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 (ODA) and Oregon Healthy Authority (OHA) 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 
  • 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 County Health Department 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 county and ODA will refer the business to the appropriate regulatory agency.  ​​


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 & 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

Combination Facilities and Food Safety (2016)

Overview of the MOU accepted by the ODA and OHA through the County Health Department and applicable to combination facilities. Combination facilities information

Contractors and Food Safety

Oregon Construction Contractors Board and Oregon Department of Agriculture A critical partnership to prevent foodborne illness and to comply with sanitation requirements

Demonstration of Knowledge

Information and examples of demonstration of knowledge questions Demonstration of Knowledge

Food Employee Interview

Food employee interview form

Food Employee Reporting Agreement

Food employee illness reporting agreement

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

Frequently Asked Questions about Service Animals and the ADA

FAQs about service animals

Home (Domestic) Kitchen Bakery Law - ORS Chapter 625

ORS 625 Bakeries and Bakery Products

Home (Domestic) Kitchen Bakery Regulation

Oregon Administrative Rules 603-021: Bakeries OAR 603-021-005 through 0612: Bakeries

Manager Certification

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

Memorandum of Understanding ODA/OHA 2016


Mushroom Buyer Certificate

Mushroom buyer

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 mushrooms

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

Oregon Local Health Department Directory

Contact information for each local county health department in Oregon. Local Health Department Directory

Retail Food Establishment Pre-Opening Checklist

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

Retail Variance and HACCP Guidance

Retail Variance and HACCP Guidance

Time as a Public Health Control Template

Time as a public health control- template for written procedure Time as a public health control template

Variance Application

Editable Word document Variance application


Next step

Get a license application​​


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