved system and cleanable fixtures.(1) A plumbing…

(A) Materials - approved.Materials that are used in the construction of mobile water tanks, and appurtenances are to be:(1) Safe;(2) Durable, corrosion-resistant, and nonabsorbent;(3) Finished to have a smooth, easily cleanable surface; and(4) Constructed of materials that meet N…

(A) Mobile holding tank - capacity and drainage.A sewage holding tank in a mobile food service operation or mobile retail food establishment is to be:(1) Sized fifteen per cent larger in capacity than the water supply tank; and(2) Sloped to a drain that is one inch (twenty-five m…

(A) Indoor storage area.If located within the food service operation or retail food establishment, a storage area for refuse, recyclables, or returnables is to meet the requirements specified under paragraph (A)(1) of rule 3717-1-06 of the Administrative Code and paragraphs (A) t…

(A) Indoor areas - surface characteristics(1) Except as specified in paragraph (A)(2) of this rule, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are to be:(a) Smooth, durable, and easily cleanable for areas where food service operation or …

(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 inst…

(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…

(A) Handwashing sinks - conveniently located.Handwashing sinks are to be conveniently located as specified under paragraph (L) of rule 3717-1-05.1 of the Administrative Code.(B) Toilet rooms - convenience and accessibility.Toilet rooms are to be conveniently located and accessibl…

(A) Repairing.The physical facilities are to be maintained in good repair.(B) Cleaning - frequency and restrictions.(1) The physical facilities are to be cleaned as often as necessary to keep them clean.(2) Except for cleaning that is necessary due to a spill or other accident, c…

(A) Original containers: identifying information.Containers of poisonous or toxic materials and personal care items are to bear a legible manufacturer's label.(B) Working containers - common name.Working containers used for poisonous or toxic materials such as cleaners and saniti…

[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…

Poisonous or toxic materials are to be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single-use articles by:(A) Separating the poisonous or toxic materials by spacing or partitioning; and(B) Locating…

[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) Fresh one hundred per cent juice packaged in a food service operation or retail food establishment is to:(1) Be labeled as specified u…

(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 elevati…

(A) Custom processing of game animals, migratory waterfowl or game birds in a food service operation or retail food establishment is to be done only at the end of the work shift or day to prevent any cross contamination of product for sale or service.(B) Prior to entry into the f…

[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) Water dispensed from a bulk water machine is to meet the quality standards specified in 21 C.F.R. 165, Subpart B.(B) Bulk water machin…