Chapter 603-029

603-029-2160 Maintenance of Sanitation SOP's Each state-inspected establishment shall routinely evaluate the effectiveness of the Sanitation SOP's and the procedures therein in preventing direct contamination or adulteration of product(s) and shall revise both as necessary to kee…

603-029-2165 Corrective Actions (1) Each state-inspected establishment shall take appropriate corrective action(s) when either the establishment or the Department determines that the state-inspected establishment's Sanitation SOP's or the procedures specified therein, or the impl…

603-029-2170 Recordkeeping Requirements (1) Each state-inspected establishment shall maintain daily records sufficient to document the implementation and monitoring of the Sanitation SOP's and any corrective actions taken. The state-inspected establishment employee(s) specified i…

603-029-2175 Agency Verification (1) The Department shall verify the adequacy and effectiveness of the Sanitation SOP's and the procedures specified therein by determining that they meet the requirements of OAR 603-029-2100 to 603-029-2175. (2) Such verification may include: (a) …

603-029-2200 Hazard Analysis and Critical Control Point (HACCP) System Definitions For purposes of OAR 603-029-2200 to 603-029-2235, the following definitions shall apply: (1) “Corrective action” means procedures to be followed when a deviation occurs. (2) “Critical control point…

603-029-2205 Hazard Analysis and HACCP Plan (1) Hazard analysis. (a) Every state-inspected establishment shall conduct, or have conducted for it, a written hazard analysis to determine the food safety hazards reasonably likely to occur in the production process and identify the p…

603-029-2210 Corrective Actions (1) The written HACCP plan shall identify the corrective action to be followed in response to a deviation from a critical limit. The HACCP plan shall describe the corrective action to be taken, and assign responsibility for taking corrective action…

603-029-2215 Validation, Verification, Reassessment (1) Every establishment shall validate the HACCP plan's adequacy in controlling the food safety hazards identified during the hazard analysis, and shall verify that the plan is being effectively implemented. (a) Initial validati…

603-029-2220 Records (1) The establishment shall maintain the following records documenting the establishment's HACCP plan: (a) The written hazard analysis prescribed in OAR 603-029-2205(1), including all supporting documentation; (b) The written HACCP plan, including decision ma…

603-029-2225 Inadequate HACCP Systems A HACCP system may be found to be inadequate if: (1) The HACCP plan in operation does not meet the requirements set forth in this rule; (2) Establishment personnel are not performing tasks specified in the HACCP plan; (3) The establishment fa…

603-029-2230 Training (1) Only an individual who has met the requirements of section (2) of this rule, but who need not be an employee of the establishment, shall be permitted to perform the following functions: (a) Development of the HACCP plan, in accordance with OAR 603-029-22…

603-029-2235 Agency Verification (1) The Department will verify the adequacy of the HACCP plan(s) by determining that each HACCP plan meets the requirements of this rule and all other applicable rules. (2) Such verification may include: (a) Reviewing the Hazard Analysis and flow …

603-029-2300 Notification Each state-inspected establishment must promptly notify the Department within 24 hours of learning or determining that an adulterated or misbranded meat, meat product, poultry, or poultry product received by a state-inspected establishment or originating…

603-029-2305 Preparation and Maintenance of Written Recall Procedures Each state-inspected establishment must prepare and maintain written procedures for the recall of any meat, meat product, poultry, or poultry product produced and shipped by the State-inspected establishment. T…

603-029-2310 Records All records, including records documenting procedures required by this rule, must be available for official review and copying. Statutory/Other Authority: ORS 603.085, ORS 616.700, ORS 619.042 & ORS 619.046 Statutes/Other Implemented: ORS 619.042, ORS 619.046…

603-029-2400 Purpose and Scope This rule of Division 29 prescribes the preparation of meat and meat products. The rules further the purposes of Division 29 by, among other things, preventing the adulteration or misbranding of meat at State-inspected establishments. OAR 603-029-11…

603-029-2405 Use of Food Ingredients and Sources of Radiation (1)(a) General. No meat or meat product shall bear or contain any food ingredient that would render it adulterated or misbranded, or which is not approved in this OAR 603-029-2400 to 603-029-2415, OAR 603-029-1100 to 6…

603-029-2410 Certain Other Permitted Uses (1) Under appropriate declaration as required in OAR 603-029-0900 to 603-029-0970 and OAR 603-029-1000 to 603-029-1058, the following substances may be added to meat: (a) General. Common salt, approved sugars (sucrose, cane or beet sugar)…

603-029-2415 Prohibited Uses (1) Substances that conceal damage or inferiority or make products appear better or of greater value. No substance may be used in or on any meat if it conceals damage or inferiority or makes the product appear to be better or of greater value than it …

603-029-2500 Definitions The following definitions apply to OAR 603-029-2500 to 603-029-2505: (1) “Antimicrobial agent” means a substance in or added to an RTE product that has the effect of reducing or eliminating a microorganism, including a pathogen such as L. monocytogenes, o…

603-029-2505 Control of Listeria Monocytogenes in Post-Lethality Exposed Ready-To-Eat Products (1) Listeria monocytogenes can contaminate RTE products that are exposed to the environment after they have undergone a lethality treatment. L. monocytogenes is a hazard that a state-in…

603-029-2600 Definitions For purposes of OAR 603-029-2600 to 603-029-2655, the following definitions apply: (1) “Abnormal container” means a container with any sign of swelling or product leakage or any evidence that the contents of the unopened container may be spoiled. (2) “Aci…

603-029-2605 Containers and Closures (1) Examination and handling of empty containers. (a) Empty containers, closures, and flexible pouch roll stock must be evaluated by the state-inspected establishment to ensure that they are free of structural defects and damage that may affec…

603-029-2610 Thermal Processing (1) Process schedules. Prior to the processing of canned product for distribution in commerce, a state-inspected establishment must have a process schedule (as defined in OAR 603-029-2600) for each canned meat or poultry product to be packed by the…

603-029-2615 Critical Factors and the Application of the Process Schedule Critical factors specified in the process schedule must be measured, controlled, and recorded by the state-inspected establishment to ensure that these factors remain within the limits used to establish the…

603-029-2620 Operations in the Thermal Processing Area (1) Posting of processes. Process schedules (or operating process schedules) for daily production, including minimum initial temperatures and operating procedures for thermal processing equipment, must be posted in a conspicu…

603-029-2625 Equipment and Procedures for Heat Processing Systems (1) Instruments and controls common to different thermal processing systems (a) Indicating temperature devices. Each retort must be equipped with at least one indicating temperature device that measures the actual …

603-029-2630 Processing and Production Records At least the following processing and production information must be recorded by the state-inspected establishment: Date of production; product name and style; container code; container size and type; and the process schedule, includ…

603-029-2635 Record Review And Maintenance (1) Process records. Charts from temperature/time recording devices must be identified by production date, container code, processing vessel number or other designation, and other data as necessary to enable correlation with the records …

603-029-2640 Deviations in Processing (1) Whenever the actual process is less than the process schedule or when any critical factor does not comply with the requirements for that factor as specified in the process schedule, it must be considered a deviation in processing. (2) Dev…

603-029-2645 Finished Product Inspection (1) Finished product inspections must be handled according to: (a) An HACCP plan for canned product that addresses hazards associated with microbiological contamination; (b) Alternative documented procedures that will ensure that only safe…

603-029-2650 Personnel and Training All operators of thermal processing systems specified in OAR 603-029-2625 and container closure technicians must be under the direct supervision of a person who has successfully completed a school of instruction that is generally recognized as …

603-029-2655 Recall Procedure State-inspected establishments must prepare and maintain a current procedure for the recall of all canned product covered by this subpart. Upon request, the recall procedure must be made available to the Department for review. Statutory/Other Authori…

603-029-2700 Retained Water (1) Raw meat animal carcasses and parts will not be permitted to retain water resulting from post-evisceration processing unless the establishment preparing those carcasses and parts demonstrates to the department, with data collected in accordance wit…

603-029-2800 Quantity of Contents Labeling OAR 603-029-2800 to 603-029-2820 prescribes the procedures to be followed for determining net weight compliance and prescribes the reasonable variations allowed from the declared net weight on the labels of immediate containers of produc…

603-029-2805 Definitions and Procedures for Determining Net Weight Compliance The reasonable variations allowed, and the definitions and the procedures to be used, in determining net weight and net weight compliance are set forth in ORS chapter 618 and OAR chapter 603, division 2…

603-029-2810 Scale Requirements for Accurate Weights, Repairs, Adjustments, and Replacements After Inspection (1) All scales used to determine the net weight of meat products in state-inspected establishments that are sold or otherwise distributed in commerce shall be installed, …

603-029-2815 Testing of Scales (1) The operator of each state-inspected establishment that weighs meat products shall cause such scales to be tested for accuracy in accordance with the technical requirements of OAR chapter 603, division 27, at least once during each calendar year…

603-029-2820 Handling of Failed Product Any lot of product that is found to be out of compliance with net weight requirements upon testing in accordance with the methods prescribed in OAR 603-029-2805 shall be handled as follows: (1) A lot tested in a state-inspected establishmen…

603-029-4000 Definitions The definitions in OAR 603-029-0010, not otherwise defined in this rule, are incorporated into this rule. In addition to those definitions, the following definitions will be applicable to the rules in OAR 603-029-4000 to 603-029-4065. (1) “Acceptable” mea…

603-029-4005 Type of Inspection Available Upon application, in accordance with OAR 603-029-4010 to 603-029-4020, the following type of inspection may be furnished under the rules in this Division 29: (1) Exotic Animal Inspection means an inspection and certification for wholesome…

603-029-4010 Application by State-Inspected Exotic Animal Establishment for Inspection Services (1) Any person desiring to process an exotic animal, exotic animal carcasses, exotic animal meat and meat products in an establishment under exotic animal inspection must receive appro…

603-029-4015 Application for Ante-Mortem Inspection Service in the Field Any exotic animal producer desiring field ante-mortem exotic animal inspection must receive approval of the field ante-mortem designated area from the Department prior to the inspection. An application seeki…

603-029-4020 Fees and Charges for Exotic Species Activities (1) The following fees and charges are established for services associated with the inspection of exotic species slaughter related activities. Fees will be established in an amount reasonably necessary to cover the cost …

603-029-4025 Denial or Withdrawal of Inspection (1) For miscellaneous reasons. An application or a request for inspection may be rejected, or the benefits of the inspection may be otherwise denied to, or withdrawn from, any person, without the prior opportunity for a hearing: (a)…

603-029-4030 Marking Inspected Products Except as otherwise authorized by the Department, the Oregon inspection legend applied to inspected and passed exotic animal carcasses, meat or meat products under this Division 29 shall include wording as follows: “Inspected and Passed by …

603-029-4035 Time of Inspection in the Field and an a State-Inspected Exotic Animal Establishment The state-inspected exotic animal establishment on behalf of the applicant shall notify a supervisor, in advance, of the hours when such inspection is desired. Inspection personnel s…

603-029-4040 Report of Inspection Work Reports of the work of inspection carried on within the field ante-mortem inspection area of an exotic animal producer's premises and/or state-inspected exotic animal establishment shall be forwarded to the Department by the ante-mortem insp…

603-029-4045 Ante-Mortem Inspection An ante-mortem inspection of an exotic animal shall, where and to the extent considered necessary by the Department and under such instructions as may be issued from time to time, be made on the day of slaughter of an exotic animal, in one of t…

603-029-4050 Post-Mortem Inspection (1) Post-mortem inspection of exotic species shall be conducted in accordance with the provisions contained in OAR 603-029-0400 to 603-029-0498 or as determined by the Department. (2) The post-mortem examination of field ante-mortem-inspected e…