Bakery Licensing

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.

Bakery products include

• Bread
• Rolls
• Cakes
• Pies
• Doughnuts
• Cookies
• Biscuits
• Crackers
• 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.

Bakery foodservice

If a bakery produces products primarily for consumption on the premises, which is foodservice, then the Local Public Health Authority (LPHA) licenses the bakery. Examples include doughnut shops and restaurants that prepare pies and other desserts to be consumed primarily at the restaurant.

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 LCHD and ODA will refer the business to the appropriate regulatory agency.

Next Step

Cross contamination

• Consumer Owned Refillable Food Containers

  Tips for the use of 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 Returnable Containers at Retail Food Establishments

  what is allowed and what is prohibited

• Refilling Returnables Rule
• Three compartment sinks: set up and use

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

• Demonstration of Knowledge

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

• FDA's Employee Health and Personal Hygiene Handbook
• Employee illness policy

  Employee illness policies required by the retail food code

• Food employee interview form
• Food employee illness reporting agreement
• 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.

• No bare hand contact required by the retail food code
• Proper Glove Use

  Proper glove use information from the retail food code

• 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
• Cooler log template for multiple coolers
• Cooler Temperature 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 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 temperature guidelines
• Non-Continuous Cooking of Raw Animal Foods

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

• 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
• Procedures 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 Proper freezer storage for raw animal foods

• Time and temperature control for safety foods: Job aid 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

  Template for written procedure as required by the retail food code

Labeling, allergens and approved source

• 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

  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

• U.S. Food & Drug AdministrationLabeling Exemption Guidance for Small Food Businesses
• Labeling Guide, FDA

  FDA Food Labeling Guide

• Labeling Information - English

  Summary of labeling requirements for processed foods.

• Labeling—FDA defines gluten free food

  Gluten-free labeling of Foods

• Pickling and Fermentation in Retail Food Establishments
• Shellstock Tag Procedures

  Shellstock tag procedures for oysters, scallops, mussels and clams

• Shellstock Tag Procedures Spanish

  Procedimientos de Etiqueta de Mariscos

• Wild Mushroom Buyer Verification
• Retail food code requirements for wild mushrooms

Laws and regulations

• Bakeries: Laws and Regulations

  Federal and state bakery laws and regulations

Licensing

• Cannabis & Food Safety Information

  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.

• Food Safety License Fee Schedule
• Land Use Compatibility Statement (LUCS) form

  Land use compatibility

• Memorandum of Understanding ODA/OHA 2016
• 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 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
• Retail Food Establishment Pre-Opening Checklist

  Pre-opening checklist for new or newly remodeled retail food establishment.

• 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

• 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 theground. 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 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

Service animals and pet dogs

• Frequently Asked Questions about Service Animals and the ADA
• Pet Dogs in Outdoor Designated Seating Areas

  Retail food code requirements for pet dogs

• Service Animals ORS 659A.143

  Unlawful Discrimination in Employment, Public Accommodations and Real Property Transactions ORS

• 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 HACCP requirements
• Reduced Oxygen Packaging (ROP) HACCP Only Packet
• Reduced Oxygen Packaging Without a Variance
• 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 Packet for Cured Time Temperature Control for Safety (TCS) Food
• Variance Packet for Live Molluscan Shellfish Tanks
• 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