Or. Admin. Code § 603-013-0620 - Construction of Building and Conduct of Business
Every
(1) All interior surfaces within areas used
in the conduct of the business shall be of impervious materials.
(2) All areas of the building and equipment
used in the conduct of the business shall be maintained in a clean and sanitary
condition. The following minimum requirements shall be met:
(a) Areas and equipment, including storage
pits and transfer augers, are to be cleaned at the end of every work day, and a
log kept;
(b) Floors, walls and
ceilings shall be free of any observable raw material .
(c) Liquid shall not be allowed to collect or
pool;
(d) Sanitary drainage shall
be provided leading to a sewage disposal system approved by the appropriate
authorities, which allows areas to be maintained in a clean and sanitary
condition;
(e) Hot water and steam
shall be available to maintain the areas and equipment in a clean and sanitary
condition;
(f) The outside premises
shall be maintained free of raw material , any dried liquid matter from animal
parts and litter.
(3)
All reasonable measures shall be taken to prevent the entrance of and control
of lies, insects, rodents and vermin. Such measures shall include, but are not
limited to, closing off cracks, openings or other entry points which have
developed in the building and the use of screens where appropriate.
(4) Immediately after unloading for
processing or into transfer pits, raw material shall be sprayed with an odor
control spray.
(5) Raw material for
rendering shall not remain longer than eight hours on the premises of a
business without being refrigerated, processed or transferred to a processing
site. If circumstances arise outside the control of the business which prevent
action within eight hours, the business shall maintain the raw material in such
a manner that no public annoyance shall be caused by the unsightly appearance
or odor of the raw material .
(6)
The cooking area must be separate from the storage area and the area where raw
materials are skinned, butchered or dismembered. The latter two areas shall
also be separate from each other.
(7) The cooking, loading and unloading areas
shall be enclosed.
(8) Pressure
control shall be automatic, and checked daily. Pressure control shall also be
calibrated, and tested annually.
(9) Traps capable of preventing odor in the
disposal of steam or exhaust shall be installed on steam vents.
Notes
Stat. Auth.: ORS 561.190 & ORS 601.120
Stats. Implemented: ORS 601.120
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