Chlorination of contaminated wells

Cost: No charge

Request Phone: 503-986-4720

Step by step instructions on chlorinating a well.

Common Food Additives

Cost: No charge

Request Phone: 503-986-4720

Fact sheet describing commonly used food additives.

Crystals in Canned Seafood

Cost: No charge

Request Phone: 503-986-4720

Fact sheet explains the crystallized "struvite" that sometimes occurs in canned seafood and has the appearance of glass. Test it in vinegar — it will dissolve. Glass won’t.

Domestic Kitchens

Cost: No charge

Request Phone: 503-986-4720

Licensing requirements for domestic home bakeries and domestic home food processors. Information on water and septic system requirements and labeling requirements.

Facts About Hepatitis A

Cost: No charge

Request Phone: 503-986-4720

Explains Hepatitis A, symptoms, how the virus is spread, how it can be prevented, and what to do if you think you have been exposed.

Farm direct markets pamphlet

Cost: No charge

Request Phone: 503-986-4720

Food safety tips for Oregon food producers selling at local farm direct markets.

Farm direct markets pamphlet - Spanish

Cost: No charge

Request Phone: 503-986-4620

Consejos de Sanidad de Alimentos para los productores de alimentos de Oregon

Farmers' Market Guidelines

Cost: No charge

Request Phone: 503-986-4720

Booklet contains food safety guidelines for Oregon’s farmers’ markets.

Food Code

Cost: No charge

Request Phone: 503-986-4720

The new food code was adopted January 1, 2003. It is used to regulate the retail food industry.

Food Labeling Requirements/Guidelines

Cost: No charge

Request Phone: 503-986-4720

Fact sheet that explains the content and requirements of labeling food products.

Food Safety: Cleaners

Cost: No charge

Request Phone: 503-986-4720

A fact sheet outlining proper cleaning processes to be used in food establishments.

Food Safety Everything Pages

Cost: No charge

Request Phone: 503-986-4720

OUT OF PRINT. This information will be made available on the Web site. http://oregon.gov/ODA/FSD.

Food Safety For Immune Compromised Persons

Cost: No charge

Request Phone: 503-986-4720

Advice for safe food handling and eating defensively.

Food Safety: Sanitizers

Cost: No charge

Request Phone: 503-986-4720

A fact sheet explaining the use of sanitizers in a food establishment.

Grocer's alert: Latex gloves can cause serious allergic reactions

Cost: No charge

Request Phone: 503-986-4720

Why latex gloves can cause serious allergic reactions and how to protect workers and customers from latex exposure.

Ground Meats: Fact Sheet

Cost: No charge

Request Phone: 503-986-4720

Explains terms applied to ground beef (lean, extra lean, etc.), and why the color of ground meat may be red on the outside and brown on the inside.

Handwashing 101

Cost: No charge

Request Phone: 503-986-4720

Why hand washing is important in preventing foodborne illness. How and when to properly wash hands.

Key points for seafood HACCP (hazard analysis critical control point) start-up

Cost: No charge

Request Phone: 503-986-4720

The regulation and training requirements for facilities under seafood HACCP.

Kitchen thermometer use

Cost: No charge

Request Phone: 503-986-4720

Why use a thermometer? Color is not a reliable indicator and safety versus doneness. Types of thermometers and the use and calibration of the thermometer. USDA document, 10/97.

Licensing of non-profit activities, such as bazaars

Cost: No charge

Request Phone: 503-986-4720

Department policy is that we do not license non-profit charitable organizations that make and sell items such as jams, bread, cookies and candy.

Moldy Cheese: What Should You Do With It?

Cost: No charge

Request Phone: 503-986-4720

Fact sheet explains when to keep it and when to throw it.

Parasites (Nematodes) in Marine Fishes

Cost: No charge

Request Phone: 503-986-4720

Nematodes are parasitic "worm like" animals found associated with almost every form of life known. This fact sheet describes food handling practices that will reduce the likelihood of ingesting nematodes when eating marine fishes.

Processing at retail

Cost: No charge

Request Phone: 503-986-4720

Processing smoked fish, cooked crab, pickled fish and sushi in a retail store.

Quick Reference to Food Borne Bacteria

Cost: No charge

Request Phone: 503-986-4720

This fact sheet lists major food borne bacteria and tips for proper handling of food to avoid contamination.

Requirements for Construction of a New Retail Food Establishment

Cost: No charge

Request Phone: 503-986-4720

Describes the plan review process and facility requirements for constructing/opening a food establishment for food processing or food service facilities.

Safe Handling of Fruits and Vegetables

Cost: No charge

Request Phone: 503-986-4720

Although not commonly associated with food poisoning, fruits and vegetables can harbor disease-causing bacteria. This fact sheet describes industry actions to reduce the risk as well as tips for safe handling of fruits and vegetables by consumers.

Sanitizer selection guide

Cost: No charge

Request Phone: 503-986-4720

Chlorine, iodophors, quaternary ammonium compounds, acid-anionic saniters and peroxy acid compounds - advantages and disadvantages of each.

Seafood That Glows in the Dark

Cost: No charge

Request Phone: 503-986-4720

Fact sheet explaining the luminescent bacteria sometimes found on seafood products that make them glow in the dark.

Service animals brochure

Cost: No charge

Request Phone: 503-986-4720

Poster to be used in food establishments. Oregon law prohibits all animals, except for service animals, in grocery stores, restaurants and other food establishments.

Service animals poster

Cost: No charge

Request Phone: 503-986-4620

Poster to be used in food establishments. Oregon law prohibits all animals, except for service animals, in grocery stores, restaurants and other food establishments.

Sodium erythorbate: Is it an earthworm?

Cost: No charge

Request Phone: 503-986-4720

Fact sheet describing this food additive made from erythorbic acid and used in the food processing industry to preserve the color of cured meats and related products.

The basic HACCP guide

Cost: No charge

Request Phone: 503-986-4720

What is HACCP? Training information, how to get started, the seven steps in a HACCP plan and special considerations such as imports, smoked fish, shellfish and SSOP's.

Types of thermometers

Cost: No charge

Request Phone: 503-986-4720

Bimetallic (metal stem), thermister digital, thermocouple and infrared thermometers. Instructions for calibrating a metal stem thermometer and a digital thermometer.

Cost: Publication Cost

Publication Description

Request Phone: Call for information about Publication.