Current through Register Vol. 63, No. 9, September 1, 2024
(1) A school-age
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 school-age 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, non-toxic materials and are smooth, nonabsorbent,
easily cleanable, durable, and in good repair.
(4) A school-age 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 school-age 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 school-age 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 school-age center must ensure that
foods heated in a microwave are not too hot before serving to
children.
(8) A school-age 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 school-age 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.280
Statutes/Other Implemented: ORS
329A.280
