Academic Boarding Schools: Food Services
(1)Nutrition and dietary requirements.
(a)An academic boarding school must arrange meals daily, consistent with normal mealtimes that occur during hours of operation.
(b)Snacks must be available and provided as appropriate to the age and activity levels of children in care.
(c)Menus must be prepared in advance in accordance with USDA guidelines and must provide a sufficient variety of foods served in adequate amounts for each child in care at each meal, adjusted for seasonal changes. Records of menus as served must be maintained in the record of the academic boarding school for at least six months.
(d)Drinking water must be freely available to the children in care served by the academic boarding school.
(2)Food selection, storage, and preparation.
(a)All food and drink provided by the academic boarding school must be stored, prepared, and served in a sanitary manner.
(b)All employees who handle food served to children in care must have a valid food handler’s card pursuant to ORS 624.570 (Food handler training requirement).
(c)Selection of food. All food products served by an academic boarding school must be obtained from commercial suppliers, except:
(A)Fresh fruits and vegetables and fruits or vegetables frozen by the academic boarding school may be served.
(B)The serving of unpasteurized juice is prohibited.
(d)Requirements related to milk.
(A)Only Grade A pasteurized and fortified milk may be served to children in care.
(B)Milk and fluid milk products must be dispensed from a commercially filled plastic container of not more than one-gallon capacity or from a refrigerated bulk container equipped with a dispensing device approved by the Food and Drug Administration or Oregon Department of Agriculture.
(e)Children in care may participate in activities in a food-preparation area, other than routine clean up, only while under the supervision of the employees of the academic boarding school.
Rule 413-215-0236 — Academic Boarding Schools: Food Services,