reglab/statecodes huggingface dataset:
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-0885 - Carcasses and Parts Passed for Cooking; Utilization for Food Purposes after Cooking

Current through Register Vol. 63, No. 7, July 1, 2024
Carcasses and parts passed for cooking may be used for the
				preparation of meat products, provided all such carcasses or parts are heated
				to a temperature not lower than 170°F. for a period of not less than 30
				minutes either before being used in or during the preparation of the finished
				product.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  603.055, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-0890 - Disposal of Products Passed for Cooking if not Handled According to this Part

Current through Register Vol. 63, No. 7, July 1, 2024
Products passed for cooking if not handled and processed in
				accordance with the provisions of OAR 603-029-0880 to 603-029-0890, shall be
				disposed of in accordance with OAR 603-029-0800 or OAR 603-029-0810.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  603.055, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-0900 - Authorization Required to Make Devices Bearing Oregon Marks

Current through Register Vol. 63, No. 7, July 1, 2024
No brand manufacturer, printer or other person shall cast,
				print, lithograph, or otherwise make or cause to be made any device containing
				any Oregon mark or simulation thereof without prior written authority therefor
				from the Department as provided for in OAR 603-029-1000 to 603-029-1058.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  561.230, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-0905 - Approval Required for Oregon Marks

Current through Register Vol. 63, No. 7, July 1, 2024
No device containing any Oregon mark shall be made or caused to
				be made for use on any product until it has been approved by the Department as
				provided for in OAR 603-029-1000 to 603-029-1058
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  561.230, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-0910 - Use of Oregon Marks Prohibited Except Under Supervision of a Department Employee; Removal of Oregon Marks, when Required

Current through Register Vol. 63, No. 7, July 1, 2024
(1) No person shall affix or place, or cause
			 to be affixed or placed, the Oregon inspection legend or any other Oregon mark,
			 or any abbreviation or simulation of any Oregon mark, to or on any product, or
			 container thereof, except under the supervision of a Department employee, or as
			 authorized by OAR 603-029-1000 to 603-029-1058 in connection with the
			 manufacture of containers.
(2) No
			 person shall fill, or cause to be filled, in whole or in part, with any
			 product, any container bearing or intended to bear any Oregon mark, or any
			 abbreviation or simulation of any Oregon mark, except under the supervision of
			 a Department employee.
(3) Product
			 bearing any Oregon mark shall not be canned, cooked, cured, smoked, salted,
			 packed, rendered, or otherwise prepared by any person for commercial purposes
			 unless:
(a) Such preparation is performed at
			 a federally inspected establishment; or
(b) Such preparation is conducted under State
			 or other governmental inspection and the prepared product is marked to show
			 that fact; or
(c) The Oregon marks
			 are removed, defaced, or otherwise destroyed before or during such preparation;
			 or
(d) The preparation of the
			 product consists solely of cutting up operations at any establishment exempted
			 from inspection under OAR 603-029-0020(2) of this Division 29.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-0915 - Marking Devices; to be Furnished by State-Inspected Establishments; Control of

Current through Register Vol. 63, No. 7, July 1, 2024
(1) The operator of
			 each state-inspected establishment shall furnish such ink brands, burning
			 brands, and any other device for marking products with Oregon marks as the
			 Department may determine is necessary for marking products at such
			 state-inspected establishment. The Oregon inspection legend on such a device
			 shall be as prescribed in OAR 603-029-0600 to 603-029-0625.
(2) All Oregon devices for marking products
			 with the Oregon inspection legend, or other Oregon inspection marks, including
			 self-locking seals, shall be used only under supervision of a Department
			 employee, and, when not in use for marking shall be kept locked in properly
			 equipped locks or compartments, the keys of which shall not leave the
			 possession of a Department employee, or the locker or compartment shall be
			 sealed with an Oregon seal of the Department as prescribed in OAR 603-029-0600
			 to 603-029-0625.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  561.230, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-0920 - Branding Ink; to be Furnished by State-Inspected Establishments; Approval by Department; Color

Current through Register Vol. 63, No. 7, July 1, 2024
(1) The operator
			 of each state-inspected establishment shall furnish all ink for marking
			 products with the Oregon marks at such establishment. Such ink must be made
			 with harmless ingredients that are approved for the purpose by the Department.
			 Samples of inks shall be submitted to the Department laboratory from time to
			 time as may be deemed necessary by a supervisor.
(2) Only ink approved for the purpose shall
			 be used to apply ink brands bearing Oregon marks to carcasses of cattle, sheep,
			 swine, or goats and fresh meat cuts derived therefrom. Any ink containing F.D.
			 & C. Violet No. 1 shall not be considered an approved ink within the
			 meaning of this section.
(3) Green
			 ink shall not be used to apply marks to carcasses of cattle, sheep, swine, or
			 goats or fresh meat cuts derived therefrom.
(4) Except as provided in section (2) and (3)
			 of this rule, branding ink of any color, approved for the purpose by the
			 Department in specific cases, may be used to apply ink brands, bearing Oregon
			 marks, to processed meat cuts derived from cattle, sheep, swine, or
			 goats.
(5) No Oregon marks shall be
			 applied to the carcasses or parts of carcasses or meat cuts derived from
			 horses, mules, and other equines.
(6) Ink used must assure legibility and
			 permanence of the markings and the color of ink shall provide acceptable
			 contrast with the color of the product to which it is applied.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  561.230, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-0925 - Products not to be Removed from State-Inspected Establishments Unless Marked in Accordance with the Regulations

Current through Register Vol. 63, No. 7, July 1, 2024
No person shall remove or cause to be removed from a
				state-inspected establishment any products which the regulations in OAR
				603-029-0900 to 603-029-0970 require to be marked in any way unless they are
				clearly and legibly marked in compliance with such regulations.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  561.230, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-0930 - Marking Devices not to be False or Misleading; Style and Size of Lettering; Approval Required

Current through Register Vol. 63, No. 7, July 1, 2024
No brand or other marking device shall be false or misleading.
				The letters and figures thereon shall be of such style and type as will make a
				clear and legible impression. All markings to be applied to products in a
				state-inspected establishment shall be approved prior to use by the Department
				as provided for in OAR 603-029-1006, except that official markings prescribed
				by the Federal meat grading regulations (7 CFR
				53.19) need not be submitted to the
				Department for approval.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  561.230, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-0935 - Unmarked Inspected Products; Moved Between State-Inspected Establishments; Moved in Commerce

Current through Register Vol. 63, No. 7, July 1, 2024
(1)
			 Unmarked products which have been inspected and passed but do not bear the
			 Oregon inspection legend may be transported in compliance with OAR 603-029-1400
			 to 603-029-1475 from one state-inspected establishment to another
			 state-inspected establishment, for further processing, in a railroad car,
			 truck, or other closed container, if the railroad car, truck, or container is
			 sealed with an official seal of the Department (as prescribed in OAR
			 603-029-0600 to 603-029-0625) bearing the Oregon inspection legend.
(2) Products which have been inspected and
			 passed but do not bear the Oregon inspection legend may be removed from a
			 state-inspected establishment in closed containers bearing the Oregon
			 inspection legend and all other information required by OAR 603-029-0900 to
			 603-029-1058: Provided, That upon removal from such closed container the
			 product may not be further transported in commerce unless such removal is made
			 under the supervision of a Department employee and such product is re-inspected
			 by a Department employee and packed under his supervision in containers bearing
			 the Oregon inspection legend and all other information required by OAR
			 603-029-0900 to 603-029-1058: And provided further, That unmarked product shall
			 not be brought into a state-inspected establishment in an open
			 container.
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 603-029-0940 - Products to be Marked with Oregon Marks

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Each carcass that has been inspected and
			 passed in a state-inspected establishment must be marked at the time of
			 inspection with the Oregon inspection legend containing the number of the
			 state-inspected establishment.
(2)
			 Except as provided otherwise in OAR 603-029-0935, each primal part of a carcass
			 and each liver, beef tongue, and beef heart which has been inspected and passed
			 shall be marked with the Oregon inspection legend containing the number of the
			 state-inspected establishment before it leaves the establishment in which it is
			 first inspected and passed, and each such inspected and passed product shall be
			 marked with the Oregon inspection legend containing the number of the
			 state-inspected establishment where it was last prepared. Additional Oregon
			 marks of inspection may be applied to products as desired to meet local
			 conditions. Primal parts are the wholesale cuts of carcasses as customarily
			 distributed to retailers. The round, flank, loin, rib, plate, brisket, chuck,
			 and shank are primal parts of beef carcasses. Veal, mutton, and goat primal
			 parts are the leg, flank, loin, rack, breast, and shoulder. The ham, belly,
			 loin, shoulder, and jowl are pork primal parts.
(3) Beef livers shall be marked with the
			 Oregon inspection legend containing the number of the state-inspected
			 establishment, at which the cattle involved were slaughtered, on the convex
			 surface of the thickest portion of the organ.
(4) Inspected and passed parts of carcasses
			 which are not marked with the Oregon inspection legend under this rule shall
			 not enter any state-inspected establishment or be sold, transported, or offered
			 for sale or transportation, in commerce, except as provided in OAR
			 603-029-0935.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  561.230, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-0945 - Marking of Meat Products with Oregon Inspection Legend and Ingredient Statement

Current through Register Vol. 63, No. 7, July 1, 2024
(1)
			 Inspected and passed sausages and other products in casings or in link form, of
			 the ordinary "ring" variety or larger shall be marked with the Oregon
			 inspection legend and list of ingredients in accordance with OAR 603-029-1000
			 to 603-029-1058. The Oregon marks required by this rule shall be branded near
			 each end of the sausage or similar product prepared in casings when the product
			 is of a size larger than that customarily sold at retail intact.
(2) Inspected and passed sausage and other
			 products, in casings or in link form, of the smaller varieties, shall bear one
			 or more Oregon inspection legends and one or more lists of ingredients in
			 accordance with OAR 603-029-1000 to 603-029-1058 on each kilogram (2.205 lbs.)
			 of product, except where such products leave the state-inspected establishment
			 completely enclosed in properly labeled immediate containers having a capacity
			 of 5 kilograms (11.025 lbs.) or less and containing a single kind of product:
			 Provided, That such products in properly labeled closed containers exceeding 5
			 kilograms (11.025 lbs.) capacity, when shipped to another state-inspected
			 establishment for further processing or to a governmental agency, need only
			 have the Oregon inspection legend and list of ingredients shown twice
			 throughout the contents of the container. When such products are shipped to
			 another state-inspected establishment for further processing, a supervisor at
			 the point of origin shall identify the shipment to a supervisor at destination
			 by means of a Bill of Lading or other record that is maintained in accordance
			 with 603-029-1300.
(3) The list of
			 ingredients may be applied by stamping, printing, using paper bands, tags, or
			 tissue strips, or other means approved by the Department in specific
			 cases.
(4) All cured products shall
			 be marked with the list of ingredients in accordance with OAR 603-029-1000 to
			 603-029-1058.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  561.230, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-0950 - Special Markings for Certain Meat Products

Current through Register Vol. 63, No. 7, July 1, 2024
(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" prominently displayed: Provided, That the following need
			 not be so marked if they bear on each link or piece the name of the product in
			 accordance with OAR 603-029-1004: Such products as coppa, capocollo,
			 lachschinken, bacon, pork loins, pork shoulder butts, and similar cuts of meat
			 which are prepared without added substance other than curing materials or
			 condiments; meat rolls, bockwurst, and similar products which do not contain
			 cereal or vegetables; headcheese, souse, sulze, scrapple, blood pudding, and
			 liver pudding; and other products such as loaves, chili con carne, and meat and
			 cheese products when prepared with sufficient cheese to give definite
			 characteristics to the finished products: And provided further, That imitation
			 sausage packed in properly labeled containers having a capacity of 3 pounds or
			 less and of a kind usually sold at retail intact, need not bear the word
			 "imitation" on each link or piece if no other marking or labeling is applied
			 directly to the product.
(2) When
			 cereal, vegetable starch, starchy vegetable flour, soy flour, soy protein
			 concentrate, isolated soy protein, dried milk, nonfat dry milk, or calcium
			 reduced dried skim milk is added to sausage in casing or in link form within
			 the limits prescribed in OAR 603-029-1200 to 603-029-1299, the products shall
			 be marked with the name of each added ingredient, as for example "cereal
			 added," "potato flour added," "cereal and potato flour added," "soy flour
			 added," "isolated soy protein added," "nonfat dry milk added," "calcium reduced
			 dried skim milk added," or "cereal and nonfat dry milk added," as the case may
			 be.
(3)
(a) When product is placed in a casing to
			 which artificial coloring is thereafter applied, as permitted in OAR
			 603-029-1100 to 603-029-1190, the product shall be legibly and conspicuously
			 marked by stamping or printing on the casing the words "artificially
			 colored."
(b) If a casing is
			 removed from product at a state-inspected establishment and there is evidence
			 of artificial coloring on the surface of the product, the product from which
			 the casing has been removed shall be marked by stamping directly thereon the
			 words "artificially colored."
(c)
			 The casing containing product need not be marked to show that it is colored if
			 it is colored prior to its use as a covering for the product, and the coloring
			 is of a kind and so applied as not to be transferable to the product and not to
			 be misleading or deceptive in any respect.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-0960 - Marking Tank Cars and Tank Trucks Used in Transportation of Edible Products

Current through Register Vol. 63, No. 7, July 1, 2024
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 603-029-1004, the Oregon inspection
				legend containing the number of the state-inspected establishment and the words
				"date of loading," followed by a suitable space in which the date the tank car
				or tank truck is loaded shall be inserted. The label shall be located
				conspicuously and shall be printed on material of such character and so affixed
				as to preclude detachment or effacement upon exposure to the weather. Before
				the car or truck is removed from the place where it is unloaded, the carrier
				shall remove or obliterate such label.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  561.230, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-0965 - Marking Outside Containers of Inedible Grease, etc.

Current through Register Vol. 63, No. 7, July 1, 2024
(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 with the word "inedible" prior to removal from the point of
			 filling. Containers, such as tierces, barrels, and half barrels shall have both
			 ends painted white with durable paint, if necessary, to provide a contrasting
			 background, and the word "inedible" shall be marked thereon in letters not less
			 than 2 inches high, while on tank cars and tank trucks the letters shall be not
			 less than 4 inches high.
(2)
			 Inspected rendered animal fat which is intended not to be used for human food
			 may also be marked "inedible" if handled as provided in section (1) of this
			 rule and OAR 603-029-0800 to 603-029-0850.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  561.230, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-0970 - Custom Prepared Products to be Marked

Current through Register Vol. 63, No. 7, July 1, 2024
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 OAR 603-028-0700.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  561.230, ORS
				  619.026, ORS
				  619.036 & ORS
				  619.061
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1002 - Labels Required; Supervision by Department Employee

Current through Register Vol. 63, No. 7, July 1, 2024
(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 described in OAR 603-029-1004 except that the following do not have to
			 bear such a label:
(a) Wrappings of dressed
			 carcasses and primal parts in an unprocessed state, bearing the Oregon
			 inspection legend, if such wrappings are intended solely to protect the product
			 against soiling or excessive drying during transportation or storage, and the
			 wrappings bear no information except company brand names, trade marks, or code
			 numbers which do not include any information required by OAR
			 603-029-1004;
(b) Uncolored
			 transparent coverings, such as cellophane, which bear no written, printed, or
			 graphic matter and which enclose any unpackaged or packaged product bearing all
			 markings required by OAR 603-029-0900 to 603-029-0970 which are clearly legible
			 through such coverings;
(c) Animal
			 and transparent artificial casings bearing only the markings required by OAR
			 603-029-0900 to 603-029-0970;
(d)
			 Stockinettes used as "operative devices", such as those applied to cured meats
			 in preparation for smoking, whether or not such stockinettes are removed
			 following completion of the operations for which they were applied;
(e) Containers such as boil-in bags, trays of
			 frozen dinners, and pie pans which bear no information except company brand
			 names, trademarks, code numbers, directions for preparation and serving
			 suggestions, and which are enclosed in a consumer size container that bears a
			 label as described in OAR 603-029-1004;
(f) Containers of products passed for cooking
			 or refrigeration and moved from a state-inspected establishment under OAR
			 603-029-0500.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1004 - Labels: Definition; Required Features

Current through Register Vol. 63, No. 7, July 1, 2024
(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 including package liners) of
			 any product.
(2) Any word,
			 statement, or other information required by OAR 603-029-0900 to 603-029-0970 to
			 appear on the label must be prominently placed thereon with such
			 conspicuousness (as compared with other words, statements, designs, or devices,
			 in the labeling) and in such terms as to render it likely to be read and
			 understood by the ordinary individual under customary conditions of purchase
			 and use. In order to meet this requirement, such information must appear on the
			 principal display panel except as otherwise permitted in OAR 603-029-1000 to
			 603-029-1058. All words, statements, and other information required to appear
			 on the label or labeling shall appear thereon in the English
			 language.
(3) Labels of all
			 products shall show the following information on the principal display panel
			 (except as otherwise permitted in OAR 603-029-0900 to 603-029-0970), in
			 accordance with the requirements of OAR 603-029-0900 to 603-029-0970 or, if
			 applicable, OAR 603-029-1200 to 603-029-1299:
(a) The name of the product, which in the
			 case of a product which purports to be or is represented as a product for which
			 a definition and standard of identity or composition is prescribed in OAR
			 603-029-1200 to 603-029-1299, shall be the name of the food specified in the
			 standard, and in the case of any other product shall be the common or usual
			 name of the food, if any there be, and if there is none, a truthful descriptive
			 designation, as prescribed in section (5) of this rule;
(b) If the product is fabricated from two or
			 more ingredients, the word "ingredients" followed by a list of the ingredients
			 as prescribed in section (6) of this rule;
(c) The name and place of business of the
			 manufacturer, packer, or distributor for whom the product is prepared, as
			 prescribed in section (7) of this rule;
(d) An accurate statement of the net quantity
			 of contents, as prescribed in section (8) of this rule;
(e) An Oregon inspection legend and, except
			 as otherwise provided in section (9) of this rule, the number of the
			 state-inspected establishment, in the form required by OAR 603-029-0600 to
			 603-029-0625;
(f) Any other
			 information required by these Division 29 rules.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1006 - Approval of Abbreviations of Marks of Inspection; Preparation of Marking Devices Bearing Inspection Legend Without Advance Approval Prohibited; Exception

Current through Register Vol. 63, No. 7, July 1, 2024
(1) The
			 Department may approve and authorize the use of abbreviations of marks of
			 inspection under these Division 29 rules. Such abbreviations shall have the
			 same force and effect as the respective marks for which they are authorized
			 abbreviations.
(2) Except for the
			 purposes of preparing and submitting a sample or samples of the same to the
			 Department for approval, no brand manufacturer, printer, or other person shall
			 cast, print, lithograph, or otherwise make any marking device containing any
			 Oregon mark or simulation thereof, or any label bearing any such mark or
			 simulation, without the written authority therefor of the Department. However,
			 when any such sample label, or other marking device, is approved by the
			 Department, additional supplies of the approved label, or marking device, may
			 be made for use in accordance with these Division 29 rules, without further
			 approval by the Department. The provisions of this section apply only to
			 labels, or other marking devices, bearing or containing an Oregon inspection
			 legend shown in OAR 603-029-0610(2) or any abbreviations, copy or
			 representation thereof.
(3) No
			 brand manufacturer or other person shall cast or otherwise make, without an
			 Oregon certificate issued in quadruplicate by a Department employee, a brand or
			 other marking device containing an Oregon inspection legend, or simulation
			 thereof, shown in OAR 603-029-0610(1).
(a) The
			 certificate is a department form for signature by a Department employee and the
			 state-inspected establishment ordering the brand or other marking device,
			 bearing a certificate serial number and a letterhead and the seal of the Oregon
			 Department of Agriculture. The certificate authorizes the making of only the
			 brands or other marking devices of the type and quantity listed on the
			 certificate.
(b) After signing the
			 certificate, the Department employee and the state-inspected establishment
			 shall each keep a copy, and the remaining two copies shall be given to the
			 brand or other marking device manufacturer.
(c) The manufacturer of the brands or other
			 marking devices shall engrave or otherwise mark each brand or other marking
			 device with a permanent identifying serial number unique to it. The
			 manufacturer shall list on each of the two copies of the certificate given to
			 the manufacturer the number of each brand or other marking device authorized by
			 the certificate. The manufacturer shall retain one copy of the certificate for
			 the manufacturer's records and return the remaining copy with the brands or
			 other marking devices to the Department employee whose name and address are
			 given on the certificate as the recipient.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1008 - Approved Labels to be Used Only on Products to Which they are Applicable

Current through Register Vol. 63, No. 7, July 1, 2024
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
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1012 - Reuse of Oregon Inspection Marks; Reuse of Containers Bearing Oregon Marks, Labels, etc.

Current through Register Vol. 63, No. 7, July 1, 2024
(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
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1014 - Labeling, Filling of Containers, Handling of Labeled Products to be Only in Compliance with Regulations

Current through Register Vol. 63, No. 7, July 1, 2024
(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
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1016 - Relabeling Products; Requirements

Current through Register Vol. 63, No. 7, July 1, 2024
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
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1018 - Storage and Distribution of Labels and Containers Bearing Oregon Marks

Current through Register Vol. 63, No. 7, July 1, 2024
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
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1020 - Labeling and Containers of Custom Prepared Products

Current through Register Vol. 63, No. 7, July 1, 2024
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
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1022 - Interpretation and Statement of Labeling Policy for Cured Products; Special Labeling Requirements Concerning Nitrate and Nitrite

Current through Register Vol. 63, No. 7, July 1, 2024
(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 603-029-1202 shall 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.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1026 - Nutrition Labeling of Meat and Meat Products

Current through Register Vol. 63, No. 7, July 1, 2024
(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
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1028 - Required Nutrition Labeling of Ground or Chopped Meat Products

Current through Register Vol. 63, No. 7, July 1, 2024
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
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1030 - Location of Nutrition Information

Current through Register Vol. 63, No. 7, July 1, 2024
(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
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1032 - Labeling of Meat or Meat Products with Number of Servings

Current through Register Vol. 63, No. 7, July 1, 2024
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
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1038 - Nutrient Content Claims; General Principles

Current through Register Vol. 63, No. 7, July 1, 2024
(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
			 claim) of the type required in nutrition labeling pursuant to OAR 603-029-1034,
			 may not be made on a label or in labeling of that product unless the claim is
			 made in accordance with the applicable provisions in this OAR 603-029-1038.
(a) An expressed nutrient content claim is
			 any direct statement about the level (or range) of a nutrient in the product,
			 e.g., "low sodium" or "contains 100 calories."
(b) An implied nutrient content claim is any
			 claim that:
(A) Describes the product or an
			 ingredient therein in a manner that suggests that a nutrient is absent or
			 present in a certain amount (e.g., "high in oat bran"); or
(B) Suggests that the product, because of its
			 nutrient content, may be useful in maintaining healthy dietary practices and is
			 made in association with an explicit claim or statement about a nutrient (e.g.,
			 "healthy, contains 3 grams (g) of fat").
(c) Except for claims regarding vitamins and
			 minerals described in subsection (16)(c) of this rule, no nutrient content
			 claims may be made on products intended specifically for use by infants and
			 children less than 2 years of age unless the claim is specifically provided for
			 in OAR 603-029-1026 to 603-029-1060.
(d) Reasonable variations in the spelling of
			 the terms defined in applicable provisions in this OAR 603-029-1038 and their
			 synonyms are permitted provided these variations are not misleading (e.g., "hi"
			 or "lo").
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1040 - Identification of Major Cuts of Meat Products

Current through Register Vol. 63, No. 7, July 1, 2024
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