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Food Code Chapter 2 Reference Guide: Management & Personnel

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

This document is intended as a quick reference guide and should not be considered a comprehensive representation of all requirements of chapter two 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.

Click the Download button for the 2019 Food Code - Chapter 3717-1-02 Reference Guide: Management and Personnel.