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Food Code Reference Guides

The 2019 Food Code - Chapter 3717-1 Reference Guides were developed to provide a summary of the requirements in chapters two through nine of the Ohio Uniform Food Safety Code – Ohio Administrative Code 3717-1.  The reference guides are available in English, Spanish and Mandarin Chinese.

These documents are intended as a quick reference guides and should not be considered a comprehensive representation of all requirements of the Ohio Uniform Food Safety Code.  The full text of the Ohio Uniform Food Safety Code can be viewed at http://codes.ohio.gov/oac/3717-1.

 

2019 Food Code - Chapter 3717-1-02 Reference Guide: Management and Personnel 

The reference guide for chapter two of the Ohio food code provides a summary of the requirements of chapter two of the Ohio Uniform Food Safety Code.  The requirements of this chapter pertain to employee health, personal cleanliness, hygienic practices, demonstration of knowledge, and duties/responsibilities of management within a licensed food service operation.  

Chapter 3717-1-02 Reference Guide: Management and Personnel:     English     Spanish     Mandarin

 

2019 Food Code - Chapter 3717-1-03 Reference Guide: Food 

The reference guide for chapter three of the food code provides a summary of the requirements of chapter three of the Ohio Uniform Food Safety Code.  The requirements of this chapter pertain to the preparation and service of food in a food service operation, including cooking, cooling, reheating, hot-holding and cold-holding, date-marking and labeling, preventing contamination, and serving highly susceptible populations.  

Chapter 3717-1-03 Reference Guide - Food:   English     Spanish     Mandarin

2019 Food Code - Chapter 3717-1-04 Reference Guide: Equipment, Utensils, and Linens 

The reference guide for chapter four of the Ohio food code provides a summary of the requirements of chapter four of the Ohio Uniform Food Safety Code.  The requirements of this chapter pertain to the equipment, utensils, and linens in a food service operation, including food contact surfaces, equipment, thermometers, and proper cleaning and sanitizing requirements.  

Chapter 3717-1-04 - Equipment, Utensils, and Linens:     English     Spanish     Mandarin

2019 Food Code - Chapter 3717-1-05 Reference Guide: Water, Plumbing, and Wastewater

The reference guide for chapter five of the Ohio food code provides a summary of the requirements of chapter five of the Ohio Uniform Food Safety Code.  The requirements of this chapter pertain to the water, plumbing, wastewater, and solid waste in a food service operation, water sources, plumbing system, hand sinks, plumbing fixtures, wastewater, and refuse, recyclables and returnables.  

Chapter 3717-1-05 - Water, Plumbing, and Wastewater:     English     Spanish     Mandarin

2019 Food Code - Chapter 3717-1-06 Reference Guide: Physical Facilities 

The reference guide for chapter six of the Ohio food code provides a summary of the requirements of chapter six of the Ohio Uniform Food Safety Code.  The requirements of this chapter pertain to the materials for construction and repair, numbers and capacities, location and placement, maintenance, and operation.  

Chapter 3717-1-06 - Physical Facilities:     English     Spanish     Mandarin

2019 Food Code - Chapter 3717-1-07 Reference Guide: Poisonous or Toxic Chemicals 

The reference guide for chapter seven of the Ohio food code provides a summary of the requirements of chapter seven of the Ohio Uniform Food Safety Code.  The requirements of this chapter pertain to chemicals in a food service operation, including labeling and identification, operational supplies, application, storage, and display of chemicals in a food service operation.  

Chapter 3717-1-07 - Poisonous or Toxic Chemicals:     English     Spanish     Mandarin

2019 Food Code - Chapter 3717-1-08 Reference Guide: Special Requirements 

The reference guide for chapter eight of the Ohio food code provides a summary of the requirements of chapter eight of the Ohio Uniform Food Safety Code.  The requirements of this chapter pertain to special requirements, including fresh juice production; heat treatment dispensing freezers; custom processing of game animals, waterfowl, and game birds; bulk water machines; and acidified white rice preparation in a food service operation. 

Chapter 3717-1-08 - Special Requirements:     English     Spanish     Mandarin

2019 Food Code - Chapter 3717-1-09 Reference Guide: Facility Layout and Equipment Specifications 

The reference guide for chapter nine of the Ohio food code provides a summary of the requirements of chapter nine of the Ohio Uniform Food Safety Code.  The requirements of this chapter pertain to the criteria for facility layout and equipment specifications, including mobile food service operations and temporary food service operations. 

Chapter 3717-1-09 - Facility Layout and Equipment Specifications:     English    Spanish     Mandarin