Or. Admin. Code § 333-157-0073

Current through Register Vol. 63, No. 12, December 1, 2024

Section 333-157-0073 - Temporary Restaurant Definitions

(1) "Intermittent temporary restaurant" means an establishment:

(a) That operates temporarily at a specific location in connection with multiple public gatherings, entertainment events, food product promotions or other events, at least two of which are arranged for by different oversight organizations; and

(b) Where food is prepared or served for consumption by the public.

(2) "Operational review" means the examination of a plan of operation for an establishment in order to ensure that the proposed operation conforms with applicable sanitation standards.

(3) "Oversight organization" means an entity responsible for organizing, managing or otherwise arranging for a public gathering, entertainment event, food product promotion or other event, including but not limited to ensuring the availability of water, sewer and sanitation services.

(4) "Seasonal temporary restaurant" means an establishment:

(a) That operates at a specific location in connection with multiple public gatherings, entertainment events, food product promotions or other events that are arranged for by the same oversight organization; and

(b) Where food is prepared or served for consumption by the public.

(5) "Single-event temporary restaurant" means an establishment:

(a) That operates in connection with a single public gathering, entertainment event, food product promotion or other event; and

(b) Where food is prepared or served for consumption by the public.

(6) "Substantial menu alteration" means a change of menu that increases the complexity of the menu of a seasonal temporary restaurant and intermittent temporary restaurant operation. For purposes of these rules, an increase in complexity occurs when the menu moves from:

(a) Service of ready-to-eat foods that requires no further preparation or cooking; to

(b) Foods that are prepared or cooked on-site and served directly to the consumer that day; to

(c) Foods that must be prepared in the operation in advance and reheated or cooled over the course of multiple days of operation.

Or. Admin. Code § 333-157-0073

PH 3-2012, f. 2-29-12, cert. ef. 3-1-12

Stat. Auth.: ORS 624.041

Stats. Implemented: ORS 624.041 & 2011 OL Ch. 664