OAR 414-300-0250
Food Selection, Storage, and Preparation

(1)

All food and drink provided by the center shall be selected, stored, prepared, and served in a sanitary manner.

(2)

Selection:

(a)

All food products served by the center shall be obtained from commercial suppliers, except that:

(A)

Fresh fruits and vegetables and center-frozen fruits or vegetables may be served;

(B)

Home-canned or processed food may be served to a child only when supplied by the child’s parent(s); and

(C)

The serving of unpasteurized juice is prohibited.

(b)

Only Grade A pasteurized and fortified milk shall be served to children.

(A)

Powdered milk shall be used only in cooking.

(B)

The serving of unpasteurized milk is prohibited.

(3)

Storage:

(a)

A center shall have at least one refrigerator, in good operating condition, that is adequate to store all potentially hazardous foods. “Potentially hazardous food” means any food or beverage that contains milk or milk products, eggs, meat, fish, shellfish, poultry, cooked rice or beans, and all other previously cooked foods.

(A)

A spirit stem (alcohol filled — usually red) thermometer in working condition shall be affixed to the door, or the front edge of the top shelf, of each refrigerator.

(B)

Refrigerators equipped with a temperature gauge visible from the exterior are acceptable.

(b)

All potentially hazardous food shall, except when being prepared, be kept at 41 degrees Fahrenheit (F) or below, or 140 degrees F or above.

(A)

Foods requiring refrigeration after preparation shall be rapidly cooled to a temperature of 41 degrees F or below.

(B)

Refrigerated storage space at 41 degrees F or less shall be used to store lunches which contain potentially hazardous food that children bring from home.

(C)

A metal stem-type probe thermometer shall be used to ensure food requiring hot storage is maintained at 140 degrees F or above.

(D)

Foods that have been cooked, and then refrigerated, shall be reheated rapidly to at least 165 degrees F before being served or placed in a hot food storage unit.

(4)

Preparation:

(a)

Food shall be prepared with a minimum of manual contact.

(b)

Raw fruits and vegetables shall be washed in a clean, sanitized sink before being cooked or served.

(c)

Food shall be prepared on food-contact surfaces and with utensils that are clean and have been sanitized.

(d)

Food-contact surfaces and utensils shall be cleaned and sanitized after each use and/or whenever there is a change in processing from raw to ready-to-eat foods.

(e)

Only approved food additives and preservatives shall be used by the center.

(5)

Service:

(a)

Each child shall be provided with his/her own individual use utensils for eating and drinking. These may be:

(A)

Single service paper and plastic which shall be used once only; or

(B)

Multiple use utensils which shall be washed in the prescribed manner between each use (OAR 414-300-0260 (Cleaning, Sanitizing, and Storage of Food Service Equipment and Utensils)).

(b)

To protect food from contamination:

(A)

A suitable dispensing utensil, that is not used for any other purpose, shall be used to transfer a food item to each child’s plate or bowl; and

(B)

A bowl, platter, pitcher, or dispensing utensil used for serving food or drink shall not be refilled or reused without first being washed and sanitized.

(c)

Milk and fluid milk products shall be dispensed from a commercially filled plastic container of not more than one-gallon capacity, individual half-pint containers, or from a refrigerated bulk container equipped with an approved dispensing device.

(A)

Milk containers shall be opened immediately before pouring.

(B)

Any unused portions left in the original container shall be returned immediately to refrigeration.

(C)

Unused portions of milk left in a pitcher shall be discarded.

(d)

All food, once removed from the kitchen for service, shall be discarded.

(e)

Leftover prepared food which has not been served shall be labeled and dated, rapidly cooled, and used within 36 hours, or frozen immediately for later use.

Source: Rule 414-300-0250 — Food Selection, Storage, and Preparation, https://secure.­sos.­state.­or.­us/oard/view.­action?ruleNumber=414-300-0250.

414‑300‑0000
Applicability of Rules 414‑300‑0005
Definitions 414‑300‑0010
Application for a Child Care Certificate 414‑300‑0015
Issuance of a Child Care Certificate 414‑300‑0020
Exceptions to Rules 414‑300‑0030
General Requirements 414‑300‑0040
Enrollment 414‑300‑0050
Arrival and Departure 414‑300‑0060
Record Keeping 414‑300‑0070
General Requirements 414‑300‑0080
Director — Qualifications and Duties 414‑300‑0090
Head Teacher — Qualifications and Duties 414‑300‑0100
Teacher 414‑300‑0110
Teacher Aides 414‑300‑0115
School-Age Multi-Site Programs — Additional Staff 414‑300‑0120
Staff Training 414‑300‑0130
Staff/Child Ratios and Group Size 414‑300‑0140
Indoor Space 414‑300‑0150
Outdoor Space 414‑300‑0160
Fire Protection 414‑300‑0170
Hazards and Emergencies 414‑300‑0180
Sanitation 414‑300‑0190
Toilet Facilities 414‑300‑0200
Kitchens 414‑300‑0205
Testing for Lead in Drinking Water 414‑300‑0210
Furniture 414‑300‑0215
Infant and Toddler Furniture and Equipment 414‑300‑0220
Illness or Injury 414‑300‑0230
Medications 414‑300‑0240
Animals in the Center 414‑300‑0250
Food Selection, Storage, and Preparation 414‑300‑0260
Cleaning, Sanitizing, and Storage of Food Service Equipment and Utensils 414‑300‑0270
Nutrition 414‑300‑0280
Meals and Snacks 414‑300‑0290
Program Plan 414‑300‑0295
Program of Activities for All Children 414‑300‑0300
Infant and Toddler Program of Activities 414‑300‑0310
Preschool-Age Program of Activities 414‑300‑0320
School-Age Program of Activities 414‑300‑0330
Guidance and Discipline 414‑300‑0340
Equipment and Materials 414‑300‑0350
Transportation 414‑300‑0360
Night Care 414‑300‑0380
Swimming Activities 414‑300‑0390
Drop-in Care 414‑300‑0400
Suspension, Denial and Revocation 414‑300‑0415
Civil Penalty
Last Updated

Jun. 8, 2021

Rule 414-300-0250’s source at or​.us