Oregon Administrative Code

603-021-0750 Personal Hygiene All personnel in processing rooms and areas shall wear clean outer clothing, and head coverings; be free of communicable disease, and infected cuts, open sores, or other lesions on hands, arms, or head; and wash hands before starting or returning to …

603-021-0755 Labeling All carbonated beverages, still drinks, and mineral waters sold or offered for sale shall be plainly marked or labeled, capped, branded, or tagged with: (1) The name of the beverage. (2) The word “imitation” followed by the name of the natural fruit or produ…

603-021-0760 Other Regulations Also Apply OAR 603-021-0709 to 603-021-0755, relating to nonalcoholic beverages, are in addition to, and not in lieu of, other regulations relating to food and such beverages, and unless in conflict herewith, continue to apply to such beverages and …

603-021-0765 Nonalcoholic Beverage Manufacturer License Fees As provided in ORS 635.027, no person shall operate or engage in the business of a nonalcoholic beverage manufacturer without first obtaining and thereafter maintaining a license. Pursuant to ORS 635.030, the department…

603-021-0770 New License Fees; Nonalcoholic Beverage Manufacturer License Expiration; Operating without a License (1) New license fees must be received within 14 calendar days of the department’s initial approval inspection or change of ownership. If a new license payment is not …

603-021-0900 Purpose The Oregon Department of Agriculture Food Safety Program licenses and inspects all facets of Oregon’s food distribution system, except restaurants, to ensure food is safe for consumption. Education and technical assistance are vital to the prevention, correct…

603-021-0910 Definitions A bakery is subject to the definitions set forth in ORS Chapter 625, and OAR 603-025-0010. As used in OAR 603-021-0920 through 603-021-0930, unless otherwise required by the context, the following terms will be construed to mean: (1) “Interference” means …

603-021-0920 Schedule of Civil Penalties In addition to any penalty available under ORS 561.190 or 635.991, the Department may issue civil penalties with respective amounts for: (1) Operating or participating in the operation of any bakery within this state without a license for …

603-021-0930 Penalty factors; procedure (1) In imposing a penalty pursuant to the schedule adopted under ORS 625.995 or 635.995, the Department shall consider the following factors, which are listed in prioritized order: (a) The immediacy and extent to which the violation threate…

603-022-0005 Definitions For the purpose of OAR 603-022-0010 to 603-022-0055: (1) "Container" means any box, case, basket, carton, sack, bag, rack or other receptacle in which eggs are placed. (2) "Fee" means the sum established by the Department as provided for by ORS 632.715 an…

603-022-0010 Oregon State Egg Fee (1) Except as provided in OAR 603-022-0010(2), a fee of 2 ½ mills per dozen eggs is hereby established for eggs first sold in Oregon. (2) Firms producing or distributing fewer than 101 dozen eggs per week are exempt from Oregon State Egg Fees. St…

603-022-0025 Payment of Fees Except as provided in OAR 603-022-0010(2), each handler first selling eggs in Oregon shall complete, sign, and forward to the Department, on forms provided by the Department, a monthly report showing the dozen eggs first sold to consumers in Oregon. T…

603-022-0055 Display of Assigned Permit Number on Container (1) The Department will assign each egg handler a permit number to be placed on egg containers that they first sell in Oregon. If the egg handler is located outside of Oregon and has been assigned a permit number by anot…

603-022-0101 Eggs and Egg Products As provided in ORS 632.811, the regulations governing this subject matter, adopted by the Food and Drug Administration of the United States Department of Health, Education, and Welfare and in effect as of April 1, 2001, are hereby adopted as the…

603-022-0300 Application (1) The Oregon standards for quality of individual shell eggs contained in this subpart are applicable only to eggs that are the product of the domesticated chicken hen and are in the shell. (2) Interior egg quality specifications for these standards are …

603-022-0305 Quality Grade Standards (1) AA Quality. The shell must be clean, unbroken, and practically normal. The air cell must not exceed 1/8 inch in depth, may show unlimited movement, and may be free or bubbly. The white must be clear and firm so that the yolk is only slight…

603-022-0310 Definitions (1) "Adulterated” means eggs of possible edible quality that fail to meet the requirements of an official Oregon grade or that have been contaminated by smoke, chemicals, or other foreign material which has seriously affected the character, appearance, or…

603-022-0320 Summary of Oregon Standards for Quality of Individual Shell Eggs Specifications for each quality factor are those set forth in Table 1. [ED. NOTE: Tables referenced are available from the agency.] Statutory/Other Authority: ORS 561 & 632 Statutes/Other Implemented: O…

603-022-0325 General (1) These grades are applicable to edible shell eggs in "lot" quantities rather than on an "individual" egg basis. A lot may contain any quantity of two or more eggs. Reference in these standards to the term "case" means 30 dozen egg cases as used in commerci…

603-022-0330 Oregon Consumer Grades for Shell Eggs (1) At origin: (a) Oregon Consumer Grade AA, or U.S. Consumer Grade AA (at origin), shall consist of eggs which are at least 87 percent AA quality. The maximum tolerance of 13 percent which may be below AA quality may consist of …

603-022-0335 Summary of Grade Tolerances The Summary of Oregon Consumer Grades for Shell Eggs, and Tolerances for Individual Case Within a Lot, are set forth in Tables 3 and 4. [ED. NOTE: Tables referenced are available from the agency.] Statutory/Other Authority: ORS 561 & 632 S…

603-022-0340 Weight Classes (1) The weight classes for Oregon Consumer Grades for Shell Eggs shall be as indicated in Table 5 and shall apply to all consumer grades. (2) A lot average tolerance of 3.3 percent for individual eggs in the next lower weight class is permitted as long…

603-022-0345 Labeling Each egg container or subcontainer shall be plainly marked in boldface type letters which are in contrast with background color with: (1) The name and address of the producer, wholesaler, or retailer by or for whom the eggs were packed; Oregon plant number o…

603-022-0350 Advertisements (1) No person shall in any manner advertise the price of any eggs for sale at retail without including in the advertisement a prominent statement of the correct grade and size of such eggs according to the grades and standards prescribed by this order.…

603-022-0400 Egg handler license exemptions Unless the person holds a permit issued under ORS 632.730, a person may not sell or distribute within this state any eggs to consumers or to retailers without having first obtained an egg handler’s license from the State Department of A…

603-022-0500 Candling and Grading Room (1) Size and location. A separate room shall be provided of adequate size and location to accommodate in a sanitary manner the equipment and volume of eggs being candled and graded for human consumption as shell eggs. (2) Floor: (a) Floor sh…

603-022-0505 Toilet Room and Waste Disposal (1) The toilet room shall be conveniently located and constructed and plumbed to comply with Oregon State Health Division requirements. The toilet room shall not open directly into the candling and grading room. (2) Toilet room, dressin…

603-022-0510 Supply Area A room or storage space area shall be provided for empty egg cartons, fillers, flats, cases, and other supplies used in the grading, packing, and storage of eggs. The storage area shall be kept clean, in good repair, and free of contaminating substances o…

603-022-0515 Holding or Cold Room Graded and ungraded eggs and shall be stored in a manner to that they prevent cross-contamination and shall be kept clean, free of mold and objectionable odors, and properly lighted. The room shall be so constructed and equipped so that a tempera…

603-022-0520 Water Supply Water under pressure shall be available to grading and candling area or room for cleaning purposes. Such water shall be from a supply properly located, protected, and operated, and shall be easily accessible, adequate, and of a safe, sanitary quality. St…

603-022-0525 Cleaning Eggs (1) Equipment and facilities shall be provided where necessary for cleaning eggs. (2) Eggs may be dry cleaned or washed. If eggs are dry cleaned, the equipment shall be of a sanitary type, and kept clean and in good repair. (3) The washing solution shal…

603-022-0530 Sanitizing Cleaned Eggs All washed eggs shall be spray-rinsed with water containing an approved type sanitizing agent. Statutory/Other Authority: ORS 561.190 & 632.811 Statutes/Other Implemented: ORS 632.811 History: DOA 24-2004, f. & cert. ef. 10-28-04 AD 811(18-65)…

603-022-0535 Candling and Grading Eggs (1) Eggs shall be candled and graded in accordance with the provisions of OAR 603-022-0300 through 603-022-0350 relating to egg quality and size grade standards and tolerances. (2) A producer may sell candled eggs using the designation “ungr…

603-022-0540 Packaging and Labeling Eggs (1) Only clean fillers, flats, subcontainers, and containers shall be used for packaging eggs. (2) Containers and subcontainers shall be labeled in accordance with the requirements of OAR 603-022-0345. Statutory/Other Authority: ORS 561.19…

603-022-0545 Protection from Contamination (1) Employees handling cleaned eggs shall keep hands clean. (2) Sanitary metal containers shall be provided at candling station for disposal of leakers and inedible eggs. Such container shall be emptied at least daily, washed and sanitiz…

603-022-0600 Definitions As used in OAR 603-022-0600 through 603-022-0710. (1) "Department" means the State Department of Agriculture. (2) "Egg Meats" or "Egg Products" means the white, yolk, or any part of eggs, in liquid, frozen, dried, or any other form, used, intended, or hel…

603-022-0605 Plant Requirements The sanitation standards for egg candling and grading facilities and establishments shall be those established in OAR 603-025-0020 and by the USDA Egg Products Inspection Act, 21 U.S.C. 1031, et seq. Statutory/Other Authority: ORS 561.190 & 632.811…

603-022-0900 Purpose The Oregon Department of Agriculture Food Safety Program licenses and inspects all facets of Oregon’s food distribution system, except restaurants, to ensure food is safe for consumption. Education and technical assistance are vital to the prevention, correct…

603-022-0910 Definitions As used in OAR 603-022-0920 through 603-022-0930, unless otherwise required by the context, the following terms will be construed to mean: (1) “Department” means the Oregon Department of Agriculture. (2) “Federal Act” has the meaning in ORS 632.705(12). (…

603-022-0920 Schedule of Civil Penalties In addition to any penalty available under ORS 561.190, 632.990, or 619.993 the Department may impose a civil penalty with respective amounts for: (1) Violation of the licensing requirements of ORS 632.715(1). Penalties: (a) Minor — $1,000…

603-022-0930 Penalty factors; procedure (1) In imposing a penalty pursuant to the schedule adopted pursuant to ORS 632.995, the Department shall consider the following factors, which are listed in prioritized order: (a) The immediacy and extent to which the violation threatens th…

603-022-1000 Egg Establishment License Fees and Categories Except as provided in ORS 632.715, a person may not sell or distribute within this state any eggs to consumers or retailers without first obtaining a license from the department. As provided in ORS 632.730, a person may n…

603-022-1010 Egg Establishment License Expiration; Operating without a License (1) New license payments must be received within 14 calendar days of the department’s initial approval inspection. If a new license payment is not received within 14 calendar days of the initial approv…

603-024-0017 Standards of Identity, Quantity and Labeling Requirements (1) The weights and measures packaging and labeling requirements for butter, fluid milk and milk products shall be those specified in OAR 603-027-0105, and the weights and measures requirements as to the metho…

603-024-0019 Definitions As used in these rules, unless the context otherwise requires: (1) "Authorized Persons" means persons licensed as a sampler-grader, or a pasteurizer operator under the provisions of ORS chapter 621. (2) "Certified Laboratory" is an industry or commercial …

603-024-0022 Butter “Butter” means the product made by gathering the fat of fresh or ripened cream into a mass, which also contains a small portion of other milk constituents, with or without salt or a harmless coloring matter. Butter shall be clean and nonrancid and shall contai…

603-024-0026 Standards for Lactobacillus Acidophilus or Bifido Bacterium Added Milk Products (1) Milk products that have been pasteurized, cooled to a temperature not to exceed 45 degrees F., and afterwards inoculated with a pure, concentrated strain of lactobacillus acidophilus …

603-024-0031 Standards of Multi-Vitamin Fortified or Multi-Mineral Fortified Milk or Milk Products The label of the milk or milk product shall include the specific vitamins or minerals added. The label of the milk or milk product shall bear the statement “mineral fortified” or si…

603-024-0035 Definitions and Standards for Cheeses and Cheese Products (1) The definitions and standards of identity, optional ingredients, and labeling requirements for cottage cheese, cottage cheese/dry curd, lowfat cottage cheese and other cheese and cheese products shall be t…

603-024-0041 Standard for Grade A Raw Goat Milk (1) "Grade A Raw Goat Milk" is fluid milk bottled on a dairy farm and must be produced by a disease-free herd in conformance with all of the sanitation specified in OAR 603-024-0605 to 603-024-0641, and 603-024-0211. (2) As determin…