ORS 619.370
Labeling concerning addition of chemical preservative

(1)

No person shall sell or display, expose, offer or possess for sale for human consumption, a fryer to which a chemical preservative has been added, unless it is conspicuously labeled in legible letters or figures of not less than one-sixteenth of an inch in height with the words “preservatives added: (here insert a list of the preservatives, by their common or technical names).”

(2)

“Chemical preservative,” as used in this section, means any substance, including but not limited to antibiotics, which when added to fryers tends to prevent or retard deterioration of the fryer, but does not include common salt, sugars, vinegars, spices or oils extracted from spices, or substances added to food by direct exposure to wood smoke.

(3)

Subsections (1) and (2) of this section do not apply to a fryer or immediate container which bears a label provided under section 81.120 of the United States Department of Agriculture Regulations issued pursuant to the Poultry Products Inspection Act (71 Stat. 441), as amended by the Wholesome Poultry Products Act of August 18, 1969, (82 Stat. 971; U.S.C. 451) et seq. [1959 c.385 §5; 1973 c.174 §14]

Source: Section 619.370 — Labeling concerning addition of chemical preservative, https://www.­oregonlegislature.­gov/bills_laws/ors/ors619.­html.

619.010
Definitions for ORS 619.010 to 619.026 and 619.036 to 619.066 619.016
Short title 619.021
Purpose 619.026
Meat preparation establishment sanitation requirements 619.031
Animal food slaughtering and processing establishments 619.036
Sanitation and record inspections 619.041
Prohibition on use of establishment or vehicle upon determination of insanitary conditions 619.042
Program of state inspection for processing and sale of meat products from amenable species 619.046
Rules 619.051
Prohibited acts 619.056
Trichinae treatment required for pork products 619.061
Tagging and identification of meat products by person operating retail sales and custom slaughter or processing establishments 619.066
Labeling of meat products to conform to ORS chapters 616 and 618 619.071
Disposition of moneys received by department 619.095
When game meat inspection required 619.105
Liability of public employees for inspection 619.350
“Fryer” defined 619.355
Identification required before sale for human consumption 619.360
Identification required before transporting for sale for human consumption 619.365
Misrepresentation concerning grower, state of origin or fresh condition 619.370
Labeling concerning addition of chemical preservative 619.375
Certain fryers excepted from provisions of ORS 619.350 to 619.380 619.380
Enjoining violations 619.411
Definitions for ORS 619.411 to 619.426 619.416
Labeling required before sale for human consumption 619.421
Misrepresentation regarding grower, state of origin or fresh condition 619.426
Enjoining violations 619.993
Criminal penalty for meat inspection law violations 619.996
Civil penalties
Green check means up to date. Up to date

Current through early 2024

§ 619.370’s source at oregon​.gov