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Food Sanitation Rules

Food Sanitation Rules

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Published by Meitta Lim

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Published by: Meitta Lim on Jun 18, 2012
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02/01/2013

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Food Sanitation Rules
Effective Date: January 1, 2002Revised March 2008
 
 2
 
Table of Contents
 
OAR 333-150
Food Sanitation Rule 1
OAR 333-157
Inspection and Licensing Procedures 81
OAR 333-158
Combination Food Service Facilities 85
OAR 333-160
Destruction of Food Unfit for Human Consumption 87
OAR 333-162
Mobile Units 88
Annex
Form 1 Applicant and Food Employee Interview 94Form 2 Food Employee Reporting Agreement 95
Inspectional Guides
Food Code Inspectional Guide by Food Code Rule Number 97Food Code Inspectional Guide by Violation Number 100
Index
102The official copy of an Oregon Administrative Rule is contained in the AdministrativeOrder filed at the Archives Division, 800 Summer St. NE, Salem, Oregon 97310. Anydiscrepancies with the published version are satisfied in favor of the AdministrativeOrder. The Oregon Administrative Rules and the Oregon Bulletin are copyrighted by theOregon Secretary of State, Terms and Conditions of Use.
If you need this in an alternate format, please contact 971-673-0451.
 
 1
DEPARTMENT OF HUMAN SERVICESDIVISION 150FOOD SANITATION RULEIntroduction
Authority, Purpose, Incorporation by Reference, and Deletions
 (1) Authority and Purpose.
(a) This rule is authorized by ORS 624.100.(b) This rule establishes definitions, sets standards for management and personnel, food protection, and equipmentand facilities, water supply, sewage disposal, provides for food establishment plan review, and employeerestriction to safeguard public health and provide consumers food that is safe, unadulterated, and honestly presented.
(2) Incorporation by Reference.
The requirements as found in the U.S. Public Health Service, Food and Drug Administration, Food Code 1999, Chapters 1through 8 is adopted and incorporated by reference.
(3) Deletions.
The following sections, paragraphs or subparagraphs of the 1999 FDA Food Code are deleted in their entirety: 1-201.10(B)(36), 2-103.11(H), 3-201.16, 3-301.11(C), 3-401.11(D)(3), 4-301.12(C)(5), (D) and (E), 4-501.115, 4-603.16(B)and (C), 8-302.11, 8-302.14(E), 8-401.10(B), 8-401.20, 8-402.20(A)(3), 8-402.40, 8-406.11, 8-501.40 and Annex 1through 8.
Chapter 1
Purpose and Definitions
Parts1-1 TITLE, INTENT, SCOPE1-2 DEFINITIONSSubparts: 1-101 Title1-102 Intent1-103 Scope1-101.10 Food Code.
 
These provisions shall be known as the Food Code, hereinafter referred to as “this Code.”
1-102.10 Food Safety, Illness Prevention, and Honest Presentation.
 
The purpose of this Code is to safeguard public health and provide to consumers food that is safe, unadulterated, and honestly presented.
1-103.10 Statement.
 
This Code establishes definitions; sets standards for management and personnel, food operations, and equipment andfacilities; and provides for food establishment plan review, permit issuance, inspection, employee restriction, and permitsuspension.
 

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