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Food Safety Training is Essential
Oregon Food Handler Cards are:
- Required for every food worker within 30 days of hire
- Valid for 3 years and can be used in all Oregon counties
Food Manager Certification is:
- Training on critical food safety practices that reduce the risk of foodborne illness outbreaks.
- Required to have for at least one person at each food facility by Jan. 1, 2029.
Visit Oregon Health Authority's website for online food manager training.
Due to continued rising costs, an increase to our 2027 fees has been approved
We know how hard fee increases can be, and we want to be clear about why this increase is necessary. Like you, our costs of doing business have increased. The fees you pay allow us to meet national and state inspection standards and to provide quality services. They fully support the Environmental Health program at the county and the state. By state law, these fees cannot be used to pay for programs other than Environmental Health.
Pool Safety Starts at the Gate
Drowning can happen quickly and silently, and the CDC identifies drowning as the leading cause of death for children ages 1–4.
A secure pool enclosure provides an important barrier that helps prevent young children from gaining unsupervised access to the water. Oregon public pool rules require all access gates and doors to self-close and self-latch from any open position. One out of every 15 pool inspections in Clackamas County last summer found a problem with the gate self-closing and latching.
Check all gates and doors before opening each morning to ensure proper function –it’s required and can help prevent a tragedy.
Oregon Food Sanitation Rule Update—Educational Period Extended
The Oregon Health Authority (OHA) adopted new Food Sanitation Rules for 2026, which are in effect now. OHA has extended the educational period for changes from our previous rules through June 30, 2027. During inspections you will continue to receive information about the changes for an additional six months before enforcement begins.
Can’t Touch That…or Can I? The New “No Bare Hand Contact” Food Rule
One new rule (3-301.11) no longer allows employees to touch ready-to-eat foods with bare hands.
Ready-to-eat food is food that does not require additional preparation before being eaten. This includes raw, washed and cut fruits and vegetables as well as foods that require no additional cooking such as sandwiches, salads, breads, sushi, and garnishes. Suitable utensils must be used when handling ready-to-eat foods.
Food workers can spread illness when their hands touch food that will not be cooked before being served. This rule is an important step toward reducing foodborne illness and protecting public health.
The State of Washington also has comprehensive training on the no bare hand contact rule as part of their food handling training that may be helpful for your staff.
See Oregon Health Authority's food fact sheet (PDF from OHA)
