OAR 603-028-0300
Packaging
(1)
Package coverings or wrapping of meat or meat products shall not be of a color, design, fabrication, or kind as to be misleading or deceptive with respect to the color, quality, nature, or kind of meat or meat product.(2)
Transparent or semi-transparent package wrappers, casings, or coverings of cured, cured and smoked, or cured and cooked sausage products, and sliced ready-to-eat meat products may be color-tinted or bear red designs, not to exceed 50 percent of such package wrapper, casing, or covering. However, the transparent or semi-transparent portion of the principal display panel shall be free of any color-tinting or red designs, and such principal display panel shall provide at least 20 percent unobstructed, clear space, consolidated in one area, so that the true color, quality, nature, or kind of meat product is visible.(3)
Meat or meat products shall not be packaged in such a manner as to hide from view undesirable or less costly portions, cuts or portions, cuts or portions of cuts of the meat, or meat products contained therein.(4)
Sliced bacon, other than that which is canned or packaged at the time of offering for retail sale, shall only be packaged in containers which provide the retail customer with a clear, unobstructed view of a substantial portion of a slice of bacon similar to that packaged therein, and such bacon shall not be packaged in such a manner as to make the whole package appear to be of better quality than it actually is.(5)
Except as otherwise provided in this rule, Meat and Meat Products shall be labeled in accordance with OAR 603-025-0020 (General Standards of Food Establishment Construction and Maintenance)(17), 603-025-0080 (Foods Subject to Pull Date Labeling) and 603-025-0190 (Standards of Identity, Additives, Pesticide Tolerances, Food Labeling, Good Manufacturing Practice, Low Acid Canned Foods, and Acidified Foods), the Federal Wholesome Meat Act and the provisions contained in the Code of Federal Regulations specified in Title 9, Part 319, and at retail shall be labeled as recommended in the 1973 Uniform Retail Meat Identity Standards published by the National Livestock and Meat Board.(6)
A meat or meat product labeled with descriptive, comparative or superlative terms as to fat content, shall also be labeled with a qualifying statement indicating the percentage of fat content thereof. A reasonable variation between fat content in descending order shall be maintained if more than one such descriptive, comparative or superlative term is used. A bulk display placard may be used in lieu of labeling in this respect.(7)
The term “fresh” shall not be used on labels of a meat or meat product which:(a)
Contains any added nitrites, nitrates, or other preservatives;(b)
Has been salted for preservation, pickled, irradiated, heated or smoked;(c)
Has been frozen and thawed prior to retail sale.(8)
Pet animal food meat products shall be additionally labeled “Not For Human Consumption”.(9)
Packaged fryers, whole or cut-up, not including giblets, shall be labeled “whole fryer without giblets”. Packaged fryer parts labeled as specific parts shall not contain other parts of lesser value unless labeled to that effect (“breast with portion of ribs”; “thighs with portion of backs”; etc.).(10)
A meat and meat product advertisement shall conform with the requirements of sections (5), (6), and (7) of this rule, except for the ingredient declaration.(11)
A bulk display of meat or meat products shall include a clearly visible and legible placard prominently displayed immediately adjacent to such display, and such placard shall be of such a color contrast that it may be easily read. Such placard shall contain:(a)
The product name;(b)
A declaration of price per unit of weight;(c)
A percentage of fat if meeting the requirements of section (6) of this rule;(d)
Other statement as may be required by these regulations.
Source:
Rule 603-028-0300 — Packaging, https://secure.sos.state.or.us/oard/view.action?ruleNumber=603-028-0300.