Or. Admin. Code § 603-029-1115

Current through Register Vol. 63, No. 12, December 1, 2024

Section 603-029-1115 - Preparation of Products to be Officially Supervised; Responsibilities of State-Inspected Establishments; Plant Operated Quality Control

(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.

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