State of Oregon: Food Safety

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

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

Unique Identification Number (UIN) registration application

Application to receive a UIN that can be used on food products manufactured in a residential dwelling as detailed in the OAR 603-025-0335 Unique Identification Number (UIN) registration application
OAR 603-025-0335

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

Meat

Assistance Network for Niche Processors

Tools and information for small meat processors

Best Practices Guide to Open Air Poultry Slaughter (OSU)

Open air poultry slaughter best practices

Chicken from Farm to Table

USDA chicken information

Curing- Smoking Batch Record

Curing- Smoking Batch Record Template

Food Safety Inspection Service (FSIS) website

The Food Safety Inspection Service (FSIS) is the federal government website for federal meat and poultry requirements. You can search federal rules and requirements, review compliance guidelines for various products, and review generic HACCP plans. This website also contains information for small businesses as well as SBREFA (Small Business Regulatory Enforcement Fairness Act) information. FSIS website

Guidance for Determining if a Poultry Processing or Slaughter Operation is Exempt

USDA guidance on poultry processing exemption

International HACCP Alliance

The International HACCP Alliance is a resource for information relating to SSOP and HACCP plans, validation, and training. HACCP Alliance

Meat Cutting Training Program at Blue Mountain Community College

Meat Science at BMCC video
BMCC agriculture programs

Meat Regulation, poultry exemption regulations

OAR 603-028-0710: Poultry Slaughter Exemptions

Meat Science Program at OSU Clark Meat Center

Clark Meat Science Center webpage

Meat: Laws and Regulations

Federal and state meat laws and regulations

Niche Meat Processors Assistance Network

Niche Meat Processors Assistance Network website

Northwest Meat Processors Association

NW Meat Processors Association website

Northwest Meat Processors Association

Provides education and advocacy for the meat industry in Oregon, Washington and Idaho Northwest Meat Processors Association

Oregon Administrative Rules for State Meat Inspection

OAR 603-029

Oregon Meat Processing Infrastructure and Capacity Building Grant Program Application Form

In English and Spanish. En inglés y español. Coming soon.

Oregon Meat Processing Infrastructure and Capacity Building Grant Program Frequently Asked Questions (FAQs)

Coming soon.

Oregon Meat Processing Infrastructure and Capacity Building Grant Program Guidelines

In English and Spanish. En inglés y español. Coming soon.

Oregon State University (OSU) Poultry Management for Small Farms

OSU poultry management for small farms

Oregon State University Meat Science Lab

The meat lab is a research and teaching facility in OSU's College of Agricultural Sciences

Poultry Product Inspection Act

Poultry Products Inspection Act

Rabbit and Poultry Slaughter Construction

Information for construction and operation of a rabbit/poultry slaughtering and processing establishment Rabbit and Poultry Slaughter Construction

State Meat Inspection Program - And Justice for All

And Justice for All

State Meat Inspection Program - Donation of Wild Game Meat to Charitable Organizations

Donation of Wild Game Meat to Charitable Organizations

State Meat Inspection Program - Frequently Asked Questions

State Meat Inspection Program FAQs

State Meat Inspection Program - Frequently Asked Questions

Meat Inspection Program FAQs

State Meat Inspection Program - Limited English Proficiency Plan

Limited English Proficiency (LEP) Plan

State Meat Inspection Program - Summary

State Meat Inspection Program Summary

University of Wisconsin-Madison SSOP and HACCP resources

University of Wisconsin-Madison, Center for Meat Process Validation has resources for SSOP and HACCP plan development and implementation, validation, and other useful resource and training tools. SSOP and HACCP resources

USDA and Oregon Sign Cooperative Agreement for State Meat Inspection Program

USDA news release: July 28, 2022
ODA news release: July 28, 2022

USDA Federal Grant of Inspection Guide

Federal Grant of Inspection Guide

USDA Food Safety and Inspection Service

USDA- FSIS References for Retail Meat Facilities

USDA Inspection for Food Safety: The Basics

USDA Food Safety and Inspection Service (FSIS)

USDA Licensing Information

USDA Federal Grant of Inspection Guide

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

Processors, warehouses and domestic kitchens

Acidified Foods Step by Step Guide

Acidified foods step by step

Approximate pH of Foods and Food Products

Approximate pH of common foods

Basic Information on Recalls and Recall Plans

Information on developing recall plans Recall plans

Better Process Control School - New Mexico State University

New Mexico State University training for Acidified and Low Acid Canned Food Processors Better Process Control School New Mexico

Better Process Control School - North Carolina State online

North Carolina State Online Training for Acidified Food Processors Better Process Control School North Carolina State

Better Process Control School - University of Tennessee online

University of Tennessee training for Acidified and Low Acid Canned Food Processors Better Process Control School University of Tennessee

Better Process Control School - Washington State University Extension

Training for Acidified and Low Acid Canned Food Processors Better Process Control School WSU Extension

Domestic Home Kitchens: Laws and Regulations

Federal and state domestic home kitchen laws and regulations

Domestic Kitchen License Information - English

Requirements for domestic kitchens - English

Domestic Kitchen License Information - Spanish

Requirements for domestic kitchens - Spanish

Fish and Fishery Products Step by Step Guide

Fish and fishery products step by step

Food Processing & Warehousing: Laws and Regulations

Federal and state food processing and warehousing laws and regulations

Food Security Preventive Measures Guidance

Guidance for Industry: Food Producers, Processors, and Transporters: Food Security Preventive Measures Guidance FDA Food security preventive measures

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

FDA guidance for acidified and low-acid canned foods

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

HACCP Online Training Course

Honey Processors Exemption Form

Juice HACCP Step By Step

Juice HACCP step by step

Juice HACCP, FDA

Juice HACCP

Juice HACCP, Is a HACCP Plan Required?

Is a Juice HACCP plan required?

Machinery & Equipment Certification

Machinery & Equipment Certification-Food processors exemption

Nut Handling & Processing for Confectioners & Small Nut Roasters

Nut handling and processing

Nutrition Facts Label

FDA's industry resources on the changes to the nutrition facts label New nutrition facts label

Registration of Food Facilities

Food facility registration with FDA

Seafood HACCP - Is it required?

Seafood HACCP FDA Resources

Seafood HACCP FDA resources

Seafood HACCP Segment 2 Training

OSU is hosting Segment 2 in Astoria, OR January 31, 2024 Seafood HACCP Segment 2

Seafood: Laws and Regulations

Federal and state seafood processing laws and regulations

Value Added Food Product Development, OSU

Value added food product development

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

Service Animals Poster

Pets are not allowed, service animals only poster

Service Animals Poster-Spanish

Pets are not allowed, service animals only poster- Spanish

Shellfish

Biotoxin Data for Oregon Crab

Current biotoxin data for crab

Biotoxin Data for Oregon Mussels and Clams

Current biotoxin data for mussels and clams

For Consumers: Shellfish Handling, Storing, and Cooking

From the Washington Department of Health. Safe handling, storing, and cooking of shellfish

HACCP Online Training Course

Interstate Certified Shellfish Shippers List (ICSSL)

Interstate Certified Shellfish Shippers List

Map of classified shellfish harvest and growing areas

National Oceanic and Atmospheric Administration

National Oceanic and Atmospheric Administration
Information about harmful algae

National Shellfish Sanitation Program (NSSP)

National Shellfish Sanitation Program

Northwest Fisheries Science Center

Harmful algae and their toxins

OAR 603 Division 100: Shellfish Sanitation

Rules relating to Shellfish Sanitation Oregon administrative rules: Shellfish sanitation

OAR 603 Division 82: Oyster, clam and mussel leases

Rules relating to Shellfish Plat Leasing OAR 603 Division 82: Oyster, clam and mussel leases

ODA Shellfish Dealers

Olympic Region Harmful Algal Blooms

Olympic Region Harmful Algal Blooms partnership information

Oregon Coast softshell clam advisory

The Oregon Health Authority has issued an advisory for softshell clams along the entire Oregon Coast because they may contain high levels of naturally occurring arsenic. Softshell clam advisory

Oregon Department of Fish and Wildlife (ODF&W) Commercial Fishing Licenses

ODF&W commercial fishing licenses webpage

Oregon Department of Fish and Wildlife (ODFW) Offices

ODF&W agency office contacts webpage

Oregon recreational shellfish closure map

Click the link below to view a map of the Oregon coastline. Areas in green are open and areas in red are closed to recreational shellfish harvesting. Oregon recreational shellfish closure map

ORS 622 Shellfish

Oregon revised statutes 622: Shellfish

Plat Pre-application Questionnaire

Shellfish Plat Pre-application Questionnaire

Plat transfer form to transfer a plat to another party

Procedures for Stem Thermometer Testing

Ice Point Method for Stem Thermometer Testing Stem Thermometer Testing Procedure

Razor clam harvesting information

Oregon Department of Fish and Wildlife
Recreational razor clam information

Recreational Shellfish Regulations

Oregon Department of Fish and Wildlife
Recreational shellfish regulations

Seafood HACCP - Is it required?

Shellfish Coast Map

Classified Commercial Shellfish Growing Areas in Oregon Oregon Commercial Shellfish Areas

Shellfish Harvesters and Growers Information

ODA Shellfish Sanitation Program- Commercial Harvesters and Growers Licensing and Operating Information Harvesters and Growers Information

Shellfish Law - ORS Chapter 622

ORS Chapter 622

Shellfish Lease Flowchart

Shellfish plat lease process flowchart

Shellfish news from ODA

ODA news blog with information on recreational shellfish beach closures in the State of Oregon. ODA news blog

Shellfish plat application instructions

Plat application instructions

Shellfish Regulation - OAR 603-100

OAR 603-100 Shellfish Sanitation

Shellfish Tags

Examples of Dealer's and Harvester's Tags Example Shellfish Tags

Shellfish: Laws and Regulations

State shellfish laws and regulations

What are Shellfish Biotoxin Closures

Causes for Closures

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

What can I do without a license?

Farm direct marketing agricultural products

Farm direct marketing for agricultural products

Farm direct marketing for producer-processed products

Farm direct marketing: selling eggs

Requirements for selling eggs under the Farm Direct Marketing law

Farm Direct Poultry Law Guidance

Poultry exemptions

Farm Direct Q&A

Farm Direct Rules (603-025-0215 to 603-025-0275)

Honey Processors Exemption Form

Meat Regulation, poultry exemption regulations

OAR 603-028-0710: Poultry Slaughter Exemptions

Retail Food: Laws and Regulations

State laws and regulations for retail food establishments including the ODA Food Code Retail Food: Laws and Regulations

Food Safety

Resources

​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​Cross contamination​

Consumer Owned Refillable Food Containers

Deli Self-Assessment Tool

Growler Refilling

Guidance for Controlling Listeria monocytogenes in Retail Delicatessens

Refilling Consumer-Owned Containers Template

Refilling Returnable Containers at Retail Food Establishments

Refilling Returnables Rule

Three Compartment Sinks

​​Dairy

Dairy Processing Program: OSU

Dairy: Laws and Regulations

FDA Milk Guidance Documents and Regulatory Information

Frozen Dairy Desserts Regulation

Interstate Milk Shipper's List

​​Eggs

Broiler, Layer, or Turkey Hatching Eggs

Dry Eggshells

Eggs: Laws and Regulations

Indeible Egg Product (from premises with poultry)

Inedible Egg Product (from premises without poultry)

Nest Run Shell Eggs

Non-pasteurized Liquid Egg

Pasteurized Liquid Egg

Shell Egg Producer Information

Shell Egg Retail Information

Upland Game Bird Hatching Eggs

Washed and Sanitized Shell Egg (moving other than directly to market)

Washed and Sanitized Shell Eggs (moving directly to market)

Wet Eggshells

​​Employee health, hygiene and knowledge​

Bad Bug Book, FDA

Big Five Organisms

Demonstration of Knowledge

Employee Health and Personal Hygiene Handbook

Employee Illness Policy

Food Employee Interview

Food Employee Reporting Agreement

Handwashing

How to wash your hands

Manager Certification

No Bare Hand Contact

Proper Glove Use

Vomit and Diarrheal Clean Up Events

Food time and temperature

Cooking Temperature Log Template

Cooler Temperature Log Template

Cooler Temperature Log Template for a Single Cooler

Cooling Log Template

Cut Leafy Greens

Cut Tomatoes

Date Marking Poster

Hot and Cold Holding Temperatures

Non-Continuous Cooking of Raw Animal Foods

Power Outage Emergency Response Fact Sheet

Power Outage Emergency Response Fact Sheet - Spanish

Probe Thermometers

Procedures for Stem Thermometer Testing

Receiving Temperature Log Template

Safe Cooking Temperatures

Storing Raw Animal Foods in the Freezer

Time and Temperature Control for Safety Foods: Job Aid

Time as a Public Health Control Log Template

Time as a Public Health Control Template

​​Labeling, allergens and approved source

Boiled Water Advisory Information

Consumer Advisory

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

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

Información de Etiquetado - Español

Labeling Exemption Guidance for Small Food Businesses

Labeling Guide, FDA

Labeling Information - English

Labeling—FDA defines gluten free food

Pickling and Fermentation in Retail Food Establishments

Shellstock Tag Procedures

Shellstock Tag Procedures Spanish

Wild Mushroom Buyer Verification

Cross contamination

Dairy

Eggs

Employee health, hygiene and knowledge

Labeling, allergens and approved source

Laws and regulations

Licensing

Meat