Food Code Chapter 4 Reference Guide: Equipment, Utensils, and Linens [Mandarin translation]

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

This document is intended as a quick reference guide and should not be considered a comprehensive representation of all requirements of chapter four of the Ohio Uniform Food Safety Code.  The full text of the Ohio Uniform Food Safety Code can be viewed on the Legislative Service Commission website.

Click the Download button for a Mandarin translation of the 2019 Food Code - Chapter 3717-1-04 Reference Guide: Equipment, Utensils, and Linens.