As used in this chapter:

(A) "Certified in food protection" means an individual has met the certification requirements pursuant to Chapter 3717. of the Revised Code.

(B) "Director" means the director of agriculture or an authorized designee of the director.

(C) "Misbranding" has the meaning given in section 3715.60 of the Revised Code.

(D) "Noncommercial retail food establishment" means a retail food establishment as described in Chapter 3717. of the Revised Code, conducted by any of the following: an agency of government, a church, school, non-profit youth group whose membership consists primarily of persons aged eighteen or younger, or an organization which is described in subsection 501(c)(3) and is tax exempt under subsection 501(a) of the Internal Revenue Code.

(E) "Noncommercial temporary retail food establishment" means a temporary retail food establishment as described in Chapter 3717. of the Revised Code conducted by any of the following: an agency of government, a church, school, fraternal organization, service club organization, veterans organization, volunteer fire organization, non-profit youth group whose membership consists primarily of persons aged eighteen or younger, volunteer emergency medical service organization, or an organization which is described in subsection 501(c)(3) and is tax exempt under subsection 501(a) of the Internal Revenue Code, or any individual or group raising all of its funds for the benefit of one of these organizations if such operation is operated at an event for no more than five consecutive days, except when operated for more than five consecutive days under division (E)(2) of section 3717.23 of the Revised Code.

(F) "Process review inspection" means an inspection made to determine if a risk level IV processing procedure is in compliance with Chapter 3717. of the Revised Code.

(G) "Standard inspection" means an inspection designed to determine compliance with Chapter 3717. of the Revised Code, section 3715.551 of the Revised Code and the rules adopted thereunder.

(H) "Temporary retail food establishment" means a retail food establishment that is operated at an event for not more than five consecutive days, except when operated for more than five consecutive days pursuant to division (E)(2) of section 3717.23 of the Revised Code.

(I) "Variance review" means a determination by the licensor of compliance with a food processing variance issued by the department of agriculture.