reglab/statecodes huggingface dataset:
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-23 - Juice Product Processors › Section 901:3-23-01 - Criteria and definitions for juice products

Current through all regulations passed and filed through July 1, 2024
(A) Except for as specified in paragraph (B)
			 of this rule, all food processing establishments processing juice, including
			 juice products to be used as an ingredient, shall comply with Chapter 901:3-23
			 and the applicable provisions found in Chapter
			 901:3-17 of the Administrative Code.
(B) Entities which produce juice that has not
			 undergone a five log reduction are exempt from the rules of this chapter
			 provided that they are either:
(1) A food
			 processing establishment that is also a licensed food service operation or
			 retail food establishment who moves juice, including juice products, to a
			 separate food service operation or retail food establishment which is licensed
			 under the same name; or
(2) A
			 registered farm market that moves their product to a registered farmers
			 market.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-23 - Juice Product Processors › Section 901:3-23-02 - Sanitation standard operating procedures

Current through all regulations passed and filed through July 1, 2024
(A) Sanitation controls.
Each processor shall have and implement a sanitation standard
				operating procedure that addresses sanitation conditions and practices before,
				during, and after processing. The sanitation standard operating procedure shall
				address:
(1) Safety of the water that
			 comes into contact with food or food contact surfaces or that is used in the
			 manufacture of ice;
(2) Condition
			 and cleanliness of food contact surfaces, including utensils, gloves, and outer
			 garments;
(3) Prevention of cross
			 contamination from insanitary objects to food, food packaging material, and
			 other food contact surfaces, including utensils, gloves, and outer garments,
			 and from raw product to processed product;
(4) Maintenance of hand washing, hand
			 sanitizing, and toilet facilities;
(5) Protection of food, food packaging
			 material, and food contact surfaces from adulteration with lubricants, fuel,
			 pesticides, cleaning compounds, sanitizing agents, condensate, and other
			 chemical, physical, and biological contaminants;
(6) Proper labeling, storage, and use of
			 toxic compounds;
(7) Control of
			 employee health conditions that could result in the microbiological
			 contamination of food, food packaging materials, and food contact surfaces;
			 and
(8) Exclusion of pests from the
			 food plant.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-23 - Juice Product Processors › Section 901:3-23-03 - Hazard analysis

Current through all regulations passed and filed through July 1, 2024
(A) Each processor shall develop, or have
			 developed for it, a written hazard analysis to determine whether there are food
			 hazards that are reasonably likely to occur for each type of juice processed by
			 that processor and to identify control measures that the processor can apply to
			 control those hazards. The written hazard analysis shall consist of at least
			 the following:
(1) Identification of food
			 hazards;
(2) An evaluation of each
			 food hazard identified to determine if the hazard is reasonably likely to occur
			 and thus, constitutes a food hazard that must be addressed in the HACCP plan. A
			 food hazard that is reasonably likely to occur is one for which a processor
			 would establish controls because experience, illness data, scientific reports,
			 or other information provide a basis to conclude that there is a reasonable
			 possibility that, in the absence of those controls, the food hazard will occur
			 in the particular type of product being processed. This evaluation shall
			 include an assessment of the severity of the illness or injury if the food
			 hazard occurs;
(3) Identification
			 of the control measures that the processor can apply to control the food
			 hazards identified as reasonably likely to occur in paragraph (A)(2) of this
			 rule;
(4) Review of the current
			 process to determine whether modifications are necessary; and
(5) Identification of critical control
			 points.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-23 - Juice Product Processors › Section 901:3-23-04 - Hazard analysis and critical control point (HACCP) plan

Current through all regulations passed and filed through July 1, 2024
(A) HACCP plan.
Each processor shall have and implement a written HACCP plan
				whenever a hazard analysis reveals one or more food hazards that are reasonably
				likely to occur during processing, as described in rule
				901:3-23-03 of
				the Administrative Code. The HACCP plan shall be developed by an individual or
				individuals who have been trained in accordance with rule
				901:3-23-08 of the
				Administrative Code and shall be subject to the record keeping requirements of
				rule
				901:3-23-07 of the
				Administrative Code. A HACCP plan shall be specific to:
(1) Each location where juice is processed by
			 that processor; and
(2) Each type
			 of juice processed by the processor. The plan may group types of juice products
			 together, or group types of production methods together, if the food hazards,
			 critical control points, critical limits, and procedures required to be
			 identified and performed by paragraph (B) of this rule are essentially
			 identical, provided that any required features of the plan that are unique to a
			 specific product or method are clearly delineated in the plan and are observed
			 in practice.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-23 - Juice Product Processors › Section 901:3-23-05 - Corrective actions

Current through all regulations passed and filed through July 1, 2024
(A) Whenever a deviation from a critical
			 limit occurs, a processor shall take corrective action either by:
(1) Following a corrective action plan that
			 is appropriate for the particular deviation, or
(2) Following the procedures in paragraph (C)
			 of this rule.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-23 - Juice Product Processors › Section 901:3-23-06 - Verification and validation

Current through all regulations passed and filed through July 1, 2024
(A) Verification.
Each processor shall verify that the hazard analysis and
				critical control point plan is being implemented according to design.
(1) Verification activities shall include:
(a) A review of any consumer complaints that
			 have been received by the processor to determine whether such complaints relate
			 to the performance of the HACCP plan or reveal previously unidentified critical
			 control points;
(b) The
			 calibration of process monitoring instruments;
(c) At the option of the processor, the
			 performance of periodic end-product or in-process testing; except that
			 processors of citrus juice that rely in whole or in part on surface treatment
			 of fruit shall perform end-product testing in accordance with rule
			 901:3-23-09
			 of the Administrative Code.
(d) A
			 review, including signing and dating, by an individual who has been trained in
			 accordance with rule
			 901:3-23-08 of the
			 Administrative Code, of the records that document:
(i) The monitoring of critical control points
			 to ensure that the records are complete and to verify that the records document
			 values that are within the critical limits. This review shall occur within
			 seven days of the day that the records are made;
(ii) The taking of corrective actions to
			 ensure that the records are complete and to verify that appropriate corrective
			 actions were taken in accordance with rule
			 901:3-23-05 of
			 the Administrative Code. This review shall occur within seven days of the day
			 that the records are made; and
(iii) The calibrating of any process
			 monitoring instruments used at critical control points and the performance of
			 any periodic end-product or in-process testing that is part of the processor's
			 verification activities. The purpose of these reviews shall be to ensure that
			 the records are complete and that these activities occurred in accordance with
			 the processor's written procedures. These reviews shall occur within a
			 reasonable time after the records are made.
(e) The following of procedures in rule
			 901:3-23-05 of
			 the Administrative Code whenever any verification procedure, including the
			 review of consumer complaints, establishes the need to take a corrective
			 action; and
(f) Additional process
			 verification if required by rule
			 901:3-23-09
			 of the Administrative Code.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-23 - Juice Product Processors › Section 901:3-23-07 - Records

Current through all regulations passed and filed through July 1, 2024
(A) Required
			 records.
Each processor shall maintain the following records documenting
				the processor's hazard analysis and critical control point plan:
(1) Records documenting the implementation of
			 the sanitation standard operating procedures;
(2) The hazard analysis required by rule
			 901:3-23-03 of
			 the Administrative Code;
(3) The
			 HACCP plan required by rule
			 901:3-23-04
			 of the Administrative Code;
(4)
			 Records documenting the ongoing application of the HACCP plan that include:
(a) Monitoring of critical control points and
			 their critical limits, including the recording of actual times, temperatures,
			 or other measurements, as prescribed in the HACCP plan; and
(b) Corrective actions, including all actions
			 taken in response to a deviation.
(5) Records documenting verification and
			 validation of the HACCP plan or hazard analysis, as appropriate.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-23 - Juice Product Processors › Section 901:3-23-08 - Training

Current through all regulations passed and filed through July 1, 2024
(A) At a minimum,
			 the following functions shall be performed by an individual who has
			 successfully completed training in the application of HACCP principles to juice
			 processing:
(1) Conducting the hazard
			 analysis, including delineating control measures, as required by rule
			 901:3-23-03 of
			 the Administrative Code;
(2)
			 Developing a hazard analysis and critical control point plan that is
			 appropriate for a specific processor, in order to meet the requirements of rule
			 901:3-23-04
			 of the Administrative Code;
(3)
			 Verifying and modifying the HACCP plan in accordance with the corrective action
			 procedures specified in rule
			 901:3-23-05(C)(5)
			  of the Administrative Code and the
			 validation activities specified in rule
			 901:3-23-06(B)
			  and (C) of the Administrative Code; and rule
			 901-3-23-03 of the Administrative Code;
(4) Performing the record review required by
			 rule
			 901:3-23-06(A)(1)(d)
			  of the Administrative Code.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-23 - Juice Product Processors › Section 901:3-23-09 - Process controls and verification

Current through all regulations passed and filed through July 1, 2024
(A) In order to meet the requirements of
			 rules
			 901:3-23-01
			 to 901:3-23-09 of the Administrative Code, processors of juice products shall
			 include in their hazard analysis and critical control point plans control
			 measures that will consistently produce, at a minimum, a five-log reduction of
			 the pertinent microorganism, for a period at least as long as the shelf life of
			 the product when stored under normal and moderate abuse conditions. For the
			 purposes of this rule, the ``pertinent microorganism'' is the most resistant
			 microorganism of public health significance that is likely to occur in the
			 juice. The following juice processors are exempt from this paragraph:
(1) A juice processor that is subject to the
			 requirements of Chapter 901:3-3 of the Administrative Code and Chapter 901:3-5
			 of the Administrative Code; and
(2)
			 A juice processor using a single thermal processing step sufficient to achieve
			 shelf-stability of the juice or a thermal concentration process that includes
			 thermal treatment of all ingredients, provided that the processor includes a
			 copy of the thermal process used to achieve shelf-stability or concentration in
			 its written hazard analysis required by rule
			 901:3-23-03 of
			 the Administrative Code.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-23 - Juice Product Processors › Section 901:3-23-10 - Adulteration

Current through all regulations passed and filed through July 1, 2024
Failure of a processor to have and to implement a hazard
				analysis and critical control point plan that complies with rules
				901:3-23-02,
				901:3-23-03 and
				901:3-23-04
				of the Administrative Code, or otherwise to operate in accordance with the
				requirements of this chapter, shall render the juice products of that processor
				adulterated under section
				3715.59 of the Revised Code.
				Whether a processor's actions are consistent with ensuring the safety of juice
				will be determined through an evaluation of the processor's overall
				implementation of its HACCP plan.
Five Year Review (FYR) Dates:
				11/30/2015 and
				01/14/2021
Promulgated
				Under: 119.03
Statutory Authority: 3715.02; 3715.021
Rule
				Amplifies: 3715.27
Prior Effective Dates:
				4/28/2003
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-24 - Sanitary Transportation of Human and Animal Food › Section 901:3-24-01 - Incorporation by reference

Current through all regulations passed and filed through July 1, 2024
The federal food safety regulations
				located at 21 C.F.R. Chapter 1, Subchapter A, Part 1, Subpart O (2023) are
				adopted in their entirety with the exception of those provisions amended or
				deleted by this chapter.
All food processing establishments as
				defined in section 3715.021 of the Revised Code,
				including processors of intoxicating beverages, shall comply with the rules of
				this chapter to determine that food has been manufactured under such conditions
				that render the food safe, unadulterated, and not misbranded.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-24 - Sanitary Transportation of Human and Animal Food › Section 901:3-24-02 - Amended definitions

Current through all regulations passed and filed through July 1, 2024
As adopted in rule
				901:3-24-01 of the
				Administrative Code, as used in 21 C.F.R. Chapter 1, Subchapter A, Part 1,
				Subpart O, the following definition is modified as follows:
"Food" means:
(A)
								Articles used for
			 food or drink for humans or animals;
(B)
								Chewing gum;
			 or
(C)
								Articles used for components of any such
			 articles.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-24 - Sanitary Transportation of Human and Animal Food › Section 901:3-24-03 - Deleted regulations

Current through all regulations passed and filed through July 1, 2024
Pursuant to rule
				901:3-24-01 of the
				Administrative Code, 21
				C.F.R. 1.914 to
				21 C.F.R.
				1.934 are deleted in their entirety and shall
				not become rules of the Ohio department of agriculture.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-24 - Sanitary Transportation of Human and Animal Food › Section 901:3-24-04 - Modifications

Current through all regulations passed and filed through July 1, 2024
Pursuant to rule
				901:3-24-01 of the
				Administrative Code, the following section of 21 C.F.R. Chapter 1, Subchapter
				A, Part 1, Subpart O is amended as follows:
(A)
								"Section 402 of
			 the Federal Food Drug and Cosmetic Act" shall read as "section
			 3715.59 of the Ohio Revised
			 Code."
(B)
								"Section
			 1.900 Who is subject to this
			 subpart? (a)" shall read as "Except for non-covered businesses as defined in
			 1.904, businesses who have a current FDA waiver and as provided for in
			 paragraph (b) of this section, the requirements of this subpart apply to
			 shippers, receivers, loaders, and carriers engaged in transportation operations
			 whether or not the food is being offered for or enters interstate commerce. The
			 requirements of this subpart apply in addition to any other requirements of
			 this chapter that are applicable to the transportation of food, e.g., in 21 CFR
			 parts 1, 117, 118, 225, 507, and 589."
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-44 - Tolerance Level Standards and Action Steps for Maple Syrup, Sorghum, and Honey › Section 901:3-44-01 - Mandatory food sampling tolerance level standards and action steps for tree syrup, sorghum, and honey

Current through all regulations passed and filed through July 1, 2024
(A) The following tolerance levels and action
			 steps are adopted by the Ohio department of agriculture for evaluating the
			 level of lead to determine whether tree syrup or
			 sorghum produced, processed, or offered for sale in the state of Ohio is
			 adulterated as per section
			 3715.59 of the Revised Code:
Tolerance level standards and action steps
Lead tolerance level for tree syrup and
						  sorghum
Action step
0 - 499 Parts per billion
Acceptable. A warning letter shall be issued by the
						  director to any producer or processor whose tree syrup or
						  sorghum lead levels are greater than two hundred fifty parts per billion but
						  less than five hundred parts per billion.
500 Parts per billion and greater
Tree syrup and sorghum is considered adulterated in
						  accordance with section
						  3715.59 of the Revised
						  Code.
(B) The
			 following tolerance levels and action steps are adopted by the Ohio department
			 of agriculture for evaluating the levels of coumaphos and antibiotics to
			 determine whether or not honey or the components thereof produced, processed,
			 or offered for sale in the state of Ohio is considered to be adulterated as per
			 section 3715.59 of the Revised Code:
(1) There shall be no antibiotics detected in
			 any sample of honey or the beeswax of honey. The detection of antibiotics in
			 any amount shall render the honey or the beeswax of honey as adulterated as per
			 section 3715.59 of the Revised
			 Code.
(2) Coumaphos shall not
			 exceed one hundred parts per billion in any sample of honey and shall not
			 exceed one hundred parts per million in any sample of the beeswax of honey,
			 otherwise, the honey or beeswax will be considered adulterated as per section
			 3715.59 of the Revised
			 Code.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-45 - Maple Syrup › Section 901:3-45-01 - Grades and color classes

Current through all regulations passed and filed through July 1, 2024
(A)
								Grades. The
			 following grades shall be used in classifying maple syrup:
(1)
									U.S. grade A is
			 the quality of maple syrup that:
(a)
										Not more than 68.9 per cent solids content by weight
			 (Brix);
(b)
										Has good uniform color;
(c)
										Has good flavor
			 and odor, and intensity of flavor (maple taste) normally associated with the
			 color class;
(d)
										Is free from off flavors and odors considered as
			 damage;
(e)
										Is free from cloudiness, turbidity, sediment, and is
			 clean; and
(f)
										No deviants for damage shall be allowed in grade
			 A.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-45 - Maple Syrup › Section 901:3-45-02 - Optional ingredients

Current through all regulations passed and filed through July 1, 2024
The following ingredients may be added to maple
				products:
(A)
								Salt;
(B)
								Chemical
			 preservatives; and
(C)
								Defoaming agents, so long as it is used as a processing
			 aid.
Effective: 9/2/2017
Five Year Review
				(FYR) Dates: 6/16/2017 and
				09/02/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 3715.24
Rule
				Amplifies: 3715.24,
				3715.25,
				3715.59,
				3715.60
Prior
				Effective Dates: 5/1/98
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-45 - Maple Syrup › Section 901:3-45-03 - Labeling

Current through all regulations passed and filed through July 1, 2024
(A) Any producer or
			 processor whose maple syrup conforms to a standard for
			 
								a
			 grade other than commercial or substandard may place the grade name on the
			 package label. The legend shall be stylized: "
								U.S. Grade
			 _______," and include the full grade name listed in rule
			 901:3-45-01
			 of the Administrative Code.
(B) No
			 grade may be placed on a package label unless the maple syrup has first been
			 tested by one of the methods in paragraph (B)(1)
			 of rule
			 901:3-45-01
			 of the Administrative Code.
(C) Any
			 optional ingredients permitted under rule
			 901:3-45-02
			 of the Administrative Code, when used, shall be listed on the package label, except for those not required by
			 21 CFR
			 101.100 (2017).
Effective: 9/2/2017
Five Year Review
				(FYR) Dates: 6/16/2017 and
				09/02/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 3715.24
Rule
				Amplifies: 3715.24,
				3715.25,
				3715.59,
				3715.60
Prior
				Effective Dates: 2/15/2004
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-45 - Maple Syrup › Section 901:3-45-04 - Packaging and fill

Current through all regulations passed and filed through July 1, 2024
(A)
								Except as
			 specified in paragraph (B) of this rule,
								
								all packaging
			 shall be:
(1)
									Made of
			 food grade materials;
(2)
									
									Clean prior to fillingand free of water at the time of
			 filling;
(3) Free from rust on food contact surfaces and not
			 contain any substances or be constructed from any material which could damage
			 either the color or flavor of maple syrup;
(4) Constructed with
			 an air tight closing mechanism;
(5) Filled with not
			 less than ninety per cent of their capacity.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-45 - Maple Syrup › Section 901:3-45-05 - Bulk containers

Current through all regulations passed and filed through July 1, 2024
Barrels, drums, and other similar bulk containers used to store
				or ship maple syrup shall:
(A)
								Be made of food grade materials;
(B)
			 Be in good condition and constructed to provide an easily cleanable
			 surface;
(C) Be cleaned and sanitized prior to filling, and
			 free of water at the time of filling; and
(D) Not be used if it has:
(1) Previously contained a chemical or other
			 hazardous material including lead or lead-based paint;
(2) A food-contact surface that is
			 rusted;
			 or
(3) Lead solder on the
			 food-contact surface.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-46 - Exempt Maple Syrup and Sorghum Processors and Beekeepers: Standards and Rules › Section 901:3-46-01 - Definitions

Current through all regulations passed and filed through July 1, 2024
As used in rules
				901:3-46-02 to
				901:3-46-09 of the
				Administrative Code:
(A) "Department"
			 means the Ohio department of agriculture.
(B) "Director" means the director of the Ohio
			 department of agriculture.
(C)
			 "Food grade material" means a material that when in contact with food will
			 remain safe, durable, free of rust, non-absorbent; and, will not allow the
			 migration of deleterious substances, impart color, odor, or taste to food under
			 normal use.
(D) "Honey" means the
			 nectar and saccharine exudation of plants that has been gathered, modified, and
			 stored in a honeycomb by honey bees.
(E) "Tree syrup"
			 means the unadulterated liquid food derived by concentration and heat treatment
			 of pure tree sap or by reconstituting
			 tree
			 sugar or tree concrete with water to a density of not less than
			 sixty-six degrees on the brix scale at sixty-eight degrees
			 Fahrenheit.
(F) "Seal of conformity
			 and inspection" means the Ohio department of agriculture certification logo
			 illustrated in paragraph (D) of rule
			 901:3-46-04 of the
			 Administrative Code.
(G) "Sorghum"
			 means the unadulterated liquid food derived by concentration and heat treatment
			 of the juice of pure sorghum cane.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-46 - Exempt Maple Syrup and Sorghum Processors and Beekeepers: Standards and Rules › Section 901:3-46-02 - Voluntary sanitation and inspection standards for exempt honey, tree syrup, and sorghum producers

Current through all regulations passed and filed through July 1, 2024
A tree syrup processor, sorghum processor, and beekeeper
				exempt from mandatory inspection under division (A) of section
				3715.021 of the Revised Code may
				voluntarily request that the department conduct an inspection of the
				processor's or beekeeper's processing facilities.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-46 - Exempt Maple Syrup and Sorghum Processors and Beekeepers: Standards and Rules › Section 901:3-46-03 - Registration

Current through all regulations passed and filed through July 1, 2024
A tree syrup processor, sorghum processor, and beekeeper
				exempt from mandatory inspection under division (A) of section
				3715.021 of the Revised Code who
				requests voluntary inspection shall register with the department. This
				registration shall expire annually on May first and may be renewed.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-46 - Exempt Maple Syrup and Sorghum Processors and Beekeepers: Standards and Rules › Section 901:3-46-04 - ODA seal of conformity and inspection

Current through all regulations passed and filed through July 1, 2024
(A) Each tree syrup
			 processor, sorghum processor, and beekeeper exempt from mandatory inspection
			 under division (A) of section
			 3715.021 of the Revised Code
			 that has registered for voluntary inspection shall be inspected annually by the
			 department.
(B)
								Tree
			 syrup processors, sorghum processors, or honey processors may place the ODA
			 seal of conformity and inspection on the label of the product that they process
			 if either:
(1) They are a food processing
			 establishment pursuant to division (A) of section
			 3715.021 of the Revised Code
			 which is not currently placed on notice by the department; or,
(2) They
			 are exempt under division (A) of section
			 3715.021 of the Revised Code and
			 are in compliance with the rules of this chapter.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-46 - Exempt Maple Syrup and Sorghum Processors and Beekeepers: Standards and Rules › Section 901:3-46-05 - Collection equipment

Current through all regulations passed and filed through July 1, 2024
(A) Buckets, plastic transport tubing,
			 reusable plastic bags, extractors, bottling tanks, and other similar equipment
			 used for the collection of tree sap, sorghum juice, or honey shall be clean,
			 constructed of food grade materials, and shall not be used for any other
			 purpose. Any container that has contained a chemical or other hazardous
			 material including lead or lead based paint, or has lead solder shall not be
			 used.
(B) Prior to use, buckets,
			 plastic transport tubing, reusable plastic bags, extractors, bottling tanks,
			 and other similar equipment shall be thoroughly washed with potable water,
			 sanitized with a chemical sanitizer used in accordance with the United States
			 environmental protection agency approved manufacturer's label, and thoroughly
			 rinsed with potable water.
(C) At
			 the end of the collection season, buckets, reusable plastic bags, extractors,
			 bottling tanks, and other similar equipment shall be thoroughly washed with
			 potable water. After rinsing, buckets, bags, and other similar equipment shall
			 be drained, air-dried, and stacked for storage.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-46 - Exempt Maple Syrup and Sorghum Processors and Beekeepers: Standards and Rules › Section 901:3-46-06 - Packaging and fill

Current through all regulations passed and filed through July 1, 2024
(A)
								Except as
			 specified in paragraph (B) of this rule,
								
								all packaging
			 shall be:
(1)
									Made of
			 food grade materials;
(2)
									Clean prior to fillingand free of water at the time of
			 filling;
(3) Free from rust on food-contact surfaces and not
			 contain any substances or be constructed from any material which could damage
			 either the color or flavor of the contents;
(4) Constructed with
			 an air tight closing mechanism;
(5) Filled with not
			 less than ninety per cent of their capacity.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-46 - Exempt Maple Syrup and Sorghum Processors and Beekeepers: Standards and Rules › Section 901:3-46-07 - Bulk containers

Current through all regulations passed and filed through July 1, 2024
Barrels, drums, and other similar bulk containers used to store
				or ship tree syrup, honey, or sorghum shall:
(A) Be made of food grade
			 materials;
(B) Be in good condition
			 and constructed to provide an easily cleanable surface;
(C) Be cleaned and sanitized prior to
			 filling, and free of water at the time of filling; and,
(D) Not
			 be used if it has:
(1) Previously contained a
			 chemical or other hazardous material including lead or lead based
			 paint;
(2) A food-contact surface
			 that is rusted; or,
(3) Lead solder on the food-contact
			 surface.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-46 - Exempt Maple Syrup and Sorghum Processors and Beekeepers: Standards and Rules › Section 901:3-46-08 - Production/processing areas

Current through all regulations passed and filed through July 1, 2024
(A) Perimeter walls and roofs shall
			 effectively protect the premises of the production and processing areas from
			 the weather and the entry of rodents, birds, insects,
			 other vermin and animals,
								except
			 those involved in the production of the product.
(B) Floors in the production and processing
			 areas shall be constructed of concrete,
			 wood, or well maintained gravel. A dirt floor shall not be used except in those
			 areas where insects are maintained for the production of the product.
(C) Light bulbs shall be shielded, coated, or
			 otherwise shatter-resistant when over processing
			 and bottling equipment.
(D) Soap,
			 disposable paper towels, and a method to adequately wash hands shall be
			 provided and used.
(E) All
			 food-contact equipment, including hoses, shall be stored off the
			 ground.
(F) Food-contact surfaces
			 of equipment used for processing shall be maintained in good repair, be easily
			 cleanable, and shall not contain any chemicals or
			 other hazardous materials including lead, lead based paint, or lead
			 solder.
(G) Food-contact surfaces
			 shall be cleaned and sanitized prior to use and after any interruption during
			 which food contact surfaces may have become contaminated.
(H) Non food-contact surfaces of equipment
			 used in operation shall be cleaned as frequently as necessary to protect
			 against the contamination of food.
(I) There shall be no storage or handling of
			 gasoline, oil, pesticides, and other hazardous materials with food, food grade
			 equipment, or in the area used to process food.
Effective: 9/2/2017
Five Year Review
				(FYR) Dates: 6/16/2017 and
				09/02/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 3715.024
Rule
				Amplifies: 3715.024,
				3715.59
Prior
				Effective Dates: 2/15/2004
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-46 - Exempt Maple Syrup and Sorghum Processors and Beekeepers: Standards and Rules › Section 901:3-46-09 - Water supply

Current through all regulations passed and filed through July 1, 2024
Water used for handwashing and the cleaning and sanitizing of
				food equipment and utensils shall be potable. A non-municipal water supply
				shall be sampled annually and a copy of the sample results shall be made
				available to the department 
				for verification during inspection. Alternative water supplies, such as on an
				enclosed vehicular water tank, an on premises water storage tank, or the use of
				piping, tubing, or hoses composed of materials that meet national sanitation
				foundation  standard 61
				which can be found at
www.nsf.org
or an equivalent standard
				connected to an adjacent approved water source, may be used.
Effective: 9/2/2017
Five Year Review
				(FYR) Dates:6/16/2017 and
				09/02/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 3715.024
Rule
				Amplifies: 3715.024,
				3715.59
Prior
				Effective Dates: 2/15/2004
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-57 - Perishable Foods › Section 901:3-57-01 - Definitions

Current through all regulations passed and filed through July 1, 2024
(A) "Quality
			 assurance period" means the period of time following the completion of normal
			 manufacturing, processing, and packaging procedures during which a food product
			 subjected to normal conditions of exposure will maintain conformity with all of
			 the characteristics normally associated with the food product and will provide
			 the benefits for which the food product is normally purchased. Food product
			 characteristics include, but are not limited to, taste, texture, smell,
			 nutritional value, and reaction value with other food products if used as an
			 ingredient with other food products.
(B) "Sale date" means the date by which the
			 manufacturer, processor, or packager of a packaged food product recommends that
			 the food product be sold for consumption based on the food product's quality
			 assurance period.
(C) "Packaged
			 perishable food product" means perishable food products packaged in consumer
			 packages.
(D) "Perishable food
			 product" means a food product, determined by the manufacturer to have a quality
			 assurance period of thirty days or less.
(E)
								 "Consumer
			 package" means a packaged food
			 commodity  that is
			 customarily produced or distributed for sale through retail sales agencies or
			 instrumentalities for consumption by individuals or use by individuals for the
			 purposes of personal care or in the performance of services ordinarily rendered
			 in or about the household or in connection with personal possessions.
(F)
								 "Nonconsumer package" means any
			 packaged food commodity
			  other than a consumer
			 package, and particularly a package intended solely for industrial or
			 institutional use or for wholesale distribution.
Effective: 9/16/2016
Five Year Review
				(FYR) Dates: 07/01/2016 and
				09/16/2021
Promulgated
				Under: 119.03
Statutory
				Authority: 3715.171
Rule
				Amplifies: 3715.171
Prior
				Effective Dates: 1/1/1977
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-57 - Perishable Foods › Section 901:3-57-02 - Food products considered perishable

Current through all regulations passed and filed through July 1, 2024
The manufacturer, processor, or
				packager shall determine which food products manufactured, processed, or packaged shall be considered perishable.
Effective: 9/16/2016
Five Year Review
				(FYR) Dates: 07/01/2016 and
				09/16/2021
Promulgated
				Under: 119.03
Statutory
				Authority: 3715.171
Rule
				Amplifies: 3715.171
Prior
				Effective Dates: 1/1/1977
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-57 - Perishable Foods › Section 901:3-57-03 - Establishing sale dates for perishable foods

Current through all regulations passed and filed through July 1, 2024
(A) The manufacturer, processor, or packager shall establish the sale date for
			 perishable food products.
(B) Sale
			 dates established by the original manufacturer, processor, or packager shall not be increased by a repacker
			 unless the product has been reprocessed in a manner which would enhance or
			 lengthen the quality assurance period.
Effective: 9/16/2016
Five Year Review
				(FYR) Dates: 07/01/2016 and
				09/16/2021
Promulgated
				Under: 119.03
Statutory
				Authority: 3715.171
Rule
				Amplifies: 3715.171
Prior
				Effective Dates: 1/1/1977
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-57 - Perishable Foods › Section 901:3-57-04 - Sale date; information and location

Current through all regulations passed and filed through July 1, 2024
(A) No person shall knowingly sell a
			 perishable food product in a consumer
			 package unless the package is clearly marked with a
			 sale date by the packager. No other similarly stated date may appear on the
			 package. However, nothing in this regulation shall prohibit a coded date, such
			 as a Julian date, which may be required by federal law.
(B) The sale date markings shall be legible
			 to the average consumer under normal conditions of purchase.
(C)
								The sale date may be
			 indicated by appropriate descriptive terms such as "sell before," "sell by,"
			 etc. Terminology used to describe the sale date of a perishable food product
			 shall be easily understood by the average consumer.
(D)
								Except as provided in paragraph
			 (E) of this rule, the combination of words, numbers and/or abbreviations
			 used to designate the sale date shall be easily understood by the average
			 consumer. Words, numbers or abbreviations or a combination of words, numbers or
			 abbreviations such as "Nov. 23, 11-23, November 23, etc." are acceptable.
(E)
								 Bakery products with a sale date of less than seven
			 days from the date of packaging may be dated with the days of the week or their
			 abbreviations as follows:
Day of the Week
Acceptable
						  Abbreviations
Sunday
SU, SUN
Monday
MO, MON
Tuesday
TU, TUE
Wednesday
WE, WED
Thursday
TH, THU, THUR
Friday
FR, FRI
Saturday
SA, SAT
Effective: 9/16/2016
Five Year Review
				(FYR) Dates: 07/01/2016 and
				09/16/2021
Promulgated
				Under: 119.03
Statutory
				Authority: 3715.171
Rule
				Amplifies: 3715.171
Prior
				Effective Dates: 1/1/1977
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-57 - Perishable Foods › Section 901:3-57-06 - Exemptions

Current through all regulations passed and filed through July 1, 2024
The provisions of this regulation do not apply to
				the following:
(A) Fresh fruits or vegetables.
(B) Meat and meat products including poultry
			 and poultry meat products whether packaged or unpackaged.
(C) Packaged perishable food products when
			 sold or offered for sale at a place of business where less than one hundred
			 thousand dollars of all products were sold during the preceding year.
(D) Food products in nonconsumer
			 packages.
Effective: 9/16/2016
Five Year Review
				(FYR) Dates: 07/01/2016 and
				09/16/2021
Promulgated
				Under: 119.03
Statutory
				Authority: 3715.171
Rule
				Amplifies: 3715.171
Prior
				Effective Dates: 1/1/1977
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-57 - Perishable Foods › Section 901:3-57-08 - Penalties

Current through all regulations passed and filed through July 1, 2024
Pursuant to section
				3715.99 of the Revised
				Code,
								
								whoever violates section
				3715.171 of the Revised Code or
				the rules of this chapter
								 is guilty of
				a minor misdemeanor.
Effective: 9/16/2016
Five Year Review
				(FYR) Dates: 07/01/2016 and
				09/16/2021
Promulgated
				Under: 119.03
Statutory
				Authority: 3715.171
Rule
				Amplifies: 3715.171
Prior
				Effective Dates: 1/1/1977
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-62 - Bottled Water › Section 901:3-62-01 - Criteria and definitions for processing bottled water

Current through all regulations passed and filed through July 1, 2024
(A) Food processing
			 establishments processing and bottling drinking water shall comply with Chapter
			 901:3-62 and the applicable provisions of Chapter 901:3-17 of
			 the Administrative Code.
(B)
			 Definitions.
As used in Chapter 901:3-62 of the Administrative Code:
(1) "Approved source" means:
(a) A public water system, as defined in
			 division (A) of section
			 6109.01 of the Revised Code,
			 with a current license issued by the director of the EPA under authority of
			 section 6109.21 of the Revised
			 Code;
(b) A private water system,
			 as defined in division (A) of section
			 3701.344 of the Revised Code,
			 for which a permit has been issued under authority of paragraph (C) of rule
			 3701-28-03
			 of the Administrative Code and which is operating in compliance with the
			 requirements of Chapter 3701. of the Revised Code and the rules adopted
			 thereunder;
(c) A source of water
			 which is not required by law to be licensed either as a public water system; or
			 to be operated as a private water system in compliance with the requirements of
			 Chapter 3701. of the Revised Code, but for which:
(i) A written opinion from either a geologist
			 or hydrologist has been obtained stating that the location and geological
			 characteristics of the source do not expose water from the source to
			 contamination by a chemical, biological and radiological pollutants injurious
			 to human health, and
(ii) An
			 analysis of the water from the source, done by a United States environmental
			 protection agency certified laboratory, a state EPA laboratory or a state
			 certified laboratory, has been obtained verifying that the water from the
			 source meets the chemical, biological and radiological quality requirements for
			 bottled water and bottled water packaged in the United States contained in
			 21
			 CFR 165.110(b)
			 (2011).
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-62 - Bottled Water › Section 901:3-62-02 - License

Current through all regulations passed and filed through July 1, 2024
(A) No person shall
			 manufacture or bottle for sale within the state bottled water unless the person
			 has a license as prescribed in section
			 913.23 of the Revised Code.
			 Applicants shall apply for a license on a form provided by the
			 director.
(B) Prior to licensing,
			 the director shall determine if the source and operations water originates from
			 an approved source, inspect the bottled water plant to determine compliance
			 with this chapter and the applicable good manufacturing practices of Chapter
			 901:3-1 of the Administrative Code, and that any label shall be in conformance
			 with the provisions of this chapter and rule
			 901:3-1-11 of the
			 Administrative Code.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-62 - Bottled Water › Section 901:3-62-04 - Plant Construction, Design, and Equipment

Current through all regulations passed and filed through July 1, 2024
(A) The bottling room shall be separated from
			 other plant operations or storage areas by tight walls, ceilings, and
			 self-closing doors to protect against contamination. Conveyor openings shall
			 not exceed the size required to permit passage of containers.
(B) If processing operations are conducted in
			 other than a sealed system under pressure, adequate protection shall be
			 provided to preclude contamination of the water and the system.
(C) Adequate ventilation shall be provided to
			 minimize condensation in processing rooms, bottling rooms, and in container
			 washing and sanitizing areas.
(D)
			 The washing and sanitizing of containers for bottled water shall be performed
			 in an enclosed room. The washing and sanitizing operation shall be positioned
			 within the room so as to minimize any possible post-sanitizing contamination of
			 the containers before they enter the bottling room.
(E) Rooms in which product water is handled,
			 processed, or held or in which containers, utensils, or equipment are washed or
			 held shall not open directly into any room used for domestic household
			 purposes.
(F) When employee locker
			 and lunchrooms are provided, they shall be separate from plant operations and
			 storage areas and shall be equipped with self-closing doors. The rooms shall be
			 maintained in a clean and sanitary condition. Packaging or wrapping material or
			 other processing supplies shall not be stored in locker or lunchrooms.
(G) Suitability.
(1) All plant equipment and utensils shall be
			 suitable for their intended use. This includes all collection and storage
			 tanks, piping, fittings, connections, bottle washers, fillers, cappers, and
			 other equipment which may be used to store, handle, process, package, or
			 transport product water.
(2) All
			 product water contact surfaces shall be constructed of nontoxic and
			 nonabsorbent material which can be adequately cleaned or sanitized and is in
			 compliance with section
			 3715.62 of the Revised Code.
Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-62 - Bottled Water › Section 901:3-62-05 - Sanitary facilities

Current through all regulations passed and filed through July 1, 2024
(A) Product water and operations water.
(1) The product water supply for each bottled
			 water plant shall be from an approved source properly located, protected, and
			 operated; and shall be easily accessible, adequate, and of a safe, sanitary
			 quality.
(2) If different from the
			 product water supply, the operations water supply shall be obtained from an
			 approved source properly located, protected, and operated; and shall be easily
			 accessible, adequate, and of a safe, sanitary quality.
(3) Product water and operations water from
			 approved sources.
(a) Samples of source water
			 are to be taken and analyzed by the plant as often as necessary, but at a
			 minimum frequency of once each year for chemical contaminants and once every
			 four years for radiological contaminants. Additionally, source water obtained
			 from other than a public water system is to be sampled and analyzed for total
			 coliform at least once each week. If any coliform organisms are detected,
			 follow-up testing must be conducted to determine whether any of the coliform
			 organisms are Escherichia coli (E. Coli). This sampling is in addition to any
			 monitoring performed to comply with the E.P.A. or the local board of health
			 requirements, as applicable. Records of approval of the source water by the
			 E.P.A. or the local board of health, as applicable, and of sampling and
			 analyses for which the plant is responsible are to be maintained on file at the
			 plant.
(i) Source water found to contain E.
			 Coli is not considered water of a safe, sanitary quality as required for use in
			 bottled water by paragraph (A)(1) of this rule.
(ii) Before a bottler can use source water
			 from a source that has tested positive for E. Coli, the bottler must take
			 appropriate measures to rectify or otherwise eliminate the cause of E. Coli
			 contamination of that source in manner sufficient to prevent its
			 recurrence.
(iii) A source
			 previously found to contain E. Coli will be considered negative for E. Coli
			 after five samples collected over a twenty-four hour period from the same
			 sampling site that originally tested positive for E. Coli are tested and found
			 to be E. Coli negative.
(b) Test and sample methods shall be those
			 recognized and approved by the E.P.A. or the local board of health, or the
			 director, as applicable, over the approval of the water source and shall be
			 consistent with the minimum requirements set forth in
			 21
			 C.F.R. Part 165.110(b)
										(2011).
(c) Samples of source water shall be tested
			 by a United States environmental protection agency certified laboratory, a
			 state EPA laboratory, or a state certified laboratory.
(d) Finished product water must comply with
			 the bottled water quality standards in
			 21
			 C.F.R. Part 165.110(b)
										(2011) and section
			 3715.59 of the Revised Code
			 dealing with adulterated foods.