OAR 309-060-0160
Food Services

(1) Meals shall be served at the frequency and times described in the rental agreement and be planned and served in accordance with the recommended dietary guidelines found in the United States Department of Agriculture, Center for Nutrition Policy and Promotion:
(a) The provider shall consider resident preferences and requests in menu planning and reasonably accommodate dietary or religious restrictions; and
(b) The provider shall support residents who for health reasons are on modified or special diets. These diets shall be planned in consultation with the resident.
(2) The provider shall maintain a one-week supply of shelf-stable foods and a two days’ supply of perishable foods on site that is sufficient to feed residents in the event of an emergency.
(3) An emergency supply of potable water shall be available such that the provider maintains seven gallons of water per resident.
(4) Food preparation areas shall be clean, free of obnoxious odors, and in good repair.
(5) Food storage areas and equipment shall be such that food is protected from dirt and contamination.
(6) All refrigerators and freezers shall have a thermometer in working order and shall be maintained at 45 degrees Fahrenheit or less for refrigeration and at 0-degree Fahrenheit or less for freezer space.
(7) Poisonous or toxic materials:
(a) Shall be stored separately from food, equipment, or utensils and prominently and distinctly labelled for easy identification of contents; and
(b) May not be used in a way that contaminates food equipment or utensils, nor used in a way that constitutes a hazard to employees or residents.
(8) Equipment shall be maintained in a safe and sanitary manner:
(a) Utensils, dishes, and glassware shall be maintained in a sufficient number to accommodate the registered capacity of the CBSH; and
(b) Utensils, dishes, and glassware shall be washed in hot soapy water, rinsed, and stored to prevent contamination. A dishwasher with sanitation cycle is recommended.
(9) Employees or residents engaged in food handling shall observe sanitary methods, including hand washing as appropriate.
(10) Employees or residents with diseases that can be transmitted by foods may not be assigned to food handling duties.

Source: Rule 309-060-0160 — Food Services, https://secure.­sos.­state.­or.­us/oard/view.­action?ruleNumber=309-060-0160.

Last Updated

Jun. 8, 2021

Rule 309-060-0160’s source at or​.us