Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2500 - Definitions

Current through Register Vol. 63, No. 7, July 1, 2024
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, or that has the effect of suppressing or limiting growth of L.
			 monocytogenes in the product throughout the shelf life of the product. Examples
			 of antimicrobial agents added to RTE products are potassium lactate and sodium
			 diacetate.
(2) "Antimicrobial
			 process" means an operation, such as freezing, applied to an RTE product that
			 has the effect of suppressing or limiting the growth of a microorganism, such
			 as L. monocytogenes, in the product throughout the shelf life of the
			 product.
(3) "Deli product" means a
			 ready-to-eat meat or poultry product that typically is sliced, either in a
			 state-inspected establishment or after distribution from a state-inspected
			 establishment, and typically is assembled in a sandwich for
			 consumption.
(4) "Hazard Analysis
			 Critical Control Point" (HACCP) means the HACCP plan in operation, including
			 the HACCP plan itself in accordance with OAR 603-029-2200 to
			 603-029-2235.
(5) "Hotdog product"
			 means a ready-to-eat meat or poultry frank, frankfurter, or wiener, such as a
			 product defined in OAR 603-029-1248 and 603-029-1252.
(6) "Lethality treatment" means a process,
			 including the application of an antimicrobial agent, that eliminates or reduces
			 the number of pathogenic microorganisms on or in a product to make the product
			 safe for human consumption. Examples of lethality treatments are cooking or the
			 application of an antimicrobial agent or process that eliminates or reduces
			 pathogenic microorganisms.
(7)
			 "Post-lethality exposed product" means ready-to-eat product that comes into
			 direct contact with a food contact surface after the lethality treatment in a
			 post-lethality processing environment.
(8) "Post-lethality processing environment"
			 means the area of an establishment into which product is routed after having
			 been subjected to an initial lethality treatment. The product may be exposed to
			 the environment in this area as a result of slicing, peeling, re-bagging,
			 cooling semi-permeable encased product with a brine solution, or other
			 procedures.
(9) "Post-lethality
			 treatment" means a lethality treatment that is applied or is effective after
			 post-lethality exposure. It is applied to the final product or sealed package
			 of product in order to reduce or eliminate the level of pathogens resulting
			 from contamination from post-lethality exposure.
(10) "Prerequisite program" means a procedure
			 or set of procedures that is designed to provide basic environmental or
			 operating conditions necessary for the production of safe, wholesome food. It
			 is called "prerequisite" because it is considered by scientific experts to be
			 prerequisite to a HACCP) plan in accordance with part 417 of this Division
			 29.
(11) "Ready-to-eat" (RTE)
			 product means a meat or poultry product that is in a form that is edible
			 without additional preparation to achieve food safety and may receive
			 additional preparation for palatability or aesthetic, epicurean, gastronomic,
			 or culinary purposes. RTE product is not required to bear a safe-handling
			 instruction (as required for non-RTE products by OAR 603-029-1004(12)) or other
			 labeling that directs that the product must be cooked or otherwise treated for
			 safety, and can include frozen meat and poultry products.
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