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Ohio Administrative Code (Last Updated: January 12, 2021) |
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901:3 Food Safety |
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Chapter901:3-1. Food Processing Manufacturing Practices, Standards of Identity, and Labeling Requirements |
901:3-1-12. Standards of identity
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Foods processed in a food processing establishment shall meet the generally recognized federal standards of identity specified in 21 C.F.R. Parts 100 through 169 (2017) as follows:
(A) 21 C.F.R. Part 100.122, salt and iodized salt;
(B) 21 C.F.R. Part 102, common or usual name for non-standardized foods;
(C) 21 C.F.R. Part 131, milk and cream;
(D) 21 C.F.R. Part 133, cheeses and related cheese products;
(E) 21 C.F.R. Part 135, frozen desserts;
(F) 21 C.F.R. Part 136, bakery products;
(G) 21 C.F.R. Part 137, cereal flours and related products;
(H) 21 C.F.R. Part 139, macaroni and noodle products;
(I) 21 C.F.R. Part 145, canned fruits;
(J) 21 C.F.R. Part 146, canned fruit juices;
(K) 21 C.F.R. Part 150, fruit butters, jellies, preserves, and related products;
(L) 21 C.F.R. Part 152, fruit pies;
(M) 21 C.F.R. Part 155, canned vegetables;
(N) 21 C.F.R. Part 156, vegetable juices;
(O) 21 C.F.R. Part 158, frozen vegetables;
(P) 21 C.F.R. Part 160, eggs and egg products;
(Q) 21 C.F.R. Part 161, fish and shellfish;
(R) 21 C.F.R. Part 163, cacao products;
(S) 21 C.F.R. Part 164, tree nut and peanut products;
(T) 21 C.F.R. Part 165, bottled water and beverages;
(U) 21 C.F.R. Part 166, margarine;
(V) 21 C.F.R. Part 168, sweeteners and table sirups; and
(W) 21 C.F.R. Part 169, food dressings and flavorings;