2017 ORS 619.026¹
Meat preparation establishment sanitation requirements

(1) Every establishment, including all equipment therein or thereon, shall be kept in a clean, healthful and sanitary condition.

(2) Unclean, unhealthful and insanitary conditions shall be deemed to exist if:

(a) All the equipment utilized is not thoroughly cleaned on a daily basis, or more often as required by the State Department of Agriculture.

(b) Meat and meat products being prepared, packed, stored, sold, distributed or transported are not securely protected from flies, dust, dirt and, as far as may be necessary, by all reasonable means from all other foreign or injurious contamination.

(c) The persons and clothing of all employees or other persons therein are unclean.

(d) The refuse, dirt and waste products, subject to decomposition or fermentation generated in the operation of the establishment, are not removed at least on a daily basis or as otherwise authorized by the department. [1973 c.174 §5]

See annota­tions under ORS 619.020 in permanent edi­tion.

1 Legislative Counsel Committee, CHAPTER 619—Labeling and Inspection of Meat and Meat Food Products, https://­www.­oregonlegislature.­gov/­bills_laws/­ors/­ors619.­html (2017) (last ac­cessed Mar. 30, 2018).
 
2 Legislative Counsel Committee, Annotations to the Oregon Revised Stat­utes, Cumulative Supplement - 2017, Chapter 619, https://­www.­oregonlegislature.­gov/­bills_laws/­ors/­ano619.­html (2017) (last ac­cessed Mar. 30, 2018).
 
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.