Or. Admin. Code § 603-029-0885
Current through Register Vol. 63, No. 12, December 1, 2024
Carcasses and parts passed for cooking may be used for the preparation of meat products, provided all such carcasses or parts are heated to a temperature not lower than 170°F. for a period of not less than 30 minutes either before being used in or during the preparation of the finished product.
Or. Admin. Code § 603-029-0885
Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046
Statutes/Other Implemented: ORS 619.042, ORS 619.046, ORS 603.055, ORS 619.026 & ORS 619.036