OAR 291-061-0115
Cooking Potentially Hazardous Foods

291–061–0005
Authority and Purpose 291–061–0010
Definitions 291–061–0041
Safety 291–061–0051
Cleanliness of Employees 291–061–0061
Medical Clearances 291–061–0071
Inspections 291–061–0095
Additives and Adulterants 291–061–0096
Wholesomeness of Food and Drink 291–061–0100
Serving of Food and Drink 291–061–0105
Food Preparation 291–061–0110
Raw Fruits and Raw Vegetables 291–061–0115
Cooking Potentially Hazardous Foods 291–061–0120
Liquid, Frozen, Dry Eggs and Egg Products 291–061–0125
Reheating 291–061–0126
Ready to Eat, Potentially Hazardous Food, and Date Marking 291–061–0130
Nondairy Products 291–061–0135
Product Thermometers 291–061–0140
Thawing Potentially Hazardous Foods 291–061–0145
Food Transportation 291–061–0170
Construction of Utensils and Equipment 291–061–0180
Cleaning and Sanitizing Utensils and Equipment 291–061–0190
Manual Cleaning of Utensils and Equipment 291–061–0200
Mechanical Cleaning and Sanitizing of Utensils and Equipment 291–061–0210
Storage and Handling of Utensils and Equipment 291–061–0220
Floors 291–061–0230
Walls and Ceilings 291–061–0240
Doors and Windows — Vermin, Rodent and Insect Control 291–061–0250
Lighting 291–061–0260
Ventilation 291–061–0270
Toilet Facilities 291–061–0280
Water Supply 291–061–0290
Lavatory Facilities 291–061–0300
Plumbing and Disposal of Wastes 291–061–0310
Refrigeration