Oregon Administrative Code

603-029-0950 Special Markings for Certain Meat Products (1) Meat products prepared in casing or link form (whether or not thereafter subdivided), other than sausage, which possess the characteristics of or resemble sausage, shall bear on each link or piece the word “imitation” pr…

603-029-0955 Marking of Outside Containers (1) Except as otherwise provided in OAR 603-029-1400 to 603-029-1475, when any inspected and passed product for commerce is moved from a state-inspected establishment, the outside container shall bear an Oregon inspection legend as presc…

603-029-0960 Marking Tank Cars and Tank Trucks Used in Transportation of Edible Products Each tank car and each tank truck carrying inspected and passed product from a state-inspected establishment shall bear a label containing the name of the product in accordance with OAR 603-0…

603-029-0965 Marking Outside Containers of Inedible Grease, etc. (1) Outside containers of inedible grease, inedible tallow, or other inedible animal fat, or mixture of any such articles, resulting from operations at any state-inspected establishment shall be marked conspicuously…

603-029-0970 Custom Prepared Products to be Marked If a state-inspected establishment also conducts custom slaughter or custom processing under OAR chapter 603, division 28, any carcasses and parts therefrom that are prepared on a custom basis shall be labeled in accordance with …

603-029-1002 Labels Required; Supervision by Department Employee (1) When, in a state-inspected establishment, any inspected and passed product is placed in any receptacle or covering constituting an immediate container, there shall be affixed to such container a label as describ…

603-029-1004 Labels: Definition; Required Features (1) A label within the meaning of OAR 603-029-1000 to 603-029-1058 shall mean a display of any printing, lithographing, embossing, stickers, seals, or other written, printed, or graphic matter upon the immediate container (not in…

603-029-1006 Approval of Abbreviations of Marks of Inspection; Preparation of Marking Devices Bearing Inspection Legend Without Advance Approval Prohibited; Exception (1) The Department may approve and authorize the use of abbreviations of marks of inspection under these Division…

603-029-1008 Approved Labels to be Used Only on Products to Which they are Applicable Labels shall be used only on products for which they are approved, and only if they have been approved for such products in accordance with OAR 603-029-1006. Statutory/Other Authority: ORS 603.0…

603-029-1010 False or Misleading Labeling or Practices Generally; Specific Prohibitions and Requirements for Labels and Containers (1) No product or any of its wrappers, packaging, or other containers shall bear any false or misleading marking, label, or other labeling and no sta…

603-029-1012 Reuse of Oregon Inspection Marks; Reuse of Containers Bearing Oregon Marks, Labels, etc. (1) No Oregon inspection legend or other Oregon mark which has been previously used shall be used again for the identification of any product, except as provided for in section (…

603-029-1014 Labeling, Filling of Containers, Handling of Labeled Products to be Only in Compliance with Regulations (1) No person shall in any state-inspected establishment apply or affix, or cause to be applied or affixed, any label to any product prepared or received in such e…

603-029-1016 Relabeling Products; Requirements When it is claimed by a state-inspected establishment that any of its products which bore labels bearing Oregon marks has been transported to a location other than a state-inspected establishment, and it is desired to relabel the pro…

603-029-1018 Storage and Distribution of Labels and Containers Bearing Oregon Marks Labels, wrappers, and containers bearing any official marks, with or without the establishment number, may be transported from one state-inspected establishment to any other state-inspected establ…

603-029-1020 Labeling and Containers of Custom Prepared Products Products that are custom prepared under OAR 603-029-0020(1)(b) must be packaged immediately after preparation and must be labeled as required in OAR 603-028-0700. Such exempted custom prepared products or their cont…

603-029-1022 Interpretation and Statement of Labeling Policy for Cured Products; Special Labeling Requirements Concerning Nitrate and Nitrite (1) With respect to OAR 603-029-0020(35)(n) and OAR 603-029-1004, any substance mixed with another substance to cure a product must be ide…

603-029-1024 Packaging Materials (1) Edible products may not be packaged in a container which is composed in whole or in part of any poisonous or deleterious substances which may render the contents adulterated or injurious to health. All packaging materials must be safe for thei…

603-029-1026 Nutrition Labeling of Meat and Meat Products (1) Nutrition labeling must be provided for all meat and meat products intended for human consumption and offered for sale, except single-ingredient, raw meat products that are not ground or chopped meat products described…

603-029-1028 Required Nutrition Labeling of Ground or Chopped Meat Products Nutrition labels must be provided for all ground or chopped products (livestock species) and hamburger with or without added seasonings (including, but not limited to, ground beef, ground beef patties, gr…

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…