Are you a small producer or processor overwhelmed by the seemingly large list of things to do to start or maintain your food establishment in Oregon? The Oregon Department of Agriculture Food Safety Division has two specialists who are dedicated to helping small/new producers and processors with food safety related questions. If you don't know what to do next, give them a try! Please contact Will Fargo or Sarah Schwab as the primary contacts. They work primarily in the field and may not be able to answer the phone immediately but will call you back as soon as possible. If you don't receive a response within 24 hours, please contact Monica Durazo or Terry Hill.

On November 9, 2011, FDA issued a "letter to industry" which explains the agency's expectation for industry's compliance with the changes in the 4th edition of the Fish and Fishery Products Hazards and Controls Guidance document. FDA explains that guidance in the 4th edition was effective when released on April 28, 2011 and that investigators are using the information in the new Guide to evaluate HACCP plans. If violations of the HACCP regulations are observed during inspections, FDA will consider the extent to which a firms HACCP plan is based on recommendations from the 3rd edition of the guidance prior to determining regulatory action.

Trying to understand current laws and regulations governing the slaughter of poultry can be confusing. Use this link to jump to the Food Safety Division's answers to some of the most frequently asked questions about slaughtering poultry in Oregon.