Rule The Day
Sprouting beans or seeds, curing food, or bottling juice requires this written document
What is a variance?
Under this risk classification, you would expect heat treatment of individually packaged, commercially processed TCS food for immediate service
What is Risk Level II?
While you won't find this bacterium on the 13 reportable diseases list, you will find it in the upper respiratory tract and on the skin
What is Staphylococcus aureus?
If you observe a violation to the walk-in refrigerator, you may be convinced to debit under equipment rules. It actually falls under this category
What is physical facilities?
A licensed FSO/RFE selling this percentage of bakery products is required to register with the ODA as a commercial bakery
What is 51%?
If you're "slacking" in the FSO, it doesn't mean that you're lazy; it just means that you're moderating the temperature of food, paying attention to this temperature range
What is -10°F-25°F?
Under this risk level classification, you can reheat in individual portions only
What is Risk Level III?
Cutting raw chicken without sanitizing the utensil before slicing tomatoes can lead to this reportable disease
What is Salmonellosis?
Selling commercially prepackaged foods that are not potentially hazardous and contained in displays at a festival doesn't require a license, just as long as you don't exceed this number of cubic feet
What is 100 cubic feet?
The ODH has an opinion about the gyro meat on the spindle. Don't worry, pronouncing the technical name of the meat is something that frustrates many of us
What is frustum?
All micro market display units offering TCS food shall have an automatic control that prevents equipment from opening if
What is a power failure?
At which risk level(s), must you perform at least one standard inspection each licensing period
What is Risk Level I and Risk Level II?
You should cool food from 1350F to 700F within two hours because failure to do so may lead to the growth of this pathogen
What is Clostridium perfringens?
If you see this reptile cooking on the grill, you may be tempted to say, "See you later, alligator!" Before you go, check to see if it reached this internal temperature
What is 1450F?
While inspecting a Wendy's restaurant, you may have noticed that these particular cheese slices are never under refrigeration
What are Schreiber Cheese Slices?
Which rule would be debited for a home baker that provides packaged goods that are not properly labeled
What is 3.1(A)?
Daily Double
The Process Review Inspection is contingent upon these appraisal processes
What is reheating in bulk, offering a raw menu item as a RTE food, parasite destruction, catering and time as a public health control?
Using a reduced oxygen packaging (ROP) method can extend the shelf-life of food but shorten one's good health, if you don't control the growth of these two pathogens
What are Clostridium botulinum and Listeria monocytogenes?
An operator who receives packaged food for her establishment should make sure that it's properly labeled because if it isn't, expect the Health Inspector to cite the violation under this rule
What is 3.1(A)?
If you're a registered Home Bakery with the ODA, you know that these are the two main issues your home must do without
What are no pets and no carpeting in the food prep area?
Before you consider reusing single-use articles within the FSO, you may want to consider this rule stipulating that you can't
What is 4.4(S)(1)?
A micro market falls under this risk level classification
What is a Risk Level I (RFE)?
While you may know the 13 reportable diseases, the CDC lists these 6 pathogens as common causes of foodborne illness outbreaks
What are Nontyphoidal Salmonella (NTS), Salmonella typhi, Shigella spp., E. Coli, Hepatitis A and Norovirus
It may be freezing inside this refrigeration unit but at least the parasites inside the fish have been destroyed. You would know that by these temperatures and parameters:
What is frozen and stored at a temperature of -40F or below for 7 days; frozen at -310F or below until frozen solid and stored at -310F or below for 15 hours; or frozen at -310F or below until solid and stored at -40F for 24 hours?
Daily Double
A premises where food is packaged for distribution to another location is defined as a food processing establishment under this Ohio law
What is the Ohio Revised Code (ORC) 3715.021?