justicedao/ipfs_state_laws huggingface dataset:
291-058-0065 Reporting of Sanctions for Compact Cases and Role of the Oregon Interstate Compact Office (1) In a compact case, whenever administrative sanctions are imposed, conditions of supervision are modified, or custody is imposed for a significant violation as defined by the department’s rules on Interstate Compact (OAR 291-180), the sending state may be notified utilizing a compact progress report form. A completed Department of Corrections violation and structured sanction reporting form and Notice of Rights form may be included with the compact progress report form. (2) Notification shall be sent within 30 days of the violation to the Oregon Interstate Compact office utilizing the Interstate Compact Offender Tracking System. Statutory/Other Authority: ORS 144.600, 144.615, 179.040, 423.020, 423.030 & 423.075 Statutes/Other Implemented: ORS 144.600, 144.615, 179.040, 423.020, 423.030 & 423.075 History: DOC 2-2025, amend filed 01/22/2025, effective 01/22/2025 DOC 19-2024, temporary amend filed 08/28/2024, effective 09/01/2024 through 02/27/2025 DOC 7-2017, f. & cert. ef. 5-17-17 DOC 8-2009, f. & cert. ef. 5-29-09
291-058-0066 Reporting of Sanctions for Short-Term Transitional Leave Cases and Role of the Department of Corrections Community Corrections Division Office (1) In a short-term transitional leave case, whenever jail sanctions are imposed, a completed Department of Corrections violation and structured sanction reporting form and Notice of Rights form will be submitted to the Assistant Director of Community Corrections or designee. (2) Notification shall be sent via email during the same working day in which the sanction is imposed. (3) The Assistant Director of Community Corrections or designee shall have the override authority of other releasing authorities and may override the given sanction at any time without time limitations. Statutory/Other Authority: ORS 137.595, 179.040, 421.168, 423.020, 423.030 & 423.075 Statutes/Other Implemented: ORS 137.595, 179.040, 421.168, 423.020, 423.030 & 423.075 History: DOC 2-2025, amend filed 01/22/2025, effective 01/22/2025 DOC 19-2024, temporary amend filed 08/28/2024, effective 09/01/2024 through 02/27/2025 DOC 7-2017, f. & cert. ef. 5-17-17
291-058-0067 Reporting of Sanctions for Nonprison Leave Cases and Role of the Department of Corrections Community Corrections Division Office (1) In a nonprison leave case, whenever administrative or jail sanctions are imposed, a completed Department of Corrections violation and structured sanction reporting form and Notice of Rights form shall be forwarded to the institution functional unit manager or designee at the releasing institution. (2) Notification shall be sent electronically during the same working day in which the sanction is imposed. (3) The institution functional unit manager or designee shall have the override authority of other releasing authorities and may override the given sanction at any time without time limitations. Statutory/Other Authority: ORS 137.595, 179.040, 421.168, 423.020, 423.030 & 423.075 Statutes/Other Implemented: ORS 137.595, 179.040, 421.168, 423.020, 423.030 & 423.075 History: DOC 2-2025, amend filed 01/22/2025, effective 01/22/2025 DOC 19-2024, temporary amend filed 08/28/2024, effective 09/01/2024 through 02/27/2025 DOC 7-2017, f. & cert. ef. 5-17-17
291-058-0070 Misdemeanor Cases Except as provided in 291-058-0030, agencies shall have the authority to develop their own structured sanctioning process for adults on supervision. Statutory/Other Authority: ORS 137.592, 137.593, 137.595, 144.104, 144.106, 144.108, 179.040, 423.020, 423.030 & 423.075 Statutes/Other Implemented: ORS 137.592, 137.593, 137.595, 144.104, 144.106, 144.108, 179.040, 423.020, 423.030 & 423.075 History: DOC 2-2025, amend filed 01/22/2025, effective 01/22/2025 DOC 20-2024, temporary amend filed 08/28/2024, effective 09/01/2024 through 02/27/2025 DOC 10-2019, amend filed 06/19/2019, effective 06/19/2019 DOC 6-2019, temporary amend filed 02/12/2019, effective 02/12/2019 through 08/10/2019 DOC 7-2017, f. & cert. ef. 5-17-17 DOC 11-1998, f. & cert. ef. 5-19-98 CD 26-1997(Temp), f. & cert. ef. 11-21-97 thru 5-20-98
291-061-0005 Authority and Purpose (1) Authority: The authority for this rule is granted to the Director of the Department of Corrections in accordance with ORS 179.040, 423.020, 423.030 and 423.075. (2) Purpose: The purpose of this rule is to establish uniform standards of sanitation and safety in food programs within the Department of Corrections facilities. (3) Policy: It is the policy of the Department of Corrections that food programs within each unit adhere to the highest standards possible in providing meal service to inmates and staff. Statutory/Other Authority: ORS 179.040, 421.614, 423.020, 423.030 & 423.075 Statutes/Other Implemented: ORS 179.040, 421.614, 423.020, 423.030 & 423.075 History: CD 18-1996, f. 11-20-96, cert. ef. 12-1-96 CD 2-1993, f. 1-25-93, cert. ef. 2-1-93 CD 6-1987, f. & ef. 1-20-87 CD 54-1986(Temp), f. 11-20-86, ef. 12-31-86
291-061-0010 Definitions (1) “Easily Cleanable”: Readily accessible and of such material, finish, and so fabricated that soil may be completely removed by normal cleaning methods. Unsealed concrete floors; broken, cracked, or rough finishes on surfaces; unfinished softwood surfaces; and open stud wall or ceiling construction are examples of uncleanable construction and materials. (2) “Non-Perishable Food”: Food which is not readily perishable and includes beverages including but not limited to soft drinks and fruit juices served in sealed prepackaged containers; sterile pasteurized beverages served in original containers; and coffee or tea. (3) “Readily Perishable Food or Potentially Hazardous Food”: Any food, beverage, or ingredient consisting in whole or in part of milk, milk products, eggs, meat, fish, poultry, or any other food capable of supporting rapid and progressive growth of micro-organisms which can cause food infections of food intoxications. However, “readily perishable food or potentially hazardous food” does not include products in hermetically sealed containers processed by sufficient heat to prevent spoilage; nor food or beverage having a uniform pH of 4.6 or lower; or food having a uniform water activity of 0.85 or lower. (4) “Sanitary or Clean”: Unless the context requires otherwise, free from pollution, depredation, micro-organisms, flies, roaches, rodents, other vermin, dust, soil, filth, leakage, or other contamination. (5) “Sanitize”: To submit to a microbicidal process rendering the article free from undesirable and pathogenic organisms. (6) “Single Service”: Any utensil, container, implement, or wrapper manufactured for use only once in the preparation, storage, display, service or consumption of food or beverage. (7) “Utensil”: Any kitchenware, tableware, glassware, cutlery, container, cleaning brush, or other equipment that comes into contact with food or product contact surfaces during cleaning of equipment or during storage, preparation, serving, dispensing, or consumption of food. Statutory/Other Authority: ORS 179 & 423 Statutes/Other Implemented: ORS 179.040, 421.614, 423.020, 423.030 & 423.075 History: CD 6-1987, f. & ef. 1-20-87 CD 54-1986(Temp), f. 11-20-86, ef. 12-31-86
291-061-0041 Safety (1) Each functional unit will establish and maintain a safe work environment for staff and inmates. A complete safety program should include instruction on the proper use of equipment, cleaning chemicals, fire suppression equipment, knives and their storage, and a floor care program. (2) Facilities will comply with the Department of Corrections directive on Occupational Safety and Health as well as state and federal regulations. Statutory/Other Authority: ORS 179.040, 421.614, 423.020, 423.030 & 423.075 Statutes/Other Implemented: ORS 179.040, 421.614, 423.020, 423.030 & 423.075 History: CD 18-1996, f. 11-20-96, cert. ef. 12-1-96 CD 2-1993, f. 1-25-93, cert. ef. 2-1-93
291-061-0051 Cleanliness of Employees (1) All staff/inmates shall wear clean outer garments and shall maintain personal cleanliness, grooming, and hygienic practices at all times while engaged in preparing or serving food and drink, or washing and storing utensils and equipment. (2) No staff/inmate shall resume work after using the toilet room without first washing hands. Except when one handwashing lavatory is allowed under Food Sanitation Rule, OAR 333-150, section 5-203.11(A), after using the toilet facility, food employees shall wash their hands twice, first at a handwashing lavatory in the toilet facility and again at handwashing lavatory in the food preparation area. Hand washing must be thoroughly done before beginning work and must be repeated upon any change of tasks; handling of unwashed or raw foods; after cleaning jobs; or after coughing, sneezing, scratching or other activity that could contaminate the hands. (3) Effective hair restraints shall be used by all staff/inmates to prevent hair from contacting or falling into food or onto food contact surfaces. (4) Eating and drinking by staff/inmates shall be prohibited while they are preparing, serving, or handling food. (5) All inmate workers assigned to the Food Services Section shall shower and change clothes daily. Statutory/Other Authority: ORS 179.040, 423.020, 423.030 & 423.075 Statutes/Other Implemented: ORS 179.040, 423.020, 423.030 & 423.075 History: DOC 9-2004, f. & cert. ef. 9-28-04 CD 18-1996, f. 11-20-96, cert. ef. 12-1-96 CD 2-1993, f. 1-25-93, cert. ef. 2-1-93, Renumbered from 291-061-0150 CD 6-1987, f. & ef. 1-20-87 CD 54-1986(Temp), f. 11-20-86, ef. 12-31-86
291-061-0061 Medical Clearances (1) The Health Services Section will document that an inmate is free from communicable disease that may be transmitted through the handling of food and is physically capable of performing the required work in the Food Services Section prior to assignment. (2) Staff supervisors in each area of the Food Services Section shall: (a) Inform all inmates who apply for a position in food services that a current medical clearance is a requirement. (b) Visually inspect all inmates assigned to work units for signs or symptoms which could be a health hazard. Those inmates who exhibit symptoms of colds or flu, have cuts, abrasions, or skin rash will not be permitted to work until they have been seen and released for work by Heath Services. Inmates with cuts or abrasions that have been released by Health Services can work as long as they have the wound bandaged and they wear a plastic glove. (3) Staff supervisors will evaluate and follow up with Health Services any complaints of illness by inmates. Statements about the health of any inmate which could affect the health and well being of staff and inmates will be reported to Health Services and the shift supervisor. The shift supervisor will notify the food services manager if applicable. Statutory/Other Authority: ORS 179.040, 423.020, 423.030 & 423.075 Statutes/Other Implemented: ORS 179.040, 423.020, 423.030 & 423.075 History: DOC 11-2017, f. & cert. ef. 6-21-17 DOC 5-2017(Temp), f. & cert. ef. 3-30-17 thru 9-25-17 CD 18-1996, f. 11-20-96, cert. ef. 12-1-96 CD 2-1993, f. 1-25-93, cert. ef. 2-1-93
291-061-0071 Inspections (1) Annual inspections will be requested of the Oregon Health Division, State Fire Marshal or Occupational Safety and Health Administration. These will be coordinated with the safety and sanitation officer. (2) Weekly inspections shall be made of all food services areas and equipment. Statutory/Other Authority: ORS 179.040, 421.614, 423.020, 423.030 & 423.075 Statutes/Other Implemented: ORS 179.040, 421.614, 423.020, 423.030 & 423.075 History: CD 18-1996, f. 11-20-96, cert. ef. 12-1-96 CD 2-1993, f. 1-25-93, cert. ef. 2-1-93
291-061-0095 Additives and Adulterants Sulfur dioxide, sodium sulfite, sodium bisulfite, potassium bisulfite, sodium metabisulfite, and potassium bisulfite or additives containing one or more of these compounds may not be added to any food or beverage nor kept or stored in any facility. Fresh vegetables, fresh salad items, and fresh fruits to which these chemicals have been added during preparation or handling before delivery to an establishment shall not be served in any facility. Statutory/Other Authority: ORS 179.040, 423.020, 423.030 & 423.075 Statutes/Other Implemented: ORS 179.040, 421.614, 423.020, 423.030 & 423.075 History: CD 2-1993, f. 1-25-93, cert. ef. 2-1-93 CD 6-1987, f. & ef. 1-20-87 CD 54-1986(Temp), f. 11-20-86, ef. 12-31-86
291-061-0100 Serving of Food and Drink (1) The premises of all food service and preparation facilities shall be kept clean and free of litter or rubbish and all unused or inoperable equipment and utensils. (2) All food and drink shall be so stored, displayed, and served as to be protected from grease, dust, dirt, insects, vermin, depredation and pollution by rodents, unnecessary handling, overhead leakage, or any other contamination. Sneeze shields shall be used to effectively protect foods in self-service type operations. Sneeze shields shall be designed and installed to intercept at least the zone between all food items on display and elevation 60 to 54 inches above the edge of the tray rail. All storage shall be at least 12 inches off the floor to permit cleaning of the floor, except where storage is on a wheeled platform permitting ease of movement. (3) All readily perishable food, except when being prepared and until served, shall be kept at 41 degrees Fahrenheit or below, or 140 degrees Fahrenheit or above. (4) No animals or fowl shall be kept or allowed in any room in which food or drink is prepared, stored, or served except for guide dogs for the blind and for the deaf which are required to be admitted pursuant to ORS 346.610 through 346.991. (5) All means necessary for the elimination of flies, roaches, vermin, and rodents shall be used. All poisonous compounds used shall be plainly labeled and shall be so colored to be easily identified. Poisonous compounds and medications shall be stored and used in a manner precluding food contamination. Automatic insecticide dispensers, vaporizers, or fumigants shall not be stored or used in food preparation, storage, and serving areas. (6) Persons not employed or supervised by the establishment shall be excluded from food preparation and storage areas. Only persons whose services are required for operation of the facility shall be allowed in food preparation, storage, and service areas. (7) Food may be served family-style only where such serving is a part of a formal education or therapy program designed specifically for developing physical or social skills in enrolled participants. All other construction, operation, and equipment provisions of these rules must be met in family-style operations. (8) None of the operations connected with food service or preparation shall be conducted in any room used as living or sleeping quarters. Beds or cots shall not be permitted in any food service facility rooms. Toilet facilities serving living quarters shall not be deemed to meet the requirements of these rules. Statutory/Other Authority: ORS 179.040, 423.020, 423.030 & 423.075 Statutes/Other Implemented: ORS 179.040, 423.020, 423.030 & 423.075 History: DOC 9-2004, f. & cert. ef. 9-28-04 CD 2-1993, f. 1-25-93, cert. ef. 2-1-93 CD 6-1987, f. & ef. 1-20-87 CD 54-1986(Temp), f. 11-20-86, ef. 12-31-86
291-061-0105 Food Preparation Food shall be prepared with the least possible manual contact, using suitable utensils, and on surfaces that prior to use have been cleaned, rinsed, and sanitized to prevent cross-contamination. Statutory/Other Authority: ORS 179 & 423 Statutes/Other Implemented: ORS 179.040, 423.020, 423.030 & 423.075 History: CD 6-1987, f. & ef. 1-20-87 CD 54-1986(Temp), f. 11-20-86, ef. 12-31-86
291-061-0110 Raw Fruits and Raw Vegetables Raw fruits and raw vegetables shall be thoroughly washed with potable water before being cooked or served. Statutory/Other Authority: ORS 179 & 423 Statutes/Other Implemented: ORS 179.040, 423.020, 423.030 & 423.075 History: CD 6-1987, f. & ef. 1-20-87 CD 54-1986(Temp), f. 11-20-86, ef. 12-31-86
291-061-0115 Cooking Potentially Hazardous Foods Potentially hazardous foods requiring cooking shall be cooked to heat all parts of the food to a temperature of at least 140 degrees Fahrenheit, except that: (1) Poultry, poultry stuffings, stuffed meats, and stuffings containing meat shall be cooked to heat all parts of the food to at least 165 degrees Fahrenheit with no interruption of the cooking process. (2) Pork and any food containing pork shall be cooked to heat all parts of the food to at least 150 degrees Fahrenheit. Microwaved pork must be cooked to at least 170 degrees Fahrenheit internally measured temperature. (3) Microwaved beef must reach an internal measured temperature of 145 degrees Fahrenheit. Conventionally cooked beef must reach an internal temperature of at least 140 degrees Fahrenheit before it is served. Statutory/Other Authority: ORS 179 & 423 Statutes/Other Implemented: ORS 179.040, 423.020, 423.030 & 423.075 History: CD 6-1987, f. & ef. 1-20-87 CD 54-1986(Temp), f. 11-20-86, ef. 12-31-86
291-061-0120 Liquid, Frozen, Dry Eggs and Egg Products Liquid, frozen and dried egg products shall be used only for cooking and baking purposes. Whole shell eggs, reconstituted dry egg products, raw and cooked egg products, and all foods containing egg products shall be refrigerated at 41 degrees Fahrenheit or less or held at or above 140 degrees Fahrenheit at all times. Dried egg products may be stored at room temperature until mixed with other foods and/or rehydrated. Statutory/Other Authority: ORS 179.040, 423.020, 423.030 & 423.075 Statutes/Other Implemented: ORS 179.040, 423.020, 423.030 & 423.075 History: DOC 9-2004, f. & cert. ef. 9-28-04 CD 6-1987, f. & ef. 1-20-87 CD 54-1986(Temp), f. 11-20-86, ef. 12-31-86
291-061-0125 Reheating (1) Potentially hazardous foods that have been cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 degrees for 15 seconds. (2) Specified under this section, potentially hazardous food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 degrees and the food is rotated or stirred, covered, and allowed to stand covered for two minutes after reheating. (3) Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 140 degree for hot holding. (4) Reheating for hot holding shall be done rapidly. The time the food is between the temperatures specified under all the above may not exceed two hours. Steam tables, bainmaries, warmers, and similar hot food holding equipment shall not be used for the rapid reheating of potentially hazardous foods. Statutory/Other Authority: ORS 179.040, 423.020, 423.030 & 423.075 Statutes/Other Implemented: ORS 179.040, 423.020, 423.030 & 423.075 History: DOC 9-2004, f. & cert. ef. 9-28-04 CD 2-1993, f. 1-25-93, cert. ef. 2-1-93 CD 6-1987, f. & ef. 1-20-87 CD 54-1986(Temp), f. 11-20-86, ef. 12-31-86
291-061-0126 Ready to Eat, Potentially Hazardous Food, and Date Marking Refrigerated, ready-to-eat, potentially hazardous food prepared that is held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed, which includes the day of preparation. The date marked shall be: (1) Seven calendar days or less from the day the food is prepared, if the food is maintained at 41 degrees or less as specified. (2) Four calendar days or less from the day of food is prepared, if the food is maintained at 45 degrees or less as specified. (3) The day the food is thawed, to indicate that the food shall be consumed within 24 hour. (4) The date the food is placed into the freezer, to indicate the length of time before freezing that the food is held refrigerated and which includes the day of preparation. Statutory/Other Authority: ORS 179.040, 423.020, 423.030 & 423.075 Statutes/Other Implemented: ORS 179.040, 423.020, 423.030 & 423.075 History: DOC 9-2004, f. & cert. ef. 9-28-04
291-061-0130 Nondairy Products Nondairy creaming, whitening, or whipping agents may be reconstituted on the premises only when they will be placed in shallow, sanitized, covered containers and cooled rapidly to 40 degrees Fahrenheit or below immediately after preparation. After cooling, such products may be stored in larger containers. In no case shall the quantity prepared exceed the amount to be used the same day. Statutory/Other Authority: ORS 179.040, 423.020, 423.030 & 423.075 Statutes/Other Implemented: ORS 179.040, 423.020, 423.030 & 423.075 History: CD 2-1993, f. 1-25-93, cert. ef. 2-1-93 CD 6-1987, f. & ef. 1-20-87 CD 54-1986(Temp), f. 11-20-86, ef. 12-31-86
291-061-0135 Product Thermometers Metal stem-type, numerically-scaled indicating thermometers, accurate to plus or minus two degrees Fahrenheit, shall be provided and used to assure the attainment and maintenance of proper internal cooking, holding, or refrigeration temperatures of all potentially hazardous foods. Statutory/Other Authority: ORS 179.040, 423.020, 423.030 & 423.075 Statutes/Other Implemented: ORS 179.040, 423.020, 423.030 & 423.075 History: CD 2-1993, f. 1-25-93, cert. ef. 2-1-93 CD 6-1987, f. & ef. 1-20-87 CD 54-1986(Temp), f. 11-20-86, ef. 12-31-86
291-061-0140 Thawing Potentially Hazardous Foods Potentially hazardous foods shall be thawed: (1) In refrigerated units at a temperature not to exceed 40 degrees Fahrenheit; (2) Unwrapped and under potable running water of a temperature of 70 degrees Fahrenheit or below with sufficient water velocity to agitate and float off loose food particles and thawed liquids into the overflow; or (3) In a microwave oven, but only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the complete cooking process occurs uninterrupted in the microwave oven; or (4) As part of a conventional cooking process. Statutory/Other Authority: ORS 179.040, 423.020, 423.030 & 423.075 Statutes/Other Implemented: ORS 179.040, 423.020, 423.030 & 423.075 History: CD 2-1993, f. 1-25-93, cert. ef. 2-1-93 CD 6-1987, f. & ef. 1-20-87 CD 54-1986(Temp), f. 11-20-86, ef. 12-31-86
291-061-0145 Food Transportation During transportation, food and food utensils shall be kept in covered containers or completely wrapped or packaged to be protected from contamination. Foods in original individual packages do not need to be over wrapped or covered if the original package has not been torn or broken. During transportation, including transportation to another location for service, food shall meet the requirements of these rules relating to food protection and food storage. Readily perishable foods shall be kept below 40 degrees Fahrenheit or above 140 degrees Fahrenheit during transport and until served. Statutory/Other Authority: ORS 179.040, 423.020, 423.030 & 423.075 Statutes/Other Implemented: ORS 179.040, 423.020, 423.030 & 423.075 History: DOC 9-2004, f. & cert. ef. 9-28-04 CD 2-1993, f. 1-25-93, cert. ef. 2-1-93 CD 6-1987, f. & ef. 1-20-87 CD 54-1986(Temp), f. 11-20-86, ef. 12-31-86