Current through Register Vol. 63, No. 9, September 1, 2024
(1) A certified
child care center must store, prepare, and serve all food and drink provided by
the center in a sanitary manner and protected from contamination.
(2) Water for preparing food, drinking or
cooking shall not be obtained from handwashing sinks.
(3) A certified child care center must ensure
that food-contact surfaces and items, such as kitchenware, utensils, tableware,
service items, and storage items that come into contact with food, are designed
and constructed of safe, nontoxic materials and are smooth, nonabsorbent,
easily cleanable, durable, and in good repair.
(4) A certified child care center must
refrigerate potentially hazardous foods and all foods requiring refrigeration
including food that children bring from home, except during preparation and
service.
(a) Milk and food must not sit out
for longer than 15 minutes prior to the beginning of the meal or
snack.
(b) All food stored in the
refrigerator must be tightly covered, wrapped, or otherwise protected from
direct contact with other food to prevent cross contamination.
(5) A certified child care center
must thaw frozen food by one of the following methods:
(a) In a refrigerator;
(b) Under cool running drinking water inside
a pan placed in a sink with the drain plug removed;
(c) In a microwave if the food is to be
cooked as part of the continuous cooking process; or
(d) As part of the cooking process.
(6) A certified child care center
must serve food promptly after preparation or cooking or maintain it at safe
temperatures of 41°F or below for cold foods or 135°F or above for hot
foods.
(a) A small diameter probe thermometer
must be used to measure the temperature of food.
(b) Foods that have been cooked, and then
refrigerated, must be reheated rapidly to at least 165°F before being
served or placed in a hot food storage unit.
(7) A certified child care center must ensure
that foods heated in a microwave are not too hot before serving to
children.
(8) A certified child
care center must prepare food according to the minimum standards identified in
food handler certification including:
(a)
Using gloves, utensils, or tongs to serve food;
(b) Washing raw fruits and vegetables in
water to remove soil and other contaminants before being cut, combined with
other ingredients, cooked, served, or offered for human consumption in
ready-to-eat form; and
(c)
Preparing food on food-contact surfaces and with utensils that are cleaned and
sanitized after each use and whenever there is a change in processing from raw
to ready-to-eat foods.
(9) A certified child care center must
protect food from contamination by:
(a)
Transferring prepared food to each child's plate or bowl using a suitable
dispensing utensil that is not used for eating or any other purpose.
(b) Washing and sanitizing bowls, platters,
pitchers, and utensils used for serving food or drink before reusing.
(c) Dispensing milk from commercial
one-gallon or smaller plastic containers, individual half-pint containers, or
from a refrigerated bulk container equipped with an approved dispensing device,
and:
(A) Opening milk containers immediately
before pouring;
(B) Returning any
unused portions left in the original container to refrigeration; and
(C) Discarding any unused portions of milk
left in a serving pitcher or open individual serving containers.
(d) Discarding all food removed
from the kitchen after meal service.
(e) Labeling, dating, and refrigerating any
prepared food which has not been removed from the kitchen and used within 48
hours or immediately freeze for later use.
(f) Washing, rinsing, and sanitizing
multi-use dishes, cups, serving and eating utensils, tables, and high chair
trays after each use according to the Oregon Health Authority's Chapter 33,
Division 150 Food Sanitation rules.
(g) Air drying all tableware, equipment, and
utensils after being sanitized.
Statutory/Other Authority: ORS
329A.260
Statutes/Other Implemented: ORS
329A.260
