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, and is indicated by the symbol
			 aw.
(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 must 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.