Starting template used for provisioning Oregon agency sites

Resources

Cross Contamination Resources

Consumber Owned Refillable Food Containers
Tips for the use of consumer-owned refillable food containers
Consumer Owned Refillable Food Containers
Tips for the use of consumer-owned refillable food containers
Growler Refilling
Guidance for Controlling Listeria monocytogenes in Retail Delicatessens
Refilling Consumer-Owned Containers Template
Fillable written procedures template for refilling consumer-owned containers
Refilling Returnable Containers at Retail Food Establishments
Refilling returnable containers at retail- what is allowed and what is prohibited
Refilling Returnables Rule
Three Compartment Sinks

Diary Resources

Eggs Resources

Broiler, Layer, or Turkey Hatching Eggs
Dry Eggshells
Eggs: Laws and Regulations
Indeible Egg Product (from premises with poultry)
Inedible Egg Product (from premises without poultry)
Nest Run Shell Eggs
Non-pasteurized Liquid Egg
Pasteurized Liquid Egg
Shell Egg Producer Information
Brief summary that will assist egg producers in understanding the rules and regulations for shell eggs.
Shell Egg Retail Information
Brief summary that will assist egg retailers in understanding the rules and regulations for shell eggs.
Upland Game Bird Hatching Eggs
Washed and Sanitized Shell Egg (moving other than directly to market)
Washed and Sanitized Shell Eggs (moving directly to market)
Wet Eggshells

Food Time anbd Temperature Resources

Cooking Temperature Log Template
Cooler Temperature Log Template
Cooler Temperature Log Template for a Single Cooler
Cooling Log Template
Cut Leafy Greens
Cut leafy greens temperature control requirements in the retail food code
Cut Tomatoes
Cut tomatoes temperature control requirements in the retail food code
Date Marking Poster
Date marking poster for keeping prepared foods safe as required by the retail food code
Hot and Cold Holding Temperatures
Non-Continuous Cooking of Raw Animal Foods
Retail food code requirements for non-continuous cooking of raw animal foods
Power Outage Emergency Response Fact Sheet
Power Outage Emergency Response Fact Sheet - Spanish
Probe Thermometers
Procedures for Stem Thermometer Testing
Ice Point Method for Stem Thermometer Testing
Receiving Temperature Log Template
Safe Cooking Temperatures
Storing Raw Animal Foods in the Freezer
Retail food code requirements for storing raw animal foods in the freezer
Time and Temperature Control for Safety Foods: Job Aid
Determine if a food is considered a time/temperature control for safety food
Time as a Public Health 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

Labeling, Allergens and Approved Source Resources

Boiled Water Advisory Information
Boiled Water Advisory Information from CDC
Consumer Advisory
Consumer advisory information required by the retail food code
Guidance for Industry: Questions and Answers Regarding Food Allergens, including the Food Allergen Labeling
Guidance for Industry: Trans Fatty Acids in Nutrition Labeling, Nutrient Content Claims, Health Claims; Small Entity Compliance Guide
Información de Etiquetado - Español
Resumen de requisitos de etiquetado para alimentos procesados
Labeling Exemption Guidance for Small Food Businesses
U.S. Food & Drug Administration
Labeling Guide, FDA
Labeling Information - English
Summary of labeling requirements for processed foods
Labeling—FDA defines gluten free food
Pickling and Fermentation in Retail Food Establishments
Shellstock Tag Procedures
Shellstock tag procedures for oysters, scallops, mussels and clams
Shellstock Tag Procedures Spanish
Wild Mushroom Buyer Verification
Wild Mushrooms
Retail food code requirements for wild mushrooms

Laws and Regulations Resources

Bakeries: Laws and Regulations
Dairy: Laws and Regulations
Domestic Home Kitchens: Laws and Regulations
Eggs: Laws and Regulations
Food Processing & Warehousing: Laws and Regulations
Meat: Laws and Regulations
Non-alcoholic Beverages: Laws and Regulations
Outdoor Beverage Dispensing
Outdoor Cooking
Food code requirements for outdoor cooking
Pet Food: Laws and Regulations
Plastic Straws in Food Establishments
Refrigerated Lockers: Laws and Regulations
Retail Food: Laws and Regulations
State laws and regulations for retail food establishments including the ODA Food Code
Seafood: Laws and Regulations

Licensing Resources

Cannabis & Food Safety Information
Information on food safety licenses and cannabis.
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.
Food Safety License Fee Schedule
Land Use Compatibility Statement (LUCS) form
Memorandum of Understanding ODA/OHA 2016
OAR 660-031-0026: Compliance and Compatibility Review Procedures for Class A and B Permits
Oregon Health Authority 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 Local Public Health Authority Directory
Contact information for each local public health authority in Oregon.
Registering your Business Name in the State of Oregon
Retail Food Establishment Pre-Opening Checklist
Pre-opening checklist for new or newly remodeled retail food establishments
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
USDA Supplemental Nutrition Assistance Program (SNAP)
USDA's SNAP Program formerly known as food stamps
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.

Meat Resources

Assistance Network for Niche Processors
Best Practices Guide to Open Air Poultry Slaughter (OSU)
Chicken from Farm to Table
Curing- Smoking Batch Record
Food Safety Inspection Service (FSIS) website
The Food Safety Inspection Service (FSIS) is the federal government website for federal meat and poultry requirements. You can search federal rules and requirements, review compliance guidelines for various products, and review generic HACCP plans. This website also contains information for small businesses as well as SBREFA (Small Business Regulatory Enforcement Fairness Act) information.
Guidance for Determining if a Poultry Processing or Slaughter Operation is Exempt
International HACCP Alliance
The International HACCP Alliance is a resource for information relating to SSOP and HACCP plans, validation, and training.
Meat Cutting Training Program at Blue Mountain Community College
Meat Regulation, poultry exemption regulations
Meat Science Program at OSU Clark Meat Center
Meat: Laws and Regulations
Niche Meat Processors Assistance Network
Northwest Meat Processors Association
Northwest Meat Processors Association
Provides education and advocacy for the meat industry in Oregon, Washington and Idaho
Oregon Administrative Rules for State Meat Inspection
Oregon Meat Processing Infrastructure and Capacity Building Grant Program Application Form
In English and Spanish. En inglés y español. Coming soon.
Oregon Meat Processing Infrastructure and Capacity Building Grant Program Frequently Asked Questions (FAQs)
Coming soon.
Oregon Meat Processing Infrastructure and Capacity Building Grant Program Guidelines
In English and Spanish. En inglés y español. Coming soon.
Oregon State University (OSU) Poultry Management for Small Farms
Oregon State University Meat Science Lab
Poultry Product Inspection Act
Rabbit and Poultry Slaughter Construction
Information for construction and operation of a rabbit/poultry slaughtering and processing establishment
State Meat Inspection Program - And Justice for All
State Meat Inspection Program - Donation of Wild Game Meat to Charitable Organizations
State Meat Inspection Program - Frequently Asked Questions
State Meat Inspection Program - Frequently Asked Questions
State Meat Inspection Program - Limited English Proficiency Plan
State Meat Inspection Program - Summary
University of Wisconsin-Madison SSOP and HACCP resources
University of Wisconsin-Madison, Center for Meat Process Validation has resources for SSOP and HACCP plan development and implementation, validation, and other useful resource and training tools.
USDA and Oregon Sign Cooperative Agreement for State Meat Inspection Program
USDA Federal Grant of Inspection Guide
USDA Food Safety and Inspection Service
USDA- FSIS References for Retail Meat Facilities
USDA Inspection for Food Safety: The Basics
USDA Licensing Information

Plan Review Resources

Food Establishment Plan Review Application
Plan review application can be submitted by a business along with their plans.
Food Safety Plan Review Requirements-English
Food Safety Plan Review Requirements-Spanish
Pest Control Plans
Retail food code requirement for pest control plans

Processors, Warehouses and Domestic Kitchens Resources

Acidified Foods Step by Step Guide
Approximate pH of Foods and Food Products
Basic Information on Recalls and Recall Plans
Information on developing recall plans
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 - North Carolina State online
North Carolina State Online Training for Acidified Food Processors
Better Process Control School - University of Tennessee online
University of Tennessee training for Acidified and Low Acid Canned Food Processors
Better Process Control School - Washington State University Extension
Training for Acidified and Low Acid Canned Food Processors
Domestic Home Kitchens: Laws and Regulations
Domestic Kitchen License Information - English
Domestic Kitchen License Information - Spanish
Fish and Fishery Products Step by Step Guide
Food Processing & Warehousing: Laws and Regulations
Food Security Preventive Measures Guidance
Guidance for Industry: Food Producers, Processors, and Transporters: Food Security Preventive Measures Guidance
Guidance for Commercial Processors of Acidified & Low-Acid Canned Foods
Guidance for Industry: Questions and Answers Regarding Food Allergens, including the Food Allergen Labeling
Guidance for Industry: Trans Fatty Acids in Nutrition Labeling, Nutrient Content Claims, Health Claims; Small Entity Compliance Guide
HACCP Online Training Course
Honey Processors Exemption Form
Juice HACCP Step By Step
Juice HACCP, FDA
Juice HACCP, Is a HACCP Plan Required?
Machinery & Equipment Certification
Nut Handling & Processing for Confectioners & Small Nut Roasters
Nutrition Facts Label
FDA's industry resources on the changes to the nutrition facts label
OSU Home Baking Exemption Guidance - English
OSU Home Baking Exemption Guidance - Spanish
Registration of Food Facilities
Seafood HACCP - Is it required?
Seafood HACCP FDA Resources
Seafood HACCP Segment 2 Training
OSU is hosting Segment 2 in Astoria, OR January 31, 2024
Seafood: Laws and Regulations
Value Added Food Product Development, OSU

Service Animals and Pet Dogs Resources

Frequently Asked Questions about Service Animals and the ADA
Pet Dogs in Outdoor Designated Seating Areas
Retail food code requirements for pet dogs and outdoor seating
Service Animals ORS 659A.143
Unlawful Discrimination in Employment, Public Accommodations and Real Property Transactions
Service Animals Poster
Service Animals Poster-Spanish

Shellfish Resources

Biotoxin Data for Oregon Crab
Biotoxin Data for Oregon Mussels and Clams
For Consumers: Shellfish Handling, Storing, and Cooking
From the Washington Department of Health.
HACCP Online Training Course
Interstate Certified Shellfish Shippers List (ICSSL)
Map of classified shellfish harvest and growing areas
National Oceanic and Atmospheric Administration
National Shellfish Sanitation Program (NSSP)
Northwest Fisheries Science Center
OAR 603 Division 100: Shellfish Sanitation
Rules relating to Shellfish Sanitation
OAR 603 Division 82: Oyster, clam and mussel leases
Rules relating to Shellfish Plat Leasing
ODA Shellfish Dealers
Olympic Region Harmful Algal Blooms
Oregon Coast softshell clam advisory
The Oregon Health Authority has issued an advisory for softshell clams along the entire Oregon Coast because they may contain high levels of naturally occurring arsenic.
Oregon Department of Fish and Wildlife (ODF&W) Commercial Fishing Licenses
Oregon Department of Fish and Wildlife (ODFW) Offices
Oregon recreational shellfish closure map
Click the link below to view a map of the Oregon coastline. Areas in green are open and areas in red are closed to recreational shellfish harvesting.
ORS 622 Shellfish
Plat Pre-application Questionnaire
Plat transfer form to transfer a plat to another party
Procedures for Stem Thermometer Testing
Ice Point Method for Stem Thermometer Testing
Razor clam harvesting information
Recreational Shellfish Regulations
Seafood HACCP - Is it required?
Shellfish Coast Map
Classified Commercial Shellfish Growing Areas in Oregon
Shellfish Harvesters and Growers Information
ODA Shellfish Sanitation Program- Commercial Harvesters and Growers Licensing and Operating Information
Shellfish Law - ORS Chapter 622
Shellfish Lease Flowchart
Shellfish news from ODA
ODA news blog with information on recreational shellfish beach closures in the State of Oregon.
Shellfish plat application instructions
Shellfish Regulation - OAR 603-100
Shellfish Tags
Examples of Dealer's and Harvester's Tags
Shellfish: Laws and Regulations
What are Shellfish Biotoxin Closures

Variances and Retail HACCP Resources

Cook-Chill and Sous Vide
Cook-chill and sous vide HACCP requirements in the retail food code
Reduced Oxygen Packaging (ROP) HACCP Only Packet
Packet for ROP foods that only require HACCP under the retail food code
Reduced Oxygen Packaging Without a Variance
ROP without a variance requires HACCP under the retail food code
Retail Variance and HACCP Guidance
Retail food code variance and HACCP guidance
Sprouting Seeds or Beans
Retail food code requirements for sprouting seeds or beans
Variance Application
Editable Word document Retail food code 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 Live Molluscan Shellfish Tanks
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
Variances
Retail food code requirement for variances

What Can I Do Without a License?

Cottage Food Exemption - English
Cottage Food Exemption - Spanish
Cottage Food Exemption FAQ - English
Cottage Food Exemption FAQ - Spanish
Farm direct marketing agricultural products
Farm direct marketing for producer-processed products
Farm direct marketing: selling eggs
Farm Direct Poultry Law Guidance
Farm Direct Q&A
Farm Direct Rules (603-025-0215 to 603-025-0275)
Honey Processors Exemption Form
Meat Regulation, poultry exemption regulations
OSU Home Baking Exemption Guidance - English
OSU Home Baking Exemption Guidance - Spanish
Retail Food: Laws and Regulations
State laws and regulations for retail food establishments including the ODA Food Code