The Oregon Administrative Rules contain OARs filed through January 15, 2010

DEPARTMENT OF AGRICULTURE

603-028-0005

Definitions

In addition to the provisions and definitions set forth in ORS Chapters 616 and 619, a meat and meat products establishment is subject to the definitions set forth in OAR 603-025-0010.

(1) "Fat Content" means the amount of fat contained in a meat or meat product as determined by laboratory procedures and methods recommended and accepted by the Association of Official Analytical Chemists (AOAC).

(2) "Ground Beef" or "Chopped Beef" means chopped, fresh or frozen beef with a maximum fat content of 30 percent of the finished product weight.

(3) "Lean Ground Beef" means chopped, fresh or frozen beef with a maximum fat content of 22 percent of the finished product weight.

(4) "Extra Lean Ground Beef" means chopped, fresh or frozen beef with a maximum fat content of 16 percent of the finished product weight.

(5) "Hamburger" means chopped fresh or frozen beef with a maximum fat content of 30 percent of the finished product weight not containing corn syrup solids, corn syrup, or glucose syrup as seasoning, in excess of two percent of the finished product weight and with or without other beef fat.

(6) "Meat (species) Patty" or "Meat (species) Patty Mix" means a ground or chopped meat product, from one or more fresh or frozen meats, with a maximum fat content of 30 percent of the finished product weight, and a maximum added extender content of ten percent (on a dry weight basis) of the finished product weight. It may contain the following as additional optional ingredients:

(a) Water;

(b) Corn syrup solids, corn syrup, or glucose syrup as seasoning, not in excess of two percent of the finished product weight;

(c) Binders;

(d) Extenders (cereals, whey protein, soy protein, textured vegetable protein etc.), but if such is textured vegetable protein, it shall be fortified. Rehydrated extenders shall contain 70 percent or less water.

(7) "Fabricated (species) Steak," or "Formed (species) Steak," "Shaped (species) Steak," or "Molded (species) Steak" means a fabricated, formed, comminuted meat product from fresh or frozen meat of the species identified, with a maximum fat content of 30 percent of the finished product weight, and without the addition of water, extenders or binders. It may contain the following as additional optional ingredients:

(a) Other fat of the same species;

(b) Hydrolyzed plant protein or other flavorings.

(8) "Fresh Pork Sausage" means a coarse or finely comminuted meat product, from fresh or frozen pork meat, with a maximum fat content of 50 percent of the finished product weight, and may contain added seasonings (condimental substances), and added water or ice (to facilitate chopping or mixing) not to exceed three percent of the total ingredients used.

(9) "Fresh Beef Sausage" means a coarse or finely comminuted meat product, from fresh or frozen beef meat, with a maximum fat content of 30 percent of the finished product weight, and may contain added seasonings (condimental substances), and added water or ice (to facilitate chopping or mixing) not to exceed three percent of the total ingredients used.

(10) "Breakfast Sausage" means a coarse or finely comminuted meat product from fresh or frozen meat or meat-by-products, with a maximum fat content of 50 percent of the finished product weight, and may contain added seasonings (condimental substances), added water or ice (to facilitate chopping or mixing) not to exceed three percent of the total ingredients used, and extenders (cereals, whey protein, soy protein, textured vegetable protein or plant protein, etc.) not to exceed 3.5 percent of the finished product weight. If textured vegetable protein is used, it shall be fortified.

(11) "Beef Barbecue", "Barbecued Pork", or a similar barbecued product means a meat product cooked by the direct action of dry heat for a sufficient period of time to assume the usual characteristics of a barbecued article, including the formation of a brown crust on the surface and the rendering of surface fat. Such product may be basted or injected with a sauce during the cooking process.

(12) Only the terms "Lean" or "Extra Lean" may be used to describe the products identified in sections (4) and (5) of this rule.

(13) If beef cheek meat (trimmed beef cheeks) is used in the products identified in sections (3), (4), (5) and (6) of this rule, the amount of such shall not exceed 25 percent of the finished product weight, and if in excess of natural proportions, shall be declared on the package label or bulk display placard.

(14) Domesticated elk means North American wapiti (Cervus canadensis), Manitoban elk (Cervus elaphus manitobensis), Rocky Mountain elk (Cervus elaphus nelsoni), Roosevelt elk (Cervus elaphus roosevelti) and Tule elk (Cervus elaphus nannodes) that are born and raised in captivity.

Stat. Auth.: ORS 561, 616 & 619
Stats. Implemented: ORS 603.085, 619.031 & 619.046
Hist.: AD 1005(19-73), f. 12-5-73, ef. 12-25-73; AD 21-1990, f. & cert. ef. 11-27-90; DOA 13-2002, f. & cert. ef. 4-11-02; DOA 12-2007, f. & cert. ef. 7-2-07

603-028-0100

Buildings

(1) Meat and Meat Product Establishments are subject to the provisions specified in OAR 603-025-0020, 603-025-0030 and 603-025-0150.

(2) In addition, Poultry and Rabbit Slaughterer/Processors are subject to the provisions of OAR 603-028-0605 and 603-028-0825.

(3) 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.

(4) Waste -- Unwholesome and inedible meat products shall be denatured prior to removal.

(5) 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.

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

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

(b) 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.

(7) 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.

Stat. Auth.: ORS 561, ORS 616 & ORS 619
Stats. Implemented: ORS 603.085, ORS 619.031 & ORS 619.046
Hist.: AD 1005(19-73), f. 12-5-73, ef. 12-25-73; AD 21-1990, f. & cert. ef. 11-27-90; DOA 13-2002, f. & cert. ef. 4-11-02

 603-028-0212

General Controls

The operator of a slaughtering facility shall ensure that required blood and tissue samples, and any means of identification of domesticated elk slaughtered at that facility be collected and submitted to the Oregon Department of Agriculture.

Stat. Auth.: ORS 561 & ORS 603.085
Stats. Implemented:
Hist.: DOA 13-2002, f. & cert. ef. 4-11-02

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(17), 603-025-0080 and 603-025-0190, 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.

[Publications: Publications referenced are available from the agency.]

Stat. Auth.: ORS 561, 616 & 619
Stats. Implemented: ORS 603.085, 619.031 & 619.046
Hist.: AD 1005(19-73), f. 12-5-73, ef. 12-25-73; AD 21-1990, f. & cert. ef. 11-27-90; DOA 12-2007, f. & cert. ef. 7-2-07

603-028-0405

Additives

(1) Proteolytic enzyme (tenderizers) substances may be used in raw meat or raw meat products, and if so used a declaration of this fact shall be included on the package label or bulk display placard.

(2) No non-meat substance, including, but not limited to, sulfite compounds, salts, or esters of sulfurous acids, benzoate compounds niacin compounds, ascorbates, nitrates, nitrites, artificial colorings, or flavorings, shall be used in raw meat or raw meat products unless specifically provided in these regulations.

Stat. Auth.: ORS 561.190, ORS 603.085, ORS 619.031 & ORS 619.046
Stats. Implemented: ORS 603.085, ORS 619.031 & ORS 619.046
Hist.: AD 1005(19-73), f. 12-5-73, ef. 12-25-73

603-028-0500

Prohibited Acts

No operator or employee of an establishment shall:

(1) Fail to keep and maintain an establishment and equipment therein or thereon in a clean, healthful, and sanitary condition as required by subsection (1) of ORS Chapter 619 (Section 5, Chapter 174, Oregon Laws 1973) and OAR 603-028-0100.

(2) Prepare, sell, offer, or hold for sale any meat or meat product that is:

(a) Misbranded as defined in subsection (1) of ORS 619.010 and subsections (1), (7), (8), and (10) of ORS 616.250, and as prescribed in OAR 603-028-0300;

(b) Adulterated as defined in subsections (1) and (2) of ORS 616.235, and as prescribed in OAR 603-028-0300 and 603-028-0405.

(3) Prepare, sell, offer, or hold for sale domesticated elk meat or meat by-products where the slaughtering and processing has not been conducted in establishment inspected and certified for wholesomeness by the U.S. Department of Agriculture or a successor agency.

Stat. Auth.: ORS 561, 603 & 619
Stats. Implemented: ORS 603.085, 619.031 & 619.046
Hist.: AD 1005(19-73), f. 12-5-73, ef. 12-25-73; AD 13-1978, f. & ef. 9-5-78; AD 21-1990, f. & cert. ef. 11-27-90; DOA 13-2002, f. & cert. ef. 4-11-02; DOA 7-2006, f. & cert. ef. 3-10-06

603-028-0600

Definitions

(1) In addition to the definitions set forth in ORS Chapter 603, a custom meat establishment is subject to the definitions set forth in OAR 603-025-0010.

(2) "Mobile custom slaughtering establishment" means a custom slaughtering establishment consisting of a truck, trailer, or other vehicle, and the equipment and utensils situated therein or thereon.

Stat. Auth.: ORS 561, ORS 616 & ORS 619
Stats. Implemented: ORS 603.085, ORS 619.031 & ORS 619.046
Hist.: AD 1004(18-73), f. 12-5-73, ef. 12-25-73; AD 21-1990, f. & cert. ef. 11-27-90

603-028-0605

Sanitation, Maintenance, and Construction by Licensees

(1) Stationary Custom Establishments are subject to the General Requirements outlined in OAR 603-025-0020 and 603-025-0150. In addition a stationary custom slaughtering establishment shall comply with the following:

(a) Provide a holding pen of sufficient size to hold the number of meat animals comprising an average day's slaughter. It shall have a concrete floor sloped to a drain meeting the Oregon State Plumbing Code. The pen interior shall be free of projecting nails or other hazards to the penned animals. The chute from the holding pen to the knocking box shall also have a concrete floor;

(b) Provide a knocking box having a concrete floor curbed at its outside and forward edges, and sloped so as to drain to the kill floor (unless sloped to a dry landing area thereof). Doors or gates to the knocking box shall be hinged or pivoted and of metal or metal-covered material. Walls shall be of masonry or metal material;

(c) Provide a kill room having a concrete floor sloped to a drain meeting the Oregon State Plumbing Code. Walls and ceilings shall be of smooth, impervious material, with the junctions of floors and walls to be covered and tight. It shall have hot and cold water supplies with overhead and wall outlets;

(d) Provide an inedible offal room of sufficient size to hold the offal from the largest day's slaughter. It shall have an exterior, screened and ventilated, and hot and cold water supplies. Doors from the kill room and through which the offal is removed shall be of metal or metal-covered material, and the latter door shall be self-closing. It shall not contain any wooden structure or equipment except in the ceiling area;

(e) Special purpose rooms (for offal separating, hide storage, freezer, etc.) may also be a part of the establishment if designed and constructed in accordance with the requirements of the Department relating to its intended use. If inedible offal is to stored for longer than 18 hours, refrigeration shall be provided in the storage area.

(2) Mobile Custom Slaughtering Establishments are subject to the applicable provisions of OAR 603-025-0020. In addition it shall be constructed and equipped in accordance with the following:

(a) It shall have a van-type body enclosing and covering the unit, excluding the driver's cab and hoist, and surfaces constructed from non-rusting metal or sheet metal painted with smooth enamel or lacquer. Wood may only be used as internal framing or spacing materials between double non-wooden walls. It shall be designed and constructed so as to prevent the entry of contaminants (dirt, dust, insects, etc.) and to allow the exterior and interior to be easily cleanable and sanitized;

(b) It shall have a metal interior lining, or other material approved by the department, with the junctions of facing surfaces to be smoothly welded or soldered (or rolled and soldered) and spatter removed. All interior corners shall be rounded. Caulking compounds shall not be substituted for welding or soldering. The interior facing surfaces shall not be required to be painted if they are made of stainless or galvanized steel in good condition. The minimum metal gauges for interior facing surfaces are 14 for aluminum, 16 for sheet metal, and 17 for stainless steel. Fiberglass reinforced resin or aluminum alloys are permitted upon approval by the Department. Insulation shall be non-absorbent;

(c) It shall have the following minimum interior dimensions (excluding space for tanks and other affixed or mounted equipment):

(A) Height of six feet;

(B) Length of six feet;

(C) Width of four feet for single center hanging rail, or six feet for double hanging rails.

(d) It shall have affixed a metal hoist of not less than 1-1/2 tons capacity, capable of lifting carcasses to above 12 inches from the ground (for purposes of bleeding and evisceration). Such hoist shall be situated so that carcasses suspended therefrom do not contact the truck or trailer body, and shall be equipped with a metal beef spreader;

(e) It shall contain a sanitizing tank of rust resistant metal and of sufficient size to immerse all tools (knives, cleavers, saws, hooks, etc.) and pans used in slaughter operations. It shall be filled with potable water of at least 180 degrees F. during all of the slaughter operations. This requirement does not preclude any other sanitization process approved by the Department;

(f) It shall contain a water tank of rust resistant metal, with at least a 100 gallon capacity, and with at least one spigot (for handwashing and general water supply), and at least one hose with nozzle (for washing of carcasses). It shall contain at least 50 gallons of potable water, under at least 60 pounds per square inch pressure, prior to commencing the slaughter operations. Such pressure shall be maintained during all of the slaughter operations;

(g) A smaller mobile custom slaughtering establishment may be used solely for the slaughter of animals of 400 lbs. or less live weight with the following exceptions from the above requirements:

(A) The interior dimensions of the vehicle may be five feet in height and four feet in width with a single center hanging rail;

(B) It may have affixed a metal hoist of not less than 3/4 ton capacity;

(C) It shall have a water tank of rust resistant metal with at least a 60 gallon capacity which shall contain at least 30 gallons of potable water.

[Publications: The publication(s) referred to or incorporated by reference in this rule are available from the agency.]

Stat. Auth.: ORS 561, ORS 616 & ORS 619
Stats. Implemented: ORS 603.085, ORS 619.031 & ORS 619.046
Hist.: AD 1004(18-73), f. 12-5-73, ef. 12-25-73; AD 21-1990, f. & cert. ef. 11-27-90

603-028-0615

Federal Inspection

Custom slaughtering or custom processing establishments subject to the inspection and authority of the U.S. Department of Agriculture pursuant to the Federal Meat Inspection Act, as defined in ORS Chapter 619, or the Federal Poultry Inspection Act, and if directed by federal authorities to do so, shall comply with the requirements of said Act and regulations thereunder applicable to such establishments.

Stat. Auth.: ORS 561, ORS 616 & ORS 619
Stats. Implemented: ORS 603.085, ORS 619.031 & ORS 619.046
Hist.: AD 1004(18-74), f. 12-5-73, ef. 12-25-73; AD 21-1990, f. & cert. ef. 11-27-90

603-028-0700

Labeling by Custom Slaughtering Establishments

(1) A custom slaughtering establishment shall label or firmly affix a tag to the carcass and each part therefrom, before removal from the vehicle in the case of a mobile establishment or before removal from the kill floor in the case of a stationary establishment, with the following:

(a) The name and address of the custom slaughtering establishment;

(b) The name of the owner of the article;

(c) The terms "Not for Sale" in letters at least 3/8 inch in height; and

(d) The date of slaughter.

(2) The certificate required by ORS 603.045 shall be prepared in duplicate by the custom slaughtering establishment, with one copy of each certificate retained by the establishment and the other copy of each certificate submitted to the Department at the time of hide inspection.

(3) The records required to be kept by ORS 603.045(7) shall be retained by the custom establishment for a period of six months from the date of slaughter.

(4) A custom processing establishment, whether operated in conjunction with a retail meat seller establishment, a custom slaughtering establishment, or otherwise, shall label each individual package or each outside container, or parts of meat and meat products, immediately after preparation with the following:

(a) Symbols, numbers, names, or other marks so as to insure the identity of the owner and that such meat products are those of said owner;

(b) Only at the request of the owner, the name of the owner of the meat products;

(c) The name of the package contents (grounds beef, ribs, roasts, etc.);

(d) Label all packages in accordance with ORS 603.045.

Stat. Auth.: ORS 561, ORS 616 & ORS 619
Stats. Implemented: ORS 603.085, ORS 619.031 & ORS 619.046
Hist.: AD 1004(18-73), f. 12-5-73, ef. 12-25-73; AD 21-1990, f. & cert. ef. 11-27-90

603-028-0810

Conditions of Transportation and Slaughter

(1) No carcass shall be transported in a mobile custom slaughter unit unless it is hung free from contact with the unit floor, and tagged as prescribed in OAR 603-028-0700.

(2) No carcass, other than a scalded and dehaired hog carcass, shall be dressed or transported in a mobile custom slaughter unit with the hide on.

(3) Meat by-products shall be transported in a mobile custom slaughter unit in clean and sanitary containers, of material approved by the Department, with secure coverings or lids.

(4) Inedible offal shall be transported in a mobile custom slaughter unit in clean and sanitary containers (barrels, tubs, etc.), of easily cleaned and durable rubber, plastic, or rust resistant metal materials, which shall be situated in a metal lined compartment separated from the area of the unit used for the slaughter operations. In lieu of the preceding, such offal may be transported in a clean, sanitary, covered watertight trailer of a design approved by the Department.

(5) No horse carcass, or parts thereof, shall be transported in a mobile custom slaughter unit.

(6) No slaughter of a meat animal in a mobile custom slaughter unit while other carcasses are hanging therein shall be performed unless the unit doors are closed or the area in which such carcasses are situated is separated from the area used for the slaughter operation.

Stat. Auth.: ORS 561.190, ORS 603.085, ORS 619.031 & ORS 619.046
Stats. Implemented: ORS 603.085, ORS 619.031 & ORS 619.046
Hist.: AD 1004(18-73), f. 12-5-73, ef. 12-25-73

603-028-0825

Construction and Equipment

(1) A custom processing establishment is subject to the requirements specified in OAR 603-025-0020, 603-025-0030 and 603-025-0150.

(2) These requirements are not in lieu or any requirements specified in the Federal Wholesome Meat Act and those contained in the CFR Title 9, Chapter 3, Part 308.

Stat. Auth.: ORS 561, ORS 616 & ORS 619
Stats. Implemented: ORS 603.085, ORS 619.031 & ORS 619.046
Hist.: AD 1004, f. 12-5-73, ef. 12-25-73; AD 21-1990, f. & cert. ef. 11-27-90

603-028-0845

Definitions

The following definitions shall apply to OAR 603-028-0845 to 603-028-0865:

(1) "Fit for human consumption" means game meat:

(a) That is from an animal killed by a weapon, the carcass of which is free of visible disease or parasite lesions; or

(b) That is from an animal killed by a collision with a motor vehicle, the carcass of which is free of excessive parasite lesions, visible disease and rigor mortis, and which has been bled and eviscerated immediately after being killed or has an internal temperature of 101 degrees F. or greater at the time of its inspection.

(2) "Game meat" means meat, as defined in ORS 619.010(14), of antelope, Bighorn sheep, deer, elk, moose or Mountain goat, but does not include domesticated elk as defined in OAR 603-28-0005(14).

(3) "Inspector" means an employee of the State Department of Fish and Wildlife, of the State Police, or of the State Department of Agriculture, who has been certified to examine game meat under OAR 603-028-0860(1), or a licensed veterinarian.

Stat. Auth.: ORS 561, ORS 616 & ORS 619
Stats. Implemented: ORS 603.085, ORS 619.031 & ORS 619.046
Hist.: AD 5-1984, f. & ef. 4-17-84; AD 21-1990, f. & cert. ef. 11-27-90; DOA 13-2002, f. & cert. ef. 4-11-02

603-028-0850

Licensing Requirements for Game Meat Processing

(1) An establishment, not otherwise licensed under ORS 603.025(4)(b) or (d), that desires to process game meat to be used by the establishment or other charitable organization for human consumption under the provisions of ORS 619.095(1), shall obtain and maintain a license to operate a custom processing establishment under ORS 603.025(4)(d). In order to obtain and maintain such a license, the establishment shall be constructed, operated, maintained and equipped in accordance with OAR 603-028-0825.

(2) In order to assist the State Department of Fish and Wildlife and the State Police in carrying out their inspections as to the fitness of game meat for human consumption under ORS 619.095(1), and the designation of approved charitable organizations or public institutions by the State Department of Fish and Wildlife under ORS 619.095(2)(a), the Department shall furnish such state agencies with the names of the establishments licensed to process game meat, on a semi-annual basis.

Stat. Auth.: ORS 561, ORS 616 & ORS 619
Stats. Implemented: ORS 603.085, ORS 619.031 & ORS 619.046
Hist.: AD 5-1984, f. & ef. 4-17-84; AD 21-1990, f. & cert. ef. 11-27-90; DOA 12-2007, f. & cert. ef. 7-2-07

603-028-0855

Labeling Requirements for Game Meat

(1) Upon inspection of game meat and a determination that it is fit for human consumption, the inspector shall firmly affix a copy of the official inspection tag prescribed by the Department (see Exhibit 1) to the animal carcass and each part therefrom.

(2) In lieu of the provisions of OAR 603-028-0700, a custom processing establishment that processes game meat, whether operated in conjunction with charitable organization or otherwise, shall label each individual package or each outside wrapper or container of game meat with the following:

(a) The terms "Game Meat" and "Not For Sale" in letters at least 3/8" in height;

(b) The name and address of the custom processing establishment;

(c) The identity of the species of the game meat animal; and

(d) The identity of the package contents (e.g., ribs, roasts, etc.).

[ED. NOTE: The Exhibit(s) referenced in this rule is not printed in the OAR Compilation. Copies are available from the agency.]

Stat. Auth.: ORS 561, ORS 616 & ORS 619
Stats. Implemented: ORS 603.085, ORS 619.031 & ORS 619.046
Hist.: AD 5-1984, f. & ef. 4-17-84; AD 21-1990, f. & cert. ef. 11-27-90

603-028-0860

Game Meat Inspection Procedures

(1) In order to qualify to inspect game meat for the purpose of determining its fitness for human consumption, under the provisions of ORS 619.095, employees of the State Department of Fish and Wildlife and of the State Police shall be certified to have successfully completed one of the inspectional training courses conducted by the Department. The certification shall be valid for three years from issuance. The certification may be renewed by submitting an application therefore and attending an inspectional refresher course conducted by the Department.

(2) The inspection of game meat and the determination of its fitness for human consumption shall be carried out in accordance with the training provided by the Department, as applicable to the inspection of game meat, (in consideration of the differences between game meat animals and domestic meat animals), and may include but not be limited to a visual examination of the animal carcass and, if examined after processing of the carcass, of the muscle tissue, heart, lungs, liver, spleen, mesentery and lymph nodes for discoloration, bruises, abscesses or other evidence of disease, and for excessive parasite lesions.

Stat. Auth.: ORS 561 & 619
Stats. Implemented: ORS 603.085, 619.031 & 619.046
Hist.: AD 5-1984, f. & ef. 4-17-84; DOA 12-2007, f. & cert. ef. 7-2-07

603-028-0865

Game Meat Inspection Reports

On or before the 10th day of each month, a copy of each completed official inspection tag for the prior month shall be submitted to the Department by the agencies employing inspectors.

Stat. Auth.: ORS 561 & ORS 619
Stats. Implemented: ORS 603.085, ORS 619.031 & ORS 619.046
Hist.: AD 5-1984, f. & ef. 4-17-84

Alphabetical Index by Agency Name

Numerical Index by OAR Chapter Number

Search the Text of the OARs

Questions about Administrative Rules?

Link to the Oregon Revised Statutes (ORS)

Return to Oregon State Archives Home Page