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

Approximate pH of Foods and Food Products

Basic Information on Recalls and 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

Fish and Fishery Products Step by Step Guide

Food Processing & Warehousing: Laws and Regulation

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

Seafood HACCP Online Training Course

Honey Processors Exemption Form

Juice HACCP Step by Step Guide

Labeling Requirements Information- English
Summary of labeling requirements for processed foods

Información de Etiquetado - Español

Resumen de requisitos de etiquetado para alimentos procesados

Machinery & Equipment Certification - Food processors exemption

Nutrition Facts Label
FDA's industry resources on the changes to the nutrition facts label

Registration of Food Facilities with FDA