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 county health department 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 and County Health Department 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, and restaurants that sell packaged foods for later consumption.

To make the most efficient use of our customers’ and the agencies’ resources, Oregon Department of Agriculture and Oregon Health Authority 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, the ODA and local County Health Department determine whether the predominant activity is food preparation for immediate consumption or food preparation and sale for later consumption.  Depending on the determination, the county and ODA will refer the business to the appropriate regulatory agency.  ​

Resources

Big Five Organisms

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

Boiled Water Advisory Information

Boiled Water Advisory Information from CDC Boiled water information from CDC

Cannabis and Food Safety Information

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

Code of Federal Regulations

21 CFR Food and Drugs

Food Employee Interview

Food employee interview form

Food Employee Reporting Agreement

Food employee illness reporting agreement

Food Safety Plan Review Application

Plan review application can be submitted by a business along with their plans. Document

Food Safety Plan Review Requirements-English

Plan Review Requirements Document

Food Safety Plan Review Requirements-Spanish

Plan Review Requirements Document

Frequently Asked Questions about Service Animals and the ADA

FAQs about service animals

Home (Domestic) Kitchen Bakery Law - ORS Chapter 625

Law or rule

Home (Domestic) Kitchen Bakery Regulation

OAR 603-021 (005-0612): Bakeries Law or rule

Manager Certification

Certificates that will meet the food protection manager requirements in the food code. Document

Memorandum of Understanding ODA/OHA 2016

Document

Mushroom Buyer Certificate

Document

ODA Food Code 2013

The food code is used to regulate retail grocery stores, retail meat and bakeries ODA Food Code 2013

ODA Food Code Fact Sheet # 1 No Bare Hand Contact

No bare hand contact

ODA Food Code Fact Sheet # 2 Reduced Oxygen Packaging Without a Variance Requires HACCP

ROP without a variance requires HACCP

ODA Food Code Fact Sheet # 3 Variances

Variances

ODA Food Code Fact Sheet # 4 Cook/Chill and Sous Vide Requires HACCP

Cook/Chill and Sous Vide HACCP

ODA Food Code Fact Sheet # 5 Employee Illness Policy

Employee illness policy

ODA Food Code Fact Sheet # 6 Consumer Advisory

Consumer advisory

ODA Food Code Fact Sheet # 7 Allergens

Allergens

ODA Food Code Fact Sheet # 8 Wild Mushrooms

Wild mushroom

ODA Food Code Fact Sheet # 9 Pet Dogs in Outdoor Designated Seating Areas

Pet dogs and outdoor seating

ODA Food Code Fact Sheet #10 Proper Glove Use

Proper glove use

ODA Food Code Fact Sheet #11 Cut Leafy Greens

Cut leafy greens

ODA Food Code Fact Sheet #12 Cut Tomatoes

Cut tomatoes

ODA Food Code Fact Sheet #13 Probe Thermometers

Probe thermometers

ODA Food Code Fact Sheet #14 Sprouting Seeds or Beans

Sprouting seeds or beans

ODA Food Code Fact Sheet #15 Pest Control Plans

Pest control plans

ODA Food Code Significant Changes

Food code significant changes

Oregon Local Health Department Directory

Contact information for each local county health department in Oregon Website

Retail HACCP Guidance

Document

Risk Classification Criteria for Food Establishments

Document

Variance Application

Editable Word document Document



Next step

Get a license application​​

Conta​ct

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