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  • Seven Super Steps to Safe Food in the Summer


    During warm weather, it is especially important to take extra precautions and practice safe food handling when preparing perishable foods such as meat, poultry, seafood and egg products. The warmer weather conditions may be ideal for outdoor picnics and barbecues, but they also provide a perfect environment for bacteria and other pathogens in food to multiply rapidly and cause foodborne illness. Follow these suggestions to Fight BAC!® (foodborne bacteria) and reduce the risk of foodborne illness this summer. Read more


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Industry Information
Overwhelmed? Don't know what to do next?
Are you a small producer or processor overwhelmed by the seemingly large list of things to do to start or maintain your food establishment in Oregon? The Oregon Department of Agriculture Food Safety Program has two specialists who are dedicated to helping small/new producers and processors with food safety related questions. If you don't know what to do next, give them a try! Please contact Will Fargo or Sarah Schwab as the primary contacts. They work primarily in the field and may not be able to answer the phone immediately but will call you back as soon as possible. If you don't receive a response within 24 hours, please contact Monica Durazo or Terry Hill.
Food and agricultural recall information
Education and outreach
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Shellfish information
Shellstock
Poultry Slaughter
Trying to understand current laws and regulations governing the slaughter of poultry can be confusing. Use the links below to understand general information about poultry slaughter or specific information on the recently passed Poultry Bill.

Farmers' Markets