Or. Admin. Code § 603-029-1022 - Interpretation and Statement of Labeling Policy for Cured Products; Special Labeling Requirements Concerning Nitrate and Nitrite
(1) With respect to OAR 603-029-0020(35)(n)
and OAR 603-029-1004, any substance mixed with another substance to cure a
product must be identified in the ingredients statement on the label of such
product. For example, curing mixtures composed of such ingredients as water,
salt, sugar, sodium phosphate, sodium nitrate, and sodium nitrite or other
permitted substances which are added to any product, must be identified on the
label of the product by listing each such ingredient in accordance with the
provisions of OAR 603-029-1004.
(2)
Any product, such as bacon and pepperoni, which is required to be labeled by a
common or usual name or descriptive name in accordance with 603-029-1004(3)(a)
and to which nitrate or nitrite is permitted or required to be added may be
prepared without nitrate or nitrite and labeled with such common or usual name
or descriptive name when immediately preceded with the term "Uncured" as part
of the product name in the same size and style of lettering as the product
name, provided that the product is found by the Department to be similar in
size, flavor, consistency, and general appearance to such product as commonly
prepared with nitrate or nitrite, or both.
(3)
(a)
Products described in section (2) of this rule or OAR 603-029-1202, which
contain no nitrate or nitrite shall bear the statement "No Nitrate or Nitrite
Added." This statement shall be adjacent to the product name in lettering of
easily readable style and at least one-half the size of the product
name.
(b) Products described in
section (2) of this rule and OAR 603-029-1202 shall bear, adjacent to the
product name in lettering of easily readable style and at least one-half the
size of the product name, the statement "Not Preserved-Keep Refrigerated Below
40 °F. At All Times" unless they have been thermally processed to F[sub 0]
3 or more; they have been fermented or pickled to pH of 4.6 or less; or they
have been dried to a water activity of 0.92 or less.
(c) Products described in section (2) of this
rule and OAR 603-029-1202 shall not be subject to the labeling requirements of
sections (2) and (3) of this rule if they contain an amount of salt sufficient
to achieve a brine concentration of 10 percent or more.
Notes
Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046
Statutes/Other Implemented: ORS 603.085, ORS 619.042 & ORS 619.046
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