Or. Admin. Code § 603-028-0100
Current through Register Vol. 63, No. 10, October 1, 2024
Section 603-028-0100 - Buildings(1) Meat and Meat Product Establishments are subject to the provisions specified in OAR 603-025-0020, 603-025-0030 and 603-025-0150.(2) In addition, Poultry and Rabbit Slaughterer/Processors are subject to the provisions of OAR 603-028-0605 and 603-028-0825.(3) Lighting -- No illumination or display shall be of a type, color, or density that alters or distorts the appearance of a meat product to make it appear of better quality than the product actually is.(4) Waste -- Unwholesome and inedible meat products shall be denatured prior to removal.(5) Ready-to-eat smoked pork or meat products shall be processed at not less than 140 degrees F. for a sufficient length of time to destroy trichina and other toxigenic organisms. The smoking compartment shall be equipped with accurate (plus or minus 2 degrees F.), visible recording chart thermometers for recording internal product temperatures. An indicating thermometer shall be provided showing the ambient temperature of the smoking compartment. Each recording chart shall be maintained for at least one year from the date of recording, shall show the type and lot number of the meat product being smoked, the date thereof, and bear the signature of the person in charge.(6) The carcasses or products of game animals, game birds or other non-meat animals shall not be: (a) Stored in an establishment, unless apart from meat or meat products and securely enclosed in a clean wrapper or game bag;(b) Prepared in any manner, except after completion of the daily preparation of meat or meat products, in which case the equipment and utensils utilized shall thereafter be cleaned and sanitized.(7) Elk held for slaughter shall be kept in the most secure interior pens at the slaughter plant. These holding and transfer facilities shall be adequate to prevent escape of the animals.Or. Admin. Code § 603-028-0100
AD 1005(19-73), f. 12-5-73, ef. 12-25-73; AD 21-1990, f. & cert. ef. 11-27-90; DOA 13-2002, f. & cert. ef. 4-11-02Stat. Auth.: ORS 561, ORS 616 & ORS 619
Stats. Implemented: ORS 603.085, ORS 619.031 & ORS 619.046