Hazard Analysis and Critical Control Point #3 - Reduced Oxygen Packaging in Your Food Service Facility
Welcome to another installment of the Hazard Analysis and Critical Control Point (HACCP) series. This month we’re talking about Reduced Oxygen Packaging or “ROP” as it’s known in the industry. ROP is characterized as a special process under current food code. Depending on how long and under what conditions you intend to hold the product, an approved HACCP plan alone, an approved HACCP plan and variance may be required or no approval required at all.
Commercial grade vacuum packer.
Oregon Food Bank – Success, Success, Success!
The Oregon Food Bank (OFB) has been around for 30 years feeding the hungry; our kids, our neighbors, our brothers and sisters and even some moms and dads, grandmas and grandpas. OFB is a success story beyond belief. As Oregonians, we should be proud to have such an organization in our state. And it seems we are… volunteers contributed 148,500 hours of service to OFB in 2012 - 2013 — the equivalent of 71 full-time positions with an estimated value of $2.6 million.
OFB’s Fresh Alliance program works to bring fresh and nutritious produce, meat, dairy and more to their distribution centers. In 2012 – 2013 they had over 11 million pounds of food donated from the Fresh Alliance program alone. The Oregon Food Bank Network collected over 86 million pounds of food for distribution and provided over 1 million emergency food boxes to individuals and families in need. This is one part of conquering the hunger issues we are facing- to immediately feed the hungry.
Oregon Food Bank’s stated mission is, “To eliminate hunger and its root causes…because no one should be hungry”.The greater challenge lies in how to eliminate the root causes of hunger, not just band-aid the problem with emergency boxes of food. OFB has taken action in a few different ways to address the root causes of hunger.
Q:Can a limousine service provide snacks to customers (such as cheeses, crackers and fresh fruit)? Is any special permitting necessary? Thank you.
Yes, you can provide snacks for your customers but without a license they need to be Foods Exempt from Licensing by the Local Public Health Authority. (Click on that!) If you want to serve items not on this list it will become much more complicated and you will need to get licensing as a caterer or a mobile unit which will be a lot of hoops to jump through and money. Feel free to contact the office if you want to go the licensing route. 503-988-3400.
Q:Can incorrectly defrosted prawns in a cocktail give me food poisoning?
Yes. Please call our food safety line and talk to an inspector if you would like to report the situation.
Q:We have temperature logs for all of our refrigerators and freezers. How long do we need to keep old temperature logs (i.e. 30 days, 45 days, etc.)?
Temperature logs are not required by the health department like shellfish tags are (which is 90 days by the way). They are more for your protection.
I can think of 2 ways you can use them. First, if there is an outbreak investigation you have records that show your units were all working properly.
Secondly, they can come in handy if you took temperatures in the morning, say 8am (and the unit was 41F or less) and you have an inspection at 11:15 and your unit is running hot (like 52F). All this food would not need to be discarded because you know that at 8am, the unit was working properly.
May All Voices Be Heard - Multco Food Action Plan
Multnomah County became aware of food imbalance within our county years ago and went to work on what they called the Multnomah County Food Action Plan. They whittled the condition down to four major areas they thought MultnomahCounty should focus on first. The four areas were the local food scene, healthy eating, healthy food available to all residents and economic success for growers.
Locally grown produce for sale at OHSU farmers market
Q:In class 4 food carts, is it a requirement that the appliances be "commercial" grade. For example, can I use the same type of gas range as I would use at home kitchen to cook in a food cart? Thank you.
The right way to set up any food cart properly for the least problems is with commercial equipment. However, at this time it is not a requirement. When it comes to refrigeration you really want a commercial unit if you intend to cool anything… anything. It is advised to call our office and speak with Shelli Rushing, our mobile plan reviewer before you invest a dime in the project. Happy planning!