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Food Code Chapter 3 Reference Guide: Food [Mandarin translation]

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

This document is intended as a quick reference guide and should not be considered a comprehensive representation of all requirements of chapter three 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 a Mandarin translation of the 2019 Food Code - Chapter 3717-1-03 Reference Guide: Food.