Licensing

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Food Processing and Warehouse Licensing

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). There are additional requirements for low acid canned foods that are processed and packaged aseptically.
  • 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.

Preventive controls for human food

Food processors, food warehouses and wholesale bakeries are regulated under 21 CFR Part 117, Current Good Manufacturing Practice, Hazard Analysis, and Risk-Baked Preventive Controls for Human Food which is part of the Food Safety Modernization Act​.

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.  ​

Resources

Acidified Foods Step by Step Guide

Acidified foods step by step

Approximate pH of Foods and Food Products, FDA

Approximate pH of common foods

Bad Bug Book, FDA

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

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 - Oregon State University

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

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

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

Fish and Fishery Products Step by Step Guide

Fish and fishery products step by step

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 and Consumer Protection Act of 2004

FDA guidance food allergens

Guidance for Industry: Registration of Food Facilities

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

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

FDA guidance trans fatty acids

Honey Processors Exemption Form

Honey Processors Exemption Form

Juice HACCP, FDA

Juice HACCP

Labeling Exemption Guidance for Small Food Businesses

U.S. Food & Drug Administration Small Business Nutrition Labeling Exemption

Labeling Guide, FDA

FDA Food Labeling Guide

Labeling Information - English

Summary of labeling requirements for processed foods Labeling requirements- English

Labeling Information - Spanish

Summary of labeling requirements for processed foods Labeling requirements- Spanish

Labeling—FDA defines gluten free food

Gluten-free labeling of foods

Machinery & Equipment Certification

Machinery & Equipment Certification-Food processors exemption

Memorandum of Understanding ODA/OHA 2016

MOU: ODA/OHA

Nut Handling & Processing for Confectioners & Small Nut Roasters

Nut handling and processing

Recall Plans for Small Firms

Information on developing recalls plans for small firms Recall plans

Registration of Food Facilities

Food facility registration with FDA

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

ORS 616: Food and other commodities

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

603-025: Food establishment standards and standards for retail food service activities

Seafood HACCP - Is it required?

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 February 22, 2019 Seafood HACCP Segment 2

Value Added Food Product Development, OSU

Value added food product development
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Next step

Get a license application​​

Contact

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