OAR 603-025-0080
Foods Subject to Pull Date Labeling

Unless otherwise provided, the following perishable foods shall be open date labeled with the pull date:

(1)

Processed or cured meat and meat products including wieners, bologna, luncheon meat, liver sausage, salami, braunschweiger, hams and ham products, and bacon (tuck or vacuum packed).

(2)

Fluid milk and cream products for which a standard of identity has been established under ORS Chapter 621 (Milk), cottage cheeses, yogurts, cheeses with a moisture content of more than 50 percent, sour creams, and party dips.

(3)

Bakery products as defined in subsection (2) of ORS 625.010 (Definitions for ORS 625.010 to 625.270), pastries, cookies, or crackers having a moisture content of 16 percent or more.

(4)

Eggs in shell.

(5)

Vegetable, macaroni, or potato salads that use mayonnaise or other acidic dressing as an ingredient or dressing, puddings, sandwiches, and other ready-to-eat products.

(6)

Fowl, including chickens, fryers, turkeys, ducks, geese, and other domesticated birds.

(7)

Fresh or raw packaged meat products, whether whole, ground, chopped or fabricated.

(8)

Fresh sausage products.

(9)

Fresh seafood products.

(10)

Fresh fish products (not breaded or precooked).

Source: Rule 603-025-0080 — Foods Subject to Pull Date Labeling, https://secure.­sos.­state.­or.­us/oard/view.­action?ruleNumber=603-025-0080.

603‑025‑0010
Definitions 603‑025‑0020
General Standards of Food Establishment Construction and Maintenance 603‑025‑0030
Retail Food Code 603‑025‑0080
Foods Subject to Pull Date Labeling 603‑025‑0090
Foods Exempt from Labeling 603‑025‑0100
Form of Labeling 603‑025‑0110
Labeling Placement 603‑025‑0120
Identification After Pull Date Expiration 603‑025‑0130
Label Pull Date Information 603‑025‑0140
Food Storage Warehouses 603‑025‑0150
Food Processing Establishments 603‑025‑0151
Property Tax Exemption for Qualified Machinery and Equipment 603‑025‑0152
Certification Fees 603‑025‑0160
Package Labeling Requirements 603‑025‑0170
Bulk Placard Requirements 603‑025‑0180
Responsibility 603‑025‑0190
Standards of Identity, Additives, Pesticide Tolerances, Food Labeling, Good Manufacturing Practice, Low Acid Canned Foods, and Acidified Foods 603‑025‑0200
Establishments Utilizing Domestic Kitchen Facilities 603‑025‑0215
Purpose 603‑025‑0225
Definitions 603‑025‑0235
Farm Direct Marketer Exemption 603‑025‑0245
Consignment Sales 603‑025‑0255
Prohibitions 603‑025‑0265
Labeling Requirements 603‑025‑0275
Producer-Processed Foods Records 603‑025‑0315
Definitions 603‑025‑0320
License and Inspection Exemption 603‑025‑0325
Labeling 603‑025‑0330
Revocation of Exemption 603‑025‑0410
Requirements for Dungeness Crab 603‑025‑0425
Crab Harvested Outside Oregon in an Area that Would Be a Biotoxin Management Zone, if in Oregon 603‑025‑0500
License Fees and Categories for Food Establishments 603‑025‑0510
New License Payments 603‑025‑0900
Purpose 603‑025‑0910
Definitions 603‑025‑0920
Schedule of Civil Penalties 603‑025‑0930
Penalty factors
Last Updated

Jun. 8, 2021

Rule 603-025-0080’s source at or​.us