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Licensing

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Retail Licensing

​​​​​​​​​​​​​​​​​​​​​​​Operating​ a retail food store incl​​udes the preparing, packaging, storing, handling, or displaying of food for sale to the consumer or user such as:

  • Produce trimming
  • Processed meat slicing
  • Cheese slicing​
  • Preparing gutted and filleted fish
  • Changing the form of food such as squeezing fruit into juice or grinding nuts into nut butter

Retail food stores include the sales of packaged foods, food for immediate consumption, bulk food, seafood, or produce such as:

  • Full service grocery stores
  • Convenience stores
  • Stores selling only bottled alcoholic beverages such as wine or beer
  • Vitamin and supplement stores
  • Truck or van with a freezer unit selling frozen or fresh seafood
  • Retail stores selling seafood and other non-meat retail foods
  • Produce stands that are not on the property where the produce is grown (some exemptions may apply-contact local iinspector)
  • Stands that sell their own home-grown produce and produce purchased from outside sources
  • Truck or van selling produce, packaged bread, packaged spices, packaged cheese, or any other packaged food that is from a licensed source

Combination facilities

Combination facilities​ are food establishments that conduct activities subject to both Oregon Department of Agriculture (ODA) and Oregon Healthy Authority (OHA) Local Public Health Authority (LPHA) 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 Public Health Authority 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 LPHA​​​ and ODA will refer the business to the appropriate regulatory agency.  ​

What activities are prohibited?

Foods from unlicensed sources 

All foods sold must be produced in a business licensed by the Oregon Department of Agriculture (ODA) or a Local Public Health Authority​​. You must verify that anyone selling foods to you for your business has an ODA or Health Department license. Food produced in other states must be licensed by the responsible agency in that state.

Home canned low acid foods 

Sale of home canned low acid foods such as vegetables and seafood is absolutely prohibited. Anyone wishing to can low acid foods must first go through a rigorous training and certification process. See food processing licenses for more information.

Resources

Cross contamination​

Consumer Owned Refillable Food Containers

Tips for the use of consumer-owned refillable food containers Consumer Owned Refillable Food Containers

Growler Refilling

Preventing cross contamination when refilling growlers

Guidance for Controlling Listeria monocytogenes in Retail Delicatessens

USDA guidance for controlling Listeria monocytogenes in delis

Refilling Consumer-Owned Containers Template

Fillable written procedures template for refilling consumer-owned containers Refilling Consumer-Owned Containers Template

Refilling Returnable Containers at Retail Food Establishments

Refilling returnable containers at retail- what is allowed and what is prohibited Refilling Returnable Containers at Retail Food Establishments

Refilling Returnables Rule

Refilling returnables rule language

Three Compartment Sinks

Three compartment sinks: set up and use

E​mployee 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

Handwashing

Handwashing Fact Sheet

How to wash your hands

CDC guidance for proper handwashing

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

Vomit and Diarrheal Clean Up Events

Vomit and diarrhea clean up precautions to reduce risk of infection

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

Cooling Log Template

Cooling log template for time/temperature control for safety foods

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

Power Outage Emergency Response Fact Sheet

Power Outage Fact Sheet for Retail Food Establishments

Power Outage Emergency Response Fact Sheet - Spanish

Respuesta de emergencia ante un corte de energía hoja informativa

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​​​​​​​​​

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

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

Información de Etiquetado - Español

Resumen de requisitos de etiquetado para alimentos procesados Requisitos de etiquetado - Español

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—FDA defines gluten free food

Gluten-free labeling of foods

Pickling and Fermentation in Retail Food Establishments

Pickling and fermentation in retail food establishments

Shellstock Tag Procedures

Shellstock tag procedures for oysters, scallops, mussels and clams Shellstock Tags

Shellstock Tag Procedures Spanish

Procedimientos de Etiqueta de Mariscos

Wild Mushroom Buyer Verification

Wild mushroom buyer verification

Wild Mushrooms

Retail food code requirements for wild mushrooms Wild mushrooms

Laws and regulations​​​​​​​​​​​​​​​​​​​​​​

Outdoor Beverage Dispensing

Outdoor beverage dispensing regulations

Outdoor Cooking

Food code requirements for outdoor cooking Outdoor cooking

Plastic Straws in Food Establishments

Complying with the plastic straws regulation

Retail Food: Laws and Regulations

State laws and regulations for retail food establishments including the ODA Food Code Retail Food: 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 (2019)

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

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

​​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

Service Animals Poster

Pets are not allowed, service animals only poster

Service Animals Poster-Spanish

Pets are not allowed, service animals only poster- Spanish

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

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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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