Oregon Statutes 603.045 – Custom slaughter and processing regulations
A custom slaughtering establishment or a custom processing establishment shall:
Terms Used In Oregon Statutes 603.045
- Custom processing establishment: means a stationary establishment wherein slaughtered meat animals or meat, caused to be delivered by the owners thereof, are prepared for compensation, payment or remuneration of any kind, and are thereafter returned to the owner thereof or to the order of the owner. See Oregon Statutes 603.010
- Custom slaughtering establishment: means a mobile or stationary establishment wherein meat animals, caused to be delivered by the owners thereof, are slaughtered for compensation, payment or remuneration of any kind, and are thereafter returned to the owner thereof or to the order of the owner. See Oregon Statutes 603.010
- Department: means the State Department of Agriculture. See Oregon Statutes 603.010
- Equipment: means all machinery, fixtures, containers, vessels, tools, implements and apparatus used in and about an establishment. See Oregon Statutes 603.010
- Meat animal: means any vertebrate animal, except fish and aquatic mammals, not otherwise prohibited by law for sale for human consumption. See Oregon Statutes 603.010
- Person: includes individuals, corporations, associations, firms, partnerships, limited liability companies and joint stock companies. See Oregon Statutes 174.100
- Poultry: means chickens, ducks, geese, turkeys and all other domesticated fowls or birds. See Oregon Statutes 603.010
- Prepared: means ground, seasoned, canned, cooked, salted, frozen, smoked, cured, pickled, packed, boned, dried, cut up, wrapped or otherwise manufactured or processed. See Oregon Statutes 603.010
- Unwholesome: means all meats or meat products that are diseased, contaminated, including drug or chemical residue, putrid, unsound, unhealthful or unfit for food. See Oregon Statutes 603.010
(1) Not buy or sell carcasses of meat animals, meat or meat products capable of use as human food unless such are marked, tagged or otherwise identified as inspected meat or meat products as required by ORS Chapter 619.
(2) Mark, tag or otherwise identify all individually wrapped packages or containers of meat or meat products slaughtered or prepared for the owner of a meat animal, at the time and in the manner prescribed by the State Department of Agriculture, so as to protect the people of this state from the purchase, use or consumption of uninspected or unwholesome meat or meat products. In addition to such marking, tagging and identifying as the department may prescribe, each such package or container shall be marked with the words ‘Not Inspected’ and ‘Not For Sale’ in letters at least three-eighths inch in size.
(3) Provide the owner of the meat animal with a certificate, prescribed by the department, giving the accurate weight of the carcass resulting from the slaughter of such animal and the weight of the resulting product delivered to the owner.
(4) Provide the owner of the meat animal with certificate and tags, prescribed by the department, establishing ownership of said carcass.
(5) Record, and deliver to the department as it directs:
(a) An accurate description of the breed characteristics and the brand or marks of each animal slaughtered.
(b) The name and address of the person from whom each such animal was received and the date thereof.
(c) The name and address of the person to whom the meat products of each such animal were delivered upon completion of the slaughter or preparation and the date thereof.
(6) Maintain and only utilize an establishment and equipment in accordance with rules promulgated by the department.
(7) Prepare and maintain records of all meat animals received by the establishment for slaughter. Such records shall include:
(a) The number and kind of poultry or rabbits or, in the case of other meat animals, an accurate description of the breed characteristics and the brand or marks of such other meat animal, slaughtered.
(b) The name and address of the person from whom each such animal was received and the date thereof.
(c) The name and address of the person to whom the meat products of each such animal were delivered upon completion of the slaughter and the date thereof. [1973 c.175 § 6; 1977 c.758 § 1]
[Amended by 1955 c.724 § 7; repealed by 1973 c.175 § 15]