Ohio Administrative Code
Title 901:3 - Food Safety
Chapter 901:3-7 - Fish and Fishery Products
Section 901:3-7-01 - Criteria and definitions for fish and fishery products
Universal Citation: OH Admin Code 901:3-7-01
Current through all regulations passed and filed through March 18, 2024
(A) Food processing establishments processing fish and fishery products shall comply with Chapter 901:3-7 and the applicable provisions of Chapter 901:3-17 of the Administrative Code. The rules in this chapter do not apply to all of the following:
(1) Harvesting or
transporting fish or fishery products, without otherwise engaging in
processing.
(2) Practices such as
heading, eviscerating, or freezing intended solely to prepare a fish for
holding on board a harvest vessel.
(3) The operation of a retail food
establishment or food service operation as defined in Chapter 3717. of the
Revised Code.
(4)
A non-profit organization exempt from federal income
taxation pursuant to section 501 (c)(3) of the Internal Revenue Code, 26
U.S.C.A., or senior centers created under section
173.11 of the Revised Code, that
do both of the following:
(a)
Moves fish or fishery products from a food processing
establishment to another location under their control; and,
(b)
Serves the food
to the end consumer, without charge.
(B) Definitions.
As used in Chapter 901:3-7 of the Administrative Code:
(1) "Certification number" means a unique
combination of letters and numbers assigned by a shellfish control authority to
a molluscan shellfish processor.
(2) "Corrective action plan" means a plan
that describes the steps to be taken and assigns responsibility for those steps
as they pertain to a particular deviation from the HACCP plan.
(3) "Critical control point" means a point,
step, or procedure in a food process at which control can be applied, and a
food safety hazard can as a result be prevented, eliminated, or reduced to
acceptable levels.
(4) "Critical
limit" means the maximum or minimum value to which a physical, biological, or
chemical parameter must be controlled at a critical control point to prevent,
eliminate, or reduce to an acceptable level the occurrence of the identified
food safety hazard.
(5) "Fish"
means fresh or saltwater finfish, crustaceans, other forms of aquatic animal
life and the roe of such animals, including but not limited to, alligator,
frog, aquatic turtle, jellyfish, sea cucumber, sea urchin and all mollusks,
where such animal life is intended for human consumption. Fish does not include
birds or mammals.
(6) "Fishery
product" means any human food product in which fish is a characterizing
ingredient.
(7) "Food safety
hazard" means any biological, chemical, or physical property determined through
experience, illness data, scientific reports, or other information, that may
cause a food to be unsafe for human consumption.
(8) "Food processing establishment" has the
same meaning as defined in section
3715.021 of the Revised
Code.
(9) "HACCP" means hazard
analysis and critical control point.
(10) "Molluscan shellfish" means any edible
species of fresh or frozen oysters, clams, mussels, or scallops, or edible
portions of such species, except when the product consists entirely of the
shucked adductor muscle.
(11)
"Preventive measure" means physical, chemical, or other factors that can be
used to control an identified food safety hazard.
(12) "Process-monitoring instrument" means an
instrument or device used to indicate conditions during processing at a
critical control point.
(13)
"Processing of fish or fishery products" means handling, storing, preparing,
heading, eviscerating, shucking, freezing, changing into different market
forms, manufacturing, preserving, packing, labeling, dockside unloading, or
holding of fish or fishery products.
(14) "Processor" means any person engaged in
commercial, custom, or institutional processing of fish or fishery products. A
processor includes any person engaged in the production of foods that are to be
used in market or consumer tests.
(15) "Scombroid toxin-forming species" means
tuna, bluefish, mahi mahi, and other species, whether or not in the family
Scombridae, in which significant levels of histamine may be produced in the
fish flesh by decarboxylation of free histidine as a result of exposure of the
fish after capture to temperatures that permit the growth of mesophilic
bacteria.
(16) "Shellfish control
authority" means a federal, state, or foreign agency, or sovereign tribal
government, legally responsible for the administration of a program that
includes activities such as classification of molluscan shellfish growing
areas, enforcement of molluscan shellfish harvesting controls, and
certification of molluscan shellfish processors.
(17) "Shellstock" means raw, in-shell
molluscan shellfish.
(18) "Shucked
shellfish" means molluscan shellfish that have one or both shells
removed.
(19) "Smoked or
smoke-flavored fishery products" means the finished food prepared by:
(a) Treating fish with salt (sodium
chloride), and
(b) Subjecting
the fishery
product to the direct action of smoke from burning wood, sawdust, or
similar material or imparting to the fishery product
the flavor of smoke by a means such as immersing the fishery product
in a solution of wood smoke.
(20) "Tag" means a record of harvesting
information attached to a container of shellstock by the harvester or
processor.
Disclaimer: These regulations may not be the most recent version. Ohio may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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