1) The facility’s Person-in-Charge (PIC) is required to ensure that a Food Service Operation/Retail Food Establishment (FSO/RFE) have a written procedure for employees to follow when responding to vomiting and diarrheal events. Click here and here for more information.
2) The PIC is required to ensure that food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the PIC information about their health as it relates to diseases that are transmissible in food.
3) The PIC is required to ensure that employees are verifying that foods delivered to an FSO/RFE during non-operating hours are from an approved source and are placed into appropriate storage locations at the required temperatures, protected from contamination, unadulterated, and accurately presented.
4) All Risk Level 3 and 4 facilities are required to have at least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service obtain a Level Two Certification in Food Protection. If you are already Level 2 Certified (ServSafe) you can apply for reciprocity on the Ohio Department of Health’s website.
5.) Facilities that have a high temperature dish machine must have available a maximum registering thermometer or an irreversible registering temperature indicator strip. Click here for more.
6) The current definition of “Packaged” has been amended to delete the term “securely”, and the following requirement has been added: Any food that is packaged for self-service in such packaging (e.g. bakery bags, cookie bags, clam shell containers, plastic wrap, foil etc.) are considered packaged and must be labeled as required. This requirement does not apply to food that is packaged and
served to the customer by an FSO/RFE employee. Visit Ohio Department of Agriculture Web Site for labeling requirements listed under fact sheets section.