Or. Admin. R. 414-310-0590 - Kitchen and Food Service Areas
(1) If there is
no kitchen in the center and if meals or snacks are not catered, a school-age
center must observe the requirements under OAR 414-310-0600, Food
Service.
(2) A school-age 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 school-age
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 school-age 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 school-age 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 sink 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 school-age 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 school-age center must dispense soap
and paper towels in a sanitary manner and, unless located in a public school
building, post a sign demonstrating the proper handwashing technique at the
sink designated for handwashing.
(7) A school-age 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 school-age 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 school-age 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
school-age 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 school-age 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.280
Statutes/Other Implemented: ORS 329A.280
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