Licensing

​​​​​Most food establishments that slaughter, process, or sell raw meat need some type of meat license. 

Oregon Department of Agriculture (ODA) exemptions

  • Individuals slaughtering or processing meat or poultry, for personal use, are exempt from licensing.
  • Classes on meat slaughter or processing where students are actively engaged in slaughtering or processing of their own meat are exempt from ODA licensing.
  • Poultry growers slaughtering no more than 1,000 poultry per year for direct retail sales are not required to obtain an ODA license.

Federal jurisdiction and inspection

  • The United States Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) has primary jurisdiction over most meat establishments.
  • With the exception of custom slaughtering, The Federal Meat Inspection Act requires all amenable species (cattle, sheep, swine, goats, horses, mules, and other equines) to be slaughtered under continuous FSIS inspection.
  • With the exception of custom slaughter and small firms, The Poultry Product Inspection Act requires that poultry (chickens, ducks, geese, turkeys, and other domesticated fowls) be slaughtered under continuous FSIS inspection.
  • Post-slaughter processing of meat and poultry products for wholesale sales is typically subject to continuous USDA inspection.

Waste disposal

The Oregon Department of Environmental Quality (DEQ) regulates waste discharge in Oregon. 

  • Slaughter and processing waste must be disposed of by a method approved by DEQ or the local health department having jurisdiction.
  • Up to 20 tons (40,000 pounds) of slaughter and processing waste can be composted on-site annually without a permit, as long as the composting process does not adversely affect surface or ground water. 

If waste is applied to crops or land, then a permit may be required. DEQ delegates the authority to ODA's Confined Animal Feeding Operations (CAFO) Program to issue permits to firms applying liquid animal waste (from raising, slaughtering, or processing) to agricultural land. 

  • Prior to treating wastewater on-site, firms must contact DEQ at (503) 229-5696. 
  • Prior to land application of liquid waste, firms must contact ODA's Natural Resources Program at (503) 986-4700. 

Local government

In addition to complying with USDA, ODA, and DEQ requirements, firms that raise, slaughter, or process meat animals must comply with local requirements. Local governmental agencies that may have authority over poultry operations include: 

  • City planning 
  • County planning 
  • County on-site septic
  • Local fire marshal
It is important that meat slaughter and processing firms contact their local government prior to operation to ensure their proposed activities are in compliance.

Resources

Cross contamination

Employee health, hygiene and knowledge​

Bad Bug Book, FDA

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

Big Five Organisms

Norovirus, Hepatitis A Virus, Salmonella Typhi, Shigella SPP., and E. Coli 0157:H7 Big five organisms

Demonstration of Knowledge

Information and examples of demonstration of knowledge required by the retail food code Demonstration of Knowledge

Employee Health and Personal Hygiene Handbook

FDA's Employee Health and Personal Hygiene Handbook

Employee Illness Policy

Employee illness policies required by the retail food code Employee illness policy

Food Employee Interview

Food employee interview form

Food Employee Reporting Agreement

Food employee illness reporting agreement

Manager Certification

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

No Bare Hand Contact

No bare hand contact required by the retail food code No bare hand contact

Proper Glove Use

Proper glove use information from the retail food code Proper glove use

Food time and temperature​

Cooking Temperature Log Template

Cooking temperature log template

Cooler Temperature Log Template

Cooler log template for multiple coolers

Cooler Temperature Log Template for a Single Cooler

Cooler log template for a single cooler

Cut Leafy Greens

Cut leafy greens temperature control requirements in the retail food code Cut leafy greens

Cut Tomatoes

Cut tomatoes temperature control requirements in the retail food code Cut tomatoes

Date Marking Poster

Date marking poster for keeping prepared foods safe as required by the retail food code Date Marking Poster

Hot and Cold Holding Temperatures

Hot and cold holding temperature guidelines

Non-Continuous Cooking of Raw Animal Foods

Retail food code requirements for non-continuous cooking of raw animal foods Partially cooking raw animal foods in advance

Probe Thermometers

Probe thermometers

Procedures for Stem Thermometer Testing

Ice Point Method for Stem Thermometer Testing Stem Thermometer Testing Procedure

Receiving Temperature Log Template

Receiving temperature log template

Safe Cooking Temperatures

Safe cooking temperatures

Storing Raw Animal Foods in the Freezer

Retail food code requirements for storing raw animal foods in the freezer Proper freezer storage for raw animal foods

Time and Temperature Control for Safety Foods: Job Aid

Determine if a food is considered a time/temperature control for safety food Time and temperature control for safety foods: Job aid

Time as a Public Health Control Log Template

Time as a control log template

Time as a Public Health Control Template

Time as a public health control- template for written procedure as required by the retail food code Time as a public health control template

Labeling, allergens and approved source​​

Allergens

Retail food code requirements for demonstrating knowledge of major food allergens Allergens

Boiled Water Advisory Information

Boiled Water Advisory Information from CDC Boiled water information from CDC

Consumer Advisory

Consumer advisory information required by the retail food code Consumer advisory

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

FDA guidance trans fatty acids

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

Pickling and Fermentation in Retail Food Establishments

Pickling and fermentation in retail food establishments

What you need to know about manufacturing and labeling pet food and treats

Labeling pet food and treats

Wild Mushroom Buyer Verification

Wild mushroom buyer verification

Wild Mushrooms

Retail food code requirements for wild mushrooms Wild mushrooms

Laws and regulations​​

Licensing

Cannabis & Food Safety Information

Information on food safety licenses and cannabis. Cannabis and food safety license handout

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

Food Safety License Fee Schedule

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 Health Department Directory

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

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

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

USDA guidance on poultry processing exemption

Meat Regulation, poultry exemption regulations

OAR 603-028-0710: Poultry Slaughter Exemptions

Oregon State University (OSU) Poultry Management for Small Farms

OSU poultry management for small farms

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

USDA Federal Grant of Inspection Guide

Federal Grant of Inspection Guide

USDA Food Safety and Inspection Service

USDA Food Safety and Inspection Service

USDA Inspection for Food Safety: The Basics

USDA Food Safety and Inspection Service (FSIS)

USDA Licensing Information

USDA Federal Grant of Inspection Guide

What you need to know about manufacturing and labeling pet food and treats

Labeling pet food and treats

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

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

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 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

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Next step

Get a license application​​

More info from ODA​​

Confined Animal Feeding Operations (CAFO)

Agricultural Water Quality​

Contact

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

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