Oregon

Description: Required if selling all or a portion of the catch to ultimate consumers from the boat.

Annual Fee: $42.00, plus $200.00  bond (2015, subject to change).

Select Details:

• Only for off-the-boat sales. No sales may occur away from the boat.
• Cannot be used by others (e.g., spouse, business partner, employee) at any time, only by the licensed fisherman. 
• Limited processing (loining or filleting) is allowed after the fish is sold and reported and only if it is done on ones’ own vessel, otherwise it will need to meet additional Oregon Department of Agriculture handling and selling requirements. 

Description: Required to process fish or sell to retailers (e.g., fish markets, grocery stores, wholesalers).

Annual Fee: $452.00, plus $1000 minimum bond; $252 Buyers License (to buy product when away from licensed location) (2015, subject to change).

Select Details:

• Only valid for a single business location where all transactions must occur, such as a home. Note, boats in slips can’t be licensed as wholesale dealers as they do not meet the requirement of a physical address unless the boat is immobile and permanently docked. 
• A buyer’s license is required for anyone buying from a fisherman away from the fisherman’s business location.

Description: Required of commercial fishermen selling to a wholesale dealer that does not have an unloading facility on the water.

Annual Fee: None.

Select Details:

• Must have a written transportation report, invoice, or memorandum in hand prior to removing and transporting product to another location.
• Does not apply to retail fish dealers or wholesale fish dealers

Description: Scales used to sell seafood must be licensed, tested, and approved by ODA Weights and Measures prior to being used.

Annual Fee: Dependent on scale capacity. 

e.g., $39 for 0-400 pounds, $80 for 401-1,160 pounds, $161 for 1,161-7,500 pounds

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• Must be a legal "for trade scale" and must have a National Type Evaluation Program (NTEP) Certificate of Conformance. 
• Must submit a Placed In Service Report (PISR) within 24 hours of the time the device is first used for business. 
• Scale must comply with the requirements on the PISR and meet the specifications found in the National Institute of Standards and Technology (NIST) Handbook 44.
• Product that is weighed and packaged without the customer present must be labeled with the product name, net weight, price per unit and total price as specified in NIST Handbook 130, Uniform Packaging and Labeling Regulation(link is external). Additional information also may be needed on the label per the Fair Packaging and Labeling Act(link is external).

Description: Required to sell product from your vehicle, stand, or retail store.

Annual Fee: Dependent on annual gross sales (AGS)

e.g., $135 for $0 to $50,000 AGS; $271 for $50,001 to $500,000 AGS (2015, subject to change).

Information Sources: Definition and Resources(link is external); Application(link is external) 

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• Requires submitting a food safety plan review, and compliance with ODA retail food code.

• May require submission of a HACCP plan along with a Variance application. 

• All foods sold at the establishment must be produced by a business licensed by either ODA or a County Health Department (depends on location); foods produced in other states must be licensed by the responsible agency in that state.

Description: Required when fishermen process* their catch.

Annual Fee: Dependent on annual gross sales (AGS)

e.g., $325 for $0 to $50,000 AGS; $460 for $50,001 to $500,000 AGS (2015, subject to change).

Information Sources: Definition and Resources(link is external); Application (link is external)

Select Details:

• A HACCP plan is required for all seafood processors and importers.

*Processing (as defined by FDA(link is external)) includes handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish and fishery products. Excludes practices such as heading, eviscerating, or freezing solely to prepare a fish for holding on board a commercial fishing vessel.​

Description: Required to store seafood away from the boat, prior to distribution to others (e.g., wholesalers, retail markets, restaurants, consumers.

Annual Fee: Dependent on annual gross sales (AGS)

e.g., $108 for $0 to $50,000 AGS; $135 for $50,001 to $500,000 AGS (2015, subject to change).

Information Sources: Definition and Resources(link is external); Application(link is external) 

Select Details:

• Not required for licensed retail food establishments store food to be served to employees, customers or guests. 

• Not required for licensed food processors who warehouse the finished product at the same location where the food is processed.

Description: Additional forms and associated fees must be submitted and paid to the pertinent Seafood Commodity Commission when selling (or buying) certain fishery products (see Select Details below).

Annual Fee: Fees vary by product.

Select Details:

• Oregon Dungeness Crab Commission  (link is external)
  
  Contact: 541-267-5810; hugh@oregondungeness.org(link sends e-mail)
• Oregon Albacore Commission(link is external)
  
  Contact: 541-994-2647; nancy@OregonSalmon.org(link sends e-mail)
• Oregon Salmon Commission(link is external)
  
  Contact: 541-994-2647; nancy@OregonSalmon.org(link sends e-mail)
•  Oregon Trawl Commission(link is external) (Bottomfish, shrimp)
  
  Contact: 541-469-7830; bpettinger@ortrawl.net(link sends e-mail)

Required of any food worker engaged in in food handling or food service. Must obtain within 30 days of beginning work.   

Required if operating a new or previously licensed restaurant as a retail food establishment. 

Required for selling seafood at temporary food retail establishments (e.g., farmers’ market, food booths).

Required if operating a new or previously licensed mobile unit as a food retail establishment (e.g., food carts, food trucks). 

May be required to allow a food retailer, caterer or mobile food unit access and use of a licensed retail food establishment as a kitchen. The agreement often requires cosigning by the food establishment, the kitchen operator and approval by the local environmental health advisor.

Local harbors/marinas may have their own requirements for selling ones catch off their boat or at a dockside (or fishermen’s) market. In some cases, only certain products or types of markets are allowed. 

City government may require a business license, vendor’s licenses, or both if selling from a vehicle or stand within city limits. Also, selling from private property requires proof of permission from the property owner, having an appropriate business license and meeting local zoning requirements.

County  government (planning department) may require meeting zoning regulations and providing proof of permission from appropriate agencies (e.g., state highway division, county road office) when selling form a vehicle or stand on a public right-of-way where others can transit or from property owners if selling from private property.