OAR 414-300-0260
Cleaning, Sanitizing, and Storage of Food Service Equipment and Utensils

(1)

Tableware and kitchenware (e.g., pots, pans and equipment) shall be washed, rinsed, and sanitized after each use:

(a)

When mechanical cleaning and sanitizing methods are used, the requirements in the Health Division’s administrative rules, OAR 333-150-0000 (Food Sanitation Rule), Food Sanitation Rules, shall be met;

(b)

When manual washing, rinsing, and sanitizing of dishes and equipment is used, the requirements in the Health Division’s administrative rules, OAR 333-150-0000 (Food Sanitation Rule), Food Sanitation Rules, shall be met.

(2)

Food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use.

(3)

All multi-use utensils and counters, shelves, tables, refrigeration equipment, sinks, drain boards, dish tables, cutting boards, appliances, and other equipment or utensils used for food preparation shall be kept clean and in good repair.

(4)

After being sanitized, all tableware, equipment, and utensils shall be air dried.

(5)

After being cleaned and sanitized, tableware and utensils shall be:

(a)

Stored in a clean, dry place protected from insects, dust, and other contamination; and

(b)

Handled in a way that protects them from contamination.

Source: Rule 414-300-0260 — Cleaning, Sanitizing, and Storage of Food Service Equipment and Utensils, https://secure.­sos.­state.­or.­us/oard/view.­action?ruleNumber=414-300-0260.

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 414-300-0260’s source at or​.us