Current through all regulations passed and filed through June 10, 2024
Section 3717-1-08.4 - Special requirements: acidified white rice preparation criteriaA retail food establishment or food service operation that acidifies white rice for the purpose of rendering it a non-time/temperature controlled for safety food shall meet the applicable requirements of this chapter and shall have a HACCP plan that includes:
(A) A description of the products produced;(B) A recipe for the production of the acidified rice that specifies: (1) The water to rice ratio prior to cooking, and the cooking schedule;(2) The vinegar solution recipe including salts and sugars;(3) The cooked rice to vinegar solution ratio that is to be thoroughly mixed to acidify the rice;(4) The cooked and acidified rice shall have a targeted pH of 4.1, not to exceed a pH of 4.3; and(5) The vinegar solution shall be added to the rice within thirty minutes of cooking.(C) The method used to determine the pH of the cooked, acidified rice that includes the following: (1) Conducting the pH test within thirty minutes after acidification of the cooked rice and as often as necessary to assure a targeted pH of 4.1, not to exceed a pH of 4.3.(2) Making a rice slurry by gathering a one-quarter cup sample of the cooked acidified rice taken from various locations in the batch and add three-quarter cup of distilled water in a clear plastic or metal blend cup. (3) Blending the slurry for approximately twenty seconds to create a thorough mix.(4) Inserting a pH probe into the liquid portion of the slurry to ensure a pH of 4.3 or less is achieved. (5) Recording of measurements.(D) Standard sanitary operation procedures that: (1) Require the use of single-use gloves to prevent contacting the food with bare hands;(2) Identify a designated work area that includes a dedicated sink and preparation table, and the method by which: (a) Access to the processing equipment is restricted to responsible trained personnel familiar with the potential hazards of the operation; and(b) Food-contact surfaces are cleaned and sanitized; or(c) If it is necessary to share workspace and facilities, a schedule of operations, personnel traffic, product traffic, and cleaning that is planned to prevent cross contamination of ready-to-eat sushi products.(E) A description of the training program that ensures that the individual responsible for the acidified rice operation understands the: (1) Application of HACCP principles to the processing of acidified rice;(2) Maintenance of pH records and the verification of procedures specified in this rule;(3) Maintenance of equipment and facilities; and(4) Procedures specified under this rule.Ohio Admin. Code 3717-1-08.4
Effective: 3/1/2019
Five Year Review (FYR) Dates: 11/13/2018 and 01/28/2024
Promulgated Under: 119.03
Statutory Authority: 3717.04; 3717.05
Rule Amplifies: 3717.04; 3717.05
Prior Effective Dates: 03/01/2005, 03/01/2009