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Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 58 - STRUCTURED, INTERMEDIATE SANCTIONS › Section 291-058-0047 - Imposition of Administrative Sanctions/Interventions on Nonprison Leave Inmates

Current through Register Vol. 63, No. 7, July 1, 2024
(1) The process
			 to impose administrative sanctions or interventions on inmates on nonprison
			 leave shall be the same as for offenders on probation, parole, post-prison
			 supervision, and compact cases with the restrictions listed in subsections (2)
			 through (7) below.
(2) Only
			 violations in the "Behavior Level 1" and "Behavior Level 2" columns on the
			 Administrative Sanctions Sanctioning Grid (Attachment A) shall be addressed
			 with an administrative sanction or intervention response.
(3) Violations found to be in the "Behavior
			 Level 3" of Attachment A shall be addressed in accordance with the department's
			 rule on Alternative Incarceration Programs, specifically OAR
			 291-062-0165(2).
(4) If an inmate does not consent to the
			 administrative sanctions or interventions imposed by the officer, the officer,
			 as soon as practicable, but within five days, shall report the violation to the
			 institution functional unit manager or designee in accordance with the
			 department's rule on Alternative Incarceration Programs; specifically OAR
			 291-062-0165(2).
(5) If the indicated level of
			 sanction response is considered to be insufficient to address the seriousness
			 of the violation behavior, a higher level of sanction, up to and including
			 revocation of nonprison leave and returning the inmate to a Department of
			 Corrections facility, may be imposed only after consultation and agreement of
			 the institution functional unit manager or designee. For revocation of
			 nonprison leave recommendations submitted under this section, officers shall
			 use the process outlined in OAR
			 291-062-0165.
(6) Use of jail sanctions for inmates on
			 nonprison leave from an alternative incarceration program must be agreed upon
			 by both Department of Corrections and the local county. A jail sanction cannot
			 exceed three days. Credit for sanction units for work crew, community service,
			 restitution or work release centers, and house arrest shall be distributed
			 according to Attachment B.
To view tables referenced in rule text,
click here to view
				  rule
.
Statutory/Other Authority:ORS
				  137.595,
				  179.040,
				  421.510,
				  423.020,
				  423.030, and 423.075Stat Impl:
				  ORS 137.595,
				  179.040,
				  421.510,
				  423.020,
				  423.030 & and
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 58 - STRUCTURED, INTERMEDIATE SANCTIONS › Section 291-058-0050 - Reporting of Sanctions for Probation Cases/Role of Court and District Attorney

Current through Register Vol. 63, No. 7, July 1, 2024
(1)
			 Whenever administrative sanctions are imposed, the sentencing court and the
			 district attorney on probation cases shall be notified utilizing the Department
			 of Corrections Violation Report/Sanction Reporting form. When a probation
			 intervention/ sanction involves modifying conditions of probation, the court
			 must sign and return the request before the amended condition is in effect,
			 unless specific authority has been granted to the agency by the sentencing
			 court.
(2) Notification shall be
			 sent via facsimile where available during the same working day in which a
			 sanction is imposed. Where facsimile is not available, notification shall be
			 mailed the same working day in which the sanction is imposed.
(3) Prior to the imposition of any
			 administrative sanction or within four judicial days after receiving notice
			 that a structured, intermediate sanction has been imposed on a probationer, the
			 court, upon motion of the district attorney or on its own motion, may cause the
			 offender to be brought before the court for a hearing and may revoke probation,
			 impose such other or additional sanctions, or modify the conditions of
			 probation as authorized by law. In no case may the sentencing judge cause an
			 offender to be brought before the court for a hearing and revoke probation or
			 impose other or additional sanctions after the probationer has completed a
			 structured, intermediate sanction imposed by the agency.
Statutory/Other Authority: ORS
				  137.595,
				  144.104,
				  144.106,
				  144.108,
				  179.040,
				  423.020,
				  423.030,
				  423.075,
				  137.593 & ORS
				  137.592
Statutes/Other Implemented: ORS
				  137.592,
				  137.593,
				  137.595,
				  144.104,
				  144.106,
				  144.108,
				  179.040,
				  423.020,
				  423.030 &
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 58 - STRUCTURED, INTERMEDIATE SANCTIONS › Section 291-058-0060 - Reporting of Sanctions for Parole and Post-Prison Supervision Cases/Role of Supervisory Authority and Board of Parole and Post-Prison Supervision

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Whenever
			 administrative sanctions are imposed, the supervisory authority or the Board of
			 Parole and Post-Prison Supervision shall be notified utilizing the Department
			 of Corrections Violation Report/Sanction Reporting form.
(2) When custody is imposed or conditions of
			 supervision are modified, a completed Sanction Reporting form and Notice of
			 Rights notification will be submitted to the local supervisory authority or the
			 Board of Parole and Post-Prison Supervision.
(3) Notification shall be sent utilizing the
			 automated structured sanction module within the Corrections Information System
			 whenever possible or via facsimile where available during the same working day
			 in which a sanction is imposed. Where facsimile is not available, notification
			 shall be mailed the same working day in which the sanction is
			 imposed.
Stat. Auth.: ORS
				  137.592,
				  137.593,
				  137.595,
				  144.104,
				  144.106,
				  144.108,
				  179.040,
				  423.020,
				  423.030,
				  423.075
Stats. Implemented: ORS
				  137.592,
				  137.593,
				  137.595,
				  144.104,
				  144.106,
				  144.108,
				  179.040,
				  423.020,
				  423.030,
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 58 - STRUCTURED, INTERMEDIATE SANCTIONS › Section 291-058-0065 - Reporting of Sanctions for Compact Cases/Role of the Oregon Interstate Compact Office

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Whenever
			 administrative sanctions are imposed, conditions of supervision are modified,
			 or custody is imposed for a significant violation as defined by the compact
			 rules, the sending state may be notified utilizing the compact violation report
			 form. A completed Sanction Reporting form and Notice of Rights notification may
			 be included with the compact violation 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.
Stat. Auth.: ORS
				  144.600,
				  144.615,
				  179.040,
				  423.020,
				  423.030,
				  423.075
Stats. Implemented: ORS
				  144.600,
				  144.615,
				  179.040,
				  423.020,
				  423.030,
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 58 - STRUCTURED, INTERMEDIATE SANCTIONS › Section 291-058-0066 - Reporting of Sanctions for Short-Term Transitional Leave Cases/Role of the Department of Corrections Community Corrections Division Office

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Whenever jail
			 sanctions are imposed, a completed Short-Term Transitional Leave Violation
			 Report form and Notice of Rights will be submitted to the Assistant Director of
			 Community Corrections or designee.
(2) Notification shall be sent electronically
			 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.
Stat. Auth.: ORS
				  137.595,
				  179.040,
				  421.168,
				  423.020,
				  423.030,
				  423.075
Stats. Implemented: ORS
				  137.595,
				  179.040,
				  421.168,
				  423.020,
				  423.030,
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 58 - STRUCTURED, INTERMEDIATE SANCTIONS › Section 291-058-0067 - Reporting of Sanctions for Nonprison Leave Cases/Role of the Department of Corrections Offender Management and Rehabilitation Division Office

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Whenever
			 administrative or jail sanctions are imposed, the completed sanction report and
			 Notice of Rights 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.
Stat. Auth.: ORS
				  137.595,
				  179.040,
				  421.168,
				  423.020,
				  423.030,
				  423.075
Stats. Implemented: ORS
				  137.595,
				  179.040,
				  421.168,
				  423.020,
				  423.030,
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 58 - STRUCTURED, INTERMEDIATE SANCTIONS › Section 291-058-0070 - Misdemeanor Cases

Current through Register Vol. 63, No. 7, July 1, 2024
Nothing in these rules shall limit the authority of the agency
				from developing their own structured sanctioning process for non-designated
				drug-related misdemeanor cases.
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
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0005 - Authority and Purpose

Current through Register Vol. 63, No. 7, July 1, 2024
(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.
Stat. Auth.: ORS
				  179.040, ORS
				  421.614, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Stats. Implemented: ORS
				  179.040, ORS
				  421.614, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0010 - Definitions

Current through Register Vol. 63, No. 7, July 1, 2024
(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.
Stat. Auth.: ORS 179 & ORS 423
Stats. Implemented: ORS
				  179.040, ORS
				  421.614, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0041 - Safety

Current through Register Vol. 63, No. 7, July 1, 2024
(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.
Stat. Auth.: ORS
				  179.040, ORS
				  421.614, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Stats. Implemented: ORS
				  179.040, ORS
				  421.614, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0051 - Cleanliness of Employees

Current through Register Vol. 63, No. 7, July 1, 2024
(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.
Stat. Auth.: ORS
				  179.040,
				  423.020,
				  423.030 &
				  423.075
Stats. Implemented: ORS
				  179.040,
				  423.020,
				  423.030 &
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0061 - Medical Clearances

Current through Register Vol. 63, No. 7, July 1, 2024
(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.
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0071 - Inspections

Current through Register Vol. 63, No. 7, July 1, 2024
(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.
Stat. Auth.: ORS
				  179.040, ORS
				  421.614, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Stats. Implemented: ORS
				  179.040, ORS
				  421.614, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0095 - Additives and Adulterants

Current through Register Vol. 63, No. 7, July 1, 2024
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.
Stat. Auth.: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Stats. Implemented: ORS
				  179.040, ORS
				  421.614, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0096 - Wholesomeness of Food and Drink

Current through Register Vol. 63, No. 7, July 1, 2024
(1)
			 All food and drink shall be clean, wholesome, free from spoilage, pathogenic
			 organisms, toxic chemicals, and other harmful substances or articles and so
			 prepared, stored, handled, and displayed as to be safe for human consumption.
			 Except as otherwise stated in section (3), all food and beverage products shall
			 be obtained from commercial sources licensed and inspected by the State Health
			 Division, State Department of Agriculture, U.S. Department of Agriculture or
			 U.S. Food and Drug Administration and operating in compliance with requirements
			 of the agency having jurisdiction. Meat product shall be obtained only from
			 plants licensed and inspected under commercial standards by the U.S. Department
			 of Agriculture or the Oregon Department of Agriculture. Except as provided in
			 sections (2) and (3) below, food products obtained from noncommercial sources
			 or other sources not licensed or regularly inspected by the State Department of
			 Agriculture or the State Health Division shall not be received, stored,
			 prepared, or used in institutional food service.
(2) Fresh fruit and vegetables may be
			 purchased directly from growers who are recognized, commercial growers, and
			 such products must meet at least the same standards and tests required if sold
			 to a commercial vendor.
(3)
			 Institution-grown fruit and vegetables may be accepted for use in Department of
			 Corrections facilities provided:
(a) The Food
			 Service Manager finds them to be safe and wholesome;
(b) The growing, harvesting and handling is
			 under the direction, supervision and management of the facility; and
(c) All fertilizers, pesticides, soil
			 additives, treatment substances or other chemicals are applied in accordance
			 with the product label, and residues of such products do not exceed standards
			 of the U. S. Department of Agriculture, Federal Drug Administration and Oregon
			 Department of Agriculture.
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0100 - Serving of Food and Drink

Current through Register Vol. 63, No. 7, July 1, 2024
(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.
Stat. Auth.: ORS
				  179.040,
				  423.020,
				  423.030 &
				  423.075
Stats. Implemented: ORS
				  179.040,
				  423.020,
				  423.030 &
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0105 - Food Preparation

Current through Register Vol. 63, No. 7, July 1, 2024
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.
Stat. Auth.: ORS 179 & ORS 423
Stats. Implemented: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0110 - Raw Fruits and Raw Vegetables

Current through Register Vol. 63, No. 7, July 1, 2024
Raw fruits and raw vegetables shall be thoroughly washed with
				potable water before being cooked or served.
Stat. Auth.: ORS 179 & ORS 423
Stats. Implemented: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0115 - Cooking Potentially Hazardous Foods

Current through Register Vol. 63, No. 7, July 1, 2024
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.
Stat. Auth.: ORS 179 & ORS 423
Stats. Implemented: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0120 - Liquid, Frozen, Dry Eggs and Egg Products

Current through Register Vol. 63, No. 7, July 1, 2024
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.
Stat. Auth.: ORS
				  179.040,
				  423.020,
				  423.030 &
				  423.075
Stats. Implemented: ORS
				  179.040,
				  423.020,
				  423.030 &
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0125 - Reheating

Current through Register Vol. 63, No. 7, July 1, 2024
(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.
Stat. Auth.: ORS
				  179.040,
				  423.020,
				  423.030 &
				  423.075
Stats. Implemented: ORS
				  179.040,
				  423.020,
				  423.030 &
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0126 - Ready to Eat, Potentially Hazardous Food, and Date Marking

Current through Register Vol. 63, No. 7, July 1, 2024
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.
Stat. Auth.: ORS
				  179.040,
				  423.020,
				  423.030 &
				  423.075
Stats. Implemented: ORS
				  179.040,
				  423.020,
				  423.030 &
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0130 - Nondairy Products

Current through Register Vol. 63, No. 7, July 1, 2024
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.
Stat. Auth.: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Stats. Implemented: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0135 - Product Thermometers

Current through Register Vol. 63, No. 7, July 1, 2024
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.
Stat. Auth.: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Stats. Implemented: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0140 - Thawing Potentially Hazardous Foods

Current through Register Vol. 63, No. 7, July 1, 2024
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.
Stat. Auth.: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Stats. Implemented: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0145 - Food Transportation

Current through Register Vol. 63, No. 7, July 1, 2024
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.
Stat. Auth.: ORS
				  179.040,
				  423.020,
				  423.030 &
				  423.075
Stats. Implemented: ORS
				  179.040,
				  423.020,
				  423.030 &
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0170 - Construction of Utensils and Equipment

Current through Register Vol. 63, No. 7, July 1, 2024
(1) All multi-use utensils and display cases
			 or windows, counters, shelves, tables, refrigeration equipment, sinks,
			 drainboards, dish tables, cutting boards, and other equipment or utensils shall
			 be easily cleanable and shall be kept in good repair. All equipment shall be
			 installed in a manner providing ease of cleaning beneath and behind such
			 unit.
(2) Food contact utensils
			 containing or plated with cadmium or lead shall not be used provided, however,
			 that silver solder or solder containing less than five percent lead may be used
			 for jointing.
(3) Containers with
			 seams which are not sealed flush with the surface shall not be reused. Single
			 service containers or utensils shall not be reused unless such utensil is
			 durable, easily cleanable, and in good repair.
(4) Chipped, cracked, or crazed graniteware
			 or enamelware shall not be used.
(5) If wooden surfaces or utensils are used,
			 they shall be equal in hardness to rock maple, in good repair, and kept
			 clean.
Stat. Auth.: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Stats. Implemented: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0180 - Cleaning and Sanitizing Utensils and Equipment

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Cleaning frequency:
(a) Tableware shall be washed, rinsed, and
			 sanitized after each use;
(b)
			 Kitchenware (pots, pans, and equipment) and food contact surfaces or equipment
			 shall be washed, rinsed, and sanitized after each use;
(c) All equipment, including display cases or
			 windows, counters, shelves, tables, refrigerators, stoves, hoods and sinks
			 shall be kept clean and free of encrusted grease deposits and dust, dirt,
			 insects, food particles, and other contaminating materials;
(d) Any food contact surface of grills,
			 griddles, and other similar cooking devices shall be cleaned after each use
			 period, and shall be kept free of encrusted grease deposits and dust, dirt,
			 insects, food particles, and other contaminating materials.
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0190 - Manual Cleaning of Utensils and Equipment

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Manual washing and sanitizing may be
			 practiced for small batches of utensils and for equipment that cannot be
			 conveniently or effectively cleaned by mechanical warewashing machines. A
			 three-compartment sink with each compartment of sufficient size to allow
			 immersion of the largest multi-use utensil is required. A two-compartment sink
			 of a size allowing immersion of each utensil is allowed only if hot water is
			 used to sanitize.
(2) Each sink
			 compartment shall be supplied with hot and cold potable running
			 water.
(3) Each dishwashing
			 facility shall be equipped with drainboards or sorting tables, one for soiled
			 utensils and a separate one for clean utensils. They shall be of adequate size
			 to handle peak washing loads in a sanitary manner.
(4) Wooden racks, toweling, absorbent
			 materials, or other materials which are not easily cleanable will not be used
			 on drainboards and dish tables.
(5)
			 Fixed equipment or equipment too large to be cleaned in a sink compartment
			 shall be cleaned and sanitized in place. Cleaning shall be by manual washing or
			 by pressure spray.
(6) Washing,
			 rinsing, and sanitizing shall be in the following sequence when done manually:
(a) Equipment and utensils shall be
			 thoroughly washed in the first compartment with a hot detergent solution of at
			 least 120 degrees Fahrenheit;
(b)
			 Equipment and utensils shall be rinsed free of detergents and abrasive with
			 clean hot water in the second compartment;
(c) Equipment and utensils shall be sanitized
			 in accordance with section (7) of this rule. The sanitizers of choice are hot
			 water, chlorine, iodine, or quaternary ammonium compounds formulated and
			 labeled for use on food contact surfaces.
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0210 - Storage and Handling of Utensils and Equipment

Current through Register Vol. 63, No. 7, July 1, 2024
(1) After sanitizing, utensils shall be
			 stored in a clean, dry place protected from grease, dust, dirt, insects, food
			 particles, and other contamination and shall be handled in such a way to
			 prevent contamination.
(2) Paper
			 cups, plates, forks, spoons, straws, and other single service containers and
			 utensils shall be purchased in sanitary cartons and stored therein in a clean
			 dry place until used. These articles shall be handled in a sanitary manner.
			 Individually-wrapped straws shall be required unless a sanitary dispenser is
			 used.
Stat. Auth.: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Stats. Implemented: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0220 - Floors

Current through Register Vol. 63, No. 7, July 1, 2024
(1) The floors of
			 all rooms in which food or drink is stored, prepared, or served, or in which
			 utensils are washed or stored shall be smooth, easily cleanable, and shall be
			 kept clean and in good repair.
(2)
			 Dustless methods of floor cleaning shall be used during hours of preparing or
			 serving food.
(3) Rugs, mats and
			 runners may not be used on floors of food preparation, storage and service
			 areas, or dishwashing rooms unless such articles are smooth and impervious to
			 moisture and are removed and thoroughly cleaned and dried each day.
Stat. Auth.: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Stats. Implemented: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0230 - Walls and Ceilings

Current through Register Vol. 63, No. 7, July 1, 2024
Walls and ceilings of all rooms shall be kept clean and in good
				repair. All walls and ceilings of rooms in which food or drink is prepared or
				stored shall be finished in a light color. The walls of all rooms in which food
				or drink is prepared or utensils are washed or stored and all toilet rooms
				shall have a smooth, washable, easily cleanable surface up to the level reached
				by splash or spray.
Stat. Auth.: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Stats. Implemented: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0240 - Doors and Windows - Vermin, Rodent and Insect Control

Current through Register Vol. 63, No. 7, July 1, 2024
Flies shall not be present in food preparation storage, dining
				or serving areas. All openings into the outer air shall be effectively screened
				and doors shall be self-closing unless other effective means are provided to
				prevent the entrance of flies, rodents, or other pests.
Stat. Auth.: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Stats. Implemented: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0250 - Lighting

Current through Register Vol. 63, No. 7, July 1, 2024
(1) All rooms in
			 which food or drink is prepared or in which utensils are washed shall be
			 uniformly lighted with a minimum of 30 foot candles on all work surfaces and
			 ten foot candles at floor level. Store rooms shall be uniformly lighted with a
			 minimum of four foot candles at floor level.
(2) Lighting equipment shall be kept
			 clean.
(3) Dining rooms shall be
			 provided with lighting fixtures capable of providing a minimum of ten foot
			 candles of light at floor level and shall be used during cleaning
			 operations.
Stat. Auth.: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Stats. Implemented: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0260 - Ventilation

Current through Register Vol. 63, No. 7, July 1, 2024
(1) All rooms in
			 which food is stored, prepared, or served or in which utensils are washed shall
			 be adequately ventilated to eliminate odors, condensation of water vapor, and
			 the settling of grease residues.
(2) Hoods shall be equipped with filters or
			 other easily cleanable filtering devices.
Stat. Auth.: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Stats. Implemented: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0270 - Toilet Facilities

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Every
			 establishment shall be provided with toilet facilities for its food preparation
			 or service workers. The toilet rooms shall be in or immediately adjacent to the
			 food service or preparation area and shall provide fixtures for employees or
			 workers in the following numbers:
(a) 1 - 9,
			 minimum toilets 1, minimum lavatories 1;
(b) 10 - 24, minimum toilets 2*, minimum
			 lavatories 1;
(c) 25 - 49, minimum
			 toilets 3*, minimum lavatories 2;
(d) 50 - 74, minimum toilets 4*, minimum
			 lavatories 2;
(e) 75 - 100, minimum
			 toilets 5*, minimum lavatories 3;
(f) For each 30 addition or fraction thereof
			 of employees or workers add 1* toilet and 1 lavatory.
*Up to 2/3 of toilets may be urinals.
NOTE
: In facilities constructed prior to July 1,
				1986, toilet facilities located within 500 feet of the work area may be counted
				in this determination if such facilities are available without assistance to
				workers during all work periods.
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0280 - Water Supply

Current through Register Vol. 63, No. 7, July 1, 2024
Running water under at least 20 p.s.i. pressure shall be easily
				accessible to all rooms in which food is prepared or utensils are washed. The
				water supply shall be continuous in quantity and from an approved community or
				public water supply system which is constructed, protected, operated, and
				maintained in conformance with ORS Chapter 448, and OAR Chapter 333 (Health
				Division), OAR 333-061-0005 to
				333-061-0095 and shall be in
				accordance with the standards of quality set forth in those
				rules.
Stat. Auth.: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Stats. Implemented: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0290 - Lavatory Facilities

Current through Register Vol. 63, No. 7, July 1, 2024
(1)
			 Adequate, convenient, clean handwashing facilities for all personnel shall be
			 provided, including hot and cold or tempered (80-120 degrees F.) running water,
			 soap and sanitary towels in each food preparation and food service
			 area.
(2) Sanitary towel dispensers
			 or hot air blowers shall be provided at all times. The use of common towels is
			 prohibited.
(3) Utensil washing and
			 food preparation sinks shall not be used for handwashing, except that prerinse
			 sinks in the dishwashing area may be used to wash hands and shall be equipped
			 with soap and sanitary towels and posted with a handwashing sign.
(4) No employee shall resume work after using
			 the toilet room without first washing hands.
(5) Handwashing 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.
Stat. Auth.: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Stats. Implemented: ORS
				  179.040, ORS
				  423.020, ORS
				  423.030 & ORS
				  423.075
Oregon Administrative Rules › Chapter 291 - DEPARTMENT OF CORRECTIONS › Division 61 - FOOD SERVICES PROGRAMS › Section 291-061-0300 - Plumbing and Disposal of Wastes

Current through Register Vol. 63, No. 7, July 1, 2024
(1) All liquid wastes resulting from food
			 preparation, cleaning and rinsing utensils, floors, flush toilets, lavatories,
			 and air conditioners shall be disposed by public sewer systems or by individual
			 disposal system in compliance with ORS Chapter 454 and requirements of the
			 State Department of Environmental Quality.
(2) All plumbing must comply with the State
Plumbing Specialty Code
. It shall be so designed, installed, and
			 maintained as to prevent contamination of:
(a) The water supply through interconnections
			 and backsiphonage from fixtures, including dishwashing and sinks;
(b) The establishment's environment,
			 equipment, and food due to sewer leakage and blockage.