According to the Center for Disease Control (CDC), there are 15 pathogens that account for over 95 percent of the illnesses and deaths from foodborne illnesses acquired in the United States. The Economic Research Service (ERS) recently released a report that estimates the cost of foodborne illness at more than $15.6 billion. Read the complete report here.
To keep Oregonians healthy while dining out, the Oregon Public Health Division Foodborne Illness Prevention Program has adopted the 2009 FDA Food Code, which is based on the latest science regarding food safety practices. Go to our Food Sanitation Rules webpage for fact sheets and more information.
New Temporary Restaurant Rules
The Oregon Health Authority, Public Health Division has amended the administrative rules in Chapter 333, Divisions 12
. The rules implement the provisions of House Bill 2868, passed during the 2011 Oregon legislative session, which changes the licensing model for temporary restaurant facilities.
House Bill 2868 was a collaborative effort of the temporary restaurant industry and state and local regulatory officials to improve the licensing model by reducing the costs of operating temporary restaurants by industry but still allowing regulatory officials to ensure adequate public health protection.
Call your local county Environmental Health Office with questions about licensure, food handler card classes and concerns/complaints about licensed restaurants in your area. Find your county information.
Recall and Alert Information
The Oregon Department of Agriculture (ODA) is responsible for coordinating response to recalls throughout Oregon at the retail level. See links below for recall and alert info for products and outbreaks at the federal and state level.
Foodborne Illness Outbreak Database
provides summaries of significant food and water related outbreaks occurring since 1984 caused by E. coli, Salmonella, Hepatitis A, Campylobacter and other pathogens.