Oregon Sanitation of Public Eating and Drinking Places Code or Ordinance
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How to fill out Sanitation Of Public Eating And Drinking Places Code Or Ordinance?
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FAQ
The food sanitation rules require someone at your restaurant to be well-versed with applicable requirements for sanitation and have undergone adequate food handler training courses administered by authorized organizations.
Contact Us ?Phone: 503-986-4550. Email: info@oda.oregon.gov? Staff directory?? Complaints and agricultural disputes? Public records????
The core messages of the Five Keys to Safer Food are: keep clean; separate raw and cooked; cook thoroughly; keep food at safe temperatures; and. use safe water and raw materials.
Choose foods processed for safety. ... Cook food thoroughly. ... Eat cooked foods immediately. ... Store cooked foods carefully. ... Reheat cooked foods thoroughly. ... Avoid contact between raw foods and cooked foods. ... Wash hands repeatedly. ... Keep all kitchen surfaces meticulously clean.
The four basic safe food handling behaviors ? clean, separate, cook, and chill ? will keep our food safe. Food safety risks at home are common. Learn more about each of these steps: Clean!
Always wash hands with soap and warm water for 20 seconds before and after handling food. Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, knife, and counter tops with hot, soapy water.
The manager is responsible for knowing the food sanitation rules. This includes supervision of food handlers demonstrating proper cooking temperatures. Food sanitation rules are an important factor that determines whether a restaurant or a food joint is 'satisfactory' or eligible to run.
Four Steps to Food Safety: Clean, Separate, Cook, Chill. Following four simple steps at home?Clean, Separate, Cook, and Chill?can help protect you and your loved ones from food poisoning.
