Oregon Administrative Code

603-029-1575 Withdrawal of Grant of Inspection (1) The Department may issue a Notice of Withdrawal of Inspection if: (a) A state-inspected establishment produced and shipped adulterated product; (b) A state-inspected establishment did not have or maintain a HACCP plan in accordan…

603-029-1580 Refusal to Approve Marks, Labels, or Containers; Rescinding Such Approval (1) The Department may rescind or refuse approval of false or misleading marks, labels, or sizes or forms of any container for use with any meat product not in accordance with OAR 603-029-1002.…

603-029-2000 Label Approval (1) No final label may be used on any product unless the label has been submitted for approval to the Department, accompanied by an application for Approval of Labels, Marking, and Devices, and approved by the Department, except for generically approve…

603-029-2010 Approval of Generic Labels (1)(a) A state-inspected establishment is authorized to use generically approved labels, as defined in section (2) of this rule, and thus is free to use such labels without submitting them to the Department for approval, provided the label,…

603-029-2100 Sanitation - General Rules Each state-inspected establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated. Statutory/Other Authority: ORS 603.085, ORS 616.700, O…

603-029-2105 State-Inspected Establishment Grounds and Facilities (1) Grounds and pest control. The grounds about a state-inspected establishment must be maintained to prevent conditions that could lead to insanitary conditions, adulteration of product, or interfere with inspecti…

603-029-2110 Equipment and Utensils (1) Equipment and utensils used for processing or otherwise handling edible product or ingredients must be of such material and construction to facilitate thorough cleaning and to ensure that their use will not cause the adulteration of product…

603-029-2115 Sanitary Operations (1) All food-contact surfaces, including food-contact surfaces of utensils and equipment, must be cleaned and sanitized as frequently as necessary to prevent the creation of insanitary conditions and the adulteration of product. (2) Non-food-conta…

603-029-2120 Employee Hygiene (1) Cleanliness. All persons working in contact with product, food-contact surfaces, and product-packaging materials must adhere to hygienic practices while on duty to prevent adulteration of product and the creation of insanitary conditions. (2) Clo…

603-029-2125 Tagging Insanitary Equipment, Utensils, Rooms or Compartments (1) When a Department employee finds that any equipment, utensil, room, compartment, building, or vehicle that is part of, or used by, a state-inspected establishment is kept in an unclean, unhealthy, or i…

603-029-2130 Hearing Request Regarding Condemnation or Quarantine; Conduct of Hearing (1) A request for a hearing on the propriety of a condemnation or quarantine action taken under OAR 603-029-2125 must be filed with the Department in writing within 20 days of issuance of the No…

603-029-2135 Department’s Voluntary Termination of Condemnation or Quarantine If the Department voluntarily terminates a condemnation or quarantine, the Department shall: (1) Orally notify the owner or person in possession; and (2) Furnish copies of a Notice of Termination of Con…

603-029-2140 Resolution of Condemnation or Quarantine by Agreement Nothing in these Division 29 rules shall be construed as requiring that a hearing be held in connection with a Notice of Condemnation or Notice of Quarantine, or as prohibiting the resolution of the condemnation o…

603-029-2145 General rules for Sanitation SOP’s Each state-inspected establishment shall develop, implement, and maintain written standard operating procedures for sanitation (Sanitation SOP's) in accordance with the requirements of this part. Statutory/Other Authority: ORS 603.0…

603-029-2150 Development of Sanitation SOP’s (1) The Sanitation SOP's shall describe all procedures a state-inspected establishment will conduct daily, before and during operations, sufficient to prevent direct contamination or adulteration of product(s). (2) The Sanitation SOP's…

603-029-2155 Implementation of SOP's (1) Each state-inspected establishment shall conduct the pre-operational procedures in the Sanitation SOP's before the start of operations. (2) Each state-inspected establishment shall conduct all other procedures in the Sanitation SOP's at th…

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…