FOOD OPERATION GUIDELINES

Our Department inspects food operations in accordance with the requirements in Ohio Revised Code, Chapter 3717. By clicking the links below, you may access some of our more frequently-requested documents. If you need additional information, please contact us.

• Acceptable Ways to Thaw Food Safely
• Acidified White Rice Preparation Criteria
• Consumer Advisory Provision
• Cottage Food Production Fact Sheet
• Employee Illness Notice
• "Employees Must Wash Hands" Notice
• Facility Plan Review Information
• "First Aid for Choking" Poster
• Food Defense Preventive Measures Guidance Document
• Food License Transfer Form
• Food Service Operation Rules
• Glove Use and Handwashing
• Guidelines During Boil Advisory or Water Interruption
• Heat Treatment Dispensing Freezer Daily Log
• Holding/Cooking Temperature Requirements
• Inspecting Agencies Sign-off Form
• Link to Ohio Revised Code Chapter 3717
• Link to Ohio Department of Agriculture Food Safety Division
• Mobile Plan Review Guide
• Ohio Uniform Food Safety Code
• Proper Cooling Methods
• Proper Manual Dishwashing Method
• Proper Storage Arrangement of Food
• Reference List of Restaurant Equipment and Supply Companies
• Retail Food Establishment Rules
• Risk Level Classifications
• Temperature Danger Zone
• Temporary Licensing and Operational Requirements
• Thermometer Calibration
• Food Operations License Fees

  
  
  
  
  
  
  Last review and update July 2009