Ohio Administrative Code › Title 3717 - Ohio Uniform Food Safety Code › Chapter 3717-1 - State of Ohio Uniform Food Safety Code › Section 3717-1-03.2 - Food: protection from contamination after receiving

Current through all regulations passed and filed through July 1, 2024
[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 paragraph (B) of rule
			 3717-1-02.2 of the
			 Administrative Code.
(2) Except
			 when washing fruits and vegetables as specified under paragraph (G) of this
			 rule or as specified in paragraph (A)(4) of this rule, food employees
			 cannot contact exposed, ready-to-eat food with their
			 bare hands and 
									are to use suitable utensils such as deli tissue,
			 spatulas, tongs, single-use gloves, or dispensing equipment.
(3) Paragraph (A)(2) of this rule does not
			 apply to a food employee that contacts exposed, ready-to-eat food with bare
			 hands at the time the ready-to-eat food is being added as an ingredient to a
			 food that:
(a) Contains a raw animal food and
			 is to be cooked in the food service operation or retail food establishment to
			 heat all parts of the food to the minimum temperatures specified in paragraphs
			 (A)(1), (A)(4) and (B) of rule
			 3717-1-03.3 of the
			 Administrative Code; or
(b) Does
			 not contain a raw animal food but is to be cooked in the food service operation
			 or retail food establishment to heat all parts of the food to a temperature of
			 at least one hundred forty-five degrees Fahrenheit (sixty-three degrees
			 Celsius).
(4) Food
			 employees not serving a highly susceptible population, may contact exposed
			 ready-to-eat food with their bare hands if:
(a) The license holder obtains prior approval
			 from the licensor;
(b) Written
			 procedures are maintained in the food service operation or retail food
			 establishment and made available to the licensor upon request that include:
(i) For each bare hand contact procedure, a
			 listing of the specific ready-to-eat foods that are touched by bare
			 hands;
(ii) Diagrams and other
			 information showing that handwashing facilities, installed, located, equipped,
			 and maintained as specified under paragraphs (G), (L), and (O) of rule
			 3717-1-05.1 of the
			 Administrative Code, and paragraphs (B), (C), and (E) of rule
			 3717-1-06.2 of the
			 Administrative Code are in an easily accessible location and in close proximity
			 to the work station where the bare hand contact procedure is
			 conducted.
(c) A written
			 employee health policy that details how the food service operation or retail
			 food establishment complies with rule
			 3717-1-02.1 of the
			 Administrative Code including:
(i)
			 Documentation that food employees and conditional employees acknowledge that
			 they are informed to report information about their health as it relates to
			 gastrointestinal symptoms and diseases that are transmittable through food as
			 specified under paragraph (A) of rule
			 3717-1-02.1 of the
			 Administrative Code;
(ii)
			 Documentation that food employees and conditional employees acknowledge their
			 responsibilities as specified under paragraph (A) of rule
			 3717-1-02.1 of the
			 Administrative Code; and
(iii)
			 Documentation that the person in charge acknowledges the responsibilities as
			 specified under paragraphs (B), (C), (D), and (E) of rule
			 3717-1-02.1 of the
			 Administrative Code.
(d)
			 Documentation that food employees acknowledge that they have received training
			 in:
(i) The risks of contacting the specific
			 ready-to-eat foods with bare hands;
(ii) Proper handwashing as specified under
			 paragraph (B) of rule
			 3717-1-02.2 of the
			 Administrative Code;
(iii) When to
			 wash their hands as specified under paragraph (C) of rule
			 3717-1-02.2 of the
			 Administrative Code;
(iv) Where to
			 wash their hands as specified under paragraph (D) of rule
			 3717-1-02.2 of the
			 Administrative Code;
(v) Proper
			 fingernail maintenance as specified under paragraph (F) of rule
			 3717-1-02.2 of the
			 Administrative Code;
(vi)
											Limitation of jewelry as specified under paragraph (G)
			 of rule 3717-1-02.2 of the
			 Administrative Code; and
(vii) Good
			 hygienic practices as specified under paragraphs (A) and (B) of rule
			 3717-1-02.3 of the
			 Administrative Code.
(e)
			 Documentation that hands are washed before food preparation and as necessary to
			 prevent cross contamination by food employees as specified under paragraphs
			 (A), (B), (C), and (D) of rule
			 3717-1-02.2 of the
			 Administrative Code during all hours of operation when the specific
			 ready-to-eat foods are prepared;
(f) Documentation that food employees
			 contacting ready-to-eat food with bare hands use two or more of the following
			 control measures to provide additional safeguards to hazards associated with
			 bare hand contact:
(i) Double
			 handwashing;
(ii) Nail
			 brushes;
(iii) A hand antiseptic
			 after handwashing as specified under paragraph (E) of rule
			 3717-1-02.2 of the
			 Administrative Code;
(iv) Incentive
			 programs such as paid sick leave that assist or encourage food employees not to
			 work when they are ill; or
(v)
			 Other control measures approved by the licensor; and
(g) Documentation that corrective action is
			 taken when paragraphs (A)(4)(a) to (A)(4)(f) of this rule are not followed.
(5) Food employees
			 
									are to
			 minimize bare hand and arm contact with exposed food that is not in a
			 ready-to-eat form.