Chapter 603-029

603-029-1030 Location of Nutrition Information (1) Nutrition information on a label of a packaged meat or meat product shall appear on the la’el's principal display panel or on the information panel, except as provided in sections (2) and (3) of this rule. (2) Nutrition informati…

603-029-1032 Labeling of Meat or Meat Products with Number of Servings The label of any package of a meat or meat product that bears a representation as to the number of servings contained in such package shall meet the requirements of 603-029-1004(8)(j). Statutory/Other Authorit…

603-029-1034 Nutrition Label Content (1) All nutrient and food component quantities shall be declared in relation to a serving as defined in this rule. (2)(a) The term “serving” or “serving size” means an amount of food customarily consumed per eating occasion by persons 4 years …

603-029-1036 Reference Amounts Customarily Consumed per Eating Occasion (1) The general principles followed in arriving at the reference amounts customarily consumed per eating occasion (Reference Amount(s)), as set forth in paragraph 2 of this section, are: (a) The Reference Amo…

603-029-1038 Nutrient Content Claims; General Principles (1) This rule applies to meat or meat products that are intended for human consumption and that are offered for sale. (2) A claim which, expressly or by implication, characterizes the level of a nutrient (nutrient content c…

603-029-1040 Identification of Major Cuts of Meat Products The major cuts of single-ingredient, raw meat products are: Beef chuck blade roast, beef loin top loin steak, beef rib roast large end, beef round eye round steak, beef round top round steak, beef round tip roast, beef ch…

603-029-1042 Nutrition Labeling of Single-Ingredient, Raw Meat Products that are not Ground or Chopped Products Described in OAR 603-029-1028 (1)(a) Nutrition information on the major cuts of single-ingredient, raw meat products identified in OAR 603-029-1040, including those tha…

603-029-1044 Nutrient Content Claims for “Good Source,” “High,” and “More” (1) General requirements. Except as provided in section (5) of this rule, a claim about the level of a nutrient in a product in relation to the Reference Daily Intake (RDI) or Daily Reference Value (DRV) e…

603-029-1046 Nutrient Content Claims for “Light” or “Lite” (1) General requirements. A claim using the terms “light” or “lite” to describe a product may only be made on the label or in labeling of the product if: (a) The claim uses one of the terms defined in this rule in accorda…

603-029-1048 Nutrient Content Claims for Calorie Content (1) General requirements. A claim about the calorie or sugar content of a product may only be made on the label or in labeling of the product if: (a) The claim uses one of the terms defined in this rule in accordance with t…

603-029-1050 Nutrient Content Claims for the Sodium Content (1) General requirements. A claim about the level of sodium in a product may only be made on the label or in labeling of the product if: (a) The claim uses one of the terms defined in this rule in accordance with the def…

603-029-1052 Nutrient Content Claims for Fat, Fatty Acids, and Cholesterol Content (1) General requirements. A claim about the level of fat, fatty acid, and cholesterol in a product may only be made on the label or in labeling of products if: (a) The claim uses one of the terms d…

603-029-1054 Nutrient Content Claims for “Healthy” (1) (a) The term “healthy,” or any other derivative of the term “health,” may be used on the labeling of any meat or meat product, provided that the product is labeled in accordance with OAR 603-029-1034 and OAR 603-029-1038. (b)…

603-029-1056 Labeling Applications for Nutrient Content Claims If a state-inspected establishment wishes to file a labeling application for a new nutrient content claim, the establishment must follow the process set forth in 9 CFR § 317.369 for seeking USDA approval of a new nutr…

603-029-1058 Label Statements Relating to Usefulness in Reducing or Maintaining Body Weight (1) General requirements. Any product that purports to be or is represented for special dietary use because of usefulness in reducing body weight shall bear: (a) Nutrition labeling in conf…

603-029-1060 Exemption from Nutrition Labeling (1) The following meat or meat products are exempt from nutrition labeling: (a) Food products produced by small businesses, other than the major cuts of single-ingredient, raw meat products identified in OAR 603-029-1040 produced by …

603-029-1100 Products and Other Articles Entering State-Inspected Establishments (1) Except as otherwise provided in sections (7) and (8) of this rule or OAR 603-029-1135, no product shall be brought into a state-inspected establishment unless: (a) It has been slaughtered or prep…

603-029-1105 Reinspection, Retention, and Disposal of Meat and Poultry Products at State-Inspected Establishments (1) All products and all slaughtered poultry and poultry products brought into any state-inspected establishment shall be identified by the operator of the state-insp…

603-029-1110 Designation of Places of Receipt of Products and Other Articles for Reinspection Every state-inspected establishment shall designate, with the approval of the supervisor, a dock or place at which products and other articles subject to reinspection under OAR 603-029-1…

603-029-1115 Preparation of Products to be Officially Supervised; Responsibilities of State-Inspected Establishments ; Plant Operated Quality Control (1) All processes used in curing, pickling, rendering, canning, or otherwise preparing any product in state-inspected establishmen…

603-029-1120 Requirements Concerning Procedures (1)(a) Care shall be taken to assure that product is not adulterated when placed in freezers. If there is doubt as to the soundness of any frozen product, the inspector will require the defrosting and reinspection of a sufficient qu…

603-029-1125 Requirements Concerning Ingredients and Other Articles Used in Preparation of Products (1) All ingredients and other articles used in the preparation of any product shall be clean, sound, healthful, wholesome, and otherwise such as will not result in the product bein…

603-029-1130 Samples of Products, Water, Dyes, Chemicals, etc., to be Taken for Examination Samples of products, water, dyes, chemicals, preservatives, spices, or other articles in any state-inspected establishment shall be taken, without cost to the Department, for examination, …

603-029-1135 Manufacture of Uninspected, Inedible Products at State-Inspected Establishments (1) State-inspected establishments may manufacture pet food or similar uninspected, inedible products in areas where edible products also are produced, provided that the manufacture of un…

603-029-1140 Mixtures Containing Product but not Amendable to the Act Mixtures containing product but not classed as a meat product under the regulations found in Division 29 shall not bear the inspection legend or any abbreviation or representation thereof unless manufactured un…

603-029-1145 Adulteration of Product by Polluted Water; Procedure for Handling (1) In the event there is polluted water (including but not limited to flood water) in a state-inspected establishment, all products and ingredients for use in the preparation of such products that hav…

603-029-1150 Tagging Chemicals, Preservatives, Cereals, Spices, etc., “Oregon Retained” When any chemical, preservative, cereal, spice, or other substance is intended for use in a state-inspected establishment, it shall be examined by a Department employee and if found to be unfi…

603-029-1155 Pesticide Chemicals and Other Residues in Products (1) Nonmeat ingredients. Residues of pesticide chemicals, food additives and color additives or other substances in or on ingredients (other than meat, meat byproducts, and meat products) used in the formulation of p…

603-029-1160 Requirements for the Production of Cooked Beef, Roast Beef, and Cooked Corned Beef Products (1) Cooked beef, roast beef, and cooked corned beef products must be produced using processes ensuring that the products meet the following performance standards: (a) Lethalit…

603-029-1165 Handling of Certain Material for Mechanical Processing Material to be processed into “Mechanically Separated (Species)” shall be so processed within 1 hour from the time it is cut or separated from carcasses or parts of carcasses, except that such product may be held…

603-029-1170 Compliance Procedure for Cured Pork Products (1) Definitions. For the purposes of this rule: (a) A product is that cured pork article which is contained within one Group as defined in subsection (1)(b) of this rule and which purports to meet the criteria for a single…

603-029-1175 Use of Animal Drugs Animal drug residues are permitted in meat and meat products if such residues are from drugs which have been approved by the Food and Drug Administration and any such drug residues are within tolerance levels approved by the Food and Drug Administ…

603-029-1180 Determination of Added Water in Cooked Sausages (1) For purposes of this rule, the following definitions apply. (a) Cooked sausage. Cooked sausage is any product described in OAR 603-029-1234 and OAR 603-029-1248 to 603-029-1252. (b) Group 1 Protein-Contributing Ingr…

603-029-1185 Heat-Processing and Stabilization Requirements for Uncured Meat Patties (1) Definitions. For purposes of this rule, the following definitions shall apply: (a) Patty. A shaped and formed, comminuted, flattened cake of meat product. (b) Comminuted. A processing term de…

603-029-1190 Product Prepared Using Advanced Meat/Bone Separation Machinery; Process Control (1) General. Meat may be derived by mechanically separating skeletal muscle tissue from the bones of meat animals, other than skulls or vertebral column bones of cattle 30 months of age a…

603-029-1200 Labeling and Preparation of Standardized Products (1) Labels for products for which standards of identity or composition are prescribed in OAR 603-029-1200 to 603-029-1299 shall show the appropriate product name, an ingredient statement, and other label information i…

603-029-1202 Products and Nitrates and Nitrites Any product, such as frankfurters and corned beef, for which there is a standard in OAR 603-029-1200 to 603-029-1299 and to which nitrate or nitrite is permitted or required to be added, may be prepared without nitrate or nitrite an…

603-029-1204 Mechanically Separated (Species) (1) Mechanically Separated (Species) is any finely comminuted product resulting from the mechanical separation and removal of most of the bone from attached skeletal muscle of meat animal carcasses and parts of carcasses and meeting t…

603-029-1206 Limitations with Respect to use of Mechanically Separated (Species) (1) Meat products required to be prepared from one species shall not contain Mechanically Separated (Species) of any other species. (2) Mechanically Separated (Species) described in OAR 603-029-1204 …

603-029-1208 Requirements for Substitute Standardized Meat Products Named by use of an Expressed Nutrient Content Claim and a Standardized Term (1) Description. The meat products prescribed by this general definition and standard of identity are those products that substitute, in…

603-029-1210 Miscellaneous Beef Products (1) Chopped beef, ground beef. “Chopped Beef” or “Ground Beef” shall consist of chopped fresh and/or frozen beef with or without seasoning and without the addition of beef fat as such, shall not contain more than 30 percent fat, and shall …

603-029-1212 Miscellaneous Pork Products Partially defatted pork fatty tissue. “Partially Defatted Pork Fatty Tissue” is a pork byproduct derived from the low temperature rendering (not exceeding 120°F.) of fresh pork fatty tissue, exclusive of skin. Such product shall have a pin…

603-029-1214 Barbecued Meats Barbecued meats, such as product labeled “Beef Barbecue” or “Barbecued Pork,” shall be cooked by the direct action of dry heat resulting from the burning of hard wood or the hot coals therefrom for a sufficient period to assume the usual characteristi…

603-029-1216 Roast Beef Parboiled and Steam Roasted “Roast Beef Parboiled and Steam Roasted” shall be prepared so that the weight of the finished product, excluding salt and flavoring material, shall not exceed 70 percent of the fresh beef weight. Transglutaminase enzyme at level…

603-029-1218 Corned Beef “Corned Beef” shall be prepared from beef briskets, navels, clods, middle ribs, rounds, rumps, or similar cuts using one or a combination of the curing ingredients specified in a rule permitting that use in this Division 29, or in 21 CFR chapter I, subcha…

603-029-1220 Corned Beef Brisket In preparing “Corned Beef Brisket,” the application of curing solution to the beef brisket shall not result in an increase in the weight of the finished cured product of more than 20 percent over the weight of the fresh uncured brisket. If the pro…

603-029-1222 Corned Beef Round and Other Corned Beef Cuts In preparing “Corned Beef Round” and other corned beef cuts, except “Corned Beef Briskets,” the curing solution shall be applied to pieces of beef weighing not less than one pound and such application shall not result in a…