Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-2630 - Processing and Production Records

Current through Register Vol. 63, No. 7, July 1, 2024
At least the following processing and production information
				must be recorded by the state-inspected establishment: Date of production;
				product name and style; container code; container size and type; and the
				process schedule, including the minimum initial temperature. Measurements made
				to satisfy the requirements of OAR 603-029-2615 regarding the control of
				critical factors must be recorded. In addition, where applicable, the following
				information and data must also be recorded:
(1) Processing in steam
(a) Batch still retorts. For each retort
			 batch, record the retort number or other designation, the approximate number of
			 containers or the number of retort crates per retort load, product initial
			 temperature, time steam on, the time and temperature vent closed, the start of
			 process timing, time steam off, and the actual processing time. The indicating
			 temperature device and the temperature recorder must be read at the same time
			 at least once during process timing and the observed temperatures
			 recorded.
(b) Batch agitating
			 retorts. In addition to recording the information required for batch still
			 steam retorts in subsection (1)(a) of this rule, record the functioning of the
			 condensate bleeder(s) and the retort or reel speed.
(c) Continuous rotary retorts. Record the
			 retort system number, the approximate total number of containers retorted,
			 product initial temperature, time steam on, the time and temperature vent
			 closed, time process temperature reached, the time the first can enters and the
			 time the last can exits the retort. The retort or reel speed must be determined
			 and recorded at intervals not to exceed 4 hours. Readings of the indicating
			 temperature device(s) and temperature recorder(s) must be made and recorded at
			 the time the first container enters the retort and thereafter with sufficient
			 frequency to ensure compliance with the process schedule. These observations
			 should be made and recorded at intervals not exceeding 30 minutes of continuous
			 retort operation. Functioning of the condensate bleeder(s) must be observed and
			 recorded at the time the first container enters the retort and
			 thereafter.
(d) Hydrostatic
			 retorts. Record the retort system number, the approximate total number of
			 containers retorted, product initial temperature, time steam on, the time and
			 temperature vent(s) closed, time process temperature reached, time first
			 containers enter the retort, time last containers exit the retort, and, if
			 specified in the process schedule, measurements of temperatures in the
			 hydrostatic water legs. Readings of the temperature indicating device, which is
			 located in the steam/water interface, and the temperature recording device must
			 be observed and the temperatures recorded at the time the first containers
			 enter the steam dome. Thereafter, these instruments must be read and the
			 temperatures recorded with sufficient frequency to ensure compliance with the
			 temperature specified in the process schedule and should be made at least every
			 hour of continuous retort operation. Container conveyor speed, and for
			 agitating hydrostatic retorts, the rotative chain speed, must be determined and
			 recorded at intervals of sufficient frequency to ensure compliance with the
			 process schedule and should be performed at least every 4 hours.