Operating a retail food store incudes the preparing, packaging, storing, handling, or displaying of food for sale to the consumer or user such as:

  • Produce trimming
  • Processed meat slicing
  • Cheese slicing
  • Preparing gutted and filleted fish
  • Changing the form of food such as squeezing fruit into juice or grinding nuts into nut butter

Retail food stores include the sales of packaged foods, food for immediate consumption, bulk food, seafood, or produce such as:

  • Full service grocery stores
  • Convenience stores
  • Stores selling only bottled alcoholic beverages such as wine or beer
  • Vitamin and supplement stores
  • Truck or van with a freezer unit selling frozen or fresh seafood
  • Retail stores selling seafood and other non-meat retail foods
  • Produce stands that are not on the property where the produce is grown
  • Stands that sell their own home-grown produce and produce purchased from outside sources
  • Truck or van selling produce, packaged bread, packaged spices, packaged cheese, or any other packaged food that is from a licensed source

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.  

What activities are prohibited?

Foods from unlicensed sources 

All foods sold must be produced in a business licensed by the Oregon Department of Agriculture (ODA) or a County Health Department. You must verify that anyone selling foods to you for your business has an ODA or Health Department license. Food produced in other states must be licensed by the responsible agency in that state.

Home canned low acid foods 

Sale of home canned low acid foods such as vegetables and seafood is absolutely prohibited. Anyone wishing to can low acid foods must first go through a rigorous training and certification process. See food processing licenses for more information.


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

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

Manager Certification

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

Memorandum of Understanding ODA/OHA 2016


Mushroom Buyer Certificate


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


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


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

Retail Variance and HACCP Guidance

Retail Variance and HACCP Guidance

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


Variance Application

Editable Word document Document


Next step

Get a license application​


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