Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-0205 - Other Facilities and Conditions to be Provided by the State-Inspected Establishment

Current through Register Vol. 63, No. 7, July 1, 2024
When required by the Department, the following facilities and
				conditions, and such others as may be found to be essential to efficient
				conduct of inspection and maintenance of sanitary conditions, shall be provided
				by each state-inspected establishment:
(1) Satisfactory pens, equipment, and
			 assistants for conducting ante-mortem inspection and for separating, marking
			 and holding apart from passed meat animals those marked "Oregon suspect" and
			 those marked "Oregon condemned" (pens, alleys, and runways shall be paved,
			 drained, and supplied with adequate hose connections for cleanup
			 purposes);
(2) Sufficient light to
			 be adequate for proper conduct of inspection;
(3) Racks, receptacles, or other suitable
			 devices for retaining such parts as the head, tongue, tail, thymus gland, and
			 viscera, and all parts and blood to be used in the preparation of meat or meat
			 products or medical products, until after the post-mortem examination is
			 completed, in order that they may be identified in case of condemnation of the
			 carcass; equipment, trucks, and receptacles for the handling of viscera of
			 slaughtered meat animals so as to prevent contact with the floor; and trucks,
			 racks, marked receptacles, tables, and other necessary equipment for the
			 separate and sanitary handling of carcasses or parts passed for
			 cooking;
(4) Tables, benches, and
			 other equipment on which inspection is to be performed, of such design,
			 material, and construction as to enable Department employees to conduct their
			 inspection in a ready, efficient and clean manner;
(5) Watertight metal trucks or receptacles
			 for holding and handling diseased carcasses and parts, so constructed as to be
			 readily cleaned; such trucks or receptacles to be marked in a conspicuous
			 manner with the phrase "Oregon condemned" in letters not less than 2 inches
			 high, and, when required by a supervisor, to be equipped with facilities for
			 locking or sealing;
(6) Adequate
			 arrangements, including liquid soap and cleansers, for cleansing and
			 disinfecting hands, for sterilizing all implements used in dressing diseased
			 carcasses, floors, and such other articles and places as may be contaminated by
			 diseased carcasses or otherwise;
(7) In state-inspected establishments in
			 which slaughtering is done, rooms, compartments, or specially prepared open
			 places, to be known as "final inspection places," at which the final inspection
			 of retained carcasses may be conducted (competent assistants for handling
			 retained carcasses and parts shall be provided by the state-inspected
			 establishment; final inspection places shall be adequate in size and their rail
			 arrangement and other equipment shall be sufficient to prevent carcasses and
			 parts passed for food or cooking from being contaminated by contact with
			 condemned carcasses or parts; they shall be equipped with hot water, lavatory,
			 sterilizer, tables, and other equipment required for ready, efficient, and
			 sanitary conduct of the inspection; the floors shall be of such construction as
			 to facilitate the maintenance of sanitary conditions and shall have proper
			 drainage connections, and when the final inspection place is part of a larger
			 floor, it shall be separated from the rest of the floor by a curb, railing, or
			 otherwise);
(8) Retention rooms,
			 cages, or other compartments, and receptacles in which carcasses and product
			 may be held for further inspection (these shall be in such number and in such
			 locations as the needs of the inspection in the state-inspected establishment
			 may require; they shall be equipped for secure locking or sealing and shall be
			 held under locks or Oregon seals furnished by the Department; the keys of such
			 locks shall not leave the custody of Department employees. Every such room,
			 compartment, or receptacle shall be marked conspicuously with the phrase
			 "Oregon retained" in letters not less than 2 inches high; rooms or compartments
			 for these purposes shall be secure and susceptible of being kept clean,
			 including a sanitary disposal of the floor liquids; establishment employees
			 shall not enter any retention rooms or compartments or open any retention
			 receptacles unless authorized by Department employees);
(9) Adequate facilities, including denaturing
			 materials, for the proper disposal of condemned articles in accordance with the
			 regulations in this Division 29 (tanks or other rendering equipment which,
			 under the regulations in this Division 29, must be sealed, shall be properly
			 equipped for sealing as specified by the regulations in OAR 603-029-0800 to
			 603-029-0850 or by a supervisor in specific cases);
(10) Docks and receiving rooms, to be
			 designated by the operator of the state-inspected establishment, with a
			 supervisor, for the receipt and inspection of all products as provided in OAR
			 603-029-1110
(11) Suitable lockers
			 in which brands bearing the Oregon inspection legend and other Oregon devices
			 (excluding labels) and official certificates shall be kept when not in use (all
			 such lockers shall be equipped for sealing or locking with locks or seals to be
			 supplied by the Department; the keys of such locks shall not leave the custody
			 of Department employees);
(12)
			 Sanitary facilities and accommodations as prescribed by OAR 603-029-2010(3) to
			 (6), and (8).
(13) In addition to
			 any facilities required to accomplish sanitary dressing procedures, the
			 following inspection station facilities for cattle and swine slaughter lines
			 described in OAR 603-029-0401(2) are required:
(a) An inspection station consisting of 5
			 feet of unobstructed line space for each head or carcass inspector and, for
			 viscera table kills, 8 feet for each viscera inspector on the inspector's side
			 of the table.
(b) A minimum of
			 50-foot candles of shadow-free lighting at the inspection surfaces of the head,
			 viscera, and carcass.
(c) A
			 handwash lavatory (other than one which is hand operated), furnished with soap,
			 towels, and hot and cold water, and located adjacent to the inspector's work
			 area. In addition, for each head and viscera inspector on cattle slaughter
			 lines, and each head inspector on swine slaughter lines, a sterilizer located
			 adjacent to the inspector's work area.
(d) For mechanized operations, a line control
			 switch located adjacent to each inspection station.
(e) Facilities to position tally sheets or
			 other recording devices, such as digital counters, and facilities to contain
			 condemned brands.
(f) For swine
			 slaughter lines requiring three or more inspectors, and for those one- and
			 two-inspector configurations where the establishment installs a mirror: At the
			 carcass inspection station one glass or plastic, distortion-free mirror, at
			 least 5 feet × 5 feet, mounted far enough away from the vertical axis of
			 the moving line to allow the carcass to be turned, but not over 3 feet away,
			 and so mounted that any inspector standing at the carcass inspection station
			 can readily view the back of the carcass.