reglab/statecodes huggingface dataset:
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1042 - Nutrition Labeling of Single-Ingredient, Raw Meat Products that are not Ground or Chopped Products Described in OAR 603-029-1028

Current through Register Vol. 63, No. 7, July 1, 2024
(1)
(a)
			 Nutrition information on the major cuts of single-ingredient, raw meat products
			 identified in OAR 603-029-1040, including those that have been previously
			 frozen, is required, either on their label or at their point-of-purchase,
			 unless exempted under OAR 603-029-1060. If nutrition information is presented
			 on the label, it must be provided in accordance with OAR 603-029-1034. If
			 nutrition information is presented at the point-of-purchase, it must be
			 provided in accordance with the provisions of this rule.
(b) Nutrition information on
			 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, including
			 those that have been previously frozen, may be provided at their
			 point-of-purchase in accordance with the provisions of OAR 603-029-1042 or on
			 their label, in accordance with the provisions of OAR 603-029-1034.
(c) A retailer may provide nutrition
			 information at the point-of-purchase by various methods, such as by posting a
			 sign or by making the information readily available in brochures, notebooks, or
			 leaflet form in close proximity to the food. The nutrition labeling information
			 may also be supplemented by a video, live demonstration, or other media. If a
			 nutrition claim is made on point-of-purchase materials, all of the format and
			 content requirements of OAR 603-029-1034 apply. However, if only nutrition
			 information-and not a nutrition claim-is supplied on point-of-purchase
			 materials, the requirements of OAR 603-029-1034 apply, provided, however:
(A) The listing of percent of Daily Value for
			 the nutrients (except vitamins and minerals specified in OAR
			 603-029-1034(3)(h)) and footnote required by OAR 603-029-1034(4)(i) may be
			 omitted; and
(B) The
			 point-of-purchase materials are not subject to any of the format
			 requirements.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1044 - Nutrient Content Claims for "Good Source," "High," and "More"

Current through Register Vol. 63, No. 7, July 1, 2024
(1) General
			 requirements. Except as provided in section (5) of this rule, a claim about the
			 level of a nutrient in a product in relation to the Reference Daily Intake
			 (RDI) or Daily Reference Value (DRV) established for that nutrient (excluding
			 total carbohydrate) in OAR 603-029-1034, may only be made on the label or in
			 labeling of the product if:
(a) The claim
			 uses one of the terms defined in this rule in accordance with the definition
			 for that term;
(b) The claim is
			 made in accordance with the general requirements for nutrient content claims in
			 OAR 603-029-1038; and
(c) The
			 product for which the claim is made is labeled in accordance with OAR
			 603-029-1034.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1046 - Nutrient Content Claims for "Light" or "Lite"

Current through Register Vol. 63, No. 7, July 1, 2024
(1) General requirements. A claim using the
			 terms "light" or "lite" to describe a product may only be made on the label or
			 in labeling of the product if:
(a) The claim
			 uses one of the terms defined in this rule in accordance with the definition
			 for that term;
(b) The claim is
			 made in accordance with the general requirements for nutrient content claims in
			 OAR 603-029-1038; and
(c) The
			 product for which the claim is made is labeled in accordance with OAR
			 603-029-1034.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1048 - Nutrient Content Claims for Calorie Content

Current through Register Vol. 63, No. 7, July 1, 2024
(1) General requirements. A claim about the
			 calorie or sugar content of a product may only be made on the label or in
			 labeling of the product if:
(a) The claim
			 uses one of the terms defined in this rule in accordance with the definition
			 for that term;
(b) The claim is
			 made in accordance with the general requirements for nutrient content claims in
			 OAR 603-029-1038; and
(c) The
			 product for which the claim is made is labeled in accordance with OAR
			 603-029-1034.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1050 - Nutrient Content Claims for the Sodium Content

Current through Register Vol. 63, No. 7, July 1, 2024
(1) General requirements. A claim about the
			 level of sodium in a product may only be made on the label or in labeling of
			 the product if:
(a) The claim uses one of the
			 terms defined in this rule in accordance with the definition for that
			 term;
(b) The claim is made in
			 accordance with the general requirements for nutrient content claims in OAR
			 603-029-1038; and
(c) The product
			 for which the claim is made is labeled in accordance with OAR
			 603-029-1034.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1052 - Nutrient Content Claims for Fat, Fatty Acids, and Cholesterol Content

Current through Register Vol. 63, No. 7, July 1, 2024
(1) General
			 requirements. A claim about the level of fat, fatty acid, and cholesterol in a
			 product may only be made on the label or in labeling of products if:
(a) The claim uses one of the terms defined
			 in this rule in accordance with the definition for that term;
(b) The claim is made in accordance with the
			 general requirements for nutrient content claims in OAR 603-029-1038;
			 and
(c) The product for which the
			 claim is made is labeled in accordance with OAR
			 603-029-1034.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1054 - Nutrient Content Claims for "Healthy"

Current through Register Vol. 63, No. 7, July 1, 2024
(1)
(a) The
			 term "healthy," or any other derivative of the term "health," may be used on
			 the labeling of any meat or meat product, provided that the product is labeled
			 in accordance with OAR 603-029-1034 and OAR 603-029-1038.
(b) The product shall meet the requirements
			 for "low fat" and "low saturated fat," as defined in OAR 603-029-1052, except
			 that single-ingredient, raw products may meet the total fat and saturated fat
			 criteria for "extra lean" in OAR 603-029-1052.
(c) The product shall not contain more than
			 60 milligrams (mg) of cholesterol per reference amount customarily consumed,
			 per labeled serving size, and, only for foods with reference amounts
			 customarily consumed of 30 grams (g) or less or 2 tablespoons (tbsp) or less,
			 per 50 g, and, for dehydrated products that must be reconstituted with water or
			 a diluent containing an insignificant amount, as defined in OAR
			 603-029-1034(6)(a), of all nutrients, the per-50-g criterion refers to the
			 prepared form, except that:
(A) A main-dish
			 product, as defined in OAR 603-029-1038(12), and a meal-type product, as
			 defined in OAR 603-029-1038(11), and including meal-type products that weigh
			 more than 12 ounces (oz) per serving (container), shall not contain more than
			 90 mg of cholesterol per labeled serving size; and
(B) Single-ingredient, raw products may meet
			 the cholesterol criterion for "extra lean" in OAR 603-029-1052.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1056 - Labeling Applications for Nutrient Content Claims

Current through Register Vol. 63, No. 7, July 1, 2024
If a state-inspected establishment wishes to file a labeling
				application for a new nutrient content claim, the establishment must follow the
				process set forth in
				9 CFR §
									317.369 for seeking USDA approval of a new
				nutrient content claim.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1058 - Label Statements Relating to Usefulness in Reducing or Maintaining Body Weight

Current through Register Vol. 63, No. 7, July 1, 2024
(1) General
			 requirements. Any product that purports to be or is represented for special
			 dietary use because of usefulness in reducing body weight shall bear:
(a) Nutrition labeling in conformity with OAR
			 603-029-1034, unless exempt under that rule, and
(b) A conspicuous statement of the basis upon
			 which the product claims to be of special dietary usefulness.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1060 - Exemption from Nutrition Labeling

Current through Register Vol. 63, No. 7, July 1, 2024
(1) The following meat or meat products are
			 exempt from nutrition labeling:
(a) Food
			 products produced by small businesses, other than the major cuts of
			 single-ingredient, raw meat products identified in OAR 603-029-1040 produced by
			 small businesses, provided that the labels for these products bear no nutrition
			 claims or nutrition information, and ground or chopped products described in
			 OAR 603-029-1028 produced by small businesses that bear a statement of the lean
			 percentage and fat percentage on the label or in labeling in accordance with
			 OAR 603-029-1052(6), provided that labels or labeling for these products bear
			 no other nutrition claims or nutrition information,
(A) A food product, for the purposes of the
			 small business exemption, is defined as a formulation, not including distinct
			 flavors which do not significantly alter the nutritional profile, sold in any
			 size package in commerce.
(B) For
			 purposes of this paragraph, a small business is any single-plant facility,
			 including a single retail store, or multi-plant company/firm, including a
			 multi-retail store operation, that employs 500 or fewer people and produces no
			 more than 100,000 pounds per year of the product qualifying the firm for
			 exemption from this rule.
(C) For
			 purposes of this paragraph, calculation of the amount of pounds shall be based
			 on the most recent 2-year average of business activity. Where firms have been
			 in business less than 2 years or where products have been produced for less
			 than 2 years, reasonable estimates must indicate that the annual pounds
			 produced will not exceed 100,000 pounds per year of the product qualifying the
			 firm for exemption from this rule.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1100 - Products and Other Articles Entering State-Inspected Establishments

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Except as
			 otherwise provided in sections (7) and (8) of this rule or OAR 603-029-1135, no
			 product shall be brought into a state-inspected establishment unless:
(a) It has been slaughtered or prepared only
			 in a state-inspected establishment and previously inspected and passed by a
			 Department employee, and is identified by an Oregon inspection legend as so
			 inspected and passed
(b) It has
			 been slaughtered or prepared only in an official federal establishment and
			 previously inspected and passed by an FSIS employee, and is identified by an
			 official federal inspection legend as so inspected and passed; or
(c) It has been slaughtered or prepared only
			 in a CIS establishment and previously inspected and passed by an employee of
			 that state, and is identified by an official federal inspection legend as so
			 inspected and passed.
(d)
			 Notwithstanding the foregoing provisions of this section, product imported in
			 accordance with 9 CFR part 327 and not slaughtered or prepared in the United
			 States outside a state-inspected establishment, official federal establishment,
			 or CIS establishment may enter any state-inspected establishment, subject in
			 other respects to the same restrictions as apply to domestic product. Products
			 received in a state-inspected establishment during the Department employee's
			 absence shall be identified and maintained in a manner acceptable to such
			 employee. Product entering any state-inspected establishment shall not be used
			 or prepared thereat until it has been reinspected in accordance with OAR
			 603-029-1105. Any product originally slaughtered or prepared at any
			 state-inspected establishment may not be returned into any part of such
			 establishment, except the receiving area approved under OAR 603-029-1110, until
			 it has been re-inspected by the inspector.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1110 - Designation of Places of Receipt of Products and Other Articles for Reinspection

Current through Register Vol. 63, No. 7, July 1, 2024
Every state-inspected establishment shall designate, with the
				approval of the supervisor, a dock or place at which products and other
				articles subject to reinspection under OAR 603-029-1105 shall be received, and
				such products and articles shall be received only at such dock or place.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1115 - Preparation of Products to be Officially Supervised; Responsibilities of State-Inspected Establishments; Plant Operated Quality Control

Current through Register Vol. 63, No. 7, July 1, 2024
(1) All processes
			 used in curing, pickling, rendering, canning, or otherwise preparing any
			 product in state-inspected establishments shall be supervised by Department
			 employees unless such preparation is conducted as a custom operation exempted
			 from inspection under OAR 603-029-0020(1)(b) in any state-inspected
			 establishment or consists of operations that are exempted from inspection under
			 OAR 603-029-0020(4). No fixtures or appliances, such as tables, trucks, trays,
			 tanks, vats, machines, implements, cans, or containers of any kind, shall be
			 used unless they are of such materials and construction as will not contaminate
			 or otherwise adulterate the product and are clean and sanitary. All steps in
			 the preparation of edible products shall be conducted carefully and with strict
			 cleanliness in rooms or compartments separate from those used for inedible
			 products.
(2) It shall be the
			 responsibility of the operator of every state-inspected establishment to comply
			 with the rules in this Division 29. In order to carry out this responsibility
			 effectively, the operator of the establishment shall institute appropriate
			 measures to assure the maintenance of the establishment and the preparation,
			 marking, labeling, packaging and other handling of its products strictly in
			 accordance with the sanitary and other requirements of this Division 29. The
			 effectiveness of such measures will be subject to review by the
			 Department.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1120 - Requirements Concerning Procedures

Current through Register Vol. 63, No. 7, July 1, 2024
(1)
(a)
			 Care shall be taken to assure that product is not adulterated when placed in
			 freezers. If there is doubt as to the soundness of any frozen product, the
			 inspector will require the defrosting and reinspection of a sufficient quantity
			 thereof to determine its actual condition.
(b) Frozen product may be defrosted in water
			 or pickle in a manner and with the use of facilities which are acceptable to
			 the inspector. Before such product is defrosted, a careful examination shall be
			 made to determine its condition. If necessary, this examination shall include
			 defrosting of representative samples by means other than in water or
			 pickle.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1130 - Samples of Products, Water, Dyes, Chemicals, etc., to be Taken for Examination

Current through Register Vol. 63, No. 7, July 1, 2024
Samples of products, water, dyes, chemicals, preservatives,
				spices, or other articles in any state-inspected establishment shall be taken,
				without cost to the Department, for examination, as often as may be deemed
				necessary for the efficient conduct of the inspection.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1135 - Manufacture of Uninspected, Inedible Products at State-Inspected Establishments

Current through Register Vol. 63, No. 7, July 1, 2024
(1)
			 State-inspected establishments may manufacture pet food or similar uninspected,
			 inedible products in areas where edible products also are produced, provided
			 that the manufacture of uninspected, inedible products does not:
(a) Adulterate edible products;
(b) Create insanitary conditions in the
			 state-inspected establishment whereby edible products may be adulterated;
			 or
(c) Prevent or interfere with
			 inspection or other program tasks performed by Department personnel in the
			 state-inspected establishment.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1140 - Mixtures Containing Product but not Amendable to the Act

Current through Register Vol. 63, No. 7, July 1, 2024
Mixtures containing product but not classed as a meat product
				under the regulations found in Division 29 shall not bear the inspection legend
				or any abbreviation or representation thereof unless manufactured under state
				inspection. When such mixtures are manufactured in any part of a
				state-inspected establishment, the sanitation of that part of the establishment
				shall be supervised by Department employees, and the manufacture of such
				mixtures shall not cause any deviation from the requirements of OAR
				603-029-1100.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1145 - Adulteration of Product by Polluted Water; Procedure for Handling

Current through Register Vol. 63, No. 7, July 1, 2024
(1) In the event
			 there is polluted water (including but not limited to flood water) in a
			 state-inspected establishment, all products and ingredients for use in the
			 preparation of such products that have been rendered adulterated by the water
			 shall be condemned.
(2) After the
			 polluted water has receded from a state-inspected establishment, all walls,
			 ceilings, posts, and floors of the rooms and compartments involved, including
			 the equipment therein, shall, under the supervision of an inspector, be cleaned
			 thoroughly by the state-inspected establishment personnel. An adequate supply
			 of hot water under pressure is essential to make such cleaning effective. After
			 cleaning, a solution of sodium hypochlorite containing approximately one-half
			 of 1 percent available chlorine (5,000 p/m) or other equivalent disinfectant
			 approved by the Department shall be applied to the surface of the rooms and
			 equipment and rinsed with potable water before use.
(3) Hermetically sealed containers of product
			 which have been contaminated by polluted water shall be examined promptly by
			 the state-inspected establishment under supervision of an inspector and
			 re-handled as follows:
(a) Separate and
			 condemn all product in damaged or extensively rusted containers.
(b) Remove paper labels and wash the
			 remaining containers in warm soapy water, using a brush where necessary to
			 remove rust or other foreign material. Disinfect these containers by either of
			 the following methods:
(A) Immerse in a
			 solution of sodium hypochlorite containing not less than 100 p/m of available
			 chlorine or other equivalent disinfectant approved by the Department,1 rinse in
			 potable water, and dry thoroughly; or list of approved disinfectants is
			 available upon request to Scientific Services, Meat and Poultry Inspection
			 Program, Food Safety and Inspection Service, U.S. Department of Agriculture,
			 Washington, DC 20250.
(B) Immerse
			 in 212 °F. water, bring temperature of the water back to 212 °F. and
			 maintain the temperature at 212 °F. for 5 minutes, then remove containers
			 from water and cool them to 95 °F. and dry thoroughly.
(c) After handling as described in subsection
			 (3)(b) of this rule, the containers may be re-lacquered, if necessary, and then
			 relabeled with approved labels applicable to the product therein.
(d) The identity of the canned product shall
			 be maintained throughout all stages of the re-handling operations to insure
			 correct labeling of the containers.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1150 - Tagging Chemicals, Preservatives, Cereals, Spices, etc., "Oregon Retained"

Current through Register Vol. 63, No. 7, July 1, 2024
When any chemical, preservative, cereal, spice, or other
				substance is intended for use in a state-inspected establishment, it shall be
				examined by a Department employee and if found to be unfit or otherwise
				unacceptable for the use intended, or if final decision regarding acceptance is
				deferred pending laboratory or other examination, the employee shall attach a
				"Oregon Retained" tag to the substance or container thereof. The substance so
				tagged shall be kept separate from other substances as the supervisor may
				require and shall not be used until the tag is removed, and such removal shall
				be made only by a Department employee after a finding that the substance can be
				accepted, or, in the case of an unacceptable substance, when it is removed from
				the establishment.
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 603-029-1155 - Pesticide Chemicals and Other Residues in Products

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Nonmeat ingredients. Residues of
			 pesticide chemicals, food additives and color additives or other substances in
			 or on ingredients (other than meat, meat byproducts, and meat products) used in
			 the formulation of products shall not exceed the levels permitted under the
			 Federal Food, Drug, and Cosmetic Act, 21 CFR Parts 70-80, 21 CFR Parts 170-180,
			 and 40 CFR Part 180, and such nonmeat ingredients must otherwise be in
			 compliance with the requirements under that Act.
(2) Products, and meat, meat byproduct, or
			 other meat product ingredients. Products, and products used as ingredients of
			 products, shall not bear or contain any pesticide chemical, food additives, or
			 color additive residue in excess of the levels permitted under the Federal
			 Food, Drug, and Cosmetic Act, 21 CFR Parts 70-80, 21 CFR Parts 170-180, 40 CFR
			 Part 180, OAR 603-057-0216, and the rules in this Division 29, or any other
			 substance that is prohibited by such rules or that otherwise makes the products
			 adulterated.
(3) Standards and
			 procedures. Instructions specifying the standards and procedures for
			 determining when ingredients of finished products are in compliance with this
			 rule shall be issued to the inspectors by the Department. Copies of such
			 instructions will be made available to interested persons upon request made to
			 the Department.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  616.341, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1160 - Requirements for the Production of Cooked Beef, Roast Beef, and Cooked Corned Beef Products

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Cooked
			 beef, roast beef, and cooked corned beef products must be produced using
			 processes ensuring that the products meet the following performance standards:
(a) Lethality. A 6.5-log10 reduction of
			 Salmonella or an alternative lethality that achieves an equivalent probability
			 that no viable Salmonella organisms remain in the finished product, as well as
			 the reduction of other pathogens and their toxins or toxic metabolites
			 necessary to prevent adulteration, must be demonstrated to be achieved
			 throughout the product. The lethality process must include a cooking step.
			 Controlled intermediate step(s) applied to raw product may form part of the
			 basis for the equivalency.
(b)
			 Stabilization. There can be no multiplication of toxigenic microorganisms such
			 as Clostridium botulinum, and no more than 1-log10 multiplication of
			 Clostridium perfringens within the product.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1165 - Handling of Certain Material for Mechanical Processing

Current through Register Vol. 63, No. 7, July 1, 2024
Material to be processed into "Mechanically Separated
				(Species)" shall be so processed within 1 hour from the time it is cut or
				separated from carcasses or parts of carcasses, except that such product may be
				held for no more than 72 hours at 40 °F. (4 °C.) or less, or held
				indefinitely at 0 °F. (-18 °C.) or less. "Mechanically Separated
				(Species)" shall, directly after being processed, be used as an ingredient in a
				meat product except that it may be held prior to such use for no more than 72
				hours at 40 °F. (4 °C.) or less or indefinitely at 0 °F. (-18
				°C.) or less.
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 603-029-1170 - Compliance Procedure for Cured Pork Products

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Definitions. For the purposes of this
			 rule:
(a) A product is that cured pork
			 article which is contained within one Group as defined in subsection (1)(b) of
			 this rule and which purports to meet the criteria for a single product
			 designated under the heading "Product Name and Qualifying Statements" in the
			 chart in OAR 603-029-1226 or the chart in OAR 603-029-1228.
(b) A Product Group or a Group means one of
			 the following:
(A) Group I, consisting of
			 cured pork products which have been cooked while imperviously encased. Any
			 product which fits into the Group will be placed in this Group regardless of
			 any other considerations.
(B) Group
			 II, consisting of cured pork products which have been water cooked. Any product
			 which does not fit into Group I but does fit into Group II will be placed into
			 Group II regardless of any other considerations.
(C) Group III, consisting of boneless
			 smokehouse heated cured pork products. Any boneless product that does not fit
			 into Group I or Group II shall be placed in Group III.
(D) Group IV, consisting of bone-in or
			 semi-boneless smokehouse heated cured pork products. Any product that is not
			 completely boneless or still contains all the bone which is traditional for
			 bone-in product, and does not fit into Group I, Group II, or Group III shall be
			 placed in this Group.
(c)
			 A lot is that product from one production shift.
(d) A production rate is frequency of
			 production, expressed in days per week.
(e) Protein fat free percentage, protein fat
			 free content, PFF percentage, PFF content or PFF of a product means the meat
			 protein (indigenous to the raw, unprocessed pork cut) content expressed as a
			 percent of the non-fat portion of the finished product.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1175 - Use of Animal Drugs

Current through Register Vol. 63, No. 7, July 1, 2024
Animal drug residues are permitted in meat and meat products if
				such residues are from drugs which have been approved by the Food and Drug
				Administration and any such drug residues are within tolerance levels approved
				by the Food and Drug Administration under 21 CFR Part 556, unless otherwise
				determined by the Department and listed herein.
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 603-029-1180 - Determination of Added Water in Cooked Sausages

Current through Register Vol. 63, No. 7, July 1, 2024
(1) For purposes of this rule, the following
			 definitions apply.
(a) Cooked sausage. Cooked
			 sausage is any product described in OAR 603-029-1234 and OAR 603-029-1248 to
			 603-029-1252.
(b) Group 1
			 Protein-Contributing Ingredients. Ingredients of meat animal or poultry origin
			 from muscle tissue which is skeletal or which is found in the edible organs,
			 with or without the accompanying and overlying fat, and the portions of bone,
			 skin, sinew, nerve, and blood vessels which normally accompany the muscle
			 tissue and which are not separated from it in the process of dressing; meat
			 byproducts; mechanically separated (species); and poultry products; except
			 those ingredients processed by hydrolysis, extraction, concentrating or
			 drying.
(c) Group 2
			 Protein-Contributing Ingredients. Ingredients from Group 1 protein-contributing
			 ingredients processed by hydrolysis, extraction, concentrating, or drying, or
			 any other ingredient which contributes protein.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1185 - Heat-Processing and Stabilization Requirements for Uncured Meat Patties

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Definitions.
			 For purposes of this rule, the following definitions shall apply:
(a) Patty. A shaped and formed, comminuted,
			 flattened cake of meat product.
(b)
			 Comminuted. A processing term describing the reduction in size of pieces of
			 meat, including chopping, flaking, grinding, or mincing, but not including
			 chunking or sectioning.
(c)
			 Partially-cooked patties. Meat patties that have been heat processed for less
			 time or using lower internal temperatures than are prescribed by subsection
			 (2)(a) of this rule.
(d)
			 Char-marked patties. Meat patties that have been marked by a heat source and
			 that have been heat processed for less time or using lower internal
			 temperatures than are prescribed by subsection (2)(a) of this
			 rule.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1190 - Product Prepared Using Advanced Meat/Bone Separation Machinery; Process Control

Current through Register Vol. 63, No. 7, July 1, 2024
(1) General.
			 Meat may be derived by mechanically separating skeletal muscle tissue from the
			 bones of meat animals, other than skulls or vertebral column bones of cattle 30
			 months of age and older as provided in OAR 603-029-0540, using advances in
			 mechanical meat/bone separation machinery (i.e., AMR systems) that, in
			 accordance with this rule, recover meat-
(a)
			 Without significant incorporation of bone solids or bone marrow as measured by
			 the presence of calcium and iron in excess of the requirements in this rule,
			 and
(b) Without the presence of any
			 brain, trigeminal ganglia, spinal cord, or dorsal root ganglia (DRG).
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1200 - Labeling and Preparation of Standardized Products

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Labels for products for which standards
			 of identity or composition are prescribed in OAR 603-029-1200 to 603-029-1299
			 shall show the appropriate product name, an ingredient statement, and other
			 label information in accordance with the special provisions, if any, in OAR
			 603-029-1200 to 603-029-1299, and otherwise in accordance with the general
			 labeling provisions in OAR 603-029-1026 to 603-029-1060, and such products
			 shall be prepared in accordance with the special provisions, if any, in this
			 OAR 603-029-1200 to 603-029-1299 and otherwise in accordance with the general
			 provisions in this Division 29. Any product for which there is a common or
			 usual name must consist of ingredients and be prepared by the use of procedures
			 common or usual to such products insofar as specific ingredients or procedures
			 are not prescribed or prohibited by the provisions of this Division
			 29.
(2) Any binder or antimicrobial
			 agent that has been found to be safe and suitable by the Food and Drug
			 Administration and the Food Safety and Inspection Service may be used in the
			 production of meat products with standards of identity in this OAR 603-029-1200
			 to 603-029-1299, where the product standards and applicable rules already
			 permit the use of these types of ingredients.
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 603-029-1202 - Products and Nitrates and Nitrites

Current through Register Vol. 63, No. 7, July 1, 2024
Any product, such as frankfurters and corned beef, for which
				there is a standard in OAR 603-029-1200 to 603-029-1299 and to which nitrate or
				nitrite is permitted or required to be added, may be prepared without nitrate
				or nitrite and labeled with such standard name when immediately preceded with
				the term "Uncured" in the same size and style of lettering as the rest of such
				standard 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 and nitrite: And provided further, That labeling
				for such product complies with the provisions of OAR 603-029-1022(3).
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 603-029-1206 - Limitations with Respect to use of Mechanically Separated (Species)

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Meat products
			 required to be prepared from one species shall not contain Mechanically
			 Separated (Species) of any other species.
(2) Mechanically Separated (Species)
			 described in OAR 603-029-1204 that has a protein content of not less than 14
			 percent and a fat content of not more than 30 percent may constitute up to 20
			 percent of the meat animal and poultry product portion of any meat product
			 except those listed in section (4) of this rule.
(3) Mechanically Separated (Species) for
			 processing described in OAR 603-029-1204 may constitute up to 20 percent of the
			 meat animal and poultry product portion of any meat product that is subject to
			 a definition and standard of identity or composition in OAR 603-029-1200 to
			 603-029-1299 which establishes a maximum limit on the fat content of such meat
			 product except those listed in section (4) of this rule.
(4) Mechanically Separated (Species) and
			 Mechanically Separated (Species) for processing described in OAR 603-029-1204
			 shall not be used in baby, junior, or toddler foods, ground beef, hamburger,
			 fabricated steaks (OAR 603-029-1210(1), (2), and (4)), barbecued meats (OAR
			 603-029-1214), roast beef-parboiled and steam roasted (OAR 603-029-1216),
			 corned (cured) beef cuts (OAR 603-029-1218 to 603-029-1224), certain cured pork
			 products (OAR 603-029-1226 (1) to (5) and 603-029-1230), tripe with milk (OAR
			 603-029-1278), lima beans with ham and similar products (OAR 603-029-1282),
			 beef with gravy and gravy with beef (OAR 603-029-1287), and meat pies (OAR
			 603-029-1288).
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 603-029-1210 - Miscellaneous Beef Products

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Chopped
			 beef, ground beef. "Chopped Beef" or "Ground Beef" shall consist of chopped
			 fresh and/or frozen beef with or without seasoning and without the addition of
			 beef fat as such, shall not contain more than 30 percent fat, and shall not
			 contain added water, phosphates, binders, or extenders. When beef cheek meat
			 (trimmed beef cheeks) is used in the preparation of chopped or ground beef, the
			 amount of such cheek meat shall be limited to 25 percent; and if in excess of
			 natural proportions, its presence shall be declared on the label, in the
			 ingredient statement required by OAR 603-029-1004, if any, and otherwise
			 contiguous to the name of the product.
(2) Hamburger. "Hamburger" shall consist of
			 chopped fresh and/or frozen beef with or without the addition of beef fat as
			 such and/or seasoning, shall not contain more than 30 percent fat, and shall
			 not contain added water, phosphates, binders, or extenders. Beef cheek meat
			 (trimmed beef cheeks) may be used in the preparation of hamburger only in
			 accordance with the conditions prescribed in section (1) of this
			 rule.
(3) Beef patties. "Beef
			 Patties" shall consist of chopped fresh and/or frozen beef with or without the
			 addition of beef fat as such and/or seasonings. Binders or extenders,
			 Mechanically Separated (Species) used in accordance with OAR 603-029-1206,
			 and/or partially defatted beef fatty tissue may be used without added water or
			 with added water only in amounts such that the product characteristics are
			 essentially that of a meat pattie.
(4) Fabricated steak. Fabricated beef steaks,
			 veal steaks, beef and veal steaks, or veal and beef steaks, and similar
			 products, such as those labeled "Beef Steak, Chopped, Shaped, Frozen," "Minute
			 Steak, Formed, Wafer Sliced, Frozen," "Veal Steaks, Beef Added,
			 Chopped-Molded-Cubed-Frozen, Hydrolyzed Plant Protein, and Flavoring" shall be
			 prepared by comminuting and forming the product from fresh and/or frozen meat,
			 with or without added fat, of the species indicated on the label. Such products
			 shall not contain more than 30 percent fat and shall not contain added water or
			 extenders. Transglutaminase enzyme at levels of up to 65 ppm may be used as a
			 binder. Beef cheek meat (trimmed beef cheeks) may be used in the preparation of
			 fabricated beef steaks only in accordance with the conditions prescribed in
			 section (1) of this rule.
(5)
			 Partially defatted beef fatty tissue. "Partially Defatted Beef Fatty Tissue" is
			 a beef byproduct derived from the low temperature rendering (not exceeding
			 120°F.) of fresh beef fatty tissue. Such product shall have a pinkish color
			 and a fresh odor and appearance.
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 603-029-1212 - Miscellaneous Pork Products

Current through Register Vol. 63, No. 7, July 1, 2024
Partially defatted pork fatty tissue. "Partially Defatted Pork
				Fatty Tissue" is a pork byproduct derived from the low temperature rendering
				(not exceeding 120°F.) of fresh pork fatty tissue, exclusive of skin. Such
				product shall have a pinkish color and a fresh odor and appearance.
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 603-029-1214 - Barbecued Meats

Current through Register Vol. 63, No. 7, July 1, 2024
Barbecued meats, such as product labeled "Beef Barbecue" or
				"Barbecued Pork," shall be cooked by the direct action of dry heat resulting
				from the burning of hard wood or the hot coals therefrom for a sufficient
				period to assume the usual characteristics of a barbecued article, which
				include the formation of a brown crust on the surface and the rendering of
				surface fat. The product may be basted with a sauce during the cooking process.
				The weight of barbecued meat shall not exceed 70 percent of the weight of the
				fresh uncooked meat.
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 603-029-1216 - Roast Beef Parboiled and Steam Roasted

Current through Register Vol. 63, No. 7, July 1, 2024
"Roast Beef Parboiled and Steam Roasted" shall be prepared so
				that the weight of the finished product, excluding salt and flavoring material,
				shall not exceed 70 percent of the fresh beef weight. Transglutaminase enzyme
				at levels of up to 65 ppm may be used as a binder in such product. Beef cheek
				meat and beef head meat from which the overlying glandular and connective
				tissues have been removed, and beef heart meat, exclusive of the heart cap may
				be used individually or collectively to the extent of 5 percent of the meat
				ingredients in the preparation of canned product labeled "Roast Beef Parboiled
				and Steam Roasted." When beef cheek meat, beef head meat, or beef heart meat is
				used in the preparation of this product, its presence shall be reflected in the
				statement of ingredients required by OAR 603-029-1026 to 603-029-1060.
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 603-029-1218 - Corned Beef

Current through Register Vol. 63, No. 7, July 1, 2024
"Corned Beef" shall be prepared from beef briskets, navels,
				clods, middle ribs, rounds, rumps, or similar cuts using one or a combination
				of the curing ingredients specified in a rule permitting that use in this
				Division 29, or in 21 CFR chapter I, subchapter A or subchapter B. Canned
				product labeled "Corned Beef" shall be prepared so that the weight of the
				finished product, excluding cure, salt, and flavoring material, shall not
				exceed 70 percent of the fresh beef weight. Corned beef other than canned shall
				be cured in pieces weighing not less than 1 pound, and if cooked, its weight
				shall not exceed the weight of the fresh uncured beef. Beef cheek meat, beef
				head meat and beef heart meat may be used to the extent of 5 percent of the
				meat ingredient in preparation of this product when trimmed as specified in OAR
				603-029-1216. When beef cheek meat, beef head meat, or beef heart meat is used
				in preparation of this product, its presence shall be reflected in the
				statement of ingredients required by OAR 603-029-1026 to 603-029-1060. The
				application of curing solution to beef cuts, other than briskets, which are
				intended for bulk corned beef shall not result in an increase in the weight of
				the finished cured product of more than 10 percent over the weight of the fresh
				uncured meat.
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 603-029-1220 - Corned Beef Brisket

Current through Register Vol. 63, No. 7, July 1, 2024
In preparing "Corned Beef Brisket," the application of curing
				solution to the beef brisket shall not result in an increase in the weight of
				the finished cured product of more than 20 percent over the weight of the fresh
				uncured brisket. If the product is cooked, the weight of the finished product
				shall not exceed the weight of the fresh uncured brisket.
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 603-029-1222 - Corned Beef Round and Other Corned Beef Cuts

Current through Register Vol. 63, No. 7, July 1, 2024
In preparing "Corned Beef Round" and other corned beef cuts,
				except "Corned Beef Briskets," the curing solution shall be applied to pieces
				of beef weighing not less than one pound and such application shall not result
				in an increased weight of the cured beef product of more than 10 percent over
				the weight of the fresh uncured beef cut. If the product is cooked, the weight
				of the finished product shall not exceed the weight of the fresh uncured beef
				cut.
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