Oregon Administrative Rules
Chapter 291 - DEPARTMENT OF CORRECTIONS
Division 61 - FOOD SERVICES PROGRAMS
Section 291-061-0010 - Definitions

(1) "Easily Cleanable": Readily accessible and of such material, finish, and so fabricated that soil may be completely removed by normal cleaning methods. Unsealed concrete floors; broken, cracked, or rough finishes on surfaces; unfinished softwood surfaces; and open stud wall or ceiling construction are examples of uncleanable construction and materials.

(2) "Non-Perishable Food": Food which is not readily perishable and includes beverages including but not limited to soft drinks and fruit juices served in sealed prepackaged containers; sterile pasteurized beverages served in original containers; and coffee or tea.

(3) "Readily Perishable Food or Potentially Hazardous Food": Any food, beverage, or ingredient consisting in whole or in part of milk, milk products, eggs, meat, fish, poultry, or any other food capable of supporting rapid and progressive growth of micro-organisms which can cause food infections of food intoxications. However, "readily perishable food or potentially hazardous food" does not include products in hermetically sealed containers processed by sufficient heat to prevent spoilage; nor food or beverage having a uniform pH of 4.6 or lower; or food having a uniform water activity of 0.85 or lower.

(4) "Sanitary or Clean": Unless the context requires otherwise, free from pollution, depredation, micro-organisms, flies, roaches, rodents, other vermin, dust, soil, filth, leakage, or other contamination.

(5) "Sanitize": To submit to a microbicidal process rendering the article free from undesirable and pathogenic organisms.

(6) "Single Service": Any utensil, container, implement, or wrapper manufactured for use only once in the preparation, storage, display, service or consumption of food or beverage.

(7) "Utensil": Any kitchenware, tableware, glassware, cutlery, container, cleaning brush, or other equipment that comes into contact with food or product contact surfaces during cleaning of equipment or during storage, preparation, serving, dispensing, or consumption of food.