Or. Admin. Code § 603-029-1300

Current through Register Vol. 63, No. 10, October 1, 2024

Section 603-029-1300 - Records Required to be Kept

(1) Every person (including every firm or corporation) within any of the classes specified in subsection (1) (a), (b), or (c) of this rule is required by Division 29 to keep records which will fully and correctly disclose all transactions involved in their or its business subject to Division 29:

(a) Any person that engages, for commerce, in the business of slaughtering any cattle, sheep, swine, goats, or preparing, freezing, packaging, or labeling any carcasses, or parts or products of carcasses, of any such animals, for use as human food or animal food;

(b) Any person that engages in the business of buying or selling (as a meat broker, wholesaler, or otherwise), or transporting in commerce, or storing in or for commerce, or importing, any carcasses, or parts or products of carcasses, of any such animals;

(c) Any person that engages in business, in or for commerce, as a renderer, or engages in the business of buying, selling, or transporting in commerce, or importing, any dead, dying, disabled, or diseased cattle, sheep, swine, goats, or parts of the carcasses of any such animals that died otherwise than by slaughter.

(2) The required records are:

(a) Records, such as bills of sale, invoices, bills of lading, and receiving and shipping papers, giving the following information with respect to each transaction in which any meat animal or carcass, part thereof, meat or meat product is purchased, sold, shipped, received, transported, or otherwise handled by said person in connection with any business subject to Division 29:

(A) The name or description of the meat animal or article;

(B) The net weight of the meat animal or article;

(C) The number of outside containers (if any);

(D) The name and address of the buyer of the meat animal or article sold by such person, and the name and address of the seller of the meat animals or articles purchased by such person;

(E) The name and address of the consignee or receiver (if other than the buyer);

(F) The method of shipment;

(G) The date of shipment; and

(H) The name and address of the carrier.

(I) In the case of a person belonging to the class specified in subsection (1)(a), and engaged, for commerce, in the business of slaughtering any swine for use as human or animal food, the name and address (including the city and state, or the township, county, and state) of each person from whom the person belonging to the class so specified purchased or otherwise obtained each swine, and the telephone number, if available, of the person from whom the swine were purchased or otherwise obtained, and all serial numbers and other approved means of identification appearing on all test swine selected at antemortem inspection by Department inspectors for residue testing.

(b) Shipper's certificates and permits required to be kept by shippers and carriers of articles under OAR 603-029-1400 to 603-029-1475 of this Division 29.

(c) A record of seal numbers required to be kept by consignees of inedible products shipped under unofficial seals under OAR 603-029-1435(2) or (5), and a record of new consignees of inedible products diverted under OAR 603-029-1435(5).

(d)

(A) In the case of raw ground beef products, state-inspected establishments are required to keep records that fully disclose:

(i) The establishment numbers of the establishments supplying the materials used to prepare each lot of raw ground beef product;

(ii) All supplier lot numbers and production dates;

(iii) The names of the supplied materials, including beef components and any materials carried over from one production lot to the next;

(iv) The date and time each lot of raw ground beef product is produced; and

(v) The date and time when grinding equipment and other related food-contact surfaces are cleaned and sanitized.

(B) For the purposes of this rule, a lot is the amount of ground raw beef produced during particular dates and times, following clean up and until the next clean up, during which the same source materials are used.

(e) Guaranties provided by suppliers of packaging materials under OAR 603-029-1024.

(f) Records of canning as required by OAR 603-029-2600 to 603-029-2655.

(g) Records of nutrition labeling as required by OAR 603-029-1026 to 603-029-1060.

(h) Records as required in OAR 603-029-1185(2) and (3).

(i) Records documenting the development, implementation, and maintenance of procedures for the control of the production process using advanced meat/bone separation machinery and meat recovery systems as required by OAR 603-029-1190.

(j) Records of labeling, product formulas, processing procedures, and any additional documentation needed to show that the labels are consistent with the Federal meat and poultry regulations and policies on labeling, as prescribed in OAR 603-029-2000.

Or. Admin. Code § 603-029-1300

DOA 19-2022, adopt filed 07/27/2022, effective 7/28/2022

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