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Licensing

​​​​​​​​​​​​A bakery is defined as any place, premises, or establishment where any bakery product is regularly prepared, processed, or manufactured for sale other than for consumption at the place where originally prepared. 

Bakery products include

  • Bread
  • Rolls
  • Cakes
  • Pies
  • Doughnuts
  • Cookies
  • Biscuits
  • Crackers
  • All similar goods to be used for human food

Bakery license required

  • Bakery departments that are a part of multi-department grocery stores
  • Bakery department that regularly purchases bakery goods that require heating and possibly icing and packaging

Bakery license not required

  • Retail store purchasing bakery goods that do not require further processing (a retail license is sufficient). For example, convenience stores that carry packaged breads and purchase donuts that are delivered in bulk.

Bakery distributor license

A bakery distributor is a person or a business other than a bakery that sells, markets, or distributes any bakery products. Bakery distributors may operate a business independent of any bakery where they purchase packaged baked goods from a large bakery, warehouse the purchased products for a short amount of time, and run a route to stores not serviced by a large distributor. The bakery distributor license covers both the delivery truck and the warehouse. If a licensee is warehousing and distributing foods other than bakery goods, a warehouse license is required.

Bakery foodservice​

If a bakery produces products primarily for consumption on the premises, which is foodservice, then the Local Public Health Authority (LPHA​​​​) licenses the bakery. Examples include doughnut shops and restaurants that prepare pies and other desserts to be consumed primarily at the restaurant.

Combination facilities

Combination facilities​ are food establishments that conduct activities subject to both Oregon Department of Agriculture (ODA) and Oregon Healthy Authority (OHA) Local Public Health Authority (LPHA​) licensing. Examples of combination facilities include: 

  • Markets with food service or onsite dining 
  • Bakeries with food service or onsite dining
  • Wineries that offer restaurant service in addition to brewing alcoholic beverages 
  • Restaurants that sell packaged foods for later consumption

To make the most efficient use of our customers’ and the agencies’ resources, ODA and OHA have maintained a Memorandum of Understanding (MOU) about combination facilities since 1986. The MOU states that in nearly all cases, only one agency will license and inspect a food establishment. To determine which agency licenses and inspects an establishment, ODA and the Local Public Health Authority will determine whether the predominant activity is food preparation for immediate consumption or food preparation and sale for later consumption. Depending on the determination, the LCHD​​​ and ODA will refer the business to the appropriate regulatory agency.  ​​

Resources
Cross contamination​

Consumber Owned Refillable Food Containers

Tips for the use of consumer-owned refillable food containers Consumer Owned Refillable Food Containers

Guidance for Controlling Listeria monocytogenes in Retail Delicatessens

USDA guidance for controlling Listeria monocytogenes in delis

Refilling Consumer-Owned Containers Template

Fillable written procedures template for refilling consumer-owned containers Refilling Consumer-Owned Containers Template

Refilling Returnable Containers at Retail Food Establishments

Refilling returnable containers at retail- what is allowed and what is prohibited Refilling Returnable Containers at Retail Food Establishments

Refilling Returnables Rule

Refilling returnables rule language

Employee health, hygiene and knowledge

Bad Bug Book, FDA

The Bad Bug Book, Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins Bad bug book

Big Five Organisms

Norovirus, Hepatitis A Virus, Salmonella Typhi, Shigella SPP., and E. Coli 0157:H7 Big five organisms

Demonstration of Knowledge

Information and examples of demonstration of knowledge required by the retail food code Demonstration of Knowledge

Employee Health and Personal Hygiene Handbook

FDA's Employee Health and Personal Hygiene Handbook

Employee Illness Policy

Employee illness policies required by the retail food code Employee illness policy

Food Employee Interview

Food employee interview form

Food Employee Reporting Agreement

Food employee illness reporting agreement

Manager Certification

Certificates that will meet the food protection manager requirements in the retail food code. Manager certification

No Bare Hand Contact

No bare hand contact required by the retail food code No bare hand contact

Proper Glove Use

Proper glove use information from the retail food code Proper glove use

Food time and temperature​​

Cooking Temperature Log Template

Cooking temperature log template

Cooler Temperature Log Template

Cooler log template for multiple coolers

Cooler Temperature Log Template for a Single Cooler

Cooler log template for a single cooler

Cut Leafy Greens

Cut leafy greens temperature control requirements in the retail food code Cut leafy greens

Cut Tomatoes

Cut tomatoes temperature control requirements in the retail food code Cut tomatoes

Date Marking Poster

Date marking poster for keeping prepared foods safe as required by the retail food code Date Marking Poster

Hot and Cold Holding Temperatures

Hot and cold holding temperature guidelines

Non-Continuous Cooking of Raw Animal Foods

Retail food code requirements for non-continuous cooking of raw animal foods Partially cooking raw animal foods in advance

Power Outage Emergency Response Fact Sheet

Power Outage Fact Sheet for Retail Food Establishments

Power Outage Emergency Response Fact Sheet - Spanish

Respuesta de emergencia ante un corte de energía hoja informativa

Probe Thermometers

Probe thermometers

Procedures for Stem Thermometer Testing

Ice Point Method for Stem Thermometer Testing Stem Thermometer Testing Procedure

Receiving Temperature Log Template

Receiving temperature log template

Safe Cooking Temperatures

Safe cooking temperatures

Storing Raw Animal Foods in the Freezer

Retail food code requirements for storing raw animal foods in the freezer Proper freezer storage for raw animal foods

Time and Temperature Control for Safety Foods: Job Aid

Determine if a food is considered a time/temperature control for safety food Time and temperature control for safety foods: Job aid

Time as a Public Health Control Log Template

Time as a control log template

Time as a Public Health Control Template

Time as a public health control- template for written procedure as required by the retail food code Time as a public health control template

Labeling, allergens and approved source​​

Boiled Water Advisory Information

Boiled Water Advisory Information from CDC Boiled water information from CDC

Consumer Advisory

Consumer advisory information required by the retail food code Consumer advisory

Guidance for Industry: Questions and Answers Regarding Food Allergens, including the Food Allergen Labeling

FDA guidance food allergens

Guidance for Industry: Trans Fatty Acids in Nutrition Labeling, Nutrient Content Claims, Health Claims; Small Entity Compliance Guide

FDA guidance trans fatty acids

Información de Etiquetado - Español

Resumen de requisitos de etiquetado para alimentos procesados Requisitos de etiquetado - Español

Labeling Exemption Guidance for Small Food Businesses

U.S. Food & Drug Administration Small Business Nutrition Labeling Exemption

Labeling Guide, FDA

FDA Food Labeling Guide

Labeling Information - English

Summary of labeling requirements for processed foods Labeling requirements- English

Labeling—FDA defines gluten free food

Gluten-free labeling of foods

Pickling and Fermentation in Retail Food Establishments

Pickling and fermentation in retail food establishments

Shellstock Tag Procedures

Shellstock tag procedures for oysters, scallops, mussels and clams Shellstock Tags

Shellstock Tag Procedures Spanish

Procedimientos de Etiqueta de Mariscos

Wild Mushroom Buyer Verification

Wild mushroom buyer verification

Wild Mushrooms

Retail food code requirements for wild mushrooms Wild mushrooms

Laws and regulations​​

Licensing

Cannabis & Food Safety Information

Information on food safety licenses and cannabis. Cannabis and food safety license handout

Combination Facilities and Food Safety (2019)

Overview of the MOU accepted by the ODA and OHA through the Local Public Health Authority and applicable to combination facilities. Combination facilities information

Food Safety License Fee Schedule

Food Safety License Fee Schedule

Land Use Compatibility Statement (LUCS) form

Land use compatibility

Memorandum of Understanding ODA/OHA 2016

MOU: ODA/OHA

OAR 660-031-0026: Compliance and Compatibility Review Procedures for Class A and B Permits

OAR 660-031-0026: Land conservation and development

Oregon Health Authority Drinking Water Services

Oregon drinking water services

Oregon Labs for Drinking Water and Public Testing

ORELAP accredited Oregon laboratories that test drinking water and accept samples from the public. Oregon Health Authority Oregon labs directory

Oregon Local Public Health Authority Directory

Contact information for each local public health authority in Oregon. Local Public Health Authority Directory

Registering your Business Name in the State of Oregon

Registering your business name

Retail Food Establishment Pre-Opening Checklist

Pre-opening checklist for new or newly remodeled retail food establishments Retail pre-opening checklist

USDA Supplemental Nutrition Assistance Program (SNAP)

USDA's SNAP Program formerly known as food stamps USDA's snap program

Water quality permits from DEQ

The Oregon Department of Environmental Quality requires facilities to have a water quality permit for discharges to state waters or to the ground. Water quality permits from DEQ

​​Plan review

Food Establishment Plan Review Application

Plan review application can be submitted by a business along with their plans. Food establishment plan review

Food Safety Plan Review Requirements-English

Plan review requirements

Food Safety Plan Review Requirements-Spanish

Plan de Revisión de Requerimientos

Pest Control Plans

Retail food code requirement for pest control plans Pest control plans

Service animals and pet dogs​​

Frequently Asked Questions about Service Animals and the ADA

FAQs about service animals

Pet Dogs in Outdoor Designated Seating Areas

Retail food code requirements for pet dogs and outdoor seating Pet dogs and outdoor seating

Service Animals ORS 659A.143

Unlawful Discrimination in Employment, Public Accommodations and Real Property Transactions ORS 659A.143: Service animals

Variances and retail HACCP​​

Cook-Chill and Sous Vide

Cook-chill and sous vide HACCP requirements in the retail food code Cook-Chill and Sous Vide Requires HACCP

Reduced Oxygen Packaging (ROP) HACCP Only Packet

Packet for ROP foods that only require HACCP under the retail food code Reduced Oxygen Packaging (ROP) HACCP Only Packet

Reduced Oxygen Packaging Without a Variance

ROP without a variance requires HACCP under the retail food code Reduced Oxygen Packaging Without a Variance Requires HACCP

Retail Variance and HACCP Guidance

Retail food code variance and HACCP guidance Retail Variance and HACCP Guidance

Sprouting Seeds or Beans

Retail food code requirements for sprouting seeds or beans Sprouting seeds or beans

Variance Application

Editable Word document Retail food code variance application Variance application

Variance Packet for Cured Time Temperature Control for Safety (TCS) Food

Variance packet for cured TCS food under the retail food code Variance packet for cured TCS food

Variance Packet for Live Molluscan Shellfish Tanks

Variance packet for live molluscan shellfish tanks under the retail food code Variance packet for live molluscan shellfish tanks under the retail food code

Variance Packet for Reduced Oxygen Packaged (ROP) and Cured Food

Variance packet for ROP, cured time/temperature control for safety food under the retail food code Variance packet for ROP, cured time/temperature control for safety food

Variances

Retail food code requirement for variances Variances

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Next step

Get a license application​​

Conta​ct

Main Office
Food Safety
635 Capitol St NE
Salem, OR 97301
Phone: 503-986-4720


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