Ohio Admin. Code 901:11-3-01 - Definitions
As used in rules 901:11-3-01 to 901:11-3-11 of the Administrative Code:
(A) "Critical
limit" means the maximum or minimum value to which a physical, biological or
chemical parameter must be held to prevent, eliminate or reduce to an
acceptable level the occurrence of a food safety hazard.
(B) "Critical control point" means a point,
step or procedure in food processing at which appropriate measures may be taken
to prevent, eliminate or reduce to acceptable levels a food safety
hazard.
(C) "Drug" means:
(1) Articles recognized in the official
United States pharmacopoeia, official homeopathic pharmacopoeia of the United
States, or official national formulary;
(2) Articles intended for use in the
diagnosis, cure, mitigation, treatment, or prevention of disease in man or
other animal;
(3) Articles
(other than food) intended to affect the structure or any function
of the body of man or other animals; and,
(4) Articles intended for use as a component
of any articles specified in paragraph (C)(1) , (C)(2), or (C)(3) of this rule,
but does not include devices or their components, parts, or accessories.
(D) "Food safety
hazard" means any biological, chemical, or physical property that may cause
food to be unsafe for human consumption.
(E) "Hazard analysis critical control point"
and its acronym "HACCP" mean a systematic approach to the identification of
food safety hazards that are reasonably likely to occur in conjunction with the
manufacture of frozen dessert and the measures necessary to prevent or correct
the occurrence.
(F) "Hazard
analysis critical control point plan" and "HACCP plan" mean a detailed written
program implementing the HACCP findings.
(G) "Official Methods" means the "Official
Methods of Analysis of the AOAC International (OMA) " 18th edition , Dr.
William Horsitz, editor, published by AOAC International, Suite 500, 481 North
Frederick Ave., Gaithersburg, Maryland 20877-2417 USA.
(H) "PMO" means the grade "A" pasteurized
milk ordinance as adopted in rules
901:11-1-01 to
901:11-1-05
of the Administrative Code.
(I)
"Reasonably likely to occur" when used in conjunction with
"food safety hazard" means a food safety hazard which a prudent frozen
dessert manufacturer would foresee as having an appreciable risk of happening
unless appropriate measures are taken.
(J) "Standard Methods" means the "Standard
Methods for the Examination of Dairy Products (SMEDP)", 17th edition 2004,
edited by H. Michael Wehr, PhD and Joseph F. Frank, PhD, American Public Health
Association, 800 I Street, N.W., Washington, DC 02001.
Notes
Promulgated Under: 119.03
Statutory Authority: 917.02
Rule Amplifies: 917.01
Prior Effective Dates: 09/20/2004, 06/06/2005, 09/19/2007, 01/10/2013
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