reglab/statecodes huggingface dataset:
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2105 - State-Inspected Establishment Grounds and Facilities

Current through Register Vol. 63, No. 7, July 1, 2024
(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 inspection by Department employees. State-inspected establishments must
			 have in place a pest management program to prevent the harborage and breeding
			 of pests on the grounds and within establishment facilities. Pest control
			 substances used must be safe and effective under the conditions of use and not
			 be applied or stored in a manner that will result in the adulteration of
			 product or the creation of insanitary conditions.
(2) Construction.
(a) State-inspected establishment buildings,
			 including their structures, rooms, and compartments must be of sound
			 construction, be kept in good repair, and be of sufficient size to allow for
			 processing, handling, and storage of product in a manner that does not result
			 in product adulteration or the creation of insanitary conditions.
(b) Walls, floors, and ceilings within
			 state-inspected establishments must be built of durable materials impervious to
			 moisture and be cleaned and sanitized as necessary to prevent adulteration of
			 product or the creation of insanitary conditions.
(c) Walls, floors, ceilings, doors, windows,
			 and other outside openings must be constructed and maintained to prevent the
			 entrance of vermin, such as flies, rats, and mice.
(d) Rooms or compartments in which edible
			 product is processed, handled, or stored must be separate and distinct from
			 rooms or compartments in which inedible product is processed, handled, or
			 stored, to the extent necessary to prevent product adulteration and the
			 creation of insanitary conditions.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2110 - Equipment and Utensils

Current through Register Vol. 63, No. 7, July 1, 2024
(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 during processing, handling, or storage. Equipment and utensils must be
			 maintained in sanitary condition so as not to adulterate product.
(2) Equipment and utensils must not be
			 constructed, located, or operated in a manner that prevents Department
			 employees from inspecting the equipment or utensils to determine whether they
			 are in sanitary condition.
(3)
			 Receptacles used for storing inedible material must be of such material and
			 construction that their use will not result in the adulteration of any edible
			 product or in the creation of insanitary conditions. Such receptacles must not
			 be used for storing any edible product and must bear conspicuous and
			 distinctive marking to identify permitted uses.
Statutory/Other Authority: ORS
				  603.085, ORS
				  616.700, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  603.059, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2115 - Sanitary Operations

Current through Register Vol. 63, No. 7, July 1, 2024
(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-contact
			 surfaces of facilities, equipment, and utensils used in the operation of the
			 state-inspected establishment must be cleaned and sanitized as frequently as
			 necessary to prevent the creation of insanitary conditions and the adulteration
			 of product.
(3) Cleaning compounds,
			 sanitizing agents, processing aids, and other chemicals used by a
			 state-inspected establishment must be safe and effective under the conditions
			 of use. Such chemicals must be used, handled, and stored in a manner that will
			 not adulterate product or create insanitary conditions. Documentation
			 substantiating the safety of a chemical's use in a food processing environment
			 must be available to Department employees for review.
(4) Product must be protected from
			 adulteration during processing, handling, storage, loading, and unloading at
			 and during transportation from state-inspected establishments.
Statutory/Other Authority: ORS
				  603.085, ORS
				  616.700, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  603.059, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2120 - Employee Hygiene

Current through Register Vol. 63, No. 7, July 1, 2024
(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) Clothing. Aprons,
			 frocks, and other outer clothing worn by persons who handle product must be of
			 material that is disposable or readily cleaned. Clean garments must be worn at
			 the start of each working day and garments must be changed during the day as
			 often as necessary to prevent adulteration of product and the creation of
			 insanitary conditions.
(3) Disease
			 control. Any person who has or appears to have an infectious disease, open
			 lesion, including boils, sores, or infected wounds, or any other abnormal
			 source of microbial contamination, must be excluded from any operations which
			 could result in product adulteration and the creation of insanitary conditions
			 until the condition is corrected.
Statutory/Other Authority: ORS
				  603.085, ORS
				  616.700, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  603.059, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2125 - Tagging Insanitary Equipment, Utensils, Rooms or Compartments

Current through Register Vol. 63, No. 7, July 1, 2024
(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 insanitary condition or that
			 its use could cause the adulteration of product, the Department employee shall
			 attach to it an "Oregon Rejected" tag. Equipment, utensils, rooms,
			 compartments, buildings, or vehicles so tagged may not be used until made
			 acceptable. Only a Department employee may remove an "Oregon Rejected" tag. The
			 Department shall:
(a) Notify the owner or
			 person in charge that such equipment, utensil, room, compartment, building, or
			 vehicle shall not be used for its intended purpose until the violation is
			 corrected; and
(b) Post a Notice of
			 Condemnation or Notice of Quarantine upon such building, equipment, vehicle, or
			 facility to the effect that it is condemned or quarantined for further use on
			 account of the violation. The Notice of Condemnation or Notice of Quarantine
			 shall:
(A) State the effective date of the
			 action(s);
(B) Describe the reasons
			 for the action(s);
(C) Identify the
			 equipment, utensil, room, compartment, building, or vehicle that is tagged with
			 an "Oregon Rejected" tag; and
(D)
			 Comply with the requirements of ORS
			 183.415.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2130 - Hearing Request Regarding Condemnation or Quarantine; Conduct of Hearing

Current through Register Vol. 63, No. 7, July 1, 2024
(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 Notice of Condemnation or Notice of
			 Quarantine.
(2) A hearing regarding
			 an action taken under OAR 603-029-2125 shall be conducted by an administrative
			 law judge assigned from the Office of Administrative Hearings established under
			 ORS 183.605. The hearing shall be
			 conducted pursuant to the procedures for contested cases under ORS chapter 183
			 and OAR chapter 137, division 3.
Statutory/Other Authority: ORS
				  603.085, ORS
				  616.700, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  603.059, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2135 - Department's Voluntary Termination of Condemnation or Quarantine

Current through Register Vol. 63, No. 7, July 1, 2024
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 Condemnation or Notice of Termination of Quarantine to the persons notified
			 when the Notice of Condemnation or Notice of Quarantine was issued. The notice
			 shall be personally served or shall be mailed via certified mail to such
			 persons at their last known residence or principal office or place of
			 business.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  603.059, ORS
				  603.065, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2140 - Resolution of Condemnation or Quarantine by Agreement

Current through Register Vol. 63, No. 7, July 1, 2024
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 or
				quarantine by agreement between the Department and the owner or person in
				possession.
Statutory/Other Authority: ORS
				  603.085, ORS
				  616.700, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  603.059, ORS
				  619.026, ORS
				  619.036 & ORS
				  619.041
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2145 - General rules for Sanitation SOP's

Current through Register Vol. 63, No. 7, July 1, 2024
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
				  603.085, ORS
				  616.700, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  603.059, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2150 - Development of Sanitation SOP's

Current through Register Vol. 63, No. 7, July 1, 2024
(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 shall be signed and
			 dated by the individual with overall authority on-site or a higher level
			 official of the state-inspected establishment. This signature shall signify
			 that the state-inspected establishment will implement the Sanitation SOP's as
			 specified and will maintain the Sanitation SOP's in accordance with the
			 requirements of this part. The Sanitation SOP's shall be signed and dated upon
			 initially implementing the Sanitation SOP's and upon any modification to the
			 Sanitation SOP's.
(3) Procedures in
			 the Sanitation SOP's that are to be conducted prior to operations shall be
			 identified as such, and shall address, at a minimum, the cleaning of food
			 contact surfaces of facilities, equipment, and utensils.
(4) The Sanitation SOP's shall specify the
			 frequency with which each procedure in the Sanitation SOP's is to be conducted
			 and identify the state-inspected establishment employee(s) responsible for the
			 implementation and maintenance of such procedure(s).
Statutory/Other Authority: ORS
				  603.085, ORS
				  616.700, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  603.059, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2155 - Implementation of SOP's

Current through Register Vol. 63, No. 7, July 1, 2024
(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 the frequencies
			 specified.
(3) Each state-inspected
			 establishment shall monitor daily the implementation of the procedures in the
			 Sanitation SOP's.
Statutory/Other Authority: ORS
				  603.085, ORS
				  616.700, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  603.059, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2160 - Maintenance of Sanitation SOP's

Current through Register Vol. 63, No. 7, July 1, 2024
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 keep them effective and current with respect to changes in
				facilities, equipment, utensils, operations, or personnel.
Statutory/Other Authority: ORS
				  603.085, ORS
				  616.700, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  603.059, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2165 - Corrective Actions

Current through Register Vol. 63, No. 7, July 1, 2024
(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
			 implementation or maintenance of the Sanitation SOP's, may have failed to
			 prevent direct contamination or adulteration of product(s).
(2) Corrective actions include procedures to
			 ensure appropriate disposition of product(s) that may be contaminated, restore
			 sanitary conditions, and prevent the recurrence of direct contamination or
			 adulteration of product(s), including appropriate reevaluation and modification
			 of the Sanitation SOP's and the procedures specified therein or appropriate
			 improvements in the execution of the Sanitation SOP's or the procedures
			 specified therein.
Statutory/Other Authority: ORS
				  603.085, ORS
				  616.700, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  603.059, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2170 - Recordkeeping Requirements

Current through Register Vol. 63, No. 7, July 1, 2024
(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 in the Sanitation SOP's as being responsible for the implementation
			 and monitoring of the procedure(s) specified in the Sanitation SOP's shall
			 authenticate these records with his or her initials and the date.
(2) Records required by OAR 603-029-2100 to
			 603-029-2175 may be maintained on computers provided the state-inspected
			 establishment implements appropriate controls to ensure the integrity of the
			 electronic data.
(3) Records
			 required by OAR 603-029-2100 to 603-029-2175 shall be maintained for at least 6
			 months and made available to the Department. All such records shall be
			 maintained at the state-inspected establishment for 48 hours following
			 completion, after which they may be maintained off-site provided such records
			 can be made available to the Department within 24 hours of request.
Statutory/Other Authority: ORS
				  603.085, ORS
				  616.700, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  603.059, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2175 - Agency Verification

Current through Register Vol. 63, No. 7, July 1, 2024
(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) Reviewing the Sanitation SOP's;
(b) Reviewing the daily records documenting
			 the implementation of the Sanitation SOP's and the procedures specified therein
			 and any corrective actions taken or required to be taken;
(c) Direct observation of the implementation
			 of the Sanitation SOP's and the procedures specified therein and any corrective
			 actions taken or required to be taken; and
(d) Direct observation or testing to assess
			 the sanitary conditions in the state-inspected establishment.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2200 - Hazard Analysis and Critical Control Point (HACCP) System Definitions

Current through Register Vol. 63, No. 7, July 1, 2024
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" (CCP) means a point, step, or procedure in a food process at which
			 control can be applied and, as a result, a food safety hazard can be prevented,
			 eliminated, or reduced to acceptable levels.
(3) "Critical limit" means the maximum or
			 minimum value to which a physical, biological, or chemical hazard must be
			 controlled at a critical control point to prevent, eliminate, or reduce to an
			 acceptable level the occurrence of the identified food safety hazard.
(4) "Food safety hazard" means any
			 biological, chemical, or physical property that may cause a food to be unsafe
			 for human consumption.
(5) "HACCP
			 System" means the HACCP plan in operation, including the HACCP plan
			 itself.
(6) "Hazard" means Food
			 Safety Hazard.
(7) "Preventive
			 measure" means physical, chemical, or other means that can be used to control
			 an identified food safety hazard.
(8) "Process-monitoring instrument" means an
			 instrument or device used to indicate conditions during processing at a
			 critical control point.
(9)
			 "Responsible establishment official" means the individual with overall
			 authority on-site or a higher level official of the establishment.
Statutory/Other Authority: ORS
				  603.085, ORS
				  616.700, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  603.059, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2205 - Hazard Analysis and HACCP Plan

Current through Register Vol. 63, No. 7, July 1, 2024
(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 preventive measures the establishment can apply to control those
			 hazards. The hazard analysis shall include food safety hazards that can occur
			 before, during, and after entry into the establishment. A food safety hazard
			 that is reasonably likely to occur is one for which a prudent establishment
			 would establish controls because it historically has occurred, or because there
			 is a reasonable possibility that it will occur in the particular type of
			 product being processed, in the absence of those controls.
(b) A flow chart describing the steps of each
			 process and product flow in the establishment shall be prepared, and the
			 intended use or consumers of the finished product shall be
			 identified.
(c) Food safety hazards
			 might be expected to arise from the following:
(A) Natural toxins;
(B) Microbiological contamination;
(C) Chemical contamination;
(D) Pesticides;
(E) Drug residues;
(F) Zoonotic diseases;
(G) Decomposition;
(H) Parasites;
(I) Unapproved use of direct or indirect food
			 or color additives; and
(J)
			 Physical hazards.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2210 - Corrective Actions

Current through Register Vol. 63, No. 7, July 1, 2024
(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, to
			 ensure:
(a) The cause of the deviation is
			 identified and eliminated;
(b) The
			 CCP will be under control after the corrective action is taken;
(c) Measures to prevent recurrence are
			 established; and
(d) No product
			 that is injurious to health or otherwise adulterated as a result of the
			 deviation enters commerce.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2215 - Validation, Verification, Reassessment

Current through Register Vol. 63, No. 7, July 1, 2024
(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 validation. Upon
			 completion of the hazard analysis and development of the HACCP plan, the
			 establishment shall conduct activities designed to determine that the HACCP
			 plan is functioning as intended. During this HACCP plan validation period, the
			 establishment shall repeatedly test the adequacy of the CCP's, critical limits,
			 monitoring and recordkeeping procedures, and corrective actions set forth in
			 the HACCP plan. Validation also encompasses reviews of the records themselves,
			 routinely generated by the HACCP system, in the context of other validation
			 activities.
(b) Ongoing
			 verification activities. Ongoing verification activities include, but are not
			 limited to:
(A) The calibration of
			 process-monitoring instruments;
(B)
			 Direct observations of monitoring activities and corrective actions;
			 and
(C) The review of records
			 generated and maintained in accordance with OAR
			 603-029-2220(1)(c).
(c)
(A) Reassessment of the HACCP plan. Every
			 establishment shall reassess the adequacy of the HACCP plan at least annually
			 and whenever any changes occur that could affect the hazard analysis or alter
			 the HACCP plan. Such changes may include, but are not limited to, changes in:
			 raw materials or source of raw materials; product formulation; slaughter or
			 processing methods or systems; production volume; personnel; packaging;
			 finished product distribution systems; or, the intended use or consumers of the
			 finished product. The reassessment shall be performed by an individual trained
			 in accordance with OAR 603-029-2230. The HACCP plan shall be modified
			 immediately whenever a reassessment reveals that the plan no longer meets the
			 requirements of OAR 603-029-2205(3).
(B) Each establishment must make a record of
			 each reassessment required by section (1)(c)(A) of this rule and must document
			 the reasons for any changes to the HACCP plan based on the reassessment, or the
			 reasons for not changing the HACCP plan based on the reassessment. For annual
			 reassessments, if the establishment determines that no changes are needed to
			 its HACCP plan, it is not required to document the basis for this
			 determination.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2220 - Records

Current through Register Vol. 63, No. 7, July 1, 2024
(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 making documents associated with the selection
			 and development of CCP's and critical limits, and documents supporting both the
			 monitoring and verification procedures selected and the frequency of those
			 procedures.
(c) Records documenting
			 the monitoring of CCP's and their critical limits, including the recording of
			 actual times, temperatures, or other quantifiable values, as prescribed in the
			 establishment's HACCP plan; the calibration of process-monitoring instruments;
			 corrective actions, including all actions taken in response to a deviation;
			 verification procedures and results; product code(s), product name or identity,
			 or slaughter production lot. Each of these records shall include the date the
			 record was made.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2225 - Inadequate HACCP Systems

Current through Register Vol. 63, No. 7, July 1, 2024
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 fails to take
			 corrective actions, as required by OAR 603-029-2210;
(4) HACCP records are not being maintained as
			 required in OAR 603-029-2220; or
(5) Adulterated product is produced or
			 shipped.
Statutory/Other Authority: ORS
				  603.085, ORS
				  616.700, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  603.059, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2230 - Training

Current through Register Vol. 63, No. 7, July 1, 2024
(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 603-029-2205(2), which could include
			 adapting a generic model that is appropriate for the specific product;
			 and
(b) Reassessment and
			 modification of the HACCP plan, in accordance with OAR
			 603-029-2210.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2235 - Agency Verification

Current through Register Vol. 63, No. 7, July 1, 2024
(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 chart;
(b) Reviewing the
			 HACCP plan;
(c) Reviewing the CCP
			 records;
(d) Reviewing and
			 determining the adequacy of corrective actions taken when a deviation
			 occurs;
(e) Reviewing the critical
			 limits;
(f) Reviewing other records
			 pertaining to the HACCP plan or system;
(g) Direct observation or measurement at a
			 CCP;
(h) Sample collection and
			 analysis to determine the product meets all safety standards; and
(i) On-site observations and record
			 review.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2300 - Notification

Current through Register Vol. 63, No. 7, July 1, 2024
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 from an official federal
				establishment, CIS establishment, or state-inspected establishment has entered
				commerce, if the state-inspected establishment believes or has reason to
				believe that this has happened. The state-inspected establishment must inform
				the Department of the type, amount, origin, and destination of the adulterated
				or misbranded product.
Statutory/Other Authority: ORS
				  603.085, ORS
				  616.700, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  603.059, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2305 - Preparation and Maintenance of Written Recall Procedures

Current through Register Vol. 63, No. 7, July 1, 2024
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.
				These written procedures must specify how the State-inspected establishment
				will decide whether to conduct a product recall, and how the establishment will
				effect the recall, should it decide that one is necessary.
Statutory/Other Authority: ORS
				  603.085, ORS
				  616.700, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  603.059, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2310 - Records

Current through Register Vol. 63, No. 7, July 1, 2024
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, ORS
				  603.059, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2400 - Purpose and Scope

Current through Register Vol. 63, No. 7, July 1, 2024
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 603-029-1100 to 603-029-1190, OAR 603-029-1200 to
				603-029-1299, OAR 603-029-2405, ORS 619, and ORS 616, specify rules for the use
				of certain food ingredients (e.g., food additives and color additives) and
				sources of radiation that may render meat adulterated or misbranded.
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
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2405 - Use of Food Ingredients and Sources of Radiation

Current through Register Vol. 63, No. 7, July 1, 2024
(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 603-029-1190, or OAR
			 603-029-1200 to 603-029-1299, or by the Department in specific cases.
(b) Carcasses, parts thereof, and products of
			 meat animals may be used in the processing of poultry products only if they
			 were prepared in a state-inspected establishment, a CIS establishment, or an
			 official federal establishment, were inspected and passed in accordance with
			 the Federal Meat Inspection Act and the regulations under such Act (subchapter
			 A of this chapter), and are so marked.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2410 - Certain Other Permitted Uses

Current through Register Vol. 63, No. 7, July 1, 2024
(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), maple sugar, dextrose, invert sugar,
			 honey, corn syrup solids (corn syrup, glucose syrup and fructose), wood smoke,
			 vinegar, flavorings, spices, sodium nitrate, sodium nitrite, potassium nitrate,
			 potassium nitrite, and other food and color additives specified in the chart in
			 section (3) of this rule may be added to meat under conditions, if any,
			 specified in this rule or in OAR 603-029-1000 to 603-029-1058.
(b) Artificial flavorings. Other harmless
			 artificial flavorings may be added to meat, with the approval of the Department
			 in specific cases.
(c) Coloring
			 matter and dyes. Coloring matter and dyes, other than those specified in a
			 regulation permitting that use in this rule or in 21 CFR Chapter I, Subchapter
			 A and Subchapter B, may be applied to meat mixed with rendered fat, applied to
			 natural and artificial casings, and applied to such casings enclosing products,
			 if approved by the Department in specific cases. When any coloring matter or
			 dye is applied to casings, there shall be no penetration of coloring into the
			 product.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2415 - Prohibited Uses

Current through Register Vol. 63, No. 7, July 1, 2024
(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 is. Therefore:
(a) Paprika or oleoresin
			 paprika may not be used in or on fresh meat, such as steaks, or comminuted
			 fresh meat, such as chopped and formed steaks or patties; or in any other meat
			 consisting of fresh meat (with or without seasoning).
(b) Paprika or oleoresin paprika may be used
			 in or on chorizo sausage and other meat in which paprika or oleoresin paprika
			 is permitted as an ingredient in a standard of identity or composition in OAR
			 603-029-1200 to 603-029-1299.
(c)
			 Sorbic acid, calcium sorbate, sodium sorbate, and other salts of sorbic acid
			 shall not be used in cooked sausages or any other meat; sulfurous acid and
			 salts of sulfurous acid shall not be used in or on any meat; and niacin or
			 nicotinamide shall not be used in or on fresh meat product; except that
			 potassium sorbate, propylparaben (propyl p-hydroxybenzoate), and calcium
			 propionate, may be used in or on any product, only as provided in this Division
			 29.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2505 - Control of Listeria Monocytogenes in Post-Lethality Exposed Ready-To-Eat Products

Current through Register Vol. 63, No. 7, July 1, 2024
(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-inspected
			 establishment producing post-lethality exposed RTE products must control
			 through its HACCP plan or prevent in the processing environment through a
			 Sanitation SOP or other prerequisite program. RTE product is adulterated if it
			 contains
L. monocytogenes
, or if it comes into direct contact
			 with a food contact surface that is contaminated with
L.
			 monocytogenes
. Establishments must not release into commerce product
			 that contains
L. monocytogenes
or that has been in contact
			 with a food contact surface contaminated with
L. monocytogenes
without first reworking the product using a process that is destructive of
L. monocytogenes
.
(2) In order to maintain the sanitary
			 conditions necessary to meet this requirement, a state-inspected establishment
			 producing post-lethality exposed RTE product must comply with the requirements
			 included in one of the three following alternatives:
(a) Alternative 1. Use of a post-lethality
			 treatment (which may be an antimicrobial agent) that reduces or eliminates
			 microorganisms on the product and an antimicrobial agent or process that
			 suppresses or limits the growth of
L. monocytogenes
. If a
			 state-inspected establishment chooses this alternative:
(A) The post-lethality treatment must be
			 included in the state-inspected establishment's HACCP plan. The antimicrobial
			 agent or process used to suppress or limit the growth of the pathogen must be
			 included in either the state-inspected establishment's HACCP plan or its
			 Sanitation SOP or other prerequisite program.
(B) The state-inspected establishment must
			 validate the effectiveness of the post-lethality treatment incorporated in its
			 HACCP plan in accordance with OAR 603-029-2215. The state-inspected
			 establishment must document, either in its HACCP plan or in its Sanitation SOP
			 or other prerequisite program, that the antimicrobial agent or process, as
			 used, is effective in suppressing or limiting growth of
L.
			 monocytogenes
.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2600 - Definitions

Current through Register Vol. 63, No. 7, July 1, 2024
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) "Acidified low acid
			 product" means a canned product which has been formulated or treated so that
			 every component of the finished product has a pH of 4.6 or lower within 24
			 hours after the completion of the thermal process unless data are available
			 from the state-inspected establishment's processing authority demonstrating
			 that a longer time period is safe.
(3) "Bleeders" means small orifices on a
			 retort through which steam, other gasses, and condensate are emitted from the
			 retort throughout the entire thermal process.
(4) "Canned product" means a meat or poultry
			 product with a water activity above 0.85 which receives a thermal process
			 either before or after being packed in a hermetically sealed container. Unless
			 otherwise specified, the term "product" as used in OAR 603-029-2600 to
			 603-029-2655 means "canned product."
(5) "Closure technician" means the
			 individual(s) identified by the state-inspected establishment as being trained
			 to perform specific container integrity examinations as required by OAR
			 603-029-2600 to 603-029-2655 and designated by the state-inspected
			 establishment to perform such examinations.
(6) "Code lot" means all production of a
			 particular product in a specific size container marked with a specific
			 container code.
(7) "Come-up time"
			 means the elapsed time, including venting time (if applicable), between the
			 introduction of the heating medium into a closed retort and the start of
			 process timing.
(8) "Critical
			 factor" means any characteristic, condition or aspect of a product, container,
			 or procedure that affects the adequacy of the process schedule. Critical
			 factors are established by processing authorities.
(9) "Headspace" means that portion of a
			 container not occupied by the product.
(a)
			 "Gross headspace" means the vertical distance between the level of the product
			 (generally the liquid surface) in an upright rigid container and the top edge
			 of the container (i.e., the flange of an unsealed can, the top of the double
			 seam on a sealed can, or the top edge of an unsealed jar).
(b) "Net headspace" means the vertical
			 distance between the level of the product (generally the liquid surface) in an
			 upright rigid container and the inside surface of the lid.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2605 - Containers and Closures

Current through Register Vol. 63, No. 7, July 1, 2024
(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 affect
			 product or container integrity. Such an examination should be based on a
			 statistical sampling plan.
(b) All
			 empty containers, closures, and flexible pouch roll stock must be stored,
			 handled, and conveyed in such a manner that will prevent damage that could
			 affect the hermetic condition of the sealed container.
(c) Just before filling, rigid containers
			 must be cleaned to prevent incorporation of foreign matter into the finished
			 product. Closures, semirigid containers, preformed flexible pouches, and
			 flexible pouch roll stock contained in original wrappings do not need to be
			 cleaned before use.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2610 - Thermal Processing

Current through Register Vol. 63, No. 7, July 1, 2024
(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 state-inspected establishment.
(2) Source of process schedules:
(a) Process schedules used by a
			 state-inspected establishment must be developed or determined by a processing
			 authority.
(b) Any change in
			 product formulation, ingredients, or treatments that are not already
			 incorporated in a process schedule and that may adversely affect either the
			 product heat penetration profile or sterilization value requirements must be
			 evaluated by the state-inspected establishment's processing authority. If it is
			 determined that any such change adversely affects the adequacy of the process
			 schedule, the processing authority must amend the process schedule
			 accordingly.
(c) Complete records
			 concerning all aspects of the development or determination of a process
			 schedule, including any associated incubation tests, must be made available by
			 the state-inspected establishment to the Department upon request.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2615 - Critical Factors and the Application of the Process Schedule

Current through Register Vol. 63, No. 7, July 1, 2024
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
				process schedule. Examples of factors that are often critical to process
				schedule adequacy may include:
(1)
			 General.
(a) Maximum fill-in weight or
			 drained weight;
(b) Arrangement of
			 pieces in the container;
(c)
			 Container orientation during thermal processing;
(d) Product formulation;
(e) Particle size;
(f) Maximum thickness for flexible
			 containers, and to some extent semirigid containers, during thermal
			 processing;
(g) Maximum
			 pH;
(h) Percent salt;
(i) Ingoing (or formulated) nitrite level
			 (ppm);
(j) Maximum water activity;
			 and
(k) Product consistency or
			 viscosity.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2625 - Equipment and Procedures for Heat Processing Systems

Current through Register Vol. 63, No. 7, July 1, 2024
(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 temperature within the
			 retort. The indicating temperature device, not the temperature/time recording
			 device, must be used as the reference instrument for indicating the process
			 temperature.
(A) Mercury-in-glass
			 thermometers. A mercury-in-glass thermometer must have divisions that are
			 readable to 1°F (or 0.5 °C) and whose scale contains not more than
			 17°F/inch (or 4.0 °C/cm) of graduated scale. Each mercury-in-glass
			 thermometer must be tested for accuracy against a known accurate standard upon
			 installation and at least once a year to ensure its accuracy. Records that
			 specify the date, standard used, test method, and the person or testing
			 authority performing the test must be maintained on file by the establishment
			 and made available to the Department. A mercury-in-glass thermometer that has a
			 divided mercury column or that cannot be adjusted to the standard must be
			 repaired and tested for accuracy before further use or replaced.
(B) Other devices. Temperature-indicating
			 devices, such as resistance temperature detectors, used in lieu of
			 mercury-in-glass thermometers, must meet known, accurate standards for such
			 devices when tested for accuracy. The records of such testing must be available
			 to the Department.