justicedao/ipfs_state_laws huggingface dataset:
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 (2) of this rule. (2) All stencils, marks, labels, or other labeling on previously used containers, whether relating to any product or otherwise, shall be removed or obliterated before such containers are used for any product, unless such labeling correctly indicates the product to be packed therein and such containers are refilled under the supervision of a Department employee. Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046 Statutes/Other Implemented: ORS 619.042, ORS 619.046, ORS 561.220 & ORS 561.230 History: DOA 19-2022, adopt filed 07/27/2022, effective 07/28/2022
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 establishment, or to any container thereof, or fill any container at such an establishment, except in compliance with these Division 29 rules. (2) No covering or other container shall be filled, in whole or in part, at any state-inspected establishment with any product unless it has been inspected and passed in compliance with the regulations in this subchapter, is not adulterated, and is strictly in accordance with the statements on the label, and such filling is done under the supervision of a Department employee. (3) No person shall remove, or cause to be removed from an state-inspected establishment any product bearing a label unless such label is in compliance with these Division 29 rules, or any product not bearing a label required by such rules. Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046 Statutes/Other Implemented: ORS 603.085, ORS 619.042 & ORS 619.046 History: DOA 19-2022, adopt filed 07/27/2022, effective 07/28/2022
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 product because the labels have become mutilated or otherwise damaged, a request for relabeling the product shall be sent to the Department, accompanied with a statement of the reasons therefor. Labeling material intended for relabeling inspected and passed product shall not be transported from a state-inspected establishment until permission has been received from the Department. The relabeling of inspected and passed product with labels bearing any Oregon marks shall be done under the supervision of a Department Inspector. The state-inspected establishment shall reimburse the Department, in accordance with the regulations of the Department, for any cost involved in supervising the relabeling of such product. Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046 Statutes/Other Implemented: ORS 603.085, ORS 619.042 & ORS 619.046 History: DOA 19-2022, adopt filed 07/27/2022, effective 07/28/2022
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 establishment provided such shipments are made with the prior authorization of the inspector in charge at point of origin, who will notify the inspector in charge at destination concerning the date of shipment, quantity, and type of labeling material involved. No such material shall be used at the establishment to which it is shipped unless such use conforms with the requirements of this subchapter. Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046 Statutes/Other Implemented: ORS 603.085, ORS 619.042 & ORS 619.046 History: DOA 19-2022, adopt filed 07/27/2022, effective 07/28/2022
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 containers may bear additional labeling provided such labeling is not false or misleading. Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046 Statutes/Other Implemented: ORS 603.085, ORS 619.042 & ORS 619.046 History: DOA 19-2022, adopt filed 07/27/2022, effective 07/28/2022
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 identified in the ingredients statement on the label of such product. For example, curing mixtures composed of such ingredients as water, salt, sugar, sodium phosphate, sodium nitrate, and sodium nitrite or other permitted substances which are added to any product, must be identified on the label of the product by listing each such ingredient in accordance with the provisions of OAR 603-029-1004. (2) Any product, such as bacon and pepperoni, which is required to be labeled by a common or usual name or descriptive name in accordance with 603-029-1004(3)(a) and to which nitrate or nitrite is permitted or required to be added may be prepared without nitrate or nitrite and labeled with such common or usual name or descriptive name when immediately preceded with the term “Uncured” as part of the product name in the same size and style of lettering as the product name, provided that the product is found by the Department to be similar in size, flavor, consistency, and general appearance to such product as commonly prepared with nitrate or nitrite, or both. (3)(a) Products described in section (2) of this rule or OAR 603-029-1202, which contain no nitrate or nitrite shall bear the statement “No Nitrate or Nitrite Added.” This statement shall be adjacent to the product name in lettering of easily readable style and at least one-half the size of the product name. (b) Products described in section (2) of this rule and OAR 603-029-1202shall bear, adjacent to the product name in lettering of easily readable style and at least one-half the size of the product name, the statement “Not Preserved—Keep Refrigerated Below 40 °F. At All Times” unless they have been thermally processed to F[sub 0] 3 or more; they have been fermented or pickled to pH of 4.6 or less; or they have been dried to a water activity of 0.92 or less. (c) Products described in section (2) of this rule and OAR 603-029-1202 shall not be subject to the labeling requirements of sections (2) and (3) of this rule if they contain an amount of salt sufficient to achieve a brine concentration of 10 percent or more. Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046 Statutes/Other Implemented: ORS 603.085, ORS 619.042 & ORS 619.046 History: DOA 19-2022, adopt filed 07/27/2022, effective 07/28/2022
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 in OAR 603-029-1028 and are not major cuts of single-ingredient, raw meat products identified in OAR 603-029-1040, unless the product is exempted under OAR 603-029-1060. Nutrition labeling must be provided for the major cuts of single-ingredient, raw meat products identified in OAR 603-029-1040, either in accordance with the provisions of OAR 603-029-1034 for nutrition labels, or in accordance with the provisions of OAR 603-029-1042 for point-of-purchase materials, except as exempted under OAR 603-029-1060. For all other products for which nutrition labeling is required, including ground or chopped meat products described in OAR 603-029-1028, nutrition labeling must be provided in accordance with the provisions of OAR 603-029-1034, except as exempted under OAR 603-029-1060. (2) Nutrition labeling may be provided for single-ingredient, raw meat products that are not ground or chopped meat products described in OAR 603-029-1028 and that are not major cuts of single-ingredient, raw meat products identified in OAR 603-029-1040, either in accordance with the provisions of OAR 603-029-1034 for nutrition labels, or in accordance with the provisions of OAR 603-029-1042 for point-of-purchase materials. Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046 Statutes/Other Implemented: ORS 603.085, ORS 619.042 & ORS 619.046 History: DOA 19-2022, adopt filed 07/27/2022, effective 07/28/2022
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, ground sirloin, ground pork, and ground lamb) that are intended for human consumption and offered for sale, in accordance with the provisions of OAR 603-029-1034, except as exempted under OAR 603-029-1060. Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046 Statutes/Other Implemented: ORS 603.085, ORS 619.042 & ORS 619.046 History: DOA 19-2022, adopt filed 07/27/2022, effective 07/28/2022
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 information for gift packs may be shown at a location other than on the product label, provided that the labels for these products bear no nutrition claim. In lieu of on the product label, nutrition information may be provided by alternate means such as product label inserts. (3) Meat or meat products in packages that have a total surface area available to bear labeling greater than 40 square inches but whose principal display panel and information panel do not provide sufficient space to accommodate all required information may use any alternate panel that can be readily seen by consumers for the nutrition information. In determining the sufficiency of available space for the nutrition information, the space needed for vignettes, designs, and other nonmandatory label information on the principal display panel may be considered. Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046 Statutes/Other Implemented: ORS 603.085, ORS 619.042 & ORS 619.046 History: DOA 19-2022, adopt filed 07/27/2022, effective 07/28/2022
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 Authority: ORS 603.085, ORS 619.042 & ORS 619.046 Statutes/Other Implemented: ORS 603.085, ORS 619.042 & ORS 619.046 History: DOA 19-2022, adopt filed 07/27/2022, effective 07/28/2022
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 chuck arm pot roast, beef loin sirloin steak, beef round bottom round steak, beef brisket (whole, flat half, or point half), beef rib steak small end, beef loin tenderloin steak, pork loin chop, pork loin country style ribs, pork loin top loin chop boneless, pork loin rib chop, pork spareribs, pork loin tenderloin, pork loin sirloin roast, pork shoulder blade steak, pork loin top roast boneless, lamb shank, lamb shoulder arm chop, lamb shoulder blade chop, lamb rib roast, lamb loin chop, lamb leg (whole, sirloin half, or shank half), veal shoulder arm steak, veal shoulder blade steak, veal rib roast, veal loin chop, and veal cutlets. Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046 Statutes/Other Implemented: ORS 603.085, ORS 619.042 & ORS 619.046 History: DOA 19-2022, adopt filed 07/27/2022, effective 07/28/2022
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) The product shall meet the requirements for “low fat” and “low saturated fat,” as defined in OAR 603-029-1052, except that single-ingredient, raw products may meet the total fat and saturated fat criteria for “extra lean” in OAR 603-029-1052. (c) The product shall not contain more than 60 milligrams (mg) of cholesterol per reference amount customarily consumed, per labeled serving size, and, only for foods with reference amounts customarily consumed of 30 grams (g) or less or 2 tablespoons (tbsp) or less, per 50 g, and, for dehydrated products that must be reconstituted with water or a diluent containing an insignificant amount, as defined in OAR 603-029-1034(6)(a), of all nutrients, the per-50-g criterion refers to the prepared form, except that: (A) A main-dish product, as defined in OAR 603-029-1038(12), and a meal-type product, as defined in OAR 603-029-1038(11), and including meal-type products that weigh more than 12 ounces (oz) per serving (container), shall not contain more than 90 mg of cholesterol per labeled serving size; and (B) Single-ingredient, raw products may meet the cholesterol criterion for “extra lean” in OAR 603-029-1052. (2) The product shall not contain more than 480 mg of sodium per reference amount customarily consumed, per labeled serving size, and, only for foods with reference amounts customarily consumed of 30 g or less or 2 tbsp or less, per 50 g, and, for dehydrated products that must be reconstituted with water or a diluent containing an insignificant amount, as defined in OAR 603-029-1034(6)(a), of all nutrients, the per-50-g criterion refers to the prepared form, except that: (a) A main-dish product, as defined in OAR 603-029-1038(12), and a meal-type product, as defined in OAR 603-029-1038(11), and including meal-type products that weigh more than 12 oz per serving (container), shall not contain more than 600 mg of sodium per labeled serving size; and (b) The requirements of this subsection (2)(c) do not apply to single-ingredient, raw products. (3) The product shall contain 10 percent or more of the Reference Daily Intake or Daily Reference Value as defined in OAR 603-029-1034 for vitamin A, vitamin C, iron, calcium, protein, or fiber per reference amount customarily consumed prior to any nutrient addition, except that: (a) A main-dish product, as defined in OAR 603-029-1038(12), and including main-dish products that weigh less than 10 oz per serving (container), shall meet the level for two of the nutrients per labeled serving size; and (b) A meal-type product, as defined in OAR 603-029-1038(11), shall meet the level for three of the nutrients per labeled serving size. Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046 Statutes/Other Implemented: ORS 603.085, ORS 619.042 & ORS 619.046 History: DOA 19-2022, adopt filed 07/27/2022, effective 07/28/2022
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 nutrient content claim. Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046 Statutes/Other Implemented: ORS 603.085, ORS 619.042 & ORS 619.046 History: DOA 19-2022, adopt filed 07/27/2022, effective 07/28/2022
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 603-029-1105 shall be received, and such products and articles shall be received only at such dock or place. Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046 Statutes/Other Implemented: ORS 619.042, ORS 619.026 & ORS 619.036 History: DOA 19-2022, adopt filed 07/27/2022, effective 07/28/2022
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 establishments shall be supervised by Department employees unless such preparation is conducted as a custom operation exempted from inspection under OAR 603-029-0020(1)(b) in any state-inspected establishment or consists of operations that are exempted from inspection under OAR 603-029-0020(4). No fixtures or appliances, such as tables, trucks, trays, tanks, vats, machines, implements, cans, or containers of any kind, shall be used unless they are of such materials and construction as will not contaminate or otherwise adulterate the product and are clean and sanitary. All steps in the preparation of edible products shall be conducted carefully and with strict cleanliness in rooms or compartments separate from those used for inedible products. (2) It shall be the responsibility of the operator of every state-inspected establishment to comply with the rules in this Division 29. In order to carry out this responsibility effectively, the operator of the establishment shall institute appropriate measures to assure the maintenance of the establishment and the preparation, marking, labeling, packaging and other handling of its products strictly in accordance with the sanitary and other requirements of this Division 29. The effectiveness of such measures will be subject to review by the Department. 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, adopt filed 07/27/2022, effective 07/28/2022
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 quantity thereof to determine its actual condition. (b) Frozen product may be defrosted in water or pickle in a manner and with the use of facilities which are acceptable to the inspector. Before such product is defrosted, a careful examination shall be made to determine its condition. If necessary, this examination shall include defrosting of representative samples by means other than in water or pickle. (2) Product, such as pork tenderloins, brains, sweetbreads, stew, or chop suey, shall not be packed in hermetically sealed metal or glass containers, unless subsequently heat processed or otherwise treated to preserve the product in a manner approved by the Department in specific cases. (3) Care shall be taken to remove bones and parts of bones from product which is intended for chopping. (4) Heads for use in the preparation of meat products shall be split and the bodies of the teeth, the turbinated and ethmoid bones, ear tubes, and horn butts removed, and the heads then thoroughly cleaned. (5) Kidneys for use in the preparation of meat products shall first be freely sectioned and then thoroughly soaked and washed. All detached kidneys, including beef kidneys with detached kidney fat, shall be inspected before being used in or shipped from the state-inspected establishment. (6) Cattle paunches and hog stomachs for use in the preparation of meat products shall be thoroughly cleaned on all surfaces and parts immediately after being emptied of their contents, which shall follow promptly their removal from the carcasses. (7) Clotted blood shall be removed from hog hearts before they are shipped from the state-inspected establishment or used in the preparation of meat products. (8) Beef rounds, beef bungs, beef middles, beef bladders, calf rounds, hog bungs, hog middles, and hog stomachs which are to be used as containers of any meat product shall be presented for inspection, turned with the fat surface exposed. (9) Portions of casings which show infection with Oesophagostomum or other nodule-producing parasite, and weasands infected with the larvae of Hypoderma lineatum, shall be rejected, except that when the infestation is slight and the nodules and larvae are removed, the casing or weasand may be passed. Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046 Statutes/Other Implemented: ORS 619.042 & ORS 619.026 History: DOA 19-2022, adopt filed 07/27/2022, effective 07/28/2022
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, as often as may be deemed necessary for the efficient conduct of the inspection. 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, adopt filed 07/27/2022, effective 07/28/2022
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 uninspected, inedible products does not: (a) Adulterate edible products; (b) Create insanitary conditions in the state-inspected establishment whereby edible products may be adulterated; or (c) Prevent or interfere with inspection or other program tasks performed by Department personnel in the state-inspected establishment. (2) Pet food and similar uninspected, inedible products must be distinguished from edible products so as to avoid their distribution as human food. Pet food or similar uninspected, inedible products must be labeled or otherwise identified in accordance with OAR 603-029-1435(4). 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, adopt filed 07/27/2022, effective 07/28/2022
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 under state inspection. When such mixtures are manufactured in any part of a state-inspected establishment, the sanitation of that part of the establishment shall be supervised by Department employees, and the manufacture of such mixtures shall not cause any deviation from the requirements of OAR 603-029-1100. 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, adopt filed 07/27/2022, effective 07/28/2022