Ohio Administrative Code › Title 3701 - Department of Health - Administration and Director › Chapter 3701-21 - Food Service Operations › Section 3701-21-01 - Definitions

Current through all regulations passed and filed through July 1, 2024
As used in Chapter 3701-21 of the Administrative Code:
(A) "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.
(B) "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.
(C) "Catering food service
			 operation" means a food service operation, as defined in section 3717.01 of the
			 Revised Code where food is prepared for serving at a function or event held at
			 an off-premise site, for a charge determined on a per-function or per-event
			 basis. The charge is contracted for on the basis of the entire luncheon,
			 banquet, or event and not on the basis of an individual meal or
			 lunch.
(D) "Critical control point
			 inspection" means an inspection designed to identify and prevent food handling
			 procedures that epidemiological data have shown to lead to outbreaks of
			 foodborne disease.
(E) "Director"
			 means the director of health or an authorized designee of the
			 director.
(F) "Employee" means the
			 license holder, person in charge, food employee, person having supervisory or
			 management duties, person on the payroll, family member, volunteer, person
			 performing work under contractual agreement, or other person working in a food
			 service operation.
(G) "Equipment"
			 means an article that is used in the operation of a food service operation such
			 as a freezer, grinder, hood, ice maker, meat block, mixer, oven, reach-in
			 refrigerator, scale, sink, slicer, stove, table, temperature measuring device
			 for ambient air, vending machine, bulk water machine, or warewashing machine.
			 "Equipment" does not include apparatuses used for handling or storing large
			 quantities of packaged foods that are received from a supplier in a cased or
			 overwrapped lot, such as hand trucks, forklifts, dollies, pallets, racks, or
			 skids.
(H) "Food" means a raw,
			 cooked, or processed edible substance, ice, beverage, or ingredient used or
			 intended for use or for sale in whole or in part for human consumption, or
			 chewing gum.
(I) "Food service
			 operation" means an operation as defined in section 3717.01 of the Revised
			 Code. Two or more food serving areas, each supplied by separate kitchens, are
			 considered two or more separate food service operations and
			 are to
								
			 be licensed individually even though located in the same building or
			 structure.
(J) "Health district"
			 means each city and general health district established by section 3709.01 of
			 the Revised Code.
(K) "Licensor"
			 means one of the following:
(1) 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, approved under section 3717.11 of the Revised Code;
(2) The director of agriculture acting under
			 section 3717.11 of the Revised Code or 3717.111 of the Revised Code with
			 respect to the licensing of retail food establishments; or
(3) The director of health acting under
			 section 3717.11 of the Revised Code or 3717.111 of the Revised Code with
			 respect to the licensing of food service operations.