333-030-0095 Food Service (1) FOOD SANITATION RULES. Eating and drinking facilities, commissaries, mobile units and vending machines operated in conjunction with organizational camps must be constructed, operated and maintained in compliance with the Division's Food Sanitation Rules, OAR 333-150-0000 with the following exceptions: (a) Areas for food storage, preparation and service that are restricted to individual or single-family use; (b) A food service facility must have toilet and handwashing facilities for use by the kitchen staff and food handlers. Toilet and handwashing facilities associated with the food service facility are not required to be made available to campers. (2) EMPLOYEE TRAINING. The camp must have trained food preparation staff if the organizational camp prepares food in camp food service facilities. (a) Resident camps must: (A) Provide a food manager, currently certified by one of the Division-approved food manager certifying agencies or organizations, who supervises the food preparation activities; or (B) Assure that all food preparation staff have a current Oregon food handler certification. (b) Short-term resident camps must have at least one individual involved with food preparation activities that has, at a minimum, an Oregon food handler certification. (3) CAMP COMMISSARIES: (a) A camp commissary must have staff trained as required in section (2) of this rule. (b) The food service equipment and utensils must be washed, rinsed, sanitized and air-dried between uses. The camp commissary must have a minimum three-compartment sink or commercial mechanical warewashing machine approved by the Division. The sinks or dishwashing equipment must be large enough to immerse the largest dish or utensil to properly wash, rinse and sanitize dishes and utensils. (c) To the extent possible, food distributed from the camp commissary to the remote cooking location should be in a form so that handling is minimized (for example, pre-formed meat patties and prepared salads). (4) OUTDOOR COOKING. A camp engaging in wilderness and outdoor cooking must ensure that camp staff are knowledgeable about and practice food service in accordance with the following health and safety guidelines: (a) A camp should minimize or avoid the serving of high risk (potentially hazardous) foods. (b) Leftover potentially hazardous food (time/ temperature controlled for safety foods) that have been prepared for service may not be re-served. (c) Campers and staff doing the food preparation must wash their hands frequently to remove dirt and prevent cross-contamination of foods. (d) The camp operator must assure an adequate supply of safe drinking water or provide equipment, methods and procedures for purifying drinking water. Whenever possible, drinking water should be obtained from an approved water system. If that is not possible: (A) Water must be purified by boiling for one minute (or three minutes if at an altitude of greater than 6500 feet); or (B) Water must be purified using a micro-filter filtration system to remove microorganisms and viruses and two drops of liquid chlorine per quart of water must be added to finish treatment, with 30 minutes of contact time allowed before drinking. The micro-filter filtration system must be used according to the manufacturer’s recommendations. (e) Campers must be versed in safe operation of camp stoves and handling of flammable liquids. (5) CABIN COOKING. A camp engaging in cabin cooking must ensure that camp staff are knowledgeable about and practice food service in accordance with the following health and safety guidelines: (a) Leftover potentially hazardous foods (time/temperature control for safety foods) that have been prepared for service may not be re-served. (b) Campers and staff doing the food preparation must wash their hands frequently to remove dirt and prevent cross-contamination of foods. (c) The license holder must assure an adequate supply of safe drinking water. Drinking water must be obtained from an approved water system. (6) DAY CAMP FOOD SERVICE. Full-service meal service must comply with OAR 333-150-0000 and sections (1) and (2) of this rule. Food service limited to beverages, snacks and sack lunches must comply with OAR 333-150-0000 and the additional guidelines below: (a) Parents or guardians must be advised to include only non-potentially hazardous foods (non-time/temperature control for safety foods) in the sack lunch. (b) Sack lunches that contain potentially hazardous foods (time/temperature control for safety foods) must be stored in coolers and refrigerators maintaining a food temperature of 41 degrees Fahrenheit or lower. (c) Foods or beverages, once served and if opened, may not be collected and re-served. (d) Persons handling foods must properly wash their hands before handling foods. Where unprotected foods are handled, bare hand contact must be minimized. Statutory/Other Authority: ORS 446.330 Statutes/Other Implemented: ORS 446.330 History: PH 19-2017, amend filed 12/21/2017, effective 01/01/2018 PH 2-2013, f. & cert. ef. 1-25-13 PH 9-2007, f. & cert. ef. 7-13-07 PH 15-2004, f. & cert. ef. 4-9-04 PH 5-2004(Temp), f. & cert. ef. 2-13-04 thru 7-30-04 OHD 11-2002, f. & cert. ef. 8-7-02 HD 7-1996, f. & cert. ef. 12-10-96 HD 27-1994, f. 10-27-94, cert. ef. 12-31-94 HD 25-1981, f. & ef. 11-25-81