2021 Oregon Revised Statutes
Chapter 619 - Labeling and Inspection of Meat and Meat Food Products
Section 619.046 - Rules.


(a) The establishment of conditions under which carcasses, meat and meat products of meat animals shall be stored or otherwise handled by any person engaged in buying, selling, freezing, storing, or transporting such articles, so as to assure that such articles will not be adulterated or misbranded when delivered to the consumer.
(b) The establishment of requirements for any person engaged in buying, selling or transporting dead, dying, disabled, or diseased meat animals, or parts thereof, to assure that such animals, or the unwholesome meat or meat products thereof, will be prevented from being used for human food.
(c) The establishment of minimum standards of quality and wholesomeness, and definitions and standards of identity for meat products. The definitions and standards so promulgated shall conform so far as practicable to the definitions and standards promulgated by authority of the United States and shall not be inconsistent with the definitions and standards promulgated by such federal authority under the Federal Meat Inspection Act. Such standards of quality and wholesomeness, and definitions and standards of identity shall be applicable to any establishment, retail meat market, grocery store or other place where meat products are prepared, sold, held or offered for sale.
(2) In promulgating such rules the department may consider:
(a) Meat inspection programs and standards of other states and of the United States;
(b) Economic, health and welfare consequences to this state which might result from the production, preparation, handling, sale or consumption of unwholesome meat or meat products;
(c) Necessary procedures required to prohibit the sale or consumption of unwholesome meat or meat products; and
(d) Minimum standards of refrigeration necessary to protect meat or meat products from spoilage, contamination and disease. [1973 c.174 §9; 1987 c.158 §120b]

Structure 2021 Oregon Revised Statutes

2021 Oregon Revised Statutes

Volume : 15 - Water Resources, Agriculture and Food

Chapter 619 - Labeling and Inspection of Meat and Meat Food Products

Section 619.010 - Definitions for ORS 619.010 to 619.026 and 619.036 to 619.066.

Section 619.026 - Meat preparation establishment sanitation requirements.

Section 619.031 - Animal food slaughtering and processing establishments; license fees; application of ORS chapter 603; prohibitions and requirements; rules.

Section 619.036 - Sanitation and record inspections; seizure of nonconforming foods and facilities.

Section 619.041 - Prohibition on use of establishment or vehicle upon determination of insanitary conditions; posting notice; removal of notice prohibited.

Section 619.042 - Program of state inspection for processing and sale of meat products from amenable species; rules.

Section 619.046 - Rules.

Section 619.051 - Prohibited acts.

Section 619.095 - When game meat inspection required; processing by approved establishment.

Section 619.355 - Identification required before sale for human consumption; exception.

Section 619.365 - Misrepresentation concerning grower, state of origin or fresh condition.

Section 619.370 - Labeling concerning addition of chemical preservative.

Section 619.411 - Definitions for ORS 619.411 to 619.426.

Section 619.416 - Labeling required before sale for human consumption; restriction on use of words "Grown in Oregon."

Section 619.421 - Misrepresentation regarding grower, state of origin or fresh condition.

Section 619.996 - Civil penalties; rules; hearing; disposition of moneys.