Oregon Department of Agriculture

Rule Rule 603-028-0100


Meat and Meat Product Establishments are subject to the provisions specified in OAR 603-025-0020 (General Standards of Food Establishment Construction and Maintenance), 603-025-0030 (Retail Food Code) and 603-025-0150 (Food Processing Establishments).


In addition, Poultry and Rabbit Slaughterer/Processors are subject to the provisions of OAR 603-028-0605 (Sanitation, Maintenance, and Construction by Licensees) and 603-028-0825 (Construction and Equipment).


Lighting — No illumination or display shall be of a type, color, or density that alters or distorts the appearance of a meat product to make it appear of better quality than the product actually is.


Waste — Unwholesome and inedible meat products shall be denatured prior to removal.


Ready-to-eat smoked pork or meat products shall be processed at not less than 140 degrees F. for a sufficient length of time to destroy trichina and other toxigenic organisms. The smoking compartment shall be equipped with accurate (plus or minus 2 degrees F.), visible recording chart thermometers for recording internal product temperatures. An indicating thermometer shall be provided showing the ambient temperature of the smoking compartment. Each recording chart shall be maintained for at least one year from the date of recording, shall show the type and lot number of the meat product being smoked, the date thereof, and bear the signature of the person in charge.


The carcasses or products of game animals, game birds or other non-meat animals shall not be:


Stored in an establishment, unless apart from meat or meat products and securely enclosed in a clean wrapper or game bag;


Prepared in any manner, except after completion of the daily preparation of meat or meat products, in which case the equipment and utensils utilized shall thereafter be cleaned and sanitized.


Elk held for slaughter shall be kept in the most secure interior pens at the slaughter plant. These holding and transfer facilities shall be adequate to prevent escape of the animals.

Last accessed
Jun. 8, 2021