Or. Admin. R. 414-305-1100 - Kitchen and Food Service Areas
(1) If there is no
kitchen in the center and if meals or snacks are not catered, a certified child
care center must observe the requirements under OAR 414-305-1110, Food
Service.
(2) A certified child care
center's kitchen must be separate from any child care areas and not allow for
unsupervised access by children and adults who are not qualified to follow
sanitation and safety procedures.
(a) The food
preparation area is not used as a passageway while food is being
prepared.
(b) Children must not be
allowed in the kitchen except for a supervised learning activity.
(3) Walls, floors, and ceilings
must be smooth, washable and easily cleanable in all rooms in which food or
drink is prepared or stored, or utensils are washed or stored. A certified
child care center must ensure that all equipment and utensils used for food
service, including shelving and food-contact surfaces, are:
(a) Easily cleanable, including beneath,
between and behind each piece of equipment;
(b) Durable and in good repair;
(c) Non-toxic;
(d) Smooth and nonabsorbent with no unsealed
chips, cracks or seams; and
(e)
Maintained in a clean and sanitary condition.
(4) In areas where food is prepared or food
contact items are washed, a certified child care center must provide:
(a) Hot and cold running water under
pressure; and
(b) Dishwashing
equipment that meets the requirements in the Oregon Health Authority's
administrative rules.
(A) Centers with a
maximum capacity of 19 children may use a light commercial dishwasher approved
by an environmental health specialist.
(B) A certified child care center must have a
two-compartment sink and an automatic dishwasher that sanitizes with heat or
chemicals; or
(C) Use a
three-compartment sink method (sink one is used to wash, sink two is used to
rinse, sink three contains a sanitizer, and the dishes are allowed to air
dry).
(D) Separate sinks approved
by the environmental health specialist for handwashing, for food preparation
activities, and for dishwashing activities.
(c) The handwashing sinks must have a
mixed-valve faucet and not be used for food preparation and
dishwashing.
(5) In
centers without a sink for food preparation, a certified child care center may
use a sink for dishwashing if it does not interfere with sanitary food
preparation. The sink must be sanitized before being used for food
preparation.
(6) A certified child
care center must dispense soap and paper towels in a sanitary manner and post a
sign demonstrating the proper handwashing technique at the sink designated for
handwashing.
(7) A certified child
care center must meet the requirements for handwashing sinks established by
State Building Code, as defined in ORS chapter 455, if the center's physical
building was newly constructed or remodeled after July 15, 2001.
(8) A certified child care center must
provide accurate thermometers designed to measure cold storage temperature in
refrigerators and freezers that are clearly visible and easy to read.
Thermometers in refrigerators must show a reading of 41°F or below, and
thermometers in freezers must show a reading of 0°F or below.
(9) A certified child care center must
maintain all stove vents and filters free of grease build-up and food spatters
and in good repair.
(a) In centers using
commercial cooking equipment to prepare meals, ventilation must be equipped
with an exhaust system in compliance with the applicable building, mechanical,
and fire codes.
(b) All gas ranges
in centers must be mechanically vented and fumes filtered prior to discharge to
the outside.
(10) A
certified child care center must store food waste in leak-proof, non-absorbent
containers, covered with a tight-fitting lid, that are emptied, cleaned, and
sanitized or disinfected daily.
(11) A certified child care center must
provide adequate space for the storage of food and food-contact items that is
dry, clean, above the floor, and protected from splash and other contamination.
(a) Containers for food storage other than
the original container or package in which the food was obtained, must be
impervious and non-absorbent, have tight-fitting lids or covers, and labeled as
to contents.
(b) Poisonous or toxic
materials and cleaning supplies must not be stored with food.
Notes
Statutory/Other Authority: ORS 329A.260
Statutes/Other Implemented: ORS 329A.260
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