reglab/statecodes huggingface dataset:
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 1 - General Regulations, Definitions, Permits, Registration, Machinery, Equipment and Utensils, Premises and Buildings, Temperature Control › Section VI-127 - Food Recall Plan

Current through Register Vol. 50, No. 6, June 20, 2024
A. This Section
				shall become effective on January 1, 2011.
B. General. All food processing plants
				operating within the state of Louisiana shall maintain a written food recall
				plan that shall be available for review upon request by the state health
				officer. The owners and operators shall amend their written food recall plan
				with any recommendations deemed necessary by the state health officer to make
				such plan effective for food safety concerns.
C. Notification. The food recall plan shall
				include, at a minimum, the provision for notification of representatives of the
				Food and Drug Unit of the Office of Public Health of the Department of Health
				and Hospitals. In addition, for any products subject to recall that may have
				been involved in interstate commerce, the food recall plan shall have
				additional provisions to notify the Food and Drug Administration. Notification
				shall include, at a minimum, the following information:
1. the identity of the product(s) under
				recall, including name and lot number or batch code;
2. the reason for the recall;
3. the date and means of discovery of the
				reason for the recall;
4. total
				amount of product and amount estimated to be in distribution;
5. list of consignees that have or may have
				received affected product;
6.
				contact information for a responsible person at the firm who will oversee the
				recall; and
7. proposed strategy
				for conducting the recall.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 1 - General Regulations, Definitions, Permits, Registration, Machinery, Equipment and Utensils, Premises and Buildings, Temperature Control › Section VI-129 - Laboratory Test Reporting Requirements and Additional Test Mandate

Current through Register Vol. 50, No. 6, June 20, 2024
A. When a person or
				firm operating a food processing plant in the state of Louisiana receives
				information from an in-house or external laboratory analyzing samples or
				specimens of finished foods or finished ingredients which indicates a confirmed
				positive test result signifying that the food or ingredient may be adulterated
				(in accordance with the definitions provided in
				R.S.
				40:607, et seq.) or may otherwise constitute
				an imminent health hazard, the person or firm shall report this confirmed
				positive test result to representatives of the Food and Drug Unit of the Office
				of Public Health of the Department of Health and Hospitals within 24 hours of
				obtaining such information.
B. The
				state health officer may, based upon a demonstration of probable cause by the
				Department of Health and Hospitals indicating that a food processing plant is
				producing food which may be adulterated (in accordance with the definitions
				provided in
				R.S.
				40:607 et seq.) or in such a manner as to
				cause an imminent health hazard, order the food processing plant to submit
				samples to a laboratory specified by the department for testing at the food
				processing facility's expense. A copy of the written or electronic results of
				such testing, including a reference to test methods used, shall be furnished by
				the food processing plant or by the laboratory to the department as soon as a
				confirmed test result (either positive or negative) is available but no later
				than 24 hours of obtaining such information.
C. Any person or firm operating a food
				processing plant that violates the provisions of this Section shall be subject
				to a civil fine of not more than $1,000.
AUTHORITY NOTE:
				  Promulgated in accordance with R.S. 40: 4(A)(1)(a),
				  R.S.
				  40:5(2)(3)(5)(8)(15)(17)(19)(21)
				  and R.S. 40: 654.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 3 - Current Good Manufacturing Practices in Manufacturing, Processing, Packing or Holding Human Food › Section VI-301 - General Provisions; Code of Federal Regulations [formerly paragraph 6:039]

Current through Register Vol. 50, No. 6, June 20, 2024
A. The
				Criteria in  21 CFR 117  Subpart A, Subpart B and Subpart F (Code of Federal
				Regulations) shall apply in determining whether the facilities, methods,
				practices, and controls used in the manufacturing, processing, packing or
				holding of food are in conformance with or are operated or administered in
				conformity with good manufacturing practices to assure that food for human
				consumption is safe and has been prepared, packed and held under sanitary
				conditions.
B. In accordance with
				R.S. 3:1468,
				facilities producing industrial hemp-derived cannabidiol products intended for
				human consumption will be inspected under the provisions of this
				Chapter.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  R.S. 40:601 et
				  seq., and
				  R.S.
				  3:1482(J).
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 3 - Current Good Manufacturing Practices in Manufacturing, Processing, Packing or Holding Human Food › Section VI-303 - Definitions [formerly paragraph 6:040]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Unless otherwise specifically provided
				herein, the following words and terms used in this Part of the sanitary code
				and all other Parts which are adopted or may be adopted, are defined for the
				purposes thereof as follows.
Adequate
-shall be explained in each case in
				  which it is used.
Plant
-see Chapter 1,
				  §101 of this Part.
Sanitize
-see Chapter 1,
				  §101 of this Part.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  R.S. 40:601 et
				  seq.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 3 - Current Good Manufacturing Practices in Manufacturing, Processing, Packing or Holding Human Food › Section VI-305 - Requirements Affecting Employees; Personnel [formerly paragraph 6:041]

Current through Register Vol. 50, No. 6, June 20, 2024
A. The plant
				management shall take all reasonable measures and precautions to assure the
				following.
B. [formerly paragraph
				6:042] Disease Control. Employees shall meet the requirements of Part I,
				§117 of this Code.
C. [formerly paragraph 6:043] Cleanliness.
				All persons, while working in direct contact with food preparation, food
				ingredients, or surfaces coming into contact therewith shall comply with the
				following Paragraphs in this Section.
1.
				[formerly paragraph 6:044] Wear clean outer garments, maintain personal
				cleanliness, and conform to hygienic practices (as defined in the following
				regulations) while on duty, to the extent necessary to prevent contamination of
				food products.
2. [formerly
				paragraph 6:045] Thoroughly wash their hands and the exposed portions of their
				arms with soap and warm water before starting work, during work as often as is
				necessary to keep them clean, and after smoking, eating, drinking, or using the
				toilet. Employees shall keep their fingernails clean and trimmed.
3. [formerly paragraph 6:046] Remove all
				insecure jewelry and, during periods where food is manipulated by hand, remove
				from hands any jewelry that cannot be adequately sanitized.
4. [formerly paragraph 6:047] If gloves are
				used in food handling, maintain them in an intact, clean and sanitary
				condition. Smooth impermeable gloves can be used in such operations as sandwich
				preparation or other indirect food contact. Leather or cloth type gloves shall
				not be used in direct food contact.
5. [formerly paragraph 6:048] Wear hair nets,
				headbands, caps, or other effective hair restraints.
6. [formerly paragraph 6:049] No store
				clothing or other personal belongings, eat food or drink beverages, or use
				tobacco in any form in areas where food or food ingredients are exposed or in
				areas used for washing equipment or utensils.
7. [formerly paragraph 6:050] Take any other
				necessary precautions to prevent contamination of foods with microorganisms or
				foreign substances including, but not limited to, perspiration, hair,
				cosmetics, tobacco, chemicals, and medications.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 3 - Current Good Manufacturing Practices in Manufacturing, Processing, Packing or Holding Human Food › Section VI-307 - Education and Training [formerly paragraph 6:051]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Personnel responsible for identifying
				sanitation failures or food contamination should have a background of education
				or experience, or a combination thereof, to provide a level of competency
				necessary for production of clean and safe food. Food handlers and supervisors
				should receive appropriate training in proper food handling techniques and food
				protection principles and should be cognizant to the danger of poor personal
				hygiene and insanitary practices.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  R.S. 40:601 et
				  seq.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 3 - Current Good Manufacturing Practices in Manufacturing, Processing, Packing or Holding Human Food › Section VI-309 - Supervision of Personnel [formerly paragraph 6:052]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Responsibility for assuring compliance by
				all personnel with all requirements of this Part shall be clearly assigned to
				competent supervisory personnel.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  R.S. 40:601 et
				  seq.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 3 - Current Good Manufacturing Practices in Manufacturing, Processing, Packing or Holding Human Food › Section VI-311 - Plants and Grounds [formerly paragraph 6:053]

Current through Register Vol. 50, No. 6, June 20, 2024
A. The grounds about a food plant under the
				control of the operator shall be free from conditions which may result in the
				contamination of food including, but not limited to, the following Paragraphs
				in this Section.
1. [formerly paragraph
				6:054] Improperly stored equipment, litter, waste, refuse, and uncut weeds or
				grass within the immediate vicinity of the plant buildings or structures that
				may constitute an attractant, breeding place, or harborage for rodents,
				insects, and other pests. For example, unused equipment shall not be stored in
				the yard; grass shall not be allowed to grow over 6 inches in height; garbage,
				refuse, litter, waste, etc., cannot be stored in uncovered containers or in
				bags.
2. [formerly paragraph 6:055]
				Excessively dusty roads, yards, or parking lots that may constitute a source of
				contamination in areas where food is exposed.
3. [formerly paragraph 6:056] Inadequately
				drained areas that may contribute contamination to food products through
				seepage or food-borne filth and by providing a breeding place for insects or
				microorganisms.
a. If the plant grounds are
				bordered by grounds not under the operator's control of the kind described in
				§311. A 1-3 of this Chapter, care must be exercised in the plant by inspection,
				extermination, or other means to effect exclusion of pests, dirt, and other
				filth that may be a source of food contamination.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 3 - Current Good Manufacturing Practices in Manufacturing, Processing, Packing or Holding Human Food › Section VI-313 - Plant Construction and Design [formerly paragraph 6:057]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Plant buildings
				and structures shall be suitable in size, construction, and design to
				facilitate maintenance and sanitary operations for food-processing purposes.
				The plant and facilities shall comply with the following paragraphs.
1. [formerly paragraph 6:058] Provide
				sufficient space for such placement of equipment and storage of materials as is
				necessary for sanitary operations and production of safe food. Floors, walls,
				and ceilings in the plant shall be of such construction as to be readily
				cleanable and shall be kept clean and in good repair. Fixtures, ducts, and
				pipes that drip or produce condensate may contaminate foods, raw materials or
				food-contact surfaces, and shall not be suspended over working areas. Aisles or
				working spaces between equipment and walls shall be unobstructed and of
				sufficient width to permit employees to perform their duties without
				contamination of food or food contact surfaces with clothing or personal
				contact.
2. [formerly paragraph
				6:059] Provide separation by partition, location, or other effective means for
				those operations which may cause contamination of food products with
				undesirable microorganisms, chemicals, filth or other extraneous
				material.
3. [formerly paragraph
				6:060] Provide at least 40 foot-candles of lighting to hand washing areas,
				dressing and locker rooms, and toilet rooms and to all areas where food or food
				ingredients are examined, processed, or stored and where equipment and utensils
				are cleaned. Light bulbs, fixtures, skylights, or other glass suspended over
				exposed food in any step of preparation shall be of the safety type or
				otherwise protected to prevent food contamination in case of
				breakage.
4. [formerly paragraph
				6:061] Provide adequate ventilation or control equipment to minimize odors and
				noxious fumes or vapors (including steam) in areas where they may contaminate
				food. Such ventilation or control equipment shall not create conditions that
				may contribute to food contamination by airborne contaminants.
5. [formerly paragraph 6:062] Provide, where
				necessary, effective screening or other protection against birds, animals, and
				vermin (including, but not limited to, insects and rodents).
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 3 - Current Good Manufacturing Practices in Manufacturing, Processing, Packing or Holding Human Food › Section VI-315 - Sanitary Facilities and Controls [formerly paragraph 6:063]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Each plant shall
				be equipped with adequate sanitary facilities and accommodations including, but
				not limited to, the following Paragraphs in this Section.
1. [formerly paragraph 6:064] Water Supply.
				The water supply shall be sufficient for the operations intended and shall be
				derived from a potable source. Any water that contacts foods or food contact
				surfaces shall be safe and of sanitary quality. Running water at a suitable
				temperature and under pressure as needed shall be provided in all areas where
				the processing of food, the cleaning of equipment, utensils, or containers, or
				employee sanitary facilities require.
2. [formerly paragraph 6:065] Sewage
				Disposal. Sewage disposal shall be made into a sewerage system or by other
				means approved by the state health officer.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 3 - Current Good Manufacturing Practices in Manufacturing, Processing, Packing or Holding Human Food › Section VI-317 - Plumbing [formerly paragraph 6:066]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Plumbing shall be of size and design and
				installed and maintained according to Part XIV of this Code.
B. [formerly paragraph 6:067] Plumbing shall
				also meet the following requirements:
1.
				[formerly paragraph 6:067-1] carry sufficient quantities of water to required
				locations throughout the plant;
2.
				[formerly paragraph 6:067-2] properly convey sewage and liquid disposable water
				from the plant;
3. [formerly
				paragraph 6:067-3] not constitute a source of contamination to foods, food
				products or ingredients, water supplies, equipment, or utensils or create an
				insanitary condition;
4. [formerly
				paragraph 6:067-4] provide adequate floor drainage in all areas where floors
				are subject to flooding-type cleaning or where normal operations release
				discharge water or other liquid waste on the floor.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 3 - Current Good Manufacturing Practices in Manufacturing, Processing, Packing or Holding Human Food › Section VI-319 - Toilet Facilities [formerly paragraph 6:068]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Each plant shall provide its employees
				with toilet and associated hand washing facilities within the plant according
				to requirements of LAC 51:XIV.411 and each toilet shall be furnished with
				toilet tissue. The facilities shall be maintained in a sanitary condition and
				kept in good repair at all times. Doors to toilet rooms shall be self-closing
				and shall not open directly into areas where food is exposed to airborne
				contamination except where alternate means have been taken to prevent such
				contamination (such as double doors, positive air flow systems, etc.). Signs
				shall be posted directing employees to wash their hands with cleaning soap or
				detergents after using the toilet.
AUTHORITY NOTE:
				  Promulgated in accordance with provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  40:601 et seq.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 3 - Current Good Manufacturing Practices in Manufacturing, Processing, Packing or Holding Human Food › Section VI-321 - Hand Washing Facilities [formerly paragraph 6:069]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Facilities for hand washing and, where
				appropriate, sanitizing solution shall be provided at each location in the
				plant where good sanitary practices require employees to wash or sanitize and
				dry their hands, and at least in areas where foods are handled. Numbers of
				lavatories shall be provided as required in LAC 51:XIV.411. Such facilities
				shall be furnished with running water at a suitable temperature for hand
				washing, effective hand cleaning and sanitizing preparations, sanitary towel
				service or suitable drying devices, and, where appropriate, easily cleanable
				waste receptacles.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  R.S. 40:601 et
				  seq.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 3 - Current Good Manufacturing Practices in Manufacturing, Processing, Packing or Holding Human Food › Section VI-323 - Rubbish and Offal Disposal [formerly paragraph 6:070]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Rubbish and any offal shall be so
				conveyed, stored, and disposed of as to minimize the development of odor,
				prevent waste from becoming an attractant and harborage or breeding place for
				vermin, and prevent contamination of food, food contact surfaces, ground
				surfaces, and water supplies.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  R.S. 40:601 et
				  seq.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 3 - Current Good Manufacturing Practices in Manufacturing, Processing, Packing or Holding Human Food › Section VI-325 - Sanitary Operations-General Maintenance [formerly paragraph 6:071]

Current through Register Vol. 50, No. 6, June 20, 2024
A. All buildings,
				fixtures, and other physical facilities of the plant shall be kept in good
				repair and shall be maintained in a sanitary condition.
B. [formerly a part of paragraph 6:071]
				Cleaning operations shall be conducted in such a manner as to minimize the
				danger of contamination of food and food-contact surfaces. (For example, floors
				shall be sprinkled to hold down dust prior to sweeping operations.)
C. [formerly a part of Paragraph 6:071]
				Detergents, sanitizers, and other supplies employed in cleaning and sanitizing
				procedures shall be free of significant microbiological contamination and shall
				be safe and effective for their intended uses. Only such toxic materials as are
				required to maintain sanitary conditions, for use in laboratory testing
				procedures, for plant and equipment maintenance and operation, or in
				manufacturing or processing operations shall be used or stored in the plant.
				These materials shall be identified and used only in such manner and under
				conditions as will be safe for their intended uses.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  R.S. 40:601 et
				  seq.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 3 - Current Good Manufacturing Practices in Manufacturing, Processing, Packing or Holding Human Food › Section VI-327 - Animal, Vermin and Pest Control [formerly paragraph 6:072]

Current through Register Vol. 50, No. 6, June 20, 2024
A. No animals or birds, other than those
				essential as raw material, shall be allowed in any area of a food plant.
				Measures shall be taken to exclude pests from the processing areas and to
				protect against the contamination of foods in or on the premises by animals,
				birds, and vermin (including, but not limited to, rodents and insects). The use
				of insecticides or rodenticides is permitted only under such precautions and
				restrictions as will prevent the contamination of food or packaging materials
				with illegal residues. Insecticides and rodenticides shall be used and applied
				according to label directions on each container as required by the United
				States Environmental Protection Agency or its successor.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  R.S. 40:601 et
				  seq.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 3 - Current Good Manufacturing Practices in Manufacturing, Processing, Packing or Holding Human Food › Section VI-329 - Sanitation of Equipment and Utensils [formerly paragraph 6:073]

Current through Register Vol. 50, No. 6, June 20, 2024
A. All utensils and
				food contact surfaces of equipment shall be cleaned as frequently as necessary
				to prevent contamination of food and food products. Non-food contact surfaces
				of equipment used in the operation of food plants shall be cleaned as
				frequently as necessary to minimize accumulation of dust, dirt, food particles,
				and other debris. Single-service articles (such as utensils intended for
				one-time use, paper cups, paper towels, etc.) shall be stored in appropriate
				containers and handled, dispensed, used and disposed of in a manner that
				prevents contamination of food or food contact surfaces. Where necessary to
				prevent the introduction of undesirable microbiological organisms into food
				products, all utensils and product contact surfaces of equipment used in the
				plant shall be cleaned and sanitized prior to such use and following any
				interruption during which such utensils and contact surfaces may have become
				contaminated.
B. [formerly a part
				of paragraph 6:073] Where such equipment and utensils are used in continuous
				production operation, the contact surfaces of such equipment and utensils shall
				be cleaned and sanitized on a predetermined schedule using effective methods
				for cleaning and sanitizing. Sanitizing agents shall be effective and safe
				under conditions of use. Any facility, procedure, machine, or device may be
				acceptable for cleaning and sanitizing equipment utensils if it is established
				that such facility, procedure, machine, or device will routinely render
				equipment and utensils clean and provide adequate sanitizing
				treatment.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  R.S. 40:601 et
				  seq.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 3 - Current Good Manufacturing Practices in Manufacturing, Processing, Packing or Holding Human Food › Section VI-331 - Storage and Handling of Equipment and Utensils [formerly paragraph 6:074]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Storage and
				handling of cleaned portable equipment and utensils with product contact
				surfaces should be stored in such a location and manner that product contact
				surfaces are protected from splash, dust, and other contamination.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  R.S. 40:601 et
				  seq.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 3 - Current Good Manufacturing Practices in Manufacturing, Processing, Packing or Holding Human Food › Section VI-333 - Equipment and Procedures-General [formerly paragraph 6:075]

Current through Register Vol. 50, No. 6, June 20, 2024
A. All plant equipment and utensils shall be:
1. suitable for their intended use;
2. so designed and of such material and
				workmanship as to be easily cleanable; and
3. properly maintained.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 3 - Current Good Manufacturing Practices in Manufacturing, Processing, Packing or Holding Human Food › Section VI-335 - Use of Polychlorinated Biphenyls (PCB) in Food Plants [formerly paragraph 6:076]

Current through Register Vol. 50, No. 6, June 20, 2024
A.
				Polychlorinated biphenyls (PCB's) represent a class of toxic industrial
				chemicals manufactured and sold under a variety of trade names, including:
				Aroclor (United States); Phenoclor (France); Colohen (Germany); and Kanaclor
				(Japan). PCB's are highly stable, heat resistant, and nonflammable chemicals.
				Industrial uses of PCB's include, or did include in the past, their use as
				electrical transformer and capacitor fluids, heat transfer fluids, hydraulic
				fluids, and plasticizers, and in formulations of lubricants, coatings, and
				inks. Their unique physical and chemical properties, and widespread,
				uncontrolled industrial applications, have caused PCB's to be a persistent and
				ubiquitous contaminant in the environment which may cause the contamination of
				certain foods. In addition, incidents have occurred in which PCB's have
				directly contaminated animal feeds as a result of industrial accidents (leakage
				or spillage of PCB's fluids from plant equipment). These accidents in turn
				cause the contamination of food intended for human consumption (meat, milk, and
				eggs).
B. Since PCB's are toxic
				chemicals, the PCB contamination of food as a result of these accidents
				represents a hazard to human health. It is therefore necessary to place certain
				restrictions on the industrial uses of PCB's in the production, handling, and
				storage of food.
1. [formerly a part of
				paragraph 6:076] New equipment, utensils, and machinery for handling or
				processing food in or around a food plant shall not contain PCB's so as to
				preclude accidental PCB contamination of food.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 3 - Current Good Manufacturing Practices in Manufacturing, Processing, Packing or Holding Human Food › Section VI-337 - Management and Abatement of PCB within Food Plants [formerly paragraph 6:077]

Current through Register Vol. 50, No. 6, June 20, 2024
A. The management
				of food plants shall meet the following requirements:
1. [formerly paragraph 6:077-1] have the heat
				exchange fluid used in existing equipment or machinery for handling of
				processing food sampled and tested to determine whether it contains PCB's, or
				verify the absence of PCB's in such formulations by other appropriate means.
				Any such fluid formulated with PCB's shall be replaced with a heat exchange
				fluid that does not contain PCB's;
2. [formerly paragraph 6:077-2] eliminate
				from the food plant any PCB contact surfaces of equipment or utensils and any
				PCB containing lubricants for equipment or machinery that is used for handling
				or processing foods;
3. [formerly
				paragraph 6:077-3] eliminate from the food plant any other PCB containing
				materials wherever such materials could cause food to become contaminated with
				PCB's either as a result of use of or as a result of accident, breakage, or
				other mishap.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 3 - Current Good Manufacturing Practices in Manufacturing, Processing, Packing or Holding Human Food › Section VI-339 - Toxicity of PCB Replacement Fluids [formerly paragraph 6:078]

Current through Register Vol. 50, No. 6, June 20, 2024
A. The toxicity and other characteristics of
				fluids selected as PCB replacements shall be adequately determined so that the
				least potentially hazardous replacement is used. In making this determination
				with respect to a given fluid, consideration should be given to:
(a) its toxicity; (b) the maximum quantity
				that could be spilled onto a given quantity of food before it would be noticed,
				taking into account its color and odor; (c) possible signaling devices in the
				equipment to indicate a loss of fluid, etc; and (d) its environmental stability
				and tendency to survive and be concentrated through the food chain. The
				judgment as to whether a replacement fluid is sufficiently nonhazardous is to
				be made on an individual installation and operation basis.
1. [formerly paragraph 6:079] For the
				purposes of this Section, the provisions do not apply to electrical
				transformers and condensers containing PCB's in sealed
				containers.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 5 - Bakeries and Manufacturing Confectioneries › Section VI-501 - Definitions [formerly paragraph 6:080]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Unless otherwise specifically provided
				herein, the following words and terms used in this Part of the sanitary code
				and all other Parts which are adopted or may be adopted, are defined for the
				purposes thereof as follows.
Bakery
-see Chapter 1,
				  §101 of this Part of this Code.
Manufacturing Confectionery
-see Chapter 1,
				  §101 of this Part of this
				  Code.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  R.S. 40:601 et
				  seq.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 5 - Bakeries and Manufacturing Confectioneries › Section VI-503 - Required Permits [formerly paragraph 6:081]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Bakeries and manufacturing confectioneries
				shall have a permit from the state health officer, in accordance with the
				provisions of Chapter 1,
				§103 of this Part of this Code.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  R.S. 40:601 et
				  seq.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 5 - Bakeries and Manufacturing Confectioneries › Section VI-507 - Equipment [formerly paragraph 6:084]

Current through Register Vol. 50, No. 6, June 20, 2024
A. All equipment used or connected in any way
				with the manufacture, baking, cooking or other processing, handling, packing or
				storing of any bakery or confectionery product shall comply with the following:
1. [formerly paragraph 6:084-1] be maintained
				in a clean and sanitary manner, be free from cracks and wherever possible, be
				of non-corroding, metal or other smooth, impervious material giving an easily
				cleanable surface. Stationary or not readily movable equipment shall be so
				installed as to provide for easy cleaning;
2. [formerly paragraph 6:084.2] refrigeration
				shall be provided so that all perishable food products used in the manufacturer
				processing of any kind connected with the production, distribution or sale of
				bakery or confectionery products shall be maintained at a temperature not to
				exceed 45°F;
3. [formerly paragraph
				6:084-3] adequate show or display cases shall be provided so that no bakery or
				confectionery product shall be openly exposed;
4. [formerly paragraph 6:084-4] sinks,
				adequate in size to clean the largest piece of movable equipment, and
				sufficient in number for washing, rinsing and sanitizing of utensils used in
				and around the establishment shall be provided. Sinks shall be of three
				compartment construction;
5.
				[formerly paragraph 6:084-5] equipment too large to permit washing in the sinks
				shall be cleaned in a manner approved by the state health officer;
6. [formerly paragraph 6:084-6] all barrels,
				boxes, tubs, pails, kneading troughs, machines, racks, pans or other
				receptacles used for holding materials from which bakery or confectionery
				products are manufactured shall be kept clean and sanitary and shall be so
				constructed as to be easily cleanable;
7. [formerly paragraph 6:084-7] all food
				contact surfaces shall be cleaned and sanitized after each day's
				production.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 5 - Bakeries and Manufacturing Confectioneries › Section VI-511 - Premises [formerly paragraph 6:101]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Building premises, shipping and receiving
				areas, etc., shall be kept clean, orderly and free of debris, trash and high
				weeds.
B. [formerly paragraph
				6:102] The ground area outside the shipping and receiving doors and other
				passageways shall be paved and sloped to allow for proper drainage.
C. [formerly paragraph 6:103] The ground area
				for storage of covered trash cans and/or compactor type trash containers shall
				be paved and sloped for adequate drainage. A conveniently located hose bib
				shall be provided for washdown of this area.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  R.S. 40:601 et
				  seq.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 7 - Food Storage Warehouse and Food Salvaging Operations › Section VI-701 - Definitions [formerly paragraph 6:110]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Unless otherwise specifically provided
				herein, the following words and terms used in this Part of the sanitary code,
				and all other Parts which are adopted or may be adopted, are defined for the
				purposes thereof as follows.
Food Storage Warehouse
-as used in these
				  regulations shall mean any establishment that stores, delivers, receives or
				  ships a food product for further distribution.
Salvager
-as used in these regulations shall
				  mean any person or firm that stores, receives, ships or delivers food products
				  for the purpose of salvaging them by means of sorting, repacking or any other
				  means after said products have been misbranded and/or adulterated or damaged as
				  described in the Louisiana Food, Drug and Cosmetic Law (R.S.
				  40:601 et seq.).
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  R.S. 40:601 et
				  seq.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 7 - Food Storage Warehouse and Food Salvaging Operations › Section VI-703 - Permits [formerly paragraph 6:111]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Food storage warehouses and food salvaging
				operations shall obtain permits from the state health officer, in accordance
				with the provisions of
				§103 of Chapter 1 of this Part.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  R.S. 40:601 et
				  seq.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 7 - Food Storage Warehouse and Food Salvaging Operations › Section VI-705 - Building Construction [formerly paragraph 6:112]

Current through Register Vol. 50, No. 6, June 20, 2024
A. The storage and/or salvaging of any food
				intended for sale or distribution to the general public is prohibited in
				private residences or in buildings having direct opening to private residences.
				All establishment buildings shall be well lighted and ventilated.
B. [formerly paragraph 6:113] Floors, walls
				and ceilings shall be constructed in accordance with
				§313 of Chapter 3 of this Part so as to be
				easily cleanable.
C. [formerly
				paragraph 6:114] All insecticides or pesticides used in any room where foods
				packaged, repackaged, stored or salvaged shall be approved by the state health
				officer. All insecticides and pesticides shall be used and applied according to
				label directions specified as required by the United States Environmental
				Protection Agency or its successor.
D. [formerly paragraph 6:115] Every warehouse
				and salvaging operation shall be provided with toilet and hand washing
				facilities for employees as required by LAC 51:XIV.411, titled "Minimum
				Plumbing Fixtures". Hand washing facilities shall be located convenient to all
				toilet facilities. Facilities shall be equipped with hot and cold water under
				pressure, delivered through a mixer faucet. Soap and sanitary towels or air
				dryer shall be provided at each lavatory. These facilities shall be kept clean.
				Toilet room doors shall be self-closing.
E. [formerly paragraph 6:116] Buildings shall
				be constructed and maintained to prevent access to rodents, insects (e.g.,
				roaches), birds and other vermin.
AUTHORITY NOTE:
				  Promulgated in accordance with provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  40:601 et seq.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 7 - Food Storage Warehouse and Food Salvaging Operations › Section VI-707 - Premises [formerly paragraph 6:117]

Current through Register Vol. 50, No. 6, June 20, 2024
A. All grounds on which warehouses and other
				buildings or structures used in connection with any food storage and/or
				salvaging are located shall be graded to provide natural drainage, thus
				preventing accumulation of stagnant water and other material.
B. [formerly paragraph 6:118] No litter,
				waste or refuse shall be allowed to accumulate in or around the buildings or
				yards. Waste shall be removed daily or disposed of promptly and in a manner
				approved by the state health officer. Ground areas designated for waste storage
				shall be paved, sloped for drainage and be provided with washdown
				facilities.
C. [formerly paragraph
				6:119] Weeds and grass shall be kept cut to eliminate rodent and vermin
				harborage. Mud and dust shall be controlled on the premises.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  R.S. 40:601 et
				  seq.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 7 - Food Storage Warehouse and Food Salvaging Operations › Section VI-709 - Water Supply [formerly paragraph 6:120]

Current through Register Vol. 50, No. 6, June 20, 2024
A. The potable water supply shall meet
				requirements of Chapter 6, entitled "Water Supply and Distribution," of the
				LSPC. Such water supply shall not be cross-connected to any other
				supply.
B. [formerly paragraph
				6:121] Drinking fountains shall be provided as required by LAC 51:XIV.411,
				entitled "Minimum Plumbing Fixtures." Drinking fountains shall meet
				specifications as described in Part XVII, §107. B of this Code and meet with
				the approval of the state health officer.
AUTHORITY NOTE:
				  Promulgated in accordance with provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  40:601 et seq.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 7 - Food Storage Warehouse and Food Salvaging Operations › Section VI-711 - Employee Health [formerly paragraph 6:122]

Current through Register Vol. 50, No. 6, June 20, 2024
A. The requirements of Part I, §117, Part II,
				§501-503 C and Part VI, §305-309 shall be met.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  R.S. 40:601 et
				  seq.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 7 - Food Storage Warehouse and Food Salvaging Operations › Section VI-713 - Operational Requirements [formerly paragraph 6:123]

Current through Register Vol. 50, No. 6, June 20, 2024
A. [formerly paragraph 6:124] It shall be the
				responsibility of management to develop and maintain in employees an interest
				of "good housekeeping" and encourage personal cleanliness.
B. [formerly paragraph 6:125] All incoming
				foods shall be examined for defilement, infestation or damage. A morgue area
				shall be provided for the placement of damaged commodities. Defiled or infested
				commodities shall be disposed of immediately.
C. [formerly paragraph 6:126] Foods shall be
				stored at least 18" from walls or other obstructions to permit inspection and
				cleaning. Foods shall also be stored at least 6 inches above the floor level.
				Pallets and shelving shall be kept clean.
D. [formerly paragraph 6:127] Stock shall be
				rotated on a "first in, first out" basis.
E. [formerly paragraph 6:128] Hazardous
				chemicals shall not be used or stored near foods.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  R.S. 40:601 et
				  seq.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 7 - Food Storage Warehouse and Food Salvaging Operations › Section VI-715 - Salvaged Food Package Labeling Requirements [formerly paragraph 6:129]

Current through Register Vol. 50, No. 6, June 20, 2024
A. The label of any
				food that has been salvaged as defined in
				§701 of this Part of this Code, shall
				comply with the requirements of
				R.S.
				40:608 and the following provisions.
1. [formerly paragraph 6:129-1] The term
salvaged
shall appear on the principal display panel in the
				case of any food packaged in a firm container (box, carton or can) and either
				on the principal display panel or upon a firmly attached tag in the case of any
				food packaged in a soft container (bag or sack). The "principal display panel"
				is that panel of a product label bearing the product name and quantity of
				contents statement. The labeling requirements shall only apply to the
				individual immediate container in which the food is packaged for retail or
				institutional sale and shall only apply to the food containers actually
				requiring salvage activities. The term
salvaged
shall be
				conspicuous and of easily legible bold face print or type in distinct contrast
				to other matter on the label.
2.
				[formerly paragraph 6:129-2] In the event the salvager is other than an agent
				for the original manufacturer, packer, or distributor, the name and business
				address of the salvager shall appear in the manner and location prescribed in
				§715. A.1 of this Part and shall include the city, state and zip
				code.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 7 - Food Storage Warehouse and Food Salvaging Operations › Section VI-717 - Salvaged Food Bulk Placard Requirements [formerly paragraph 6:130]

Current through Register Vol. 50, No. 6, June 20, 2024
A. If in bulk
				display form for wholesale or retail sale (rather than package form), any food
				that has been salvaged, shall be conspicuously and prominently displayed
				immediately adjacent to such bulk display. Such placard shall be in easily
				legible bold face print or type of such color contrast that it may be easily
				read and shall contain the statements required by
				§715 of this Part of this Code.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  R.S. 40:601 et
				  seq.