414-320-1100 Kitchen and Food Service Areas (1) If there is no kitchen on the premises of the certified ONB program and if meals or snacks are not catered, a certified ONB program must observe the requirements under OAR 414-320-1110, Food Service. (2) A certified ONB program must ensure that staff clean and sanitize food preparation areas and eating surfaces before and after each use, pursuant to OAR 414-320-0850, Maintenance and Sanitation. (3) A certified ONB program’s kitchen or food preparation areas must be separate from any child care activities and not allow access by children except for supervised learning activities. (4) If a certified ONB program's kitchen is indoors, the 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. (5) If using an indoor kitchen, a certified ONB program must maintain all stove vents and filters free of grease build-up and food spatters and in good repair. (a) A certified ONB program 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 certified ONB program kitchens must be mechanically vented and fumes filtered prior to discharge to the outside. (6) A certified ONB program 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. (7) If storing, preparing, and serving food outdoors without an outdoor kitchen area, a certified ONB program must: (a) Use a cooler with ice from an approved source, or ice packs, as needed to maintain food below 41° F, as approved by an environmental health specialist. Coolers must contain an accurate thermometer, as outlined in OAR 414-320-1100 (8). (b) Use temporary food preparation surfaces, such as a cutting board on a clean tarp or plastic tablecloth, that are: (A) Approved by an environmental health specialist; (B) Maintained in good repair including, but not limited to, being properly sealed without chips, cracks, or tears; and (C) Moisture resistant. (8) A certified ONB program must provide accurate thermometers designed to measure cold storage temperature in refrigerators, coolers, 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) An outdoor kitchen area may be used to prepare and serve food. The outdoor kitchen area must: (a) Be maintained in good repair including, but not limited to, ensuring that the surfaces are moisture resistant, and are properly sealed without chips, cracks, or tears; (b) Sinks must be cleaned and sanitized immediately before preparing food for child care children. (c) Have a colander or other method that is used to prevent food and kitchen utensils from touching the sink basin; (d) Include clean dishes, pans, and kitchen utensils.; and (e) Provide overhead protection if food is not covered at all times. The overhead protection may consist of, but not be limited to, roofing, ceilings, awnings, pop-up canopies, or umbrellas. Overhead protection is not required for cooking units that have a lid or covering that will protect foods from contamination. The overhead protection must be easily cleanable. (10) A certified ONB program may use camp stoves that comply with applicable regulations to heat or cook food for children. Supervision for any child engaged in a cooking activity must be based on a one-to-one (1:1) staff-to-child ratio; and the staff member must remain within arms' reach of the child at all times. Only adults may light camp stoves and other cooking equipment. (11) A certified ONB program that prepares or serves food must have a method to wash, rinse, and sanitize dishes, pans, kitchen utensils, and equipment. At a minimum, dishes, pans, utensils, and kitchen equipment must be: (a) Washed with soap and water; (b) Rinsed with clean water; and (c) Sanitized with a sanitizing solution, ensuring a contact time as specified by the manufacturer’s instructions. (d) and allowed to air dry; or (e) Washed and rinsed using an automatic dishwasher that sanitizes with heat or chemicals and allowed to air dry. (12) A certified ONB program must dispense soap and paper towels in a sanitary manner. (13) A certified ONB program 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. (14) A certified ONB program 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. Statutory/Other Authority: ORS 329A.260 Statutes/Other Implemented: ORS 329A.280 History: DELC 2-2025, adopt filed 03/26/2025, effective 07/01/2025