State of Oregon: Keeping my Food Safe (2024)

FAQs

State of Oregon: Keeping my Food Safe? ›

All potentially hazardous food shall, except when being prepared, be kept at 41 degrees Fahrenheit (F) or below, or 140 degrees F or above.

Make a foodborne illness complaint

If you believe that you have become ill from something you ate we would like to know. Please call us at 503-988-3400 to report it. When you call, be prepared to answer some questions. The interview may take up to 20 minutes to complete.

Never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.

(10)(a) All readily perishable food shall be kept at or below 45°F except when being prepared or actually served. Readily perishable foods shall be stored in shallow containers under refrigeration until cooled below 45°F. When such foods have been cooled below 45°F, they may be stored in deep containers.

In addition, your public health department makes an effort to control food poisoning by informing citizens of possible outbreaks. Pay attention to public announcements of food recalls. If you get food poisoning, report it.

So long as you can demonstrate where the food was purchased and that it made you ill, you could be eligible to sue the company responsible for food poisoning compensation.

Food poisoning

Food poisoning wrecks your body and often, keeps you up all night. If you eat something bad and get sick afterward, it's completely normal to call out of work. You may need to catch up on sleep or simply take some extra time to recover.

The Two-Hour Rule

Havern explains: "The maximum amount of time perishable foods can [spend] in the danger zone is two hours. At two hours, the food must be consumed, stored correctly, or thrown away. This includes all cooked leftovers, [chopped] fruits and vegetables, meat, poultry, fish, eggs, and dairy products."

What is the 2 2 2 food rule? ›

Non-profit organisation Love Food, Hate Waste recommends the 2:2:2 rule. Two hours to get them in the fridge. Two days to eat them once they're in there. Or freeze them for up to two months.

less than 2 hours, the food can be used or put back in the fridge for later use • between 2 and 4 hours, the food can still be used, but can't be put back in the fridge • 4 hours or longer, the food must be thrown out.

The Cottage Food Exemption allows people to produce certain food items in their home kitchens and sell them retail to consumers, in-person or online, and wholesale through grocers and other businesses without having to obtain a food establishment license or undergo an inspection from the Oregon Department of ...

Oregon has a safe storage law. Oregon law requires a person who delivers or otherwise transfers a firearm to a minor to directly supervise the minor's use of the firearm.

(a) The food handler shall know to call the person in charge at the food service facility when ill with diarrhea, vomiting, fever, jaundice or sore throat with fever. (b) The food handler shall know to not work in the food service facility while ill with these symptoms.

Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not cooked thoroughly again. Always store raw food in sealed or covered containers at the bottom of the fridge.

The four basic safe food handling behaviors — clean, separate, cook, and chill — will keep our food safe. Food safety risks at home are common.