I don't see any laws in the Ohio codes for less than 500 layer operations; does anyone know if the food safety folks at ODA require a certain washing technique? I would like to build/use an immersion washer but it seems that this technique is not permitted in some states. I have tried to ask specific questions like this direct to them and they always just refer me to the codes, which of course is mostly gibberish to me. also I hope this is the correct place to post!
thanks!
thanks!
