Chapter 603-029

603-029-1224 Cured Beef Tongue In preparing “Cured Beef Tongue,” the application of curing solution to the fresh beef tongue shall not result in an increase in the weight of the cured beef tongue of more than 10 percent over the weight of the fresh uncured beef tongue. Statutory/…

603-029-1226 Cured Pork Products (1) Cured pork products, including hams, shoulders, picnics, butts and loins, shall comply with the minimum meat Protein Fat Free (PFF) percentage requirements set forth in the following chart: [Table 1, 603-029-1226] (2) Cured pork products for w…

603-029-1228 “Ham Patties,” “Chopped Ham,” “Pressed Ham,” “Spiced Ham,” and Similar Products (1) Finely divided (chopped, ground, flaked, chipped) cured ham products such as “Ham patties,” “Chopped ham,” “Pressed ham,” and “Spiced ham” shall comply with minimum meat Protein Fat F…

603-029-1230 “Country Ham,” “Country Style Ham,” “Dry Cured Ham,” “Country Pork Shoulder,” “Country Style Pork Shoulder,” and “Dry Cured Pork Shoulder” (1) “Country Ham,” “Country Style Ham,” or “Dry Cured Ham,” and “Country Pork Shoulder,” “Country Style Pork Shoulder,” or “Dry …

603-029-1232 Bacon The weight of cured pork bellies ready for slicing and labeling as “Bacon” shall not exceed the weight of the fresh uncured pork bellies. Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046 Statutes/Other Implemented: ORS 619.042, ORS 619.046, ORS…

603-029-1234 Sausage Except as otherwise provided in this rule, or under the Poultry Products Inspection Act with respect to products consisting partly of poultry, sausage is the coarse or finely comminuted meat product prepared from one or more kinds of meat or meat and meat byp…

603-029-1236 Fresh Pork Sausage “Fresh Pork Sausage” is sausage prepared with fresh pork or frozen pork or both, but not including pork byproducts, and may contain Mechanically Separated (Species) in accordance with OAR 603-029-1206, and may be seasoned with condimental substance…

603-029-1238 Fresh Beef Sausage “Fresh Beef Sausage” is sausage prepared with fresh beef or frozen beef, or both, but not including beef byproducts, and may contain Mechanically Separated (Species) used in accordance with OAR 603-029-1206 and may be seasoned with condimental subs…

603-029-1240 Breakfast Sausage “Breakfast sausage” is sausage prepared with fresh and/or frozen meat; or fresh and/or frozen meat and meat byproducts and may contain Mechanically Separated (Species) in accordance with OAR 603-029-1206 and may be seasoned with condimental substanc…

603-029-1242 Whole Hog Sausage “Whole Hog Sausage” is sausage prepared with fresh and/or frozen meat from swine in such proportions as are normal to a single animal and may include any Mechanically Separated (Species) produced from the animal and used in accordance with OAR 603-0…

603-029-1244 Italian Sausage Products (1) Italian sausage products are cured or uncured sausages containing at least 85 percent meat, or combination of meat and fat, with the total fat content constituting not more than 35 percent of the finished product. Such products shall be p…

603-029-1246 Smoked Pork Sausage “Smoked Pork Sausage” is pork sausage that is smoked with hardwood or other approved nonresinous materials. It may be seasoned with condimental substances as permitted in OAR 603-029-1100 to 603-029-1190. The finished product shall not contain mor…

603-029-1248 Frankfurter, Frank, Furter, Hotdog, Weiner, Vienna, Bologna, Garlic Bologna, Knockwurst, and Similar Products (1) Frankfurter, frank, furter, hot-dog, wiener, vienna, bologna, garlic bologna, knockwurst and similar cooked sausages are comminuted, semisolid sausages p…

603-029-1250 Cheesefurters and Similar Products “Cheesefurters” and similar products are products in casings which resemble frankfurters except that they contain sufficient cheese to give definite characteristics to the finished article. They may contain binders and extenders as …

603-029-1252 Braunschweiger and Liver Sausage or Liverwurst (1) “Braunschweiger” is a cooked sausage made from fresh, cured, and/or frozen pork, beef, and/or veal and at least 30 percent pork, beef, and/or veal livers computed on the weight of the fresh livers. It may also contai…

603-029-1254 Luncheon Meat “Luncheon Meat” is a cured, cooked meat product made from comminuted meat. Mechanically Separated (Species) may be used in accordance with OAR 603-029-1206. To facilitate chopping or mixing or to dissolve the usual curing ingredients, water or ice may b…

603-029-1256 Meat Loaf “Meat Loaf” is a cooked meat product in loaf form made from comminuted meat. Mechanically Separated (Species) may be used in accordance with OAR 603-029-1206. To facilitate chopping or mixing, water or ice may be used in an amount not to exceed 3 percent of…

603-029-1258 Scrapple “Scrapple” shall contain not less than 40 percent meat and/or meat byproducts computed on the basis of the fresh weight, exclusive of bone. Mechanically Separated (Species) may be used in accordance with OAR 603-029-1206. The meal or flour used may be derive…

603-029-1260 Bockwurst (1) Bockwurst is an uncured, comminuted meat product which may or may not be cooked. It contains meat, milk or water or a combination thereof, eggs, vegetables, and any of the optional ingredients listed in section (2) of this rule; and is prepared in accor…

603-029-1262 Chili Con Carne “Chili con carne” shall contain not less than 40 percent of meat computed on the weight of the fresh meat. Mechanically Separated (Species) may be used in accordance with OAR 603-029-1206. Head meat, cheek meat, and heart meat exclusive of the heart c…

603-029-1264 Chili Con Carne with Beans Chili con carne with beans shall contain not less than 25 percent of meat computed on the weight of the fresh meat. Mechanically Separated (Species) may be used in accordance with OAR 603-029-1206. Head meat, cheek meat, or heart meat exclu…

603-029-1266 Hash “Hash” shall contain not less than 35 percent of meat computed on the weight of the cooked and trimmed meat. The weight of the cooked meat used in this calculation shall not exceed 70 percent of the weight of the uncooked fresh meat. Mechanically Separated (Spec…

603-029-1268 Corned Beef Hash (1) “Corned Beef Hash” is the semi-solid food product in the form of a compact mass which is prepared with beef, potatoes, curing agents, seasonings, and any of the optional ingredients listed in section (2) of this rule, in accordance with the provi…

603-029-1270 Meat Stews Meat stews such as “Beef Stew” or “Lamb Stew” shall contain not less than 25 percent of meat of the species named on the label, computed on the weight of the fresh meat. Mechanically Separated (Species) may be used in accordance with OAR 603-029-1206. Stat…

603-029-1272 Tamales “Tamales” shall be prepared with at least 25 percent meat computed on the weight of the uncooked fresh meat in relation to all ingredients of the tamales. When tamales are packed in sauce or gravy, the name of the product shall include a prominent reference t…

603-029-1274 Spaghetti with Meatballs and Sauce, Spaghetti with Meat and Sauce, and Similar Products “Spaghetti with Meatballs and Sauce” and “Spaghetti with Meat and Sauce,” and similar products shall contain not less than 12 percent of meat computed on the weight of the fresh m…

603-029-1276 Spaghetti Sauce with Meat “Spaghetti Sauce with Meat” shall contain not less than 6 percent of meat computed on the weight of the fresh meat. Mechanically Separated (Species) may be used in accordance with OAR 603-029-1206. Statutory/Other Authority: ORS 603.085, ORS…

603-029-1278 Tripe with Milk “Tripe with Milk” shall be prepared so that the finished canned article, exclusive of the cooked-out juices and milk, will contain at least 65 percent tripe. The product shall be prepared with not less than 10 percent milk. Statutory/Other Authority: …

603-029-1280 Beans with Frankfurters in Sauce, Sauerkraut with Wieners and Juice, and Similar Products “Beans with Frankfurters in Sauce,” “Sauerkraut with Wieners and Juice,” and similar products shall contain not less than 20 percent frankfurters or wieners computed on the weig…

603-029-1282 Lima Beans with Ham in Sauce, Beans with Ham in Sauce, Beans with Bacon in Sauce, and Similar Products “Lima Beans with Ham in Sauce,” “Beans with Ham in Sauce,” “Beans with Bacon in Sauce,” and similar products shall contain not less than 12 percent ham or bacon com…

603-029-1284 Chow Mein Vegetables with Meat, and Chop Suey Vegetables with Meat “Chow Mein Vegetables with Meat” and “Chop Suey Vegetables with Meat” shall contain not less than 12 percent meat computed on the weight of the uncooked fresh meat prior to its inclusion with the othe…

603-029-1286 Pork with Barbecue Sauce and Beef with Barbecue Sauce “Pork with Barbecue Sauce” and “Beef with Barbecue Sauce” shall consist of not less than 50 percent cooked meat of the species specified on the label. Mechanically Separated (Pork) may be used in accordance with O…

603-029-1287 Beef with Gravy and Gravy with Beef “Beef with Gravy” and “Gravy with Beef” shall not be made with beef which, in the aggregate for each lot contains more than 30 percent trimmable fat, that is, fat which can be removed by thorough, practicable trimming and sorting. …

603-029-1288 Meat Pies Meat pies such as “Beef Pie,” “Veal Pie,” and “Pork Pie” shall contain meat of the species specified on the label, in an amount not less than 25 percent of all ingredients including crust and shall be computed on the basis of the fresh uncooked meat. Statut…

603-029-1289 Margarine or Oleomargarine (1) Margarine or oleomargarine is the food in plastic form or liquid emulsion, containing not less than 80 percent fat determined by the method prescribed under §938.06 (Chapter 33) of the “Indirect Methods” in “Official Methods of Analysis…

603-029-1290 Mixed Fat Shortening Shortening prepared with a mixture of meat fats and vegetable oils may be identified either as “Shortening Prepared with Meat Fats and Vegetable Oils” or “Shortening Prepared with Vegetable Oils and Meat Fats” depending on the predominance of the…

603-029-1291 Lard, Leaf Lard (1) Lard is the fat rendered from clean and sound edible tissues from swine. The tissues may be fresh, frozen, cooked, or prepared by other processes approved by the Department in specific cases, upon its determination that the use of such processes w…

603-029-1292 Rendered Animal Fat or Mixture Thereof “Rendered Animal Fat,” or any mixture of fats containing edible rendered animal fat, shall contain no added water, except that “Puff Pastry Shortening” may contain not more than 10 percent of water. Statutory/Other Authority: OR…

603-029-1293 Meat Extract Meat extract (e.g., “Beef Extract”) shall contain not more than 25 percent of moisture. Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046 Statutes/Other Implemented: ORS 619.042, ORS 619.046, ORS 619.026 & ORS 619.036 History: DOA 19-2022…

603-029-1294 Fluid Extract of Meat Fluid extract of meat (e.g., “Fluid Extract of Beef”) shall contain not more than 50 percent of moisture. Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046 Statutes/Other Implemented: ORS 619.042, ORS 619.046, ORS 619.026 & ORS 6…

603-029-1295 Deviled Ham, Deviled Tongue, and Similar Products (1) “Deviled Ham” is a semiplastic cured meat product made from finely comminuted ham and containing condiments. Mechanically Separated (Species) may be used in accordance with OAR 603-029-1206. Deviled ham may contai…

603-029-1296 Potted Meat Product and Deviled Meat Product “Potted Meat Product” and “Deviled Meat Product” shall not contain cereal, vegetable flour, nonfat dry milk, or similar substances. The amount of water added to potted meat product and deviled meat product shall be limited…

603-029-1297 Ham Spread, Tongue Spread, and Similar Products “Ham Spread,” “Tongue Spread,” and similar products shall contain not less than 50 percent of the meat ingredient named, computed on the weight of the fresh meat. Other meat and fat may be used to give the desired sprea…

603-029-1298 Breaded Products The amount of batter and breading used as a coating for breaded product shall not exceed 30 percent of the weight of the finished breaded product. Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046 Statutes/Other Implemented: ORS 619.0…

603-029-1299 Liver Meat Products Meat products characterized and labeled as liver products such as liver loaf, liver cheese, liver spread, liver mush, liver paste, and liver pudding shall contain not less than 30 percent of pork, beef, sheep, or goat livers computed on the fresh …

603-029-1300 Records Required to be Kept (1) Every person (including every firm or corporation) within any of the classes specified in subsection (1) (a), (b), or (c) of this rule is required by Division 29 to keep records which will fully and correctly disclose all transactions …

603-029-1305 Place of Maintenance of Records (1) Except as provided in section (2) of this rule, any person engaged in any business described in OAR 603-029-1300 and required by this rule to keep records must maintain such records at the place where such business is conducted, ex…

603-029-1310 Record Retention Period (1) Except as provided in sections (2) and (3) of this rule, every record required to be maintained under this rule must be retained for a period of 2 years after December 31 of the year in which the transaction to which the record relates has…

603-029-1315 Access to and Inspection of Records, Facilities and Inventory; Copying and Sampling Representatives of the Department afforded access to a business specified in OAR 603-029-1300 also must be afforded any necessary facilities (other than reproduction equipment) for th…

603-029-1320 Registration (1) Except as provided in section (3) of this rule, every person that engages in business in or for commerce, as a meat broker, renderer, or animal food manufacturer, or engages in business in commerce as a wholesaler of any carcasses, or parts or produc…