Food processing

Food processing means manufacturing a food or changing the physical characteristics of a food.

Food processing includes

  • Cooking
  • Baking
  • Heating
  • Drying
  • Mixing
  • Grinding
  • Churning
  • Separating
  • Extracting
  • Cutting
  • Freezing
  • Packaging
  • Canning

Food processing does not include

  • Sorting
  • Cleaning
  • Water rinsing food

Special requirements for processing

  • Low acid canned foods (LACF): Thermally processed low acid foods packaged in hermetically sealed containers (like canned green beans or canned corn).
  • Acidified foods: Low acid foods to which an acid or acid food is added.
  • Seafood HACCP: The US Food and Drug Administration requires a HACCP plan for all wholesale seafood processors and importers.
  • Juice HACCP: Wholesale juice processors
  • Shellfish: All species of oysters, clams, mussels; either shucked or in the shell, raw and including post harvest processed, frozen or unfrozen, whole or in part; and scallops in any form are included, except if the final product is the shucked adductor muscle only. Shellfish that has been cooked or has other ingredients added is covered under Seafood HACCP (above).

Food storage warehouse

Food storage warehouse means any place where food is stored as, in connection with, or part of a commercial venture or business.

Food storage warehouse does not include places where food is stored to be used by the owner or served to employees, customers or guests such as

  • A home
  • Restaurant
  • Rooming house
  • Hotel

A food processor that warehouses finished product at the same location where the food is processed does not require a warehouse license.


Acidified Foods Step by Step Guide


Approximate pH of Foods and Food Products, FDA


Bad Bug Book, FDA

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

Better Process Control School - New Mexico State University

New Mexico State University training for Acidified and Low Acid Canned Food Processors Website

Better Process Control School - Oregon State University

OSU Food Science and Technology Extension Training for Acidified and Low Acid Canned Food Processors Website

Better Process Control School - UC Davis online

UC Davis Online Training for Acidified and Low Acid Canned Food Processors Website

Better Process Control School - Washington State University

Washington State University Extension Training for Acidified and Low Acid Canned Food Processors Website

Boiled Water Advisory Information

Boiled Water Advisory Information from CDC Website

Code of federal regulations

21 CFR Food and Drugs Law or rule

Food Security Preventative Measures

Guidance for Industry: Food Producers, Processors, and Transporters: Food Security Preventive Measures Guidance Website

Guidance for Commercial Processors of Acidified & Low-Acid Canned Foods


Guidance for Industry: Questions and Answers Regarding Food Allergens, including the Food Allergen Labeling and Consumer Protection Act of 2004


Guidance for Industry: Registration of Food Facilities

Guidance for Industry: What you Need to Know About Registration of Food Facilities Small Entity Compliance Guidance Document

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




Labeling Exemption Guidance for Small Food Businesses


Labeling Guide, FDA


Labeling Information - English

Summary of labeling requirements for processed foods Document

Labeling Information - Spanish

Summary of labeling requirements for processed foods Document

Labeling—FDA defines gluten free food


Nut Handling & Processing for Confectioners & Small Nut Roasters


Recall Plans for Small Firms

Information on developing recalls plans for small firms Document

Registration of Food Facilities


Retail, Food Processing and Warehouses, ORS 616: Food and Other Commodities Regulation

Law or rule

Retail, Home (Domestic) Kitchen Processing & Bakery Regulation, Refrigerated Locker (General standards only), Farm Direct Rules (603-025-0215 to 603-025-0275)

Law or rule

Risk Classification Criteria for Food Establishments


Seafood HACCP - Is it required?


Seafood HACCP Segment Two Course

May 12, 2016, Portland Oregon Document

Seafood HACCP, FDA


Value Added Food Product Development, OSU



Next step

Get a license application​​


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