Food Code 101: Scoring System Changes
By Matt Hoffman, Health Educator
As you may remember, the Oregon Food Protection Program adopted the 2009 FDA Food Code last year, with rules officially going into effect in September 2012. The decision to adopt the FDA code was driven by a need to update Oregon code with the latest science-based food safety standards, and to be consistent with national food regulatory policy.
Kitchen Culture - #11 Looking Back and Looking Forward
Our Kitchen Culture series is coming to an end this month. We have covered a lot of topics and shared many ideas on how to create more unity or ‘culture’ in your kitchen. For those of you who tried some of the ideas, you may also be at a point to reflect and take note of successes and what might be on the agenda for next year.
It is important to have a wrap-up meeting similar to celebrating small wins. It is important for your staff to recognize the changes that they have been a part of creating.
Mobile Minutes – Stryofoam
Portland food carts vendors use approximately 60,000 disposable containers every month! That’s a lot of trash especially if stryofoam. Since 1990, the City of Portland banned polystyrene foam (Styrofoam) for all takeout food.
This came into response from growing concerns the styrofoam was having on our environment. It is not biodegradable and is a major component in our landfills. It was harming wildlife when ingested and there is no recycling program for stryofoam.
Line-Up - Smoking at Your Door
ash∙tray (ăsh΄trā΄) n. 1. A receptacle for tobacco ashes. 2. Synonyms: butt can, coffee can, ashcan, trashcan with or without sand, pickle bucket, planter box, genie bottle, butt disposal receptacle, mounted metal box.
Ashtrays and any receptacles to be used for smoking or depositing cigarette debris are prohibited within 10 feet of entrances, exits, windows that open, ventilation intakes that serve an enclosed area of a public place or workplace, and any portion of an accessibility ramp. Except for those areas described in OAR 333-015-0035(6), ashtrays and any receptacles to be used for smoking or depositing cigarette debris are prohibited inside public places and places of employment.
Outbreaks! – How are we doing?
There seems to be no shortage of outbreaks in the United States and abroad. About 1 in 6 (or 48 million) people get sick each year from contaminated food. The frustrating part about outbreaks is that they can’t always figure out what, when, why or how. With the Cyclospora outbreak, it was believed to come from contaminated lettuces and cilantro. There was the frozen berries that were contaminated with Hepatitis A and Salmonella Thompson detected on smoked salmon recently recalled by Costco. The science is cutting-edge, as they now have ‘fingerprints’ (molecular subtyping) of specific strains, to track them more accurately.
Q:I am researching a business plan for selling food at the farmer's market. I am having difficulty finding a comprehensive list of commercial kitchens for rent so that I can compare rates to factor into my costs. Is there a resource I can go to that will provide a good listing of these facilities?
Hi. We don’t have a list of available facilities. I would talk to vendors and check Craigslist. Sorry I couldn’t be of more help.
Q:Is a servsafe certification valid for all of Oregon, or is it necessary to take the online state exam? Thank you.
ServeSafe is a great substitution for an Oregon food handler card.