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.
- 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.
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 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
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
Food Establishment Plan Review Application
Plan review application can be submitted by a business along with their plans. Food establishment plan review
Certificates that will meet the food protection manager requirements in the food code. Manager certification
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 # 3 Variances
ODA Food Code Fact Sheet # 7 Allergens
Retail Food Establishment Pre-Opening Checklist
Pre-opening checklist for new or newly remodeled retail food establishments Retail pre-opening checklist