Oregon Administrative Code

291-058-0045 Imposition of Administrative Sanctions or Interventions on Adults on Supervision (1) The officer shall determine whether the alleged violation behavior is appropriately responded to with interventions or with administrative sanctions, or both. (2) If the officer dete…

291-058-0046 Imposition of Administrative Sanctions or Interventions on Adults on Supervision While on Short-Term Transitional Leave (1) The process to impose administrative sanctions or interventions on adults on supervision while on short-term transitional leave shall be the sa…

291-058-0047 Imposition of Administrative Sanctions or Interventions on Adults on Supervision While on Nonprison Leave (1) The process to impose administrative sanctions or interventions on adults on supervision while on nonprison leave shall be the same as for any adults on supe…

291-058-0050 Reporting of Sanctions for Probation Cases and Role of the Court and District Attorney (1) Whenever administrative sanctions are imposed in a probation case, the sentencing court and the district attorney shall be notified utilizing a Department of Corrections violat…

291-058-0060 Reporting of Sanctions for Parole and Post-Prison Supervision Cases and Role of the Supervisory Authority and Board of Parole and Post-Prison Supervision (1) Whenever administrative sanctions are imposed in a parole or post-prison supervision case, the supervisory au…

291-058-0065 Reporting of Sanctions for Compact Cases and Role of the Oregon Interstate Compact Office (1) In a compact case, whenever administrative sanctions are imposed, conditions of supervision are modified, or custody is imposed for a significant violation as defined by the…

291-058-0066 Reporting of Sanctions for Short-Term Transitional Leave Cases and Role of the Department of Corrections Community Corrections Division Office (1) In a short-term transitional leave case, whenever jail sanctions are imposed, a completed Department of Corrections viol…

291-058-0067 Reporting of Sanctions for Nonprison Leave Cases and Role of the Department of Corrections Community Corrections Division Office (1) In a nonprison leave case, whenever administrative or jail sanctions are imposed, a completed Department of Corrections violation and …

291-058-0070 Misdemeanor Cases Except as provided in 291-058-0030, agencies shall have the authority to develop their own structured sanctioning process for adults on supervision. Statutory/Other Authority: ORS 137.592, 137.593, 137.595, 144.104, 144.106, 144.108, 179.040, 423.02…

291-061-0005 Authority and Purpose (1) Authority: The authority for this rule is granted to the Director of the Department of Corrections in accordance with ORS 179.040, 423.020, 423.030 and 423.075. (2) Purpose: The purpose of this rule is to establish uniform standards of sanit…

291-061-0010 Definitions (1) “Easily Cleanable”: Readily accessible and of such material, finish, and so fabricated that soil may be completely removed by normal cleaning methods. Unsealed concrete floors; broken, cracked, or rough finishes on surfaces; unfinished softwood surfac…

291-061-0041 Safety (1) Each functional unit will establish and maintain a safe work environment for staff and inmates. A complete safety program should include instruction on the proper use of equipment, cleaning chemicals, fire suppression equipment, knives and their storage, a…

291-061-0051 Cleanliness of Employees (1) All staff/inmates shall wear clean outer garments and shall maintain personal cleanliness, grooming, and hygienic practices at all times while engaged in preparing or serving food and drink, or washing and storing utensils and equipment. …

291-061-0061 Medical Clearances (1) The Health Services Section will document that an inmate is free from communicable disease that may be transmitted through the handling of food and is physically capable of performing the required work in the Food Services Section prior to assi…

291-061-0071 Inspections (1) Annual inspections will be requested of the Oregon Health Division, State Fire Marshal or Occupational Safety and Health Administration. These will be coordinated with the safety and sanitation officer. (2) Weekly inspections shall be made of all food…

291-061-0095 Additives and Adulterants Sulfur dioxide, sodium sulfite, sodium bisulfite, potassium bisulfite, sodium metabisulfite, and potassium bisulfite or additives containing one or more of these compounds may not be added to any food or beverage nor kept or stored in any fa…

291-061-0096 Wholesomeness of Food and Drink (1) All food and drink shall be clean, wholesome, free from spoilage, pathogenic organisms, toxic chemicals, and other harmful substances or articles and so prepared, stored, handled, and displayed as to be safe for human consumption. …

291-061-0100 Serving of Food and Drink (1) The premises of all food service and preparation facilities shall be kept clean and free of litter or rubbish and all unused or inoperable equipment and utensils. (2) All food and drink shall be so stored, displayed, and served as to be …

291-061-0105 Food Preparation Food shall be prepared with the least possible manual contact, using suitable utensils, and on surfaces that prior to use have been cleaned, rinsed, and sanitized to prevent cross-contamination. Statutory/Other Authority: ORS 179 & 423 Statutes/Other…

291-061-0110 Raw Fruits and Raw Vegetables Raw fruits and raw vegetables shall be thoroughly washed with potable water before being cooked or served. Statutory/Other Authority: ORS 179 & 423 Statutes/Other Implemented: ORS 179.040, 423.020, 423.030 & 423.075 History: CD 6-1987, f…

291-061-0115 Cooking Potentially Hazardous Foods Potentially hazardous foods requiring cooking shall be cooked to heat all parts of the food to a temperature of at least 140 degrees Fahrenheit, except that: (1) Poultry, poultry stuffings, stuffed meats, and stuffings containing m…

291-061-0120 Liquid, Frozen, Dry Eggs and Egg Products Liquid, frozen and dried egg products shall be used only for cooking and baking purposes. Whole shell eggs, reconstituted dry egg products, raw and cooked egg products, and all foods containing egg products shall be refrigera…

291-061-0125 Reheating (1) Potentially hazardous foods that have been cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 degrees for 15 seconds. (2) Specified under this section, potentially hazardous f…

291-061-0126 Ready to Eat, Potentially Hazardous Food, and Date Marking Refrigerated, ready-to-eat, potentially hazardous food prepared that is held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date…

291-061-0130 Nondairy Products Nondairy creaming, whitening, or whipping agents may be reconstituted on the premises only when they will be placed in shallow, sanitized, covered containers and cooled rapidly to 40 degrees Fahrenheit or below immediately after preparation. After c…

291-061-0135 Product Thermometers Metal stem-type, numerically-scaled indicating thermometers, accurate to plus or minus two degrees Fahrenheit, shall be provided and used to assure the attainment and maintenance of proper internal cooking, holding, or refrigeration temperatures …

291-061-0140 Thawing Potentially Hazardous Foods Potentially hazardous foods shall be thawed: (1) In refrigerated units at a temperature not to exceed 40 degrees Fahrenheit; (2) Unwrapped and under potable running water of a temperature of 70 degrees Fahrenheit or below with suff…

291-061-0145 Food Transportation During transportation, food and food utensils shall be kept in covered containers or completely wrapped or packaged to be protected from contamination. Foods in original individual packages do not need to be over wrapped or covered if the original…

291-061-0170 Construction of Utensils and Equipment (1) All multi-use utensils and display cases or windows, counters, shelves, tables, refrigeration equipment, sinks, drainboards, dish tables, cutting boards, and other equipment or utensils shall be easily cleanable and shall be…

291-061-0180 Cleaning and Sanitizing Utensils and Equipment (1) Cleaning frequency: (a) Tableware shall be washed, rinsed, and sanitized after each use; (b) Kitchenware (pots, pans, and equipment) and food contact surfaces or equipment shall be washed, rinsed, and sanitized after…

291-061-0190 Manual Cleaning of Utensils and Equipment (1) Manual washing and sanitizing may be practiced for small batches of utensils and for equipment that cannot be conveniently or effectively cleaned by mechanical warewashing machines. A three-compartment sink with each comp…

291-061-0200 Mechanical Cleaning and Sanitizing of Utensils and Equipment (1) All mechanical dishwashing devices must be commercially rated and MSF approved meeting subsections (1) through (3) of this rule. (a) Machines and devices shall be properly installed and maintained in go…

291-061-0210 Storage and Handling of Utensils and Equipment (1) After sanitizing, utensils shall be stored in a clean, dry place protected from grease, dust, dirt, insects, food particles, and other contamination and shall be handled in such a way to prevent contamination. (2) Pa…

291-061-0220 Floors (1) The floors of all rooms in which food or drink is stored, prepared, or served, or in which utensils are washed or stored shall be smooth, easily cleanable, and shall be kept clean and in good repair. (2) Dustless methods of floor cleaning shall be used dur…

291-061-0230 Walls and Ceilings Walls and ceilings of all rooms shall be kept clean and in good repair. All walls and ceilings of rooms in which food or drink is prepared or stored shall be finished in a light color. The walls of all rooms in which food or drink is prepared or ut…

291-061-0240 Doors and Windows — Vermin, Rodent and Insect Control Flies shall not be present in food preparation storage, dining or serving areas. All openings into the outer air shall be effectively screened and doors shall be self-closing unless other effective means are provi…

291-061-0250 Lighting (1) All rooms in which food or drink is prepared or in which utensils are washed shall be uniformly lighted with a minimum of 30 foot candles on all work surfaces and ten foot candles at floor level. Store rooms shall be uniformly lighted with a minimum of f…

291-061-0260 Ventilation (1) All rooms in which food is stored, prepared, or served or in which utensils are washed shall be adequately ventilated to eliminate odors, condensation of water vapor, and the settling of grease residues. (2) Hoods shall be equipped with filters or oth…

291-061-0270 Toilet Facilities (1) Every establishment shall be provided with toilet facilities for its food preparation or service workers. The toilet rooms shall be in or immediately adjacent to the food service or preparation area and shall provide fixtures for employees or wo…

291-061-0280 Water Supply Running water under at least 20 p.s.i. pressure shall be easily accessible to all rooms in which food is prepared or utensils are washed. The water supply shall be continuous in quantity and from an approved community or public water supply system which …

291-061-0290 Lavatory Facilities (1) Adequate, convenient, clean handwashing facilities for all personnel shall be provided, including hot and cold or tempered (80-120 degrees F.) running water, soap and sanitary towels in each food preparation and food service area. (2) Sanitary…

291-061-0300 Plumbing and Disposal of Wastes (1) All liquid wastes resulting from food preparation, cleaning and rinsing utensils, floors, flush toilets, lavatories, and air conditioners shall be disposed by public sewer systems or by individual disposal system in compliance with…

291-061-0310 Refrigeration (1) All readily perishable food shall be kept at or below 45 degrees Fahrenheit except when being prepared or served. Readily perishable foods shall be placed in shallow containers under refrigeration until cooled below 45 degrees Fahrenheit. When coole…

291-062-0100 Authority, Purpose and Policy (1) Authority: The authority for these rules is granted to the Director of the Department of Corrections in accordance with ORS 179.040, 421.500 to 421.512, 423.020, 423.030, and 423.075. (2) Purpose: The purpose of these rules is to est…

291-062-0110 Definitions (1) Adult in Custody (AIC): Any person under the supervision of the Department of Corrections who is not on parole, post-prison supervision, or probation status. For the purposes of these rules, AIC includes individuals who are in DOC’s legal custody but …

291-062-0120 General (1) The Department of Corrections has established and operates alternative incarceration programs. (a) Alternative incarceration programs may encompass intensive cognitive programming, intensive addictions treatment, or a combination of the two. (b) Each alte…

291-062-0130 Adult in Custody Eligibility (1) The department will identify AICs who are eligible to participate in alternative incarceration programs. To be eligible to participate in the program, an AIC must: (a) Be sentenced to the legal and physical custody of the department a…

291-062-0140 Adult in Custody Selection (1) The department in its discretion may accept an eligible AIC into an alternative incarceration program based on its determination that the AIC’s participation in such a program is consistent with the safety of the community, the welfare …

291-062-0150 Removal or Suspension From an Alternative Incarceration Program (1) The functional unit manager or designee may remove or suspend an AIC from any portion of an alternative incarceration program and may reassign the AIC to another Department of Corrections facility to…

291-062-0160 Alternative Incarceration Program Prison Management (1) To the extent that other Department of Corrections rules may conflict with provisions in these rules (OAR 291-062-0100 to 291-062-0160), such rules are inapplicable to alternative incarceration programs and are …