reglab/statecodes huggingface dataset:
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 1 - Shellfish Growing Areas › Section IX-143 - Performance Bond Required [formerly paragraph 9:004-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. A $5,000 cash performance bond consisting
				of a bank cashier's check made payable to the Department of Health shall be
				submitted with each completed application. In addition to the bond, a
				permittee, at his own expense shall secure the services of a surveillance
				officer approved by the Department of Health and the Department of Wildlife and
				Fisheries for the purpose of monitoring all harvesting, transporting, and
				bedding of shellfish for relaying purposes. In order to satisfy the monitoring
				requirements, all harvesting, transporting and bedding of shellfish for
				relaying purposes shall take place in the direct line of sight of the
				state-approved surveillance officer.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.A.(1),
				  R.S.
				  40:5.A.(2)(3)(5)(7)(9)(15)(17)(19)(20) and
				  R.S.
				  40:5.3.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 1 - Shellfish Growing Areas › Section IX-147 - Surveillance Officer's Daily Trip Report [formerly paragraph 9:004-3]

Current through Register Vol. 50, No. 6, June 20, 2024
A. An official
				Department of Health's "Surveillance Officers Daily Trip Report" must be
				completed each day by the surveillance officer and mailed to the Department of
				Health, Seafood Sanitation Unit after each completed day of relaying.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.A.(1),
				  R.S.
				  40:5.A.(2)(3)(5)(7)(9)(15)(17)(19)(20) and
				  R.S.
				  40:5.3.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 1 - Shellfish Growing Areas › Section IX-149 - Enforcement Provisions [formerly paragraph 9:004-4]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Failure to comply with any of the
				permitting requirements specified in §141-147 shall result in the following
				administrative action.
1. The relay permit and
				all relay permitting privileges shall be immediately suspended by the
				Department of Health or the Department of Wildlife and Fisheries.
2. All shellfish harvested for relaying
				purposes in violation of permitting requirements shall be returned to the
				original growing waters or destroyed at a permittee's own expense.
3. If said charges are upheld in an
				administrative hearing, the following additional penalties shall be imposed.
a. Relay permitting privileges shall be
				denied for a period of three years.
b. The $5,000 cash bond posted by the
				permittee shall be forfeited and retained by the state.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-301 - Water Storage of Shellfish [formerly paragraph 9:005]

Current through Register Vol. 50, No. 6, June 20, 2024
A. The water storage, cleansing, bedding or
				conditioning of shell stock shall not be permitted or practiced in water with a
				salt content less than that in which shell fish will naturally grow to
				maturity, and shall not be permitted or practiced on the following:
1. [formerly paragraph 9:005-1] artificial
				bodies of water, unless the entering water has a bacteriological quality at all
				times at least equal to the U. S. Public Health Service standards for drinking
				water; or
2. [formerly paragraph
				9:005-2] natural bodies of water which are subject to either constant or
				intermittent pollution as disclosed by a sanitary survey, or any water in such
				proximity to dwellings, industrial plants, boats or docks that their
				cleanliness can be protected only by the strict observance of sanitary
				regulations by all persons in the vicinity.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-303 - Constr uction and Cleanliness of Shellfish Boats [formerly paragraph 9:006]

Current through Register Vol. 50, No. 6, June 20, 2024
A. All boats
				utilized for the harvesting or transporting of shellfish shall be provided with
				a false deck or bottom to prevent the contamination of shellfish with bilge
				water. For the purpose of this regulation, bilge water may be defined as any
				water that collects in the lowest inner part of a boat's hull. Decks, holds or
				binds used for storage of shellfish shall be washed daily with either potable
				water, or water drawn from an approved growing area or Conditionally Approved
				area in open status. Unless otherwise exempted in writing by the Louisiana
				Department of Health, a suspended awning shall be provided on harvest boats to
				protect shellfish from direct exposure to sun, birds and other adverse
				conditions. The suspended awning shall be a minimum of 12 inches above the
				shellfish with a maximum height of 7 feet. The suspended awning shall be of
				such width and length so as to extend to the outer edges of the harvesting or
				transporting vessel. The provisions of this rule shall apply to all types of
				harvesting and transporting vessels. Small children in diapers, dogs, cats or
				other forms of wildlife shall not be permitted on board harvesting vessels
				while shellfish are being fished or transported. Violation of any of the
				requirements in this Section shall result in one of the following penalties.
1. Shellfish shall be seized and destroyed at
				violator's expense.
2. Shellfish
				shall be bedded on a Department of Wildlife and Fisheries managed seed
				reservation at violator's expense.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-305 - Sewage Disposal on Shellfish Boats [formerly paragraph 9:007]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Owners and operators of all vessels in
				which persons are engaged in the handling of shellfish from the planting or
				growing grounds, shall provide their vessels with suitable receptacles,
				including tight fitting lids. These waste receptacles shall be properly labeled
				with the wording "FOR HUMAN WASTE ONLY" with the letter size being no less than
				1and 1/2 inches and be of adequate size and type having a capacity of at least
				2 gallons for each person on the boat, in which the extract, both solid and
				liquid, of person on the boats, shall be received. The contents of such
				receptacles shall be disposed of either by means of the sewerage system of a
				municipality, by incineration, or by burial in the ground at points
				sufficiently removed from the banks of streams or tidal waters to prevent the
				pollution of the waters thereof, or any other means of disposal authorized by
				law.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.A.(1) and
				  R.S.
				  40:5.3.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-307 - Sewage Disposal near Shellfish Areas [formerly paragraph 9:008]

Current through Register Vol. 50, No. 6, June 20, 2024
A. The discharge of
				human waste from any camp, boat or other source into the waters directly over,
				or adjacent to, areas where the shellfish are being produced for market is
				prohibited.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.A.(1) and
				  R.S.
				  40:5.3.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-309 - Contamination of Shell-Stock Prohibited [formerly paragraph 9:009]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Shell-stock held
				in wet or dry storage shall be so kept at all times that it will not become
				contaminated. Shell-stock held in wet storage shall meet the requirements of
				§301 of this Part. Shell-stock held in dry
				storage shall be packed in clean containers and stored above the floor, so as
				to be protected from filth, animal droppings, and other possible
				contamination.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.A.(1) and
				  R.S.
				  40:5.3.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-311 - Permits to Operate Seafood Establishments [formerly paragraph 9:010]

Current through Register Vol. 50, No. 6, June 20, 2024
A. No person, firm
				or corporation shall operate or conduct an establishment for the cleaning,
				shucking, picking, peeling, or packing of any marine or fresh-water animal food
				product within the state of Louisiana until it has been inspected and approved
				by the Louisiana state health officer. Application for such inspection and
				approval shall be made in writing. After inspection and approval the Louisiana
				state health officer shall issue to the owner, operator or manager of the
				establishment, a permit to operate, which shall be serially numbered. Said
				permit may be revoked for violation of any of the provisions of the sanitary
				code. The serial number of said permit shall appear on every package, can,
				carton, or other container in which shell-fish are packed for distribution and
				sale. Other marine or fresh water animal food products shall be satisfactorily
				identified if the serial number of the permit or the packer's name and address
				is imprinted, embossed, or lithographed on the seafood container.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.A.(1),
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-313 - Plant Construction [formerly paragraph 9:011]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Plans for new establishments shall be
				submitted to the Louisiana state health officer for approval before
				construction.
B. [formerly
				paragraph 9:012] The construction of plants for cleaning, shucking, picking,
				peeling, packing, or otherwise handling marine or fresh water animal food
				products, shall meet the requirements listed in §313 C-K.
C. [formerly paragraph 9:013] Lighting shall
				be a minimum of 40 foot-candles (either natural or artificial) and ventilation
				(force draft if necessary) shall be provided in all parts of the building
				used.
D. [formerly paragraph 9:014]
				Space used for washing and packing marine or fresh water animal food products
				shall be effectively separated by flytight walls or partitions from space used
				for cleaning, shucking, peeling, picking, or otherwise preparing such products
				for packing, storing, or shipping. Rooms used for the above purpose shall be
				constructed throughout so as to permit easy and thorough cleaning and, where
				necessary to ensure such cleaning, shall be of sheet metal, cement or other
				type of impervious construction.
E.
				[formerly paragraph 9:015] Floors shall be constructed of concrete, tile,
				glazed brick, or other impervious construction to facilitate cleaning. Drainage
				of all water therefrom shall be complete and rapid.
F. [formerly paragraph 9:016] Storage bins
				and storage rooms shall be so constructed as to permit easy, thorough, cleaning
				and drainage, and shall be located adjacent to the washing and packing
				room.
G. [formerly paragraph 9:017]
				Cleaning, skinning, shucking, picking or peeling benches shall be of concrete,
				non-toxic and non-corrosive metal, or other materials approved by the state
				health officer, and shall be cleaned thoroughly at the end of each day's
				operation. Walls immediately adjacent to such benches shall be of smooth hard
				material to a height of 3 feet above said benches and so constructed as to be
				easily and thoroughly cleaned.
1. The
				establishment shall be provided with an abundant supply of water under pressure
				from a source approved by the Louisiana state health officer. No cross
				connections with unapproved water supplies shall be permitted. The requirements
				of Parts XII (Water Supplies) of this Code shall be met.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-315 - Seafood Plant Equipment [formerly paragraph 9:022]

Current through Register Vol. 50, No. 6, June 20, 2024
A. The minimum equipment of marine and fresh
				water animal food product plants shall comply with the requirements listed in
				§315 B-E of this Part.
B.
				[formerly paragraph 9:023] There shall be available a continuous supply of hot
				water for cleaning purposes, in or about the establishment, while operating.
				Automatic heaters shall be provided, wherever possible, to ensure a minimum
				temperature of 170°F.
C. [formerly
				paragraph 9:024] Shucking pails, measures, skimmers, colanders, tubs, paddles
				or other utensils shall be made of noncorrosive, nonrustable, smooth,
				impervious material, and constructed in such manner as to eliminate grooves,
				seams and cracks where food particles and slime may collect. All seams and
				joints shall be well filled with solder and dressed to a smooth surface. Knives
				or other working tools shall be free from cracks or crevices which would retain
				food particles and slime, or shall allow taking them apart in order to permit
				easy and thorough cleaning.
D.
				[formerly paragraph 9:025] Shipping containers for shucked shellfish shall be
				purchased in tightly sealed, dustproof packages and kept therein in a clean,
				dry place until used. All containers for marine and fresh water animal food
				products shall be stored and handled so that the inside surfaces will not
				become contaminated.
E. [formerly
				paragraph 9:026] No returnable container shall be used unless it is constructed
				with straight side walls and a tight fitting cover which is sealed in place
				after the container is filled; and the whole shall be of noncorrosive,
				nonrustable, smooth metal of at least 12 gauge and so constructed as to
				eliminate seams, cracks and grooves that are not well filled with solder
				dressed to a smooth surface. Returnable containers shall be cleaned immediately
				after use and shall be cleaned again and treated with a bactericide just prior
				to packing food material in them.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.A.(1) and
				  R.S.
				  40:5.3.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-319 - Seafood (Except Shell-Stock) Shipping Requirements [formerly paragraph 9:042]

Current through Register Vol. 50, No. 6, June 20, 2024
A. The shipping of
				shucked shellfish, picked crabmeat, cooked, peeled shrimp or other marine or
				fresh water animal food products to be consumed without further cooking or
				processing, shall comply with the requirements listed in §319 B-D.
B. [formerly paragraph 9:043] Such products
				shall be maintained at a temperature of 45°F or below throughout
				transit.
C. [formerly paragraph
				9:044] Such products shall be shipped in containers approved by the state
				health officer and marked with the packer's certificate number preceded by the
				letters "La." when packed in Louisiana, or by the abbreviation of the state in
				which packed. The date when such containers are filled shall be indicated on
				the container by the packer, either in code or by actual date. If the date is
				in code, a key to the code shall be supplied the state health officer of the
				state in which the shellfish are packed, and to the surgeon general of the U.S.
				Public Health Service. Shipping documents shall show the name and address of
				the consignee, the name and address of the shipper, the name of the state of
				origin, and the certificate number of the shipper.
D. [formerly paragraph 9:045] All
				establishments that sell or serve raw oysters must display signs, menu notices,
				table tents, or other clearly visible messages at the point of sale with either
				of the following wording:
1.
a. "THERE MAY BE A RISK ASSOCIATED WITH
				CONSUMING RAW SHELLFISH AS IS THE CASE WITH OTHER RAW PROTEIN PRODUCTS. IF YOU
				SUFFER FROM CHRONIC ILLNESS OF THE LIVER, STOMACH OR BLOOD OR HAVE OTHER IMMUNE
				DISORDERS, YOU SHOULD EAT THESE PRODUCTS FULLY COOKED"; or
b. "CONSUMING RAW OR UNDERCOOKED MEATS,
				POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE
				ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS."
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-321 - Shipping Shell-Stock Requirements [formerly paragraph 9:047]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Shellfish in the
				shell, except bulk shipments made as described in §321. A and B, shall be
				packed in clean barrels or sacks.
B. [formerly paragraph 9:048] Shipments of
				shell-stock in bulk, not sacked or barreled, shall not be made by truck or car
				except where the shipment is from only one consignor to only one consignee.
				Each shipment shall be accompanied by a shipping tag as specified in §323 A
C. [formerly paragraph 9:049]
				Bulk shipments of shell-stock by boat may be made in cases where the tongers or
				dredgers obtain the shellfish directly from growing areas and sell them to
				various consumers direct without shucking. Where shell-stock is shipped by boat
				for the shell trade, it shall be labeled as specified in §319 If shellfish
				shipped by boat are intended for processing in shucking houses, records shall
				be kept by the boat operator in a book provided for such purposes only, showing
				the sources and quantity of shellfish, date and local waters where the
				shellfish were taken, license or certificate number of person or persons from
				to whom sold. These records shall be retained for 12 months.
D. [Formerly paragraph 9:050] Railroad cars
				and trucks in which shellfish are shipped in sacks shall be kept clean. All
				cars and trucks shall be subjected to proper inspection to see that they
				conform to this rule. Conveyances used to transport shellstock shall be
				constructed to prevent contamination, deterioration, or decomposition of the
				shellstock during transport. Conveyances must be pre-chilled to 45°F or below
				prior to loading. The dealer shall keep a record of compliance with the
				pre-chilling requirement.
E. If
				shellstock is received either "sacked or in boxes" from a certified dealer and
				is not processed or repacked in any form, the product when reshipped to another
				certified dealer, wholesaler, or retailer, must have a label attached to the
				package, bearing the name and certification number of the reshipper.
F. Bulk labeling of shellstock in sacks will
				be accepted for sales between certified dealers.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4(A)(1),
				  R.S.
				  40:5(2)(3)(5)(7)(15), and
				  R.S.
				  40:5.3.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-323 - Tags [formerly paragraph 9:051]

Current through Register Vol. 50, No. 6, June 20, 2024
A.
				In order that information may be available to inspectors and others with
				reference to the origin of shellstock oysters, clams and mussels from all
				areas, all containers holding shell-stock shall be identified by a tag or
				label, form and substance of which shall be approved by the state health
				officer, and the Secretary of the Department of Wildlife and
				Fisheries.
B. [formerly paragraph
				9:051-1] The initial tagging of the shell-stock shall be performed by the
				harvester before the shell-stock are removed from the harvester's boat. In the
				event that shell-stock are harvested from more than one growing area on a given
				day, the shell-stock shall be sacked and tagged before leaving from the growing
				area from which the shell-stock was harvested. The harvester's tags shall
				contain legible information as follows:
1. a
				place shall be provided where the dealer's name, address, certification number
				assigned by the Office of Public Health, Seafood Sanitation Program and the
				original shell-stock shipper's number if different;
2. the harvester's identification number
				assigned by the Department of Wildlife and Fisheries;
3. the date of harvesting;
4. harvest area as defined by Office of
				Public Health;
5. type and quantity
				of shellfish; and
6. the following
				additional statements or their equivalent as approved by the state authority
				shall appear on each tag in bold capitalized letters:
a. THIS TAG IS REQUIRED TO BE ATTACHED UNTIL
				CONTAINER IS EMPTY OR RETAGGED AND THEREAFTER KEPT ON FILE, IN CHRONOLOGICAL
				ORDER, FOR 90 DAYS. "RETAILERS: DATE WHEN LAST SHELLFISH FROM THIS CONTAINER
				SOLD OR SERVED (INSERT DATE)";
NOTE: Shellstock tagged for restricted use (Green Tag) should
				  not include the retailer guidance language "RETAILERS: DATE WHEN LAST SHELLFISH
				  FROM THIS CONTAINER SOLD OR SERVED (INSERT DATE)
b. AS IS THE CASE WITH CONSUMING OTHER RAW
				ANIMAL PROTEIN PRODUCTS, THERE IS A RISK ASSOCIATED WITH CONSUMING RAW OYSTERS,
				CLAMS AND MUSSELS. IF YOU SUFFER FROM CHRONIC ILLNESS OF THE LIVER, STOMACH, OR
				BLOOD OR HAVE IMMUNE DISORDERS, DO NOT EAT THESE PRODUCTS RAW. RETAILERS PLEASE
				ADVISE CUSTOMERS.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-325 - Penalties Relative to Shellstock Container Tagging [formerly paragraph 9:051-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A.
				Shellstock containers which are not tagged or labeled in accordance with the
				tagging or labeling requirements of this Part shall subject the contents
				thereof to seizure and destruction.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.A(1),
				  R.S.
				  40:5(2), (3), (5), (7), (15), (17), (19), (20),
				  (21), and
				  R.S.
				  56:437.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-329 - Refrigeration Requirements for Shellstock Harvested for Raw Consumption during the Months of January through December [formerly paragraph 9:052-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Time to
				refrigeration requirements for shell-stock harvested for raw consumption during
				the months January through December shall be based on the Average Monthly
				Maximum Water Temperatures based on the
Vibrio vulnificus
control plan developed by the Office of Public Health Molluscan Shellfish
				Program according to the following schedule.
1. Water Temperature - <65°F-Shell-stock
				shall be placed under mechanical refrigeration at an air temperature not to
				exceed 45°F within 36 hours from the time harvesting begins. Internal oyster
				meat temperature of 55°F must be achieved in 10 hours from when oysters are
				placed in mechanical refrigeration.
2. Water temperature: 65°F to
				74°F-Shell-stock shall be placed under mechanical refrigeration at an air
				temperature not to exceed 45°F within 8 hours from the time harvesting begins.
				Internal oyster meat temperature of 55°F must be achieved in 10 hours from when
				oysters are placed in mechanical refrigeration.
3. Water temperature: 74°F-Shell-stock shall
				be placed under mechanical refrigeration at an air temperature not to exceed
				45°F within 1 hour from the time harvesting begins. Internal oyster meat
				temperature of 55°F must be achieved within 6 hours from when oysters are
				placed in mechanical refrigeration.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-331 - Refrigeration Requirements for Shellstock Harvested for Shucking or Post-Harvest Processing by a Certified Dealer during the Months of January through December [formerly paragraph 9:052-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Time to refrigeration requirements for
				shell-stock harvested for shucking or post-harvest processing by a certified
				dealer during the months January through December shall be based on the Average
				Monthly Maximum Air Temperature developed by the Office of Public Health
				Molluscan Shellfish Program according to the following schedule.
1. Air Temperature: <50 degrees F.
				Shellstock shall be placed under mechanical refrigeration at an air temperature
				not to exceed 45 degrees F within 36 hours from the time harvesting
				begins.
2. Air Temperature: 50
				degrees F to 60 degrees F. Shellstock shall be placed under mechanical
				refrigeration at an air temperature not to exceed 45 degrees F within 24 hours
				from the time harvesting begins.
3.
				Air Temperature: >60 degrees F - 80 degrees F. Shellstock shall be placed
				under mechanical refrigeration at an air temperature not to exceed 45 degrees F
				within 18 hours from the time harvesting begins.
4. Air Temperature: >80 degrees F.
				Shellstock shall be placed under mechanical refrigeration at an air temperature
				not to exceed 45 degrees F within 12 hours from the time harvesting
				begins.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-335 - Penalties Relative to Shell-Stock Refrigeration [formerly paragraph 9:052-4]

Current through Register Vol. 50, No. 6, June 20, 2024
A.
				Shell-stock not produced in accordance with the requirements outlined in
				§327-333 shall be deemed adulterated and shall be subject to seizure and
				destruction.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.A.(1) and
				  R.S.
				  40:5.3.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-337 - Checking on Condition of Molluscan Shellfish in Growing Waters Closed by the State Health Officer [formerly paragraph 9:053]

Current through Register Vol. 50, No. 6, June 20, 2024
A. No person shall engage in the business of
				checking on the condition of molluscan shellfish in growing waters closed by
				the state health officer prior to obtaining a permit for that purpose from the
				state health officer. Applications shall be and filed not less than 14 days
				prior to the beginning of such proposed checking activities. Permits will be
				applicable for one day only.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.A.(1) and
				  R.S.
				  40:5.3.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-339 - Performance Bond and Security Guard Monitoring Requirements [formerly paragraph 9:053-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A.
				Repealed.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.A.(1),
				  R.S.
				  40:4.A.(1),
				  R.S.
				  40:5.A.(2)(3)(5)(7) (9)(15)(17)(19)(20) and
				  R.S.
				  40:5.3.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-341 - Permits [formerly paragraph 9:053-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Permits shall be granted at the discretion
				of the Department of Health and Hospitals with the following restrictions.
1. No permittee, boat captain or crew member
				may serve on any vessels subject to this permit who has been cited or found
				guilty of violations relative to the harvesting of shellfish from closed areas
				within three years of the application date; provided, however that said
				permittee, crew member or boat captain may receive a waiver of this condition
				with regard to those citations which did not result in a conviction upon the
				appropriate showing being made to the Department of Wildlife and
				Fisheries.
2. Sacking of shellfish
				and storage of empty shellfish sacks on board permitted or authorized vessel
				utilized in the checking of shellfish shall be strictly prohibited. No more
				than one bushel of shellfish may be on board an authorized vessel at any given
				time.
3. Culling of shellfish shall
				be strictly prohibited.
4. Only
				five leases in the closed growing waters shall be utilized in the checking of
				shellfish.
5. The permittee shall
				be responsible for notifying the Department of Wildlife and Fisheries prior to
				leaving port to check shellfish under permitted conditions and immediately upon
				returning from permitted trip. The department shall be notified by calling
				(800) 442-2511.
6. All activities
				relative to the checking of shellfish in closed growing waters shall be
				permitted only during daylight hours with all activities completed no later
				than 30 minutes after official sunset.
7. Only one vessel may be utilized and both
				side of the permitted vessel shall be marked with the permit number in at least
				6-inch high letters on a contrasting background so as to be visible from a low
				flying aircraft or from any vessel in the immediate vicinity.
8. A copy of the shellfish checking permit
				and applicable rules shall be on board the authorized vessel at all times on
				the active day of permit.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-343 - Permit Enforcement [formerly paragraph 9:053-3]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Failure to comply with any of the
				permitting requirements specified in §327-333 shall result in the following
				administrative actions.
1. The shellfish
				checking permit and all applicable privileges shall be immediately suspended by
				the Department of Wildlife and Fisheries or the Department of Health.
2. If said charges are upheld in an
				administrative hearing, shellfish checking and shellfish relay permitting
				privileges shall be denied for a period of three years.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-345 - Harvester-Dealer Time/Temperature Log Sheet [formerly Table I]

Current through Register Vol. 50, No. 6, June 20, 2024
HARVESTER-DEALER TIME/TEMPERATURE
LOG SHEET
Harvester Information:
BOAT NAME/NUMBER:_________________________________
HARVESTER NAME/ LICENSE NUMBER:___________
HARVESTER SIGNATURE:________________ DATE:__________
Molluscan Shellfish Harvested for Other
				  Than Raw (Half Shell) Consumption:
HARVESTING AREA/LEASE NO.:__________________
PRODUCT INTENDED FOR OTHER THAN RAW CONSUMPTION: CIRCLE
				  ONE:
BEDDING SHUCKING RELAYING OTHER
				  (EXPLAIN)___________________________________________
TIME HARVESTING BEGINS:_____________________
TIME HARVESTING ENDS:_______________________
NUMBER OF SACKS OF OYSTERS HARVESTED:_____
Molluscan Shellfish Harvested for Raw
				  (Half Shell) Consumption:
HARVESTING AREA/LEASE NO.:__________________
TIME HARVESTING BEGINS:_____________________
NUMBER OF SACKS OF OYSTERS HARVESTED:_____
Certified Dealer Information:
TEMPERATURE OF COOLER WHEN UNLOADING OYSTERS BEGINS
TIME WHEN LAST OYSTER FROM BOAT ARE PLACED IN COOLER:
TEMPERATURE OF COOLER WHEN LAST OYSTERS FROM THE BOAT ARE
				  PLACED IN COOLER:
ORIGINAL CERTIFIED DEALER SIGNATURE________________
(OR AUTHORIZED REPRESENTATIVE)
DATE________
AUTHORITY NOTE:
				  Promulgated in accordance with R. S. 40:4.A.(1) and
				  R.S.
				  40:5.3.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 3 - Preparation and Handling of Seafood for Market › Section IX-347 - FDA Laboratory Evaluation Forms [formerly Appendix A]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Current FDA Laboratory Evaluation Forms
				used in on-site inspection in evaluation procedures toward designation as an
				official laboratory of the Louisiana shellfish sanitation laboratory
				system.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.A.(1) and
				  R.S.
				  40:5.3.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 5 - Molluscan Shellfish Aquaculture › Section IX-501 - General

Current through Register Vol. 50, No. 6, June 20, 2024
A. Aquaculture
				activities which may pose a significant public health concern are regulated in
				this chapter and include, but not limited to:
1. seed production in waters classified as
				prohibited or unclassified;
2.
				aquaculture structures that attract birds or mammals; and
3. land based aquaculture.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 5 - Molluscan Shellfish Aquaculture › Section IX-503 - Exceptions

Current through Register Vol. 50, No. 6, June 20, 2024
A. Hatcheries and
				nurseries rearing larvae and/or seed that are located in:
1. approved or conditionally approved growing
				areas are exempt from the requirements of this part; or
2. restricted, or conditionally restricted,
				growing areas would be exempt from the requirements of this part but subject to
				relay requirements for seed that exceeds the maximum seed size established by
				the department.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 5 - Molluscan Shellfish Aquaculture › Section IX-505 - Seed Production in Water Classified as Prohibited or Unclassified

Current through Register Vol. 50, No. 6, June 20, 2024
A. Seed may come
				from any growing area, or from any growing area which is not in an approved
				classification, provided that:
1. the source
				of the seed is approved by the department;
2. each aquaculture site that cultures seed
				in waters classified as prohibited or unclassified shall have a written
				operational plan. The plan shall be approved by the department prior to its
				implementation and shall include the following:
a. a description of the design and activities
				of the culture facility;
b. the
				specific site and boundaries in which shellfish aquaculture activities will be
				conducted;
c. the types and
				locations of any structures, including rafts, pens, cages, nets, or floats
				which will be placed in the waters;
d. the species of shellfish to be cultured
				and harvested;
e. the procedures to
				assure that no poisonous or deleterious substances are introduced from the seed
				production activities;
f. the
				corrective actions for addressing seed exceeding the maximum seed size as
				defined by the department.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 5 - Molluscan Shellfish Aquaculture › Section IX-507 - Aquaculture That Attracts Birds or Mammals

Current through Register Vol. 50, No. 6, June 20, 2024
A. Operational Plan. Each aquaculture site
				that the department determines may attract sufficient birds and/or mammals that
				their waste presents a human health risk shall have a written operational plan.
				The operational plan shall be approved by the department prior to its
				implementation and shall include:
1. a
				description of the design and activities of the aquaculture facility;
2. the specific site and boundaries in which
				shellfish aquaculture activities will be conducted;
3. the types and locations of any structures,
				including rafts, pens, cages, nets, or floats which will be placed in the
				waters;
4. the genus and species of
				shellfish to be cultured and harvested;
5. procedures to assure that no poisonous or
				deleterious substances are introduced from the aquaculture
				activities;
6. a description of the
				mitigation or deterrent measures to minimize the potential pollution impact of
				birds and/or mammals; and
7.
				maintenance of the required records.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part IX - Marine and Fresh Water Animal Food Products › Chapter 5 - Molluscan Shellfish Aquaculture › Section IX-509 - Land Based Aquaculture

Current through Register Vol. 50, No. 6, June 20, 2024
A.
				Operational Plan. Each land-based aquaculture facility shall have a written
				operational plan. The facility must obtain approval from the department prior
				to its implementation and shall include:
1. a
				description of the design and activities of the aquaculture facility;
2. the specific site and boundaries in which
				shellfish aquaculture activities will be conducted;
3. the types and locations of any structures,
				including rafts, pens, cages, nets, tanks, ponds, or floats which will be
				placed in the waters;
4. the genus
				and species of shellfish to be cultured and harvested;
5. procedures to assure that no poisonous or
				deleterious substances are introduced into the activities;
6. a program of sanitation, maintenance, and
				supervision to prevent contamination of the shellfish products;
7. a description of the water source,
				including the details of any water treatment process or method;
8. a program to maintain water quality, which
				includes collection of microbial water samples and their method of analysis and
				routine temperature and salinity monitoring (the bacterial indicator monitored
				shall be the same as used for monitoring natural growing areas);
9. if applicable, collection of data
				concerning the quality of food production (algae or other) used in the
				artificial harvest system; and
10.
				maintenance of the required records.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part X - Game Bird and Small Animal Slaughter and Processing › Chapter 1 - Required Permits › Section X-101 - Definitions [formerly paragraph 10:001]

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.
Game Bird
-includes, but is not limited to,
				  quail, chukars, pheasants, guinea fowl and pigeons.
LSPC
-Louisiana State Plumbing Code, i.e.,
				  (Plumbing) of this Code (LAC 51:XIV).
Meat Packing Plant
-any establishment
				  operating to manufacture, process, can or pack any meat product except those
				  prepared from cattle, sheep, swine, goats, equines, chickens and
				  turkeys.
Offal
-waste, especially from a butchered
				  animal, including but not limited to bones, cartilage, fatty tissue and
				  gristle.
Poultry Processing Plant
-any establishment
				  operating to slaughter, manufacture, pack or prepare poultry or poultry
				  products for human consumption, but shall not include plants processing
				  chickens, turkeys, ducks and geese.
Slaughter
-any establishment operating to
				  slaughter, manufacture, pack or prepare any meat for human consumption, except
				  that it shall not apply to establishments slaughtering cattle, sheep, swine,
				  goats, equines, chickens, turkeys, ducks, and geese.
Small Animal-
includes, but is not limited
				  to, rabbits.
AUTHORITY NOTE: The
				  first source of authority for promulgation of the sanitary code is in
				  R.S.
				  36:258.B, with more particular provisions
				  found in Chapters 1 and 4 of Title 40. This Part is promulgated in accordance
				  with specific provisions of R.S. 40: 4.A.(1)(a), (6), (8) and 40:5.(5), (9).
				  Also see
				  R.S.
				  40:627.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part X - Game Bird and Small Animal Slaughter and Processing › Chapter 1 - Required Permits › Section X-103 - Permits; Regulated and Exempted Facilities [formerly paragraph 10:002]

Current through Register Vol. 50, No. 6, June 20, 2024
A. No slaughter
				house, meat packing plant, poultry processing plant or other establishment
				operated to slaughter, manufacture, pack or prepare any meat, meat food
				product, poultry or poultry products for human consumption shall be allowed to
				operate until the owner, manager or operator has obtained a permit to operate
				from the state health officer; provided these regulations do not apply to
				establishments slaughtering cattle, sheep, swine, goats, equines, chickens or
				turkeys or preparing meats therefrom, and do not apply to retail meat
				markets.
B. [formerly paragraph
				10:003] The inspection of slaughter houses, meat packing plants and sausage
				kitchens preparing cattle, sheep, swine, goats, equines, chickens and turkeys
				is vested in the Department of Agriculture and Forestry (LDAF) under authority
				of the State Meat and Poultry Inspection Law,
				R.S.
				40:2271 et seq. The only services the
				Department of Health and Hospitals (LDHH) shall provide such establishments
				will be approval of their water supplies and waste disposal facilities and
				registration of meat products in accordance with the provisions of
				R.S.
				40:627, and Parts XII and XIII of this
				Code.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4.A.(1)(a), (6), (8) and 40:5(5), (9).
				  Also see
				  R.S.
				  40:627.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part X - Game Bird and Small Animal Slaughter and Processing › Chapter 1 - Required Permits › Section X-105 - Applications for Permits [formerly paragraph 10:004]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Each owner or operator of a slaughter
				house, meat packing plant, or poultry processing plant operated to slaughter,
				manufacture, pack or prepare for human consumption, any meat or meat products
				or poultry or poultry products subject to the regulations of this Part, shall
				make written application on a form prescribed and furnished by the state health
				officer, with such other information as the state health officer shall
				require.
B. [formerly paragraph
				10:005] Permits shall be renewed annually by making written application on a
				form prescribed and furnished by the state health officer, with such other
				information as the state health officer shall require.
C. [formerly paragraph 10:008] Permits shall
				be issued only to the person or persons responsible for the operations of the
				facility and shall not be transferrable.
D. [formerly paragraph 10:009] Permits shall
				not be granted for operations in any building, any part of which is used as
				living quarters, unless floors, walls and ceilings are without openings that
				directly or indirectly communicate with any part of the building used as living
				quarters.
E. [formerly paragraph
				10:010] Permits shall not be granted unless or until the building and premises
				are in a sanitary condition as determined by the state health
				officer.
F. [formerly paragraph
				10:011] The permit of any establishment may be revoked for failure to comply
				with any of the provisions of the regulations in this Part.
G. [formerly paragraph 10:012] The state
				health officer shall have access at all times during reasonable working hours
				to every part of any establishment subject to these regulations, for the
				purpose of making inspections.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4.A.(1)(a), (6), (8) and 40:5(5), (9).
				  Also see
				  R.S.
				  40:627.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part X - Game Bird and Small Animal Slaughter and Processing › Chapter 1 - Required Permits › Section X-107 - Labeling Requirements [formerly paragraph 10:006]

Current through Register Vol. 50, No. 6, June 20, 2024
A. All carcasses shall be identified as
				having been prepared in a permitted slaughter house by being labeled with all
				information required by the State Food, Drug and Cosmetic Law (R.S.
				40:601 et seq.) and identified by the permit
				number of the establishment in which prepared. Any meat or meat product,
				poultry or poultry product, when offered for sale for human consumption, which
				is not identified with the permit number of the establishment where slaughtered
				or prepared, shall be subject to seizure and destruction as provided for by
				R.S.
				40:632 and 635.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4.A.(1)(a), (6), (8) and 40:5.(5), (9).
				  Also see
				  R.S.
				  40:627.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part X - Game Bird and Small Animal Slaughter and Processing › Chapter 1 - Required Permits › Section X-109 - Registration of Meat Products Offered for Sale [formerly paragraph 10:007]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Establishments
				processing meat products from cattle, sheep, swine, goats, equines and poultry
				for sale principally at retail (but some at wholesale), that are exempt from
				meat inspection services of the Department of Agriculture and Forestry, shall
				operate under a permit issued by their parish health unit in accordance with
				§501-503 of Part XXIII of this Code. Those products sold in package form at
				wholesale by exempt retailers shall be registered with the Food and Drug
				Control Unit as required by
				R.S.
				40:627.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4.A.(1)(a), (6), (8) and 40:5.(5), (9).
				  Also see
				  R.S.
				  40:627.