reglab/statecodes huggingface dataset:
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-921 - Separate Rooms

Current through Register Vol. 50, No. 6, June 20, 2024
A.
				  There shall be separate rooms for:
1. the
				  pasteurizing, ultra-pasteurizing and aseptically processing, cooling and
				  packaging of milk and dairy products;
2. the cleaning of milk cans, bottles, totes,
				  cases and other containers;
3. the
				  fabrication of containers and closures for milk and dairy products;
4. cleaning and sanitizing facilities for
				  milk tank trucks in plants receiving milk in such tanks;
5. receiving cans of milk and dairy products
				  and cleaning and sanitizing such cans in milk plants that receive milk in
				  cans;
6. the processing of cheese
				  or any other dairy products in vats or other types of vessels that are
				  uncovered while product is in them. Provided, that in dairy plants that
				  currently have such open vats or other types of vessels in processing rooms,
				  the state health officer may allow the use of these vats/vessels during periods
				  in which there are no processing or cleaning activities being conducted while
				  the vats/vessels are uncovered. Provided further, that such vats/vessels shall
				  be equipped with properly constructed covers which are tight fitting and
				  designed in such manner as to preclude contamination of product and shall be
				  kept in place during the "setting operation"; and,
7. the boiler and other non-processing
				  mechanical equipment, shop rooms and repair areas.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-923 - Toilet Facilities

Current through Register Vol. 50, No. 6, June 20, 2024
A.
				  Every dairy plant shall be provided with flush toilet facilities conforming to
				  the regulations of Part XIII and Part XIV of this Code. Toilet rooms shall not
				  open directly into any room in which milk, milk products, equipment, or
				  containers are handled or stored. The doors of all toilet rooms shall be
				  self-closing. Toilet rooms shall be kept in clean condition and in good repair.
				  Toilet rooms shall be well ventilated by use of mechanical exhaust which
				  discharges to the outside atmosphere. Hand washing facilities provided with hot
				  and cold running water under pressure, soap, air dryer or single service towel
				  shall be provided in the toilet room. Signs shall be posted in all toilet rooms
				  informing employees that they are required to wash their hands before returning
				  to work.
B. Toilets shall be
				  conveniently located in or immediately adjacent to the plant and shall not be
				  located in residences.
C. A covered
				  trash container shall be provided in each toilet room.
AUTHORITY NOTE:
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-927 - Hand-washing Facilities

Current through Register Vol. 50, No. 6, June 20, 2024
A.
				  Hand-washing facilities provided with hot and cold running water under pressure
				  through a mixing faucet, soap, air dryer or single service sanitary towels
				  shall be conveniently located to all areas in which dairy products are handled
				  and equipment is cleaned. The use of a common towel is prohibited.
AUTHORITY NOTE:
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-931 - Reclaim or Rework Operations

Current through Register Vol. 50, No. 6, June 20, 2024
A. Reclaim or rework operations are all
				  activities associated with the recovery, handling and storage of processed or
				  partially processed products for use as an ingredient in products to be used
				  for human consumption.
B. Product
				  that has left the direct control of the plant or has been temperature-abused,
				  tampered with or exposed to chemical or biological contamination shall not be
				  reclaimed or reworked for use as an ingredient in other products for human
				  consumption.
C. Reclaimed or
				  reworked products and reclaim or rework operations shall conform with the
				  following requirements.
1. Reclaim areas and
				  equipment shall be constructed, maintained and protected in a manner that is in
				  substantial compliance with the requirements for the production and processing
				  equipment areas contained in this Part.
2. Product that has left the direct control
				  of the plant in which it was packaged shall not be reclaimed or
				  reworked.
3. All product to be
				  reclaimed shall be maintained at 7 ° C (45 ° F) or below. Product salvaged from
				  defoamers and tank or line rinsing shall be immediately cooled to 7 ° C (45 °
				  F) or below.
4. Packages of product
				  to be reclaimed or reworked shall be clean and free of contamination. Product
				  from open, leaking or badly damaged containers shall not be reclaimed or
				  reworked.
5. Packaged product shall
				  be opened in such a manner as to minimize the potential for contamination.
				  Containers shall not be opened by slashing, smashing or breaking.
6. Woven wire strainers shall not be used in
				  reclaim or rework operations.
7.
				  Reclaim or rework dump stations and tanks shall be covered except when product
				  is actually being dumped through the openings.
8. Reclaim or rework storage tanks shall be
				  equipped with approved thermometers.
9. Cleaning and sanitization requirements
				  shall be the same as those for raw dairy ingredient handling
				  equipment.
10. Reclaimed or
				  reworked product shall be handled as a raw dairy ingredient.
11. Reclaimed or reworked products when used
				  as an ingredient shall be added to the final product prior to
				  pasteurization.
12. It is
				  recommended that higher than minimum temperatures and times be used in the
				  pasteurization of product containing reclaimed or reworked
				  ingredients.
13. The milk plant
				  shall take appropriate steps to preclude the contamination of products or
				  equipment with allergenic or sensitive producing ingredients, reclaimed or
				  reworked ingredients or substances that will not be appropriately declared in
				  the labeling of the final container of product.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-933 - Dairy Plant Cleanliness

Current through Register Vol. 50, No. 6, June 20, 2024
A. All
				  rooms in which milk and dairy products are handled, processed or stored, or in
				  which containers, utensils or equipment are cleaned or stored, shall be kept
				  clean, neat and free of evidence of insects and rodents. Approved pesticides
				  shall be stored, handled and used so as not to present a health hazard. Only
				  equipment directly related to processing operations or to handling of
				  containers, utensils and equipment shall be permitted in the receiving,
				  pasteurizing, ultra-pasteurizing, aseptic processing, cooling, packaging and
				  bulk milk and dairy products storage areas.
AUTHORITY NOTE:
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-935 - Sanitary Piping

Current through Register Vol. 50, No. 6, June 20, 2024
A. All
				  sanitary piping, fittings, connections and automated cleaning systems shall
				  comply with applicable 3-A Standards or the construction thereof shall be
				  approved in writing by the state health officer, and shall consist of smooth,
				  impervious, corrosion-resistant, non-toxic, easily cleanable material. All
				  piping, fittings and connections shall be in good repair. Pasteurized milk and
				  milk products shall be transferred from one piece of equipment to another only
				  through sanitary piping.
AUTHORITY NOTE:
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-937 - Construction and Repair of Containers and Equipment

Current through Register Vol. 50, No. 6, June 20, 2024
A. All multi-use containers and equipment
				  with which milk or dairy products come into contact and automated cleaning
				  equipment shall comply with applicable 3-A Standards. They shall be of smooth,
				  impervious, corrosion-resistant, non-toxic material; shall be constructed for
				  ease of cleaning and be easily accessible or demountable for manual cleaning or
				  be designed for mechanical cleaning. All product contact surfaces shall be
				  readily accessible for inspection, shall be self-draining and shall be kept in
				  good repair. All single-service milk containers and closures used for milk,
				  milk products or other dairy products shall be manufactured by plants certified
				  by FDA and listed in the latest publication of the
IMS List
Sanitation Compliance and Enforcement Ratings of Interstate Milk
				  Shippers
or shall comply with all requirements of this Part. Gaskets
				  and other articles with which milk or dairy products come in contact shall be
				  non-toxic, and shall have been manufactured, packaged, transported and handled
				  in a sanitary manner. Articles intended for single-service use shall not be
				  reused. The design, construction and method of employment of all dairy
				  equipment shall be approved by the state health officer prior to
				  installation.
AUTHORITY NOTE:
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-939 - Thermometers

Current through Register Vol. 50, No. 6, June 20, 2024
A. Unless the
				  thermometers and other temperature monitoring instruments and recording devices
				  used in dairy plants are accurate within known limits, there can be no
				  assurance that proper temperatures for cooling, pasteurization,
				  ultra-pasteurizing, aseptic processing, storage, cleaning, etc., are being
				  applied.
B. All thermometers,
				  temperature monitoring instruments, and recording devices used in dairy plants
				  shall conform with the requirements for such thermometers, temperature
				  monitoring instruments, and recording devices contained in the
PMO
.
C. The
				  operator shall record the temperature, as shown by the indicating thermometer,
				  on the recording chart each time a chart is placed in each recorder and at
				  least once during each 24-hour period of operation.
D. The dairy plant shall test and calibrate
				  all indicating and recording thermometers used in the dairy plant (including
				  CIP system and dairy product storage tank and product storage rooms recording
				  thermometers) at least once in each three-month period using a test thermometer
				  approved by the state health officer. Provided that any thermometers tested and
				  calibrated by the state health officer need not be tested and calibrated by the
				  dairy plant until the lapse of three months from the date they were tested and
				  calibrated by the state health officer.
E. During each inspection of each milk
				  plant's processing operation, the state health officer shall examine and
				  initial a representative sample of each type of recording charts and logs to
				  verify the calibration of monitoring devices and to verify that the operations
				  were conducted in accordance with the requirements of this Part.
AUTHORITY NOTE:
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-941 - Pasteurization, Ultra-pasteurization and Aseptic Processing

Current through Register Vol. 50, No. 6, June 20, 2024
A. All dairy products (e.g., milk solids,
				  whey, nonfat dry milk, condensed milk, cream, nonfat (fat free, skim) milk,
				  etc.), eggs, egg products, cocoa, cocoa products, frozen dessert mixes,
				  emulsifiers, stabilizers, vitamins, sweeteners and any other approved
				  ingredients (with the exception of those ingredients listed in Subsection B of
				  this Section shall be added prior to pasteurization, ultra pasteurization or
				  aseptic processing.
B. The only
				  ingredients which shall be added after pasteurization or ultra pasteurization
				  are those flavoring ingredients which are:
1.
				  fresh fruits or vegetables and only when they are added to cultured dairy
				  products having a pH of less than 4.7 and only in a dairy plant having a
				  quality assurance program which is considered adequate by the state health
				  officer;
2. subjected to prior heat
				  treatment sufficient to destroy all pathogenic microorganisms;
3. a water activity of 0.85 (Aw) or
				  less;
4. high acid content
				  products;
5. roasted
				  nuts;
6. dry sugars;
7. flavor extracts containing high alcohol
				  content; or
8. safe and suitable
				  bacterial cultures.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-943 - Cleaning and Sanitization of Containers and Equipment

Current through Register Vol. 50, No. 6, June 20, 2024
A. All multi-use containers and equipment
				  used in the processing, handling, storage or transportation of milk and dairy
				  products shall be properly cleaned after each use and shall be cleaned at least
				  once each 24 hours of use, provided:
1.
				  storage tanks shall be cleaned each time they are emptied and shall be emptied
				  at least every 72 hours;
2. storage
				  tanks used to store raw milk or heat treated milk products longer than 24 hours
				  and silo tanks used to store raw milk or heat treated milk products shall be
				  equipped with a seven-day temperature recording device complying with the
				  requirements for such devices contained in the
PMO
and shall
				  be approved by the state health officer prior to installation;
3. upon review of information provided by the
				  milk plant supporting the cleaning of multi-use containers and equipment at
				  frequencies extending beyond the 24 hour requirement, the state health officer
				  may with the concurrence of the FDA, on a case by case basis, authorize
				  cleaning intervals greater than 24 hours;
4. records shall be available to the state
				  health officer to verify that storage tanks have been properly cleaned at least
				  once each 72 hours or at the frequency established by the state health officer
				  in concurrence with the FDA.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-945 - Storage of Cleaned Containers and Equipment

Current through Register Vol. 50, No. 6, June 20, 2024
A. After cleaning, all multi-use milk or
				  dairy product containers, utensils and equipment shall be transported and
				  stored to assure complete drainage, unless stored in sanitizing solutions, and
				  shall be protected from contamination before use.
AUTHORITY NOTE:
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-947 - Storage of Single-service Containers, Utensils and Materials

Current through Register Vol. 50, No. 6, June 20, 2024
A. Single-service
				  caps, cap stock, parchment paper, films, containers, gaskets and other
				  single-service articles for use in contact with dairy products including frozen
				  desserts products shall be purchased from sources approved by the state health
				  officer and stored in the original container or in equipment designed for
				  storage of single service articles and shall be kept therein in a clean, dry
				  place until used; and shall be handled in a sanitary manner.
AUTHORITY NOTE:
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-949 - Packing, Bottling and Wrapping

Current through Register Vol. 50, No. 6, June 20, 2024
A. Bottling, packaging and wrapping of milk
				  and dairy products shall be done at the place of pasteurization,
				  ultra-pasteurization or aseptic processing in mechanical equipment that
				  complies with applicable 3-A Standards and the
PMO, Item
				  18p
.
B. Upright open
				  containers and container closures shall be protected from contamination by the
				  use of overhead shields and drip deflectors.
C. Air directed at the contact surfaces of
				  containers or closures shall comply with the requirements for such air,
				  contained in the
PMO.
AUTHORITY NOTE:
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-951 - Capping

Current through Register Vol. 50, No. 6, June 20, 2024
A. Capping or
				  closing of milk and dairy product containers shall be done in a sanitary manner
				  in mechanical equipment that complies with applicable 3-A Standards and the
PMO, Item 19p.
Single service containers and closures used for
				  milk and milk products shall have been manufactured by plants that comply with
				  the single service container and closure requirements of this Code. The cap or
				  closure shall protect the milk pouring lip to at least its largest diameter
				  and, with regard to fluid product containers, removal cannot be made without
				  detection.
B. Hand capping is
				  prohibited.
AUTHORITY NOTE:
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-953 - Delivery Containers

Current through Register Vol. 50, No. 6, June 20, 2024
A. All
				  pasteurized, ultra-pasteurized and aseptically processed milk and dairy
				  products shall be placed in their final delivery containers in the plant in
				  which they are pasteurized, ultra-pasteurized or aseptically processed. It
				  shall be unlawful for hotels, soda fountains, restaurants, grocery stores,
				  markets and similar establishments to sell or serve any milk or milk products
				  except in the original containers received from the plant in which it was
				  pasteurized, ultra-pasteurized or aseptically processed or from a bulk
				  container dispensing device that conforms with 3-A Standards. Packaging of milk
				  and milk products from such dispensers is prohibited. This requirement shall
				  not apply to cream consumed on the premises or milk and milk products in
				  portions less than 1/2 pint used in mixed drinks, cereals, desserts or other
				  foods. In these instances, pouring from a commercially filled container of not
				  more than one gallon capacity is acceptable. (see LAC
				  51:XXIII.1115.B)
AUTHORITY NOTE:
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-957 - Use of Overflow, Leaked, Spilled or Mishandled Dairy Products

Current through Register Vol. 50, No. 6, June 20, 2024
A. The use of
				  overflow, leaked, spilled or mishandled dairy products for human consumption is
				  prohibited.
AUTHORITY NOTE:
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-959 - Sale of Reconstituted or Recombined Milk or Milk Products and Reconstituted or Recombined Anomalous (Substitute) Milk or Milk Products

Current through Register Vol. 50, No. 6, June 20, 2024
A. The sale of
				  reconstituted or recombined milk or milk products and reconstituted or
				  recombined anomalous (substitute) milk or milk products shall be
				  prohibited.
B. No reconstituted or
				  recombined milk or milk products, (to include whole milk, reduced fat milk,
				  lowfat milks, nonfat milk, flavored milks, creams, half-and-half) and
				  reconstituted or recombined anomalous (substitute) milk and milk products shall
				  be permitted to be held, kept, offered for sale, sold or delivered, provided in
				  an emergency, the sale of reconstituted fluid milk products may be authorized
				  by special permit from the state health officer and shall be labeled in
				  accordance with the labeling requirements of this Part.
AUTHORITY NOTE:
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-961 - Use of Inhibitors

Current through Register Vol. 50, No. 6, June 20, 2024
A. The
				  addition of any substance to dairy products for the purpose of preventing
				  growth of bacteria is prohibited (see definition of adulterated milk, milk
				  products, or dairy products,
				  §101 of this Part).
AUTHORITY NOTE:
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-963 - Denaturing of Milk or Dairy Products

Current through Register Vol. 50, No. 6, June 20, 2024
A. The state health officer may immediately
				  denature, with rennet or some harmless coloring matter, dairy products found to
				  be adulterated, misbranded with respect to grading or sold without a
				  permit.
AUTHORITY NOTE:
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-965 - Dipping or Transferring Dairy Products

Current through Register Vol. 50, No. 6, June 20, 2024
A. Dairy products shall not be dipped or
				  transferred from one container to another on the street or in any vehicle or
				  store or in any place except in dairy plants possessing a permit for such
				  activity issued by the state health officer, provided, that milk producers may
				  transfer raw milk from milking pails or milking machines to milk cans or bulk
				  tanks in the milk house/room on dairy farms in a sanitary manner.
AUTHORITY NOTE:
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-967 - Apparatus, Containers, Equipment and Utensils

Current through Register Vol. 50, No. 6, June 20, 2024
A. Apparatus, containers, equipment and
				  utensils used in the production, handling, storage, processing or transporting
				  of dairy products shall not be used for any other purpose without the
				  authorization of the state health officer.
AUTHORITY NOTE:
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-969 - Personnel Health

Current through Register Vol. 50, No. 6, June 20, 2024
A. No
				  persons affected with any disease capable of being transmitted to others
				  through the contamination of food shall work at a dairy plant in any capacity
				  which brings them into direct contact with finished products, such as
				  pasteurized, ultra-pasteurized or aseptically processed milk or dairy products
				  or which brings them into direct contact with associated pasteurized,
				  ultra-pasteurized or aseptically processed dairy product-contact
				  surfaces.
B. Dairy plant employees,
				  or applicants to whom a conditional offer of employment has been made, shall be
				  responsible to report to the dairy plant management if he/she:
1. is diagnosed with an illness due to
				  Hepatitis A virus, Salmonella typhi, Shigella species, Norwalk-like viruses,
				  Staphylococcus aureus, Streptococcus pyogenes, Escherichia coli, Campylobacter
				  jejuni, Entamoeba histolytica, Giardia lamblia, Non-typhoidal Salmonella,
				  Rotovirus, Taenia solium, Yersinia enterocolitica, Vibrio cholerae O1,
				  tuberculosis or other infectious or communicable disease that has been declared
				  by the state health officer to be transmissible to others through the handling
				  of food, or has been clearly shown to be so based upon verifiable
				  epidemiological data;
2. has been
				  exposed to, or is suspected of causing, a confirmed foodborne disease outbreak
				  of one of the diseases specified in §971, including an outbreak at an event
				  such as a family meal, church supper or ethnic festival because the employee or
				  applicant to whom a conditional offer of employment has been made:
a. prepared food implicated in the
				  outbreak;
b. consumed food
				  implicated in the outbreak; or
c.
				  consumed food at the event prepared by a person who is infected or
				  ill.
3. lives in the
				  same household as a person who attends or works in a day care center, school,
				  or similar institution experiencing a confirmed outbreak of one of the diseases
				  specified in §969. B.1 above.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-973 - Procedure when Infection Suspected

Current through Register Vol. 50, No. 6, June 20, 2024
A. When suspicion arises as to the
				  possibility of transmission of infection from any person concerned with the
				  handling of dairy products, the state health officer is authorized to require
				  any or all of the following measures:
1. the
				  immediate exclusion from dairy products handling;
2. the immediate exclusion of the dairy
				  products which may have in some manner been handled by such person from
				  distribution and use; and
3.
				  adequate medical and microbiological examination of the person or his
				  associates, and of his and their body discharges or body fluids.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-975 - Personal Cleanliness

Current through Register Vol. 50, No. 6, June 20, 2024
A. All
				  persons while coming in contact with dairy products, dairy containers, or dairy
				  equipment shall conform to the following.
1.
				  Clean outer garments shall be worn. Shorts shall not be worn as outer
				  garments.
2. Hands shall be kept
				  clean at all times.
3. Other than
				  wedding bands, no jewelry, watches, chains, artificial nails, etc., shall be
				  worn on hands, arms, around the neck or exposed flesh.
4. Adequate hair and facial hair covering
				  shall be worn at all times.
5.
				  Pens, pencils, thermometers or any other objects that may fall into product or
				  equipment shall not be carried/worn above the level of the person's
				  waist.
6. The use of tobacco is
				  prohibited except in designated areas in which the use of tobacco would not
				  have a deleterious effect upon food safety.
7. Food or drink shall not be brought into or
				  consumed in areas in which products are being processed or where equipment or
				  containers are being cleaned or stored.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-977 - Allergen and Sensitivity Producing Ingredient

Current through Register Vol. 50, No. 6, June 20, 2024
A. Allergens of public health significance
				  include: eggs and egg products, milk and dairy products, peanuts and peanut
				  products, seafood/shellfish, seeds, soy and soy products, tree nuts, wheat and
				  wheat products and sulfites.
B.
				  Sensitivity producing ingredients are those ingredients that cause
				  individualistic adverse reactions other than those which result in
				  Immunoglobulin Epsilon (I-g-E) mediated allergies.
C. Allergens and sensitivity producing
				  ingredients shall be appropriately declared in the labeling of all foods that
				  contain allergens and sensitivity producing ingredients.
D. The dairy plant shall take appropriate
				  steps to preclude the contamination of products that do not contain allergens
				  or sensitivity producing ingredients with any allergenic materials or
				  sensitivity producing ingredients. The plant shall also take appropriate steps
				  to insure that only ingredients or substances that are listed in the labeling
				  are in the final product. These steps shall include:
1. proper cleaning of all equipment used in
				  the production of products containing allergens or sensitivity producing
				  ingredients prior to the production of products that do not contain allergens
				  or sensitivity producing ingredients (such as cleaning of equipment used to
				  process egg nog prior to processing dairy products not containing egg products
				  or cleaning equipment used to process dairy products prior to processing
				  juices, flavoring non-dairy items, etc.); and
2. insuring that CIP systems and CIP
				  solutions that have been used to clean equipment that was used to process
				  products containing allergen or sensitivity producing ingredients does not
				  contain allergen or sensitivity producing ingredients residues when used to
				  clean or sanitize equipment to be used to process products that do not contain
				  sensitivity producing ingredients.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-979 - Storage of Bottled or Packaged Milk and Dairy Products

Current through Register Vol. 50, No. 6, June 20, 2024
A. Bottled milk or packaged milk or dairy
				  products, if stored in water or ice, shall be so stored that the tops of
				  bottles or pouring spouts of cartons will not be submerged in the water or the
				  ice, provided that milk or dairy products packaged in pouches shall not be
				  stored in water or ice.
AUTHORITY NOTE:
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-981 - Sale of Warm Milk

Current through Register Vol. 50, No. 6, June 20, 2024
A. Any hotel,
				  soda fountain, restaurant, grocery store, supermarket or similar establishment
				  which sells or serves any milk or milk products may receive such milk or milk
				  products at a temperature of 7 ° C (45oF) or less
				  but, in any instance, shall be cooled and maintained at
				  5oC (41oF), provided that
				  Ultra High Temperature (UHT) processed and packaged products are exempt from
				  this requirement prior to being opened.
AUTHORITY NOTE:
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-983 - Cleaning of Containers

Current through Register Vol. 50, No. 6, June 20, 2024
A. When
				  milk or dairy products are delivered, in multi use containers the person
				  receiving such milk or dairy products shall thoroughly clean the containers
				  before returning such containers.
AUTHORITY NOTE:
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-985 - Rat Proofing

Current through Register Vol. 50, No. 6, June 20, 2024
A. All
				  buildings used in the production, processing and handling of dairy products
				  shall be constructed and maintained in such a manner as to preclude rodents
				  from entering such buildings. Effective measures shall be taken as to eliminate
				  rodents on the outer premises of such buildings.
AUTHORITY NOTE:
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-987 - Waste Disposal

Current through Register Vol. 50, No. 6, June 20, 2024
A. All
				  wastes shall be properly handled and disposed of as specified by the state
				  health officer, in accordance with Part XXVII of the Sanitary Code.
B. Trash, solid waste and defiled dairy
				  products shall be stored in covered, impervious, leak-proof containers in such
				  a manner that it does not attract insects or rodents.
C. Liquid waste from stopped up or backed up
				  drains in areas where dairy products are received, processed, handled or stored
				  reasonably constitutes an imminent hazard to the public's health and shall be
				  eliminated expeditiously. Dairy products in containers which have been in
				  contact with such aforementioned wastes and trash shall not be used for human
				  consumption.
D. The waste resulting
				  from the cleaning, rinsing and sanitization of containers and equipment and the
				  cleaning of floors, walls, and vehicles and any waste from flush toilet
				  facilities shall be disposed of so as not to contaminate the products or
				  equipment, or to create a nuisance or a public health hazard.
AUTHORITY NOTE
					 Promulgated in accordance with the provisions of
					 R.S.
					 40:4(A)(1)(a). Also see
					 R.S.
					 40:5(2)(3)(5)(7)(15)(17) and
					 R.S.
					 40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 9 - General Requirements for Dairy Plants › Subchapter B - Dairy Plant Construction, Sanitation and Operation › Section VII-989 - Vehicles

Current through Register Vol. 50, No. 6, June 20, 2024
A. All vehicles
				  used to transport dairy products in their final containers shall be constructed
				  with permanent tops, sides, fronts and backs. Doors of a size necessary to
				  allow the loading and unloading are permitted. The tops, sides, fronts, backs
				  and doors or the interior of the compartment(s) in which the dairy products are
				  transported shall be constructed of smooth, impervious and easily cleanable
				  material. The floors of such compartments shall be constructed of metal or
				  equally impervious materials and shall be easily cleanable and kept
				  clean.
B. All vehicles used to
				  transport dairy products in their final containers shall be provided with
				  refrigeration equipment capable of cooling the ambient temperature of the
				  compartments, in which dairy products are transported, to a temperature not to
				  exceed 7 ° C (45 ° F).
C. The
				  construction and operation of vehicles shall be such that dairy products are
				  maintained at temperatures of 7 ° C (45 ° F) or less and protected from
				  contamination.
D. Dairy products
				  transported in vehicles with other products or materials shall be transported
				  in a compartment(s) separated from other products or materials and maintained
				  in such a manner as to preclude contamination of the dairy product. Provided,
				  that the state health officer may authorize the transportation of items he may
				  determine which are not reasonably likely to constitute a potential for
				  contamination of the dairy products contained in the compartment.
E. The transportation of eggs or egg
				  products, raw meat, raw poultry, raw fish or seafood in the same compartment(s)
				  with dairy products shall be prohibited without written authorization from the
				  state health officer. Such written authorization shall be predicated upon:
1. the state health officer's approval of a
				  written plan, submitted by the operator, describing in detail the manner in
				  which the dairy products will be protected from contamination;
2. the state health officer's approval of a
				  written plan, submitted by the operator, describing, in detail, the procedures
				  to be used by the operator to verify that the plan is being followed;
				  and
3. failure of the operator to
				  fulfill the requirements of the plan, shall be grounds for the seizure and
				  condemnation of the product involved.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 11 - Dairy Plant Hazard Analysis Critical Control Point (HACCP) Systems › Section VII-1105 - Pre-requisite Programs (PPs)

Current through Register Vol. 50, No. 6, June 20, 2024
A.
				HACCP is not a stand-alone program but is part of a larger control system. PPs
				are the universal procedures used to control the conditions of the plant
				environment that contribute to the overall safety of the product. They
				represent the sum of programs, practices and procedures that must be applied to
				produce and distribute safe products in a clean, sanitary environment. They
				differ from CCPs in that they are background programs that reduce the potential
				for the occurrence of a food safety hazard. Frequently, both HACCP plan CCPs
				and PPs control measures are necessary to control a food safety
				hazard.
B. HACCP may be implemented
				only in a facility that is constructed and operated in a manner that provides a
				sanitary environment. Dairy plant premises, building construction, maintenance
				and housekeeping shall be maintained in a manner sufficient to provide such an
				environment.
C. Dairy plants that
				are required to develop and implement HACCP systems by this Part shall develop
				and implement the following pre-requisite programs that conform with the
				following requirements prior to the implementation of the HACCP Plan:
1. safety of the water, steam or ice that
				comes into contact with food or food contact surfaces;
2. condition and cleanliness of the food
				contact surfaces of equipment;
3.
				prevention of cross-contamination from insanitary objects and or practices to
				food products, packaging material and other food contact surfaces, including
				utensils, gloves, outer garments, etc., and from raw product to processed
				product (e.g
.
, pasteurizer pressure differential);
4. maintenance of hand washing, hand
				sanitizing and toilet facilities;
5. protection of food, food packaging
				material and food contact surfaces from adulteration with lubricants, fuel,
				pesticides, cleaning compounds, sanitizing agents, condensate and other
				chemical, physical and biological contaminants;
6. proper labeling, storage and use of toxic
				compounds;
7. control of employee
				health conditions that could result in the microbiological contamination of
				food, food packaging materials and food contact surfaces; and,
8. pest exclusion from the food
				plant.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 11 - Dairy Plant Hazard Analysis Critical Control Point (HACCP) Systems › Section VII-1107 - Hazard Analysis

Current through Register Vol. 50, No. 6, June 20, 2024
A. Each
				dairy plant shall develop, or have developed for it, a written hazard analysis
				to determine whether there are food hazards that are reasonably likely to occur
				for each type of dairy product processed by that dairy plant, receiving station
				or transfer station and to identify the control measures that the dairy plant,
				receiving station or transfer station can apply to control those
				hazards.
B. The plant shall develop
				or have developed for it a hazard analysis each time a product, product
				ingredient or process is added or changed.
C. The hazard analysis shall include hazards
				that can be introduced both within and outside the processing plant
				environment, including hazards that can occur during production,
				transportation, processing and distribution.
D. The hazard analysis shall be submitted in
				writing to the state health officer for approval prior to processing of a
				product or change of process for which the hazard analysis was made.
E. A hazard that is reasonably likely to
				occur is one for which a prudent dairy plant operator would establish controls
				because experience, illness data, scientific reports or other information
				provide a basis to conclude that there is a reasonable possibility that, in the
				absence of these controls, the hazard will occur in the particular type of
				product being processed. The hazard analysis shall be developed by an
				individual(s) trained in accordance with this program and shall be subject to
				the record keeping requirement as described in this document.
1. In evaluating what food hazards are
				reasonably likely to occur, at a minimum, consideration should be given to the
				following:
a. microbiological
				contamination;
b.
				parasites;
c. chemical
				contamination;
d. unlawful drug and
				pesticide residues;
e. natural
				toxins;
f. unapproved use of food
				or color additives;
g. presence of
				undeclared ingredients that may be allergens or sensitivity producing
				ingredients; and
h. physical
				hazards.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 11 - Dairy Plant Hazard Analysis Critical Control Point (HACCP) Systems › Section VII-1111 - Corrective Actions

Current through Register Vol. 50, No. 6, June 20, 2024
A.
				Whenever a deviation from a critical limit occurs, a dairy plant shall take
				corrective action as follows.
1. Dairy plants
				may develop written corrective action plans, which become part of their Hazard
				Analysis and Critical Control Point (HACCP) plans, in accordance with this
				Part, by which dairy plants predetermine the corrective actions that they will
				take whenever there is a deviation from a critical limit. A corrective action
				plan that is appropriate for a particular deviation is one that describes the
				steps to be taken and assigns responsibility for taking those steps, to ensure
				that:
a. no product enters commerce that is
				either injurious to health or is otherwise adulterated as a result of the
				deviation.
b. if such product has
				entered commerce, it is expeditiously removed; and,
c. the cause of the deviation is
				corrected.