Meat Licensing

Most food establishments that slaughter, process, or sell raw meat need some type of meat license. A variance is required for smoking as a method of preservation, curing, drying or processing to make the meat shelf stable, vacuum packing, or any combination of these activities.

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 public health authority having jurisdiction.

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.

Next steps

Get a license application

More Info From ODA

• Confined Animal Feeding Operations (CAFO)
• Agricultural Water Quality

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

• USDA 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

  Refilling returnables rule language

• Three Compartment Sinks

  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

• 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

• 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

  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 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 Temperatures 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
• Procedures for Stem Thermometer Testing

  Ice Point Method for Stem Thermometer Testing Stem Thermometer Testing Procedure

• 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 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

• 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

  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

• FDA Food Labeling Guide
• Labeling Requirements 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

  Wild mushroom buyer verification

• Wild Mushrooms

  Retail food code requirements for wild mushrooms

Laws and regulations

• Meat: Laws and Regulations

  Federal and state meat laws and regulations

Licensing

• Cannabis & Food Safety Information

  Information on food safety licenses and cannabis.

• Combination Facilities and Food Safety Information (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

  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.

• 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 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

• Assistance Network for Niche Processors

  Tools and information for small meat processors

• Best Practices Guide to Open Air Poultry Slaughter (OSU)

• Chicken from Farm to Table

  USDA chicken information

• Curing- Smoking Batch Record Template
• 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

  USDA guidance on poultry processing exemption

• 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 Science at BMCC video

  BMCC agriculture programs

• Meat Regulation, poultry exemption regulations

  OAR 603-028-0710: Poultry Slaughter Exemptions

• Meat Science Program at OSU Clark Meat Center

  Clark Meat Science Center webpage

• Meat: Laws and Regulations

  Federal and state meat laws and regulations

• Niche Meat Processors Assistance Network

  Niche Meat Processors Assistance Network website

• Northwest Meat Processors Association Website
• Northwest Meat Processors Association

  Provides education and advocacy for the meat industry in Oregon, Washington and Idaho

• Oregon Administrative Rules for State Meat Inspection

  OAR 603-029

• 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

  OSU poultry management for small farms

• Oregon State University Meat Science Lab

  The meat lab is a research and teaching facility in OSU's College of Agricultural Sciences

• Poultry Products 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 - Limited English Proficiency Plan

  Limited English Proficiency (LEP) 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 news release: July 28, 2022

  ODA news release: July 28, 2022

• 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 Food Safety and Inspection Service (FSIS)

• USDA Licensing Information

  USDA Federal Grant of Inspection Guide

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

• 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 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 Requires HACCP

  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 Requires HACCP

  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