Or. Admin. Code § 603-029-2500 - Definitions
The following definitions apply to OAR 603-029-2500 to 603-029-2505:
(1) "Antimicrobial
agent" means a substance in or added to an RTE product that has the effect of
reducing or eliminating a microorganism, including a pathogen such as L.
monocytogenes, or that has the effect of suppressing or limiting growth of L.
monocytogenes in the product throughout the shelf life of the product. Examples
of antimicrobial agents added to RTE products are potassium lactate and sodium
diacetate.
(2) "Antimicrobial
process" means an operation, such as freezing, applied to an RTE product that
has the effect of suppressing or limiting the growth of a microorganism, such
as L. monocytogenes, in the product throughout the shelf life of the
product.
(3) "Deli product" means a
ready-to-eat meat or poultry product that typically is sliced, either in a
state-inspected establishment or after distribution from a state-inspected
establishment, and typically is assembled in a sandwich for
consumption.
(4) "Hazard Analysis
Critical Control Point" (HACCP) means the HACCP plan in operation, including
the HACCP plan itself in accordance with OAR 603-029-2200 to
603-029-2235.
(5) "Hotdog product"
means a ready-to-eat meat or poultry frank, frankfurter, or wiener, such as a
product defined in OAR 603-029-1248 and 603-029-1252.
(6) "Lethality treatment" means a process,
including the application of an antimicrobial agent, that eliminates or reduces
the number of pathogenic microorganisms on or in a product to make the product
safe for human consumption. Examples of lethality treatments are cooking or the
application of an antimicrobial agent or process that eliminates or reduces
pathogenic microorganisms.
(7)
"Post-lethality exposed product" means ready-to-eat product that comes into
direct contact with a food contact surface after the lethality treatment in a
post-lethality processing environment.
(8) "Post-lethality processing environment"
means the area of an establishment into which product is routed after having
been subjected to an initial lethality treatment. The product may be exposed to
the environment in this area as a result of slicing, peeling, re-bagging,
cooling semi-permeable encased product with a brine solution, or other
procedures.
(9) "Post-lethality
treatment" means a lethality treatment that is applied or is effective after
post-lethality exposure. It is applied to the final product or sealed package
of product in order to reduce or eliminate the level of pathogens resulting
from contamination from post-lethality exposure.
(10) "Prerequisite program" means a procedure
or set of procedures that is designed to provide basic environmental or
operating conditions necessary for the production of safe, wholesome food. It
is called "prerequisite" because it is considered by scientific experts to be
prerequisite to a HACCP) plan in accordance with part 417 of this Division
29.
(11) "Ready-to-eat" (RTE)
product means a meat or poultry product that is in a form that is edible
without additional preparation to achieve food safety and may receive
additional preparation for palatability or aesthetic, epicurean, gastronomic,
or culinary purposes. RTE product is not required to bear a safe-handling
instruction (as required for non-RTE products by OAR 603-029-1004(12)) or other
labeling that directs that the product must be cooked or otherwise treated for
safety, and can include frozen meat and poultry products.
Notes
Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046
Statutes/Other Implemented: ORS 619.042, ORS 619.046, ORS 619.026 & ORS 619.036
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