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.
- 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.
Resources
Cross contamination
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 Big five organisms
Demonstration of Knowledge
Information and examples of demonstration of knowledge required by the retail food code Demonstration of Knowledge
Manager Certification
Certificates that will meet the food protection manager requirements in the retail food code. Manager certification
Proper Glove Use
Proper glove use information from the retail food code Proper glove use
Food time and temperature
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
Labeling, allergens and approved source
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
Shellstock Tag Procedures
Shellstock tag procedures for oysters, scallops, mussels and clams Shellstock Tags
Wild Mushrooms
Retail food code requirements for wild mushrooms Wild mushrooms
Laws and regulations
Licensing
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
Retail Food Establishment Pre-Opening Checklist
Pre-opening checklist for new or newly remodeled retail food establishments Retail pre-opening checklist
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
Service animals and pet dogs
Service Animals ORS 659A.143
Unlawful Discrimination in Employment, Public Accommodations and Real Property Transactions ORS 659A.143: Service animals
Variances and retail HACCP
Variance Application
Editable Word document
Retail food code variance application Variance application
Variances
Retail food code requirement for variances Variances