(A) Except for those terms specifically defined in this chapter, the department of agriculture hereby adopts, by reference, the following from the association of American feed control officials (AAFCO):
(1) The official definitions of the feed ingredients, the official feed terms, and the process and procedures as contained in the 2013 edition of the "Official Publication"; and
(2) The May 1, 2000, AAFCO feed inspectors manual.
(B) Under authority of division (C) of section 923.41 of the Revised Code the following commodities when not mixed with other materials, are exempt from the definitions of commercial feed: raw meat, goat milk, hay, straw, stover, silage, cobs, husks, and hulls, provided that those commodities and substances are not adulterated within the meaning of divisions (A) to (F) of section 923.48 of the Revised Code.
(C) Under authority of division (C) of section 923.41 of the Revised Code individual chemical compounds or substances, when not mixed or intermixed with other materials, are exempt from the definition of commercial feed.
(D) "Commercial feed" or "feed" means all materials, except unmixed whole seeds or physically altered entire unmixed seeds, that are not adulterated and that are distributed for use as feed or for mixing in feed for animals.
(E) "Principal display panel" means the part of a label that is most likely to be displayed, presented, shown or examined under normal and customary conditions of display for retail sale.
(F) "Ingredient statements" means a collective and contiguous listing on the label of the ingredients of which the pet food is composed.
(G) "Immediate container" means the unit, can, box, tin, bag, or other receptacle or covering in which a pet food is displayed for sale to retail purchasers, but does not include containers used as shipping containers.
(H) "Pet" means any domestic animal normally maintained in or near a household.
(I) "Pet food" means any commercial feed prepared and distributed for consumption by pets.
(J) "Pasteurization" means the process of heating every particle of milk or milk product, in properly designed and operated equipment, to one of the temperatures given in the following charts and held continuously at or above that temperature for at least the corresponding specified time:
|63C (145F)||30 minutes|
|72C (161F)||15 seconds|
|89C (191F)||1.0 second|
|90C (194F)||0.5 seconds|
|94C (201F)||0.1 seconds|
|96C (204F)||0.05 seconds|
|100C (212F)||0.01 seconds|
If the fat content of the milk product is ten per cent or greater, or a total solids of eighteen per cent or greater, or if it contains added sweeteners, the specified temperature shall be increased by three degrees Celsius (five degrees Fahrenheit).
(K) "Raw Milk" means milk that has not been pasteurized.