FOOD PROGRAM
Program Goal: To ensure that the community is protected from foodborne illness.
Program Responsibility: The Board of Health is charged with the enforcement authority of Ohio Revised Code Chapter 3717 and Ohio Administrative Code Chapter 3717 (Ohio Food Safety Code), OAC 3701-21 (Food Service Administrative Rules) and OAC 901:3-4 (Retail food Establishment Administrative Rules) concerning the construction, operation and sanitation for food service (FSO) Retail Food Establishment (RFE) and Vending locations.
Food protection services of the Morrow County General Health District include licensing and inspection of restaurants, grocery stores, vending machines and carnival food stands, in addition to conducting foodborne illness investigations.
Food Service Definitions: Currently, in the State of Ohio, food service operations are divided into classes based upon risk as follows:
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Class I - risk food service operation means a food service operation that sells only pre-packaged food or self service drinks. These operations pose the smallest risk of foodborne disease.
- Class II - risk food service operation means a food service operation that handles or prepares non-potentially hazardous foods or that holds potentially hazardous food at the the same temperature at which it is received or heats individually packaged, commercially processed potentially hazardous foods. These operations pose a minimal risk of foodborne disease.
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Class III - risk food service operation means a food service operation that handles or cuts cooked meat or cheeses, or cooks potentially hazardous food for immediate consumption or re-heats individual portions of food. These operations pose a higher risk of foodborne disease.
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Class IV - risk food service operation means a food service operation that cools and re-heats bulk quantities of food, offer raw ready-to-eat potentially hazardous food, serves high risk clientele or caters. These operations pose a higher risk of foodborne disease.
Minimum inspectional requirements for food service operations are as follows:
- Class I : at least one standard inspection
- Class II: at least one standard inspection
- Class III: at least two standard inspections
- Class IV: at least two standard inspections and two critical control point inspections
A standard inspection consists of an unannounced visit to accomplish the following: note all existing observed violations. Violations are defined as critical and non-critical.
Example of critical violations are as follows:
- Food from an unapproved source
- Potentially hazardous foods stored at improper temperatures
- Cross contamination of food
- Hand washing violations
- Employees health
- Toxic chemical stored with food
- Insect/rodent infestation
Examples of non-critical violations are as follows:
- License not displayed
- Unapproved equipment
- Non-food contact surface dirty
- Improper garbage and refuse storage
- Inadequate lighting
Sanitarian responsibilities include:
- Conduct one-to-one education as needed
- Prepare a written report on the standard inspection form
- Issue time limits for the correction of violations
- Review the results of the inspection with the person in charge
A critical control point (CCP) inspection consists of a visit designed to identify and prevent food handling procedures that have been known to lead to outbreaks of foodborne disease. This inspection is strictly meant to be educational.