OAR 603-022-0600
Definitions

As used in OAR 603-022-0600 (Definitions) through 603-022-0710.

(1)

“Department” means the State Department of Agriculture.

(2)

“Egg Meats” or “Egg Products” means the white, yolk, or any part of eggs, in liquid, frozen, dried, or any other form, used, intended, or held for use in the preparation of, or to be a part of or mixed with, food or food products for human consumption.

(3)

“Eggs” means eggs in the shell from chickens, turkeys, ducks, geese, or any other specie of fowl.

(4)

“Egg Products Plant” or “Egg Breaking Plant” means any place or establishment where eggs or egg products are broken, processed, pasteurized, packaged, or prepared for distribution in liquid, frozen, or dried condition.

(5)

The term “Pasteurization,” ”Pasteurized,” or similar terms denoting pasteurization shall be taken to refer to heating every particle of egg or egg products to such temperature and holding at such temperature for a period of time sufficient for the purpose of rendering the eggs or egg products free of salmonella or other pathogenic micro-organisms in properly operated equipment as shall be approved by the Department; provided, that nothing contained in this definition shall be construed as disbarring any other process which has been demonstrated to be equally efficient and is approved by the Department.

(6)

“Sanitize” or “Sanitizing” means to subject to a germicidal agent or bactericidal treatment process approved by the Department.

(7)

“Stabilization” means the subjection of any egg product to a de-sugaring process.

Source: Rule 603-022-0600 — Definitions, https://secure.sos.state.or.us/oard/view.action?ruleNumber=603-022-0600.

603–022–0005
Definitions 603–022–0010
Oregon State Egg Fee 603–022–0025
Payment of Fees 603–022–0055
Display of Assigned Permit Number on Container 603–022–0101
Eggs and Egg Products 603–022–0300
Application 603–022–0305
Quality Grade Standards 603–022–0310
Definitions 603–022–0320
Summary of Oregon Standards for Quality of Individual Shell Eggs 603–022–0325
General 603–022–0330
Oregon Consumer Grades for Shell Eggs 603–022–0335
Summary of Grade Tolerances 603–022–0340
Weight Classes 603–022–0345
Labeling 603–022–0350
Advertisements 603–022–0400
Egg handler license exemptions 603–022–0500
Candling and Grading Room 603–022–0505
Toilet Room and Waste Disposal 603–022–0510
Supply Area 603–022–0515
Holding or Cold Room 603–022–0520
Water Supply 603–022–0525
Cleaning Eggs 603–022–0530
Sanitizing Cleaned Eggs 603–022–0535
Candling and Grading Eggs 603–022–0540
Packaging and Labeling Eggs 603–022–0545
Protection from Contamination 603–022–0600
Definitions 603–022–0605
Plant Requirements 603–022–0900
Purpose 603–022–0910
Definitions 603–022–0920
Schedule of Civil Penalties 603–022–0930
Penalty factors 603–022–1000
Egg Establishment License Fees and Categories 603–022–1010
Egg Establishment License Expiration

Last Updated

Jun. 8, 2021

Rule 603-022-0600’s source at or.us

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Location: https://oregon.public.law/rules/oar_603-022-0600

Original Source: Rule 603-022-0600 — Definitions, https://secure.sos.state.or.us/oard/view.action?ruleNumber=603-022-0600 (last accessed Jun. 8, 2021).