Oregon food handlers license

Sport hunters Your own sport caught meat can be used A government-inspected facility with a food processing license Anywhere, as long as you inspect it when you receive it. Food Safety Resources. Keep raw meat away from ready-to-eat foods.

Maintain counters and food prep areas clean. Wash hands. Stay home if you are sick. Maintain food at proper temperatures. Your state has its own requirements for food handler training. Training from eFoodcard can help you can meet those requirements. Create your own eFoodcard Corporate Account now. USD 9. Your email does not match.

Your city or county may have special food handler requirements. Please visit your local or state health department website for more information. Oregon Food Handlers Card Pay only when you pass! Oregon law does not require workers to wear gloves, but does require that ready-to-eat foods be prepared and served without bare hand contact. Wearing gloves is one acceptable method to prevent bare hand contact. How long can I keep eggs? The "sell by" date is 30 days and the "use by" date is 45 days after production.

How long can I keep food in the freezer? Frozen food storage life is about food quality rather than food safety. Freezing does not kill bacteria. How long is my food good after my refrigerator or freezer has lost power? If you keep the refrigerator or freezer doors closed, the refrigerator will keep food cold about four hours, and the freezer will keep food cold 24 to 48 hours depending on how full it is. I have a swollen or dented can; what does this mean? You should suspect contamination if the can is leaking, bulging or swollen, looks damaged or cracked, or seems abnormal.

Do not use if it spurts liquid or foam, or if the food is discolored, moldy, or smells bad. I left food out without refrigeration overnight. Can I still eat it? Two hours is the maximum time perishable food should be at room temperature, including the time spent on the dinner table. Should I buy meat that has turned brown? Color changes might not mean the meat is spoiled, but if it has an off-odor, or is sticky, tacky, or slimy to the touch, it could be spoiled.

What is a service animal? A service animal is limited to a dog trained to perform tasks for a person with a disability. What is gluten and how do I avoid it? Gluten is a protein found in some grains such as wheat, triticale, barley, rye and oats. To avoid it, read the ingredients on the labels of foods you buy and make sure servers at restaurants know you want a gluten-free meal. What is the difference between organic and conventionally grown foods?

Organic-labeled food means the food has been produced without certain kinds of fertilizers and pesticides; certain synthetic additives; or artificial sweeteners, colors, and flavors. Are there labeling requirements under the Farm Direct Rules? Yes, all state and federal labeling requirements apply: list of ingredients, net weight, name and address of the agricultural producer.

Some products have additional labeling requirements. Agricultural producers can grow and process for farm direct sale whole, hulled, crushed or ground grains, legumes and seeds, plus parched or roasted grains—if of a type customarily cooked before eating.

These products must be labeled. Can I dry what I grow if I want to sell it without a license? Farm Direct Marketing Rules allow agricultural producers to sell fruits, vegetables and herbs they have grown, harvested and dried, without a license. A license is not required to sell nuts grown, harvested, cured or dried, and cracked by agricultural producers. Can I make preserves in jars and sell them without a license? If you grow the principal ingredients yourself, the Farm Direct Marketing Rules exempt shelf-stable products, including syrups, jams, preserves, jellies, and canned fruit, from ODA licensing.

In some cases pickles, chutneys, relishes, sauerkraut, and some salsas may be sold under this exemption. Can I purchase and use garlic, onion, or celery in my Farm Direct product? Garlic, onion and celery do not meet the definition of a "spice. Can I sell canned foods other than acidic foods under the Farm Direct Rules?

Canned goods must have a pH below 4. Canned foods with a pH higher than 4. Can I sell items under consignment under the Farm Direct Rules? Consignment means selling products for another agricultural producer from the same county, or an adjoining county. Products must be represented as being from the original producer and must be properly labeled.

Consignment is limited to fresh fruits, vegetables and herbs, unshelled nuts, honey, and dried products such as garlic or potatoes, where drying or curing is routine post-harvest processing.

Eggs have additional rules. Records for acidified foods must use a recognized process and include finished product batch testing for pH, and pH meter calibration records. Farm Direct marketers must keep processing, production, deviation and sales records. Records must be maintained three years and be made available to the ODA upon request. How do the Farm Direct Rules affect the organizations that run farmers markets?

Organizations that manage a group of farm direct marketers and their spaces are not required to be licensed, unless they are selling food not included in the Farm Direct Rule exemption.

How do the Farm Direct Rules affect the sale of eggs? Producers selling only to retail customers do not need a Food Safety Program license, regardless of the number of eggs sold. Labeling requirements apply regardless of number of eggs sold. If you sell eggs under consignment there are additional rules. Under the Farm Direct Bill, how will I know if my canned products are safe? Agricultural producers must ensure all canned products have a finished pH at or below 4.

If the pH is below 4. Producers must monitor and record the pH of each batch. Acidified foods must be processed using a recognized process and product formulation. What do the Farm Direct Rules mean by acidic food?

An acidic food is a bottled, packaged, or canned food that either has a natural equilibrium pH of 4.