ORS 619.026
Meat preparation establishment sanitation requirements

(1)

Every establishment, including all equipment therein or thereon, shall be kept in a clean, healthful and sanitary condition.

(2)

Unclean, unhealthful and insanitary conditions shall be deemed to exist if:

(a)

All the equipment utilized is not thoroughly cleaned on a daily basis, or more often as required by the State Department of Agriculture.

(b)

Meat and meat products being prepared, packed, stored, sold, distributed or transported are not securely protected from flies, dust, dirt and, as far as may be necessary, by all reasonable means from all other foreign or injurious contamination.

(c)

The persons and clothing of all employees or other persons therein are unclean.

(d)

The refuse, dirt and waste products, subject to decomposition or fermentation generated in the operation of the establishment, are not removed at least on a daily basis or as otherwise authorized by the department. [1973 c.174 §5]

Source: Section 619.026 — Meat preparation establishment sanitation requirements, https://www.­oregonlegislature.­gov/bills_laws/ors/ors619.­html (accessed May 26, 2025).

See annotations under ORS 619.020 in permanent edition.

619.010
Definitions for ORS 619.010 to 619.026 and 619.036 to 619.066 619.016
Short title 619.021
Purpose 619.026
Meat preparation establishment sanitation requirements 619.031
Animal food slaughtering and processing establishments 619.036
Sanitation and record inspections 619.041
Prohibition on use of establishment or vehicle upon determination of insanitary conditions 619.042
Program of state inspection for processing and sale of meat products from amenable species 619.046
Rules 619.051
Prohibited acts 619.056
Trichinae treatment required for pork products 619.061
Tagging and identification of meat products by person operating retail sales and custom slaughter or processing establishments 619.066
Labeling of meat products to conform to ORS chapters 616 and 618 619.071
Disposition of moneys received by department 619.095
When game meat inspection required 619.105
Liability of public employees for inspection 619.350
“Fryer” defined 619.355
Identification required before sale for human consumption 619.360
Identification required before transporting for sale for human consumption 619.365
Misrepresentation concerning grower, state of origin or fresh condition 619.370
Labeling concerning addition of chemical preservative 619.375
Certain fryers excepted from provisions of ORS 619.350 to 619.380 619.380
Enjoining violations 619.411
Definitions for ORS 619.411 to 619.426 619.416
Labeling required before sale for human consumption 619.421
Misrepresentation regarding grower, state of origin or fresh condition 619.426
Enjoining violations 619.993
Criminal penalty for meat inspection law violations 619.996
Civil penalties

Current through early 2026

§ 619.026. Meat preparation establishment sanitation requirements's source at oregon​.gov