Or. Admin. Code § 309-060-0160

Current through Register Vol. 63, No. 12, December 1, 2024

Section 309-060-0160 - Food Services

(1) If meals are provided by the operator of the CBSH, meals must 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 must consider resident preferences and requests in menu planning and reasonably accommodate dietary or religious restrictions; and

(b) The provider must support residents who for health reasons are on modified or special diets. These diets shall be planned in consultation with the resident.

(c) The operator of the CBSH is not required to comply with section 1 of this rule if they are not providing meals to the residents of the CBSH.

(2) The provider must 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 must be available such that the provider maintains seven gallons of water per resident.

(4) Food preparation areas must 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 must have a thermometer in working order and must 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) Must 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, but may still prepare their own meals.

Or. Admin. Code § 309-060-0160

BHS 9-2018, adopt filed 04/16/2018, effective 4/16/2018; BHS 43-2023, amend filed 12/22/2023, effective 1/1/2024

Statutory/Other Authority: ORS 413.032, ORS 413.042, ORS 413.085 & ORS 443.485

Statutes/Other Implemented: ORS 443.480 - 443.500 & ORS 443.991