Definitions for ORS 619.010 to 619.026 and 619.036 to 619.066
As used in ORS 619.010 (Definitions for ORS 619.010 to 619.026 and 619.036 to 619.066) to 619.026 (Meat preparation establishment sanitation requirements) and 619.036 (Sanitation and record inspections) to 619.066 (Labeling of meat products to conform to ORS chapters 616 and 618):
(1) “Adulterated,” “misbranded” and similar terms or words have the same meaning and are defined as contained in ORS chapter 616, ORS 632.275 (Filing trademark for containers, equipment and supplies for fruit and vegetables) to 632.290 (Acquiring of marked containers, supplies and equipment), 632.450 (Definitions for ORS 632.450 to 632.485) to 632.490 (Labeling fruit or vegetables as Oregon grown or packed) and 632.900 (“Horticultural and agricultural products” defined) to 632.985 (Transporting of agricultural or horticultural products subject to inspection).
(2) “Animal food slaughtering or processing establishment” means any establishment as defined in subsection (8) of this section wherein animals are slaughtered or parts thereof prepared, offered for sale, sold or used in any manner as animal food.
(3) “Capable of use as human food” means any carcass, part of a carcass or meat product of any meat animal, which has not been denatured, or otherwise identified as required by rules prescribed by the department, to deter its use as human food, or which is naturally inedible by humans.
(4) “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.
(5) “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.
(6) “Department” means the State Department of Agriculture.
(7) “Equipment” means all machinery, fixtures, containers, vessels, tools, implements and apparatus used in and about an establishment.
(8) “Establishment” means and includes:
(a) Any building, structure or vehicle in which meat animals are slaughtered for consumption or meat products are prepared, sold, offered or held for sale.
(b) The ground upon which such place of business is operated or used, and so much ground adjacent thereto as is also used in carrying on the business of the establishment. The department may prescribe such additional area or places which, although they may not be contiguous or adjacent to the above area or establishment, may be included therein.
(9) “Federal Meat Inspection Act” means the Act so entitled approved March 4, 1907, (34 Stat. 1260), as amended by the Wholesome Meat Act (81 Stat. 584).
(10) “Food” means any article used for food or drink by humans or by dogs and cats.
(11) “Label” means a display of written, printed or graphic matter upon the immediate container, other than package liner, of any article. A requirement made under authority of ORS 576.024 (Department authorized to inspect records and businesses for economic study purposes), 619.010 (Definitions for ORS 619.010 to 619.026 and 619.036 to 619.066) to 619.071 (Disposition of moneys received by department), 619.370 (Labeling concerning addition of chemical preservative) and 619.993 (Criminal penalty for meat inspection law violations) that any word, statement or other information appears on a label has not been obeyed unless such word, statement or other information also appears on the outside container or wrapper, if any there be, of the retail package of such article, or unless such word, statement or information is easily legible through the outside container or wrapper.
(12) “Labeling” means all labels and other written, printed or graphic matter upon an article or any of its containers or wrappers, or accompanying such article.
(13) “Meat animal” means any vertebrate animal, except fish and aquatic mammals, not otherwise prohibited by law for sale for human consumption.
(14) “Meat” or “meat product” means any edible muscle, except any muscle found in the lips, snout or ears of meat animals, which is skeletal or found in the tongue, diaphragm, heart or esophagus, with or without any accompanying and overlying fat, and any portion of bone, skin, sinew, nerve or blood vessels normally accompanying the muscle tissue and not separated from it in the process of dressing or as otherwise prescribed by the department.
(15) “Meat by-product” means any edible part, other than meat, derived from one or more meat animals.
(16) “Official mark” means the official inspection legend or any other symbol prescribed by regulations of the department to identify the status of any article or animal.
(17) “Person” means any individual, partnership, association, incorporated or unincorporated business organization.
(18) “Poultry” means chickens, ducks, geese, turkeys, and all other domesticated fowls or birds.
(19) “Prepared” means ground, seasoned, canned, cooked, salted, frozen, smoked, cured, pickled, packed, boned, dried, cut up, wrapped or otherwise manufactured or processed.
(20) “Unwholesome” includes all meat or meat products which are diseased, contaminated, including drug or chemical residue, putrid, unsound, unhealthful or unfit for food. [Amended by 1957 c.104 §2; 1959 c.565 §2; 1973 c.174 §4; 1993 c.162 §2; 2001 c.104 §243]
3 OregonLaws.org assembles these lists by analyzing references between Sections. Each listed item refers back to the current Section in its own text. The result reveals relationships in the code that may not have otherwise been apparent.