reglab/statecodes huggingface dataset:
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 9 - Personal Cleanliness and Hygienic Practices › Section XXIII-919 - Handling [formerly paragraph 22:07-5]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Employees shall handle soiled tableware in
				a manner to prevent the contamination of clean tableware by their hands.
				Employees may not care for or handle animals allowed under §4101. B of this
				Part while preparing or serving food, except employees may handle or care for
				fish in aquariums, or molluscan shellfish, or crustacea in display tanks or
				storage when they wash their hands as specified under
				§901 of this Part.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 11 - Food Supplies › Section XXIII-1101 - General [formerly paragraph 22:08-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. All food shall be safe, unadulterated and
				honestly presented.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 11 - Food Supplies › Section XXIII-1103 - Source [formerly paragraph 22:08-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Food shall be obtained from sources that
				comply with law. Food prepared in a private home may not be used or offered for
				human consumption in any food establishment or retail food store/market. This
				Section shall not apply to any jellies, preserves, jams, honey and honeycomb
				products prepared in private homes, when the gross annual sales are less than
				$5000.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4 and
				  40:4.9.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 11 - Food Supplies › Section XXIII-1105 - Package [formerly paragraph 22:08-3]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Food packages shall be in a good condition
				and protect the integrity of the contents so that the food is not exposed to
				adulteration or potential contaminants.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 11 - Food Supplies › Section XXIII-1107 - Labeling [formerly paragraph 22:08-4]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Packaged food shall be labeled as
				specified by law. All bulk food storage containers shall be properly labeled
				according to law.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 11 - Food Supplies › Section XXIII-1109 - Raw Shellfish Consumer Information Message [formerly paragraph 22:08-5.1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. All
				establishments that sell or serve raw oysters must display signs, menu notices,
				table tents, or other clearly visible messages at point of sale with either of
				the following wording:
1. "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
2. "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 XXIII - Retail Food Establishments › Chapter 11 - Food Supplies › Section XXIII-1111 - Exemption to Raw Shellfish Consumer Information Message [formerly paragraph 22:08-5.2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Food
				establishments that exclusively serve raw molluscan shellfish that have been
				subjected to a process recognized by the state health officer as being
				effective in reducing the bacteria
Vibrio vulnificus
to
				non-detectable levels may apply for an exemption from the mandatory consumer
				information notification requirement. Food establishments interested in
				obtaining an exemption shall certify in writing to the state health officer
				that it shall use exclusively for raw consumption only molluscan shellfish that
				have been subjected to the approved process. Upon receipt and verification of
				that communication, the state health officer may confirm the establishment as
				being exempt from the requirement of displaying the consumer information
				message. The food establishment's certification must be sent to the state
				health officer at the following address:
Louisiana Office of Public Health
P.O. Box 629
Baton Rouge, LA 70821-0629
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 11 - Food Supplies › Section XXIII-1113 - Hermetically Sealed Containers [formerly paragraph 22:08-6]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Food in hermetically sealed containers
				shall be obtained from a licensed and/or regulated food processing
				plant.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 11 - Food Supplies › Section XXIII-1115 - Milk [formerly paragraph 22:08-7]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Fluid, frozen, dry milk and milk products
				shall be obtained from sources with Grade A Standards as specified in law and
				Part VII and Part VIII of the state sanitary code.
B. All pasteurized, ultra-pasteurized and
				aseptically processed milk and dairy products shall be placed in their final
				delivery containers in the plant in which they are pasteurized,
				ultra-pasteurized or aseptically processed. It shall be unlawful for hotels,
				soda fountains, restaurants, grocery stores, markets and similar establishments
				to sell or serve any milk or milk products except in the original containers
				received from the plant in which it was pasteurized, ultra-pasteurized or
				aseptically processed or from a bulk container dispensing device that conforms
				with 3-A Standards. Packaging of milk and milk products from such dispensers is
				prohibited. This requirement shall not apply to cream consumed on the premises
				or milk and milk products in portions less than 1/2 pint used in mixed drinks,
				cereals, desserts or other foods. In these instances, pouring from a
				commercially filled container of not more than one gallon capacity is
				acceptable. (see LAC 51:VII.953.A)
C. Food establishments having counter
				freezers which freeze frozen dessert or non-dairy frozen dessert mixes shall
				comply with the requirements of Part VII of this code, as applicable,
				particularly LAC 51:VII.2709.A.1-4.
D. The dipping and/or packaging of firmly
				frozen frozen desserts by consumers who serve themselves is prohibited. Ice
				cream, ice milk and other frozen desserts shall be offered to consumers who
				serve themselves only when dispensed from approved dispensing machines designed
				expressly for that purpose.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4(A)(1)(a),
				  R.S.
				  40:5(2)(3)(5)(7)(15)(17) and
				  R.S.
				  40:922.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 11 - Food Supplies › Section XXIII-1117 - Seafood [formerly paragraph 22:08-8]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Fish, shellfish, edible crustaceans,
				marine and fresh water animal food products shall be obtained from sources
				according to law and Part IX of the state sanitary code. Shellstock tags shall
				be retained by the food establishment or retail food store/market for 90 days
				after service or sale to the consumer.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 11 - Food Supplies › Section XXIII-1119 - Eggs [formerly paragraph 22:08-9]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Shell eggs shall be received clean and
				sound according to law.
B. Liquid,
				frozen and dry egg products shall be obtained pasteurized.
C. Shell eggs which have not been
				specifically processed to destroy all live
Salmonellae
before
				distribution to the consumer shall be labeled with the following safe handling
				statement on the label of the shell eggs: "SAFE HANDLING INSTRUCTIONS: To
				prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks
				are firm and cook foods containing eggs thoroughly."
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 11 - Food Supplies › Section XXIII-1121 - Poultry and Meats [formerly paragraph 22:08-10]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Poultry and meat products shall be
				obtained from sources according to law.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 11 - Food Supplies › Section XXIII-1123 - Game Animals [formerly paragraph 22:08-11]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Game animals may be received for sale if
				they are under a routine inspection program conducted by a regulatory authority
				or raised, slaughtered, and processed under a voluntary inspection program by a
				regulatory authority.
B. If retail
				food markets are requested by an individual to process wild deer meat, they
				must process this meat in accordance with the guidelines established by the
				department.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 13 - Temperature › Section XXIII-1301 - Temperature Control [formerly paragraph 22:09-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Except as specified in
				§1303 of this Chapter, all
				refrigerated potentially hazardous foods shall be received at a temperature of
				41°F (5°C) or below.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 13 - Temperature › Section XXIII-1303 - Exceptions [formerly paragraph 22:09-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Shell eggs, milk and molluscan shellstock
				may be received at a temperature not to exceed 45°F (7.2°C) as specified by
				law.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 13 - Temperature › Section XXIII-1305 - Cooking/Reheating [formerly paragraph 22:09-3]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Foods shall be cooked to heat all parts of
				the food to a temperature and for a time that are at least:
1. 165°F (74°C) or above for 15 seconds for
				wild game, poultry, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry,
				stuffed ratites or stuffing containing fish, meat or poultry;
2. 155°F (68°C) or above for 15 seconds for
				comminuted fish, comminuted meats, injected meats, ratites or raw pooled
				eggs;
3. 165°F (74°C) or above when
				foods are cooked or reheated in microwave ovens and the food shall be rotated
				and stirred throughout to compensate for uneven distribution of heat;
4. 145°F (63°C) or above for 15 seconds for
				pork and all other foods;
5. 165°F
				(74°C) or above for 15 seconds in all parts of the food when reheating all
				potentially hazardous food that is cooked, cooled, and reheated for hot holding
				or serving;
6. 130°F (54°C) minimum
				internal temperature for beef roasts or to a temperature and time that will
				cook all parts of the roast as required by the following:
a. in an oven that is preheated to the
				temperature specified for the roast's weight in the following chart and that is
				held at that temperature:
Oven Type
Oven Temperature Based on Roast Weight
Less than 4.5 kg (10 lbs)
4.5 kg (10 lbs) or more
Still Dry
350°F (177°C) or more
250°F (121°C) or more
Convection
325°F (163°C) or more
250°F (121°C) or more
High Humidity1
250°F (121°C) or more
250°F (121°C) or more
1  Relative humidity
							 greater than 90 percent for at least 1 hour as measured in the cooking chamber
							 or exit of the oven; or in a moisture-impermeable bag that provides 100 percent
							 humidity.
and;
b.
				as specified in the following chart, to heat all parts of the food to a
				temperature and for the holding time that corresponds to that temperature;
Temperature °F (°C)
Time1 in Minutes
Temperature °F (°C)
Time1 in Seconds
130 (54.4)
112
147 (63.9)
134
131 (55.0)
89
149 (65.0)
85
133 (56.1)
56
151 (66.1)
54
135 (57.2)
36
153 (67.2)
34
136 (57.8)
28
155 (68.3)
22
138 (58.9)
18
157 (69.4)
14
140 (60.0)
12
158 (70.0)
0
142 (61.1)
8
144 (62.2)
5
145 (62.8)
4
1  Holding time may
							 include post-oven heat rise.
7. 140°F (60°C) or above for 15 seconds for
				raw vegetables and fruit.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 13 - Temperature › Section XXIII-1307 - Hot Holding Temperatures [formerly paragraph 22:09-4]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Food stored for hot holding and service
				shall be held at a temperature of 135°F (57°C) or higher with the exception of
				roast beef. If roast beef is cooked in accordance with §1305. A.6 of this
				Chapter the minimum hot holding temperature shall be
				130oF (54oC).
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 13 - Temperature › Section XXIII-1309 - Cold Holding Temperatures [formerly paragraph 22:09-5]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Food stored for
				cold holding and service shall be held at a temperature of 41°F (5°C) or
				below.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 13 - Temperature › Section XXIII-1311 - Cooling [formerly paragraph 22:09-6]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Cooling of food shall be accomplished by
				using one or more of the following methods:
1. placing the food in shallow
				pans;
2. separating the food into
				smaller or thinner portions;
3.
				using rapid cooling equipment;
4.
				stirring the food in a container placed in an ice water bath;
5. using containers that facilitate heat
				transfer;
6. adding ice as an
				ingredient;
7. other approved
				effective methods.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 13 - Temperature › Section XXIII-1313 - Frozen Food [formerly paragraph 22:09-7]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Stored frozen food should be stored at a
				temperature of 0°F (-17.8°C) or below and shall be maintained frozen.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 13 - Temperature › Section XXIII-1315 - Thawing [formerly paragraph 22:09-8]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Potentially hazardous food shall be thawed
				by one of the following methods:
1. under
				refrigeration that maintains the food temperature at 41°F (5°C) or
				below;
2. completely submerged
				under potable running water at a temperature of 70°F (21°C) or below with
				sufficient velocity to agitate and float off loose particles in an overflow,
				and for a period of time that does not allow thawed portions of a raw animal
				food requiring cooking to be above 41°F (5°C) for more than four hours
				including:
a. the time the food is exposed to
				the running water and the time needed;
b. for preparation for cooking; or
c. the time it takes under refrigeration to
				lower the food temperature to 41°F (5°C);
3. as part of the conventional cooking
				process;
4. thawed in a microwave
				oven and immediately transferred to conventional cooking equipment and cooked
				as specified in §1305, with no interruption of the process.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 13 - Temperature › Section XXIII-1317 - Time as a Public Health Control [formerly paragraph 22:09-9]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Time only,
				rather than time in conjunction with temperature, may be used as a public
				health control for a working supply of potentially hazardous food before
				cooking, or for ready-to-eat potentially hazardous food before cooking, or for
				ready-to-eat potentially hazardous food that is displayed or held for service
				for immediate consumption if:
1. the food is
				marked or otherwise identified with the time within which it shall be cooked,
				served or discarded;
2. the food is
				served or discarded within four hours from the point in time when the food is
				removed from temperature control;
3. food in unmarked containers or packages,
				or for which the time expires, is discarded; and
4. written procedures are maintained in the
				food establishment or retail food store/market and are available to the
				department upon request.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 13 - Temperature › Section XXIII-1319 - Parasite Destruction by Freezing

Current through Register Vol. 50, No. 6, June 20, 2024
A. Except as specified in Subsection B of
				this Section, before service or sale in ready-to-eat form, raw, raw-marinated,
				partially cooked, or marinated-partially cooked fish other than molluscan
				shellfish shall be frozen throughout to a temperature of:
1. -4°F (-20°C) or below for 168 hours (seven
				days) in a freezer; or
2. -31°F
				(-35°C) or below for 15 hours in a blast freezer.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 13 - Temperature › Section XXIII-1321 - Temperature Measuring Devices (Thermometers) [formerly paragraph 22:09-10]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Temperature
				measuring devices shall be provided and used to measure:
1. food temperatures of potentially hazardous
				food on a device scaled in Fahrenheit (F) accurate to a plus or minus 2°F or
				Celsius (C) accurate to a plus or minus 1°C and should be able to measure the
				internal temperature of food products that are less than 1/2 inch
				thick;
2. the ambient air
				temperature of all equipment or a simulated product temperature in all
				equipment used to hold potentially hazardous food on a device scaled in
				Fahrenheit accurate to a plus or minus 3°F or Celsius accurate to a plus or
				minus 1.5°C.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 15 - Food Storage › Section XXIII-1501 - Protected [formerly paragraph 22:10-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Food shall be protected from contamination
				by storing the food:
1. in a clean, covered
				container except during periods of preparation or service;
2. in a clean, dry location;
3. where it is not exposed to splash, dust,
				or other contamination;
4. at least
				6 inches (15 cm) above the floor except:
i.
				metal pressurized beverage containers and cased food packages in cans, glass or
				other waterproof containers need not be elevated when the food container is not
				exposed to floor moisture;
ii.
				containerized food may be stored on dollies, racks or pallets, provided such
				equipment is readily movable;
5. so that it is arranged so that cross
				contamination of raw animal foods of one type with another, or ready to eat
				foods is prevented.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 15 - Food Storage › Section XXIII-1503 - Storage [formerly paragraph 22:10-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Food may not be stored:
1. in locker rooms;
2. in toilet rooms;
3. in dressing rooms;
4. in garbage rooms;
5. in mechanical rooms;
6. under sewer pipes that are not adequately
				shielded to intercept potential drips;
7. under water pipes that are not adequately
				shielded to intercept potential drips;
8. under open stairwells;
9. in vehicles used to transfer or hold any
				type of waste; or
10. under other
				sources of contamination.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 15 - Food Storage › Section XXIII-1505 - Packaged Food [formerly paragraph 22:10-3]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Packaged food may not be stored in direct
				contact with ice or water if the food is subject to the entry of water through
				the packaging, wrapping, or container because of its positioning in the ice or
				water. Unpackaged food may only be stored in direct contact with drained ice,
				except:
1. whole, raw fruits or vegetables;
				cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu
				may be immersed in ice or water;
2.
				raw chicken and raw fish that are received immersed in ice in shipping
				containers may remain in that condition while in storage awaiting preparation,
				display, service or sale.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 15 - Food Storage › Section XXIII-1507 - Date Marking

Current through Register Vol. 50, No. 6, June 20, 2024
A.
				Ready-to-eat, potentially hazardous foods prepared on premise and held under
				refrigeration for more than 24 hours shall be clearly marked at the time of
				preparation to indicate the date by which the food shall be consumed, which is,
				including the day of preparation, seven calendar days.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 17 - Food Preparation › Section XXIII-1701 - General [formerly paragraph 22:11-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. During preparation, unpackaged food shall
				be protected from environmental sources of contamination. Raw fruits and
				vegetables shall be thoroughly washed in water to remove soil and other
				contaminants before being cut, combined with other ingredients, cooked, served
				or offered for human consumption in ready to eat form.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 17 - Food Preparation › Section XXIII-1703 - Hand Contact [formerly paragraph 23:012]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Food shall be prepared with the least
				possible manual contact, with suitable utensils, and on surfaces that have been
				cleaned, rinsed, and sanitized prior to use to prevent
				cross-contamination.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 17 - Food Preparation › Section XXIII-1705 - Cross Contamination [formerly paragraph 22:11-3]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Cross contamination shall be prevented by
				separating:
1. raw animal foods from ready to
				eat foods, including but not limited to, placing, storing, or displaying ready
				to eat food above raw animal food;
2. raw unprepared vegetables from ready to
				eat potentially hazardous foods; or
3. certain raw animal foods from each other
				because of different cooking temperatures except when combining as
				ingredients.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 17 - Food Preparation › Section XXIII-1707 - Reconstituted Dry Milk and Dry Milk Products [formerly paragraph 23:015]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Reconstituted
				dry milk and dry milk products meeting the requirement of Part VII of the state
				sanitary code may only be used in instant desserts and whipped products, or for
				cooking and baking purposes.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 17 - Food Preparation › Section XXIII-1709 - Molluscan Shellfish [formerly paragraph 22:11-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Raw shellfish shall be handled in
				accordance with Part IX of the state sanitary code, except a HACCP plan is not
				required and raw shellfish may not be prepackaged by food establishments and
				retail food stores/markets.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 19 - Food Display and Service › Section XXIII-1901 - General [formerly paragraph 22:12-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Food on display shall be protected from
				contamination by the use of packaging, counter service line or food/sneeze
				guards, display cases, or other effective means except for nuts in the shell
				and whole, raw fruits and vegetables that are intended for hulling, peeling or
				washing by the consumer before consumption.
B. Proper utensils shall be used for
				preparation, service and dispensing of food. These utensils shall be stored in
				accordance with
				§2519 of this Part.
C. Self service consumers shall not be
				allowed to use soiled tableware, including single service articles, to obtain
				additional food from the display and serving equipment. Tableware, including
				single service articles, shall be made available at the serving display. A sign
				shall be posted at the serving display prohibiting the reuse of soiled
				tableware.
D. Food establishments
				which have a self-service buffet shall provide a sign posted at the location of
				the self-service buffet which encourages individuals to wash their hands prior
				to serving themselves. This requirement shall not be applicable to those types
				of food establishments which are not included in the definition of
food
				establishmen
t as per §101. A of this Part.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 19 - Food Display and Service › Section XXIII-1903 - Bulk Foods [formerly paragraph 22:12-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Bulk foods shall be handled and dispensed
				in a manner described in
				§1901 of this Part.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 19 - Food Display and Service › Section XXIII-1905 - Condiments [formerly paragraph 22:12-3]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Condiments shall be protected from
				contamination by being kept in dispensers that are designed to provide
				protection, protected food displays provided with the proper utensils, original
				containers designed for dispensing, or individual packages or
				portions.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 19 - Food Display and Service › Section XXIII-1907 - Ice [formerly paragraph 22:12-4]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Ice for consumer use shall be dispensed
				only by employees with scoops, tongs, or other ice-self-dispensing utensils or
				through automatic service ice-dispensing equipment. Ice-dispensing utensils
				shall be stored in accordance with
				§2519 of this Part.
B. Ice used as a medium for cooling food such
				as melons or fish, packaged foods such as canned beverages, or cooling coils
				and tubes of equipment, shall not be used as food.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 19 - Food Display and Service › Section XXIII-1909 - Reservice [formerly paragraph 22:12-5]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Once served to a consumer, portions of
				left-over food shall not be reserved, except:
1. food that is not potentially hazardous,
				such as crackers and condiments, in an unopened original package and maintained
				in sound condition may be reserved or resold;
2. food that is dispensed so that it is
				protected from contamination and the container is closed between uses, such as
				a narrow-neck bottle containing catsup, steak sauce, or wine.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 19 - Food Display and Service › Section XXIII-1911 - Special Requirements for Highly Susceptible Populations

Current through Register Vol. 50, No. 6, June 20, 2024
A. In a food
				establishment that serves a highly susceptible population:
1. prepackaged juice or a prepackaged
				beverage containing juice must be pasteurized;
2. pasteurized shell eggs or pasteurized
				liquid, frozen, or dry eggs shall be substituted for raw shell eggs in the
				preparation of:
a. foods such as Caesar
				salad, hollandaise or Bearnaise sauce, mayonnaise, egg nog, ice cream, and
				egg-fortified beverages; and
b.
				recipes in which more than one egg is broken and the eggs are combined except:
i. when combined immediately before cooking
				for one consumer's serving at a single meal, cooked to 145°F for 15 seconds and
				served immediately, such as an omelet, souffle, or scrambled eggs;
ii. when combined as an ingredient
				immediately before baking and the eggs are thoroughly cooked to a ready-to-eat
				form, such as a cake, muffin, or bread;
3. the following foods may not be served or
				offered for sale in a ready to eat form:
a.
				raw animal foods such as raw fish, raw-marinated fish, raw molluscan shellfish,
				and steak tartare;
b. a partially
				cooked animal food such as lightly cooked fish, rare meat, soft cooked eggs
				that are made from raw shell eggs, and meringue; and
c. raw seed sprouts.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 21 - Equipment and Utensils › Section XXIII-2101 - General [formerly paragraph 22:13]

Current through Register Vol. 50, No. 6, June 20, 2024
A. All equipment and utensils shall be of
				construction approved by the state health officer and shall be maintained in
				good repair.
B. Mollusk and
				crustacean shells may not be used more than once as serving containers. This
				prohibition does not apply to the removal of the animal from the shell for
				preparation then returning the same animal to the same shell for service.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 21 - Equipment and Utensils › Section XXIII-2103 - Multi-Use [formerly paragraph 22:13-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Materials that are used in the
				construction of utensils and food contact surfaces of equipment shall not allow
				the migration of deleterious substances or impart colors, odors, or tastes to
				food and under normal use conditions shall be:
1. safe;
2. durable, corrosion-resistant, and non
				absorbent;
3. sufficient in weight
				and thickness to withstand repeated warewashing;
4. finished to have a smooth, easily
				cleanable surface; and
5. resistant
				to pitting, chipping, grazing, scratching, scoring, distortion, and
				decomposition.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 21 - Equipment and Utensils › Section XXIII-2105 - Copper [formerly paragraph 22:13-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Copper and copper alloys such as brass
				shall not be used in contact with a food that has a pH below 6.0, such as
				vinegar, fruit juice, or wine.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 21 - Equipment and Utensils › Section XXIII-2107 - Galvanized Metal [formerly paragraph 22:13-3]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Galvanized metal shall not be used for
				utensils or food-contact surfaces or equipment that are used for acidic
				food.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 21 - Equipment and Utensils › Section XXIII-2109 - Lead [formerly paragraph 22:13-4]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Lead in Ceramic, China, and Crystal
				Utensils-Use Limitation
1. Ceramic, china,
				crystal utensils, and decorative utensils such as hand painted ceramic or china
				that are used in contact with food shall be lead-free or contain levels of lead
				not exceeding the limits of the following utensil categories.
Utensil
Category
Description
Maximum Lead mg/L
Hot Beverage Mugs
Coffee Mugs
0.5
Large Hollowware
Bowls 1.1L (1.16 qt)
1
Small Hollowware
Bowls < 1.1L
(1.16 qt)
2.0
Flat Utensils
Plates, Saucers
3.0
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 21 - Equipment and Utensils › Section XXIII-2111 - Wood [formerly paragraph 22:13-5]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Wood and wood wicker shall not be used as
				a food-contact surface except as follows.
1.
				Hard maple or an equivalently hard, close-grained wood may be used for:
a. cutting boards, cutting blocks, baker's
				tables; and utensils, such as rolling pins, doughnut dowels, salad bowls, and
				chopsticks; and
b. wooden paddles
				used in confectionery operations for pressure scraping kettles when manually
				preparing confections at a temperature of 230°F (110°C) or above.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 21 - Equipment and Utensils › Section XXIII-2113 - Non-Food Contact Surfaces [formerly paragraph 22:14]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Surfaces of equipment that are exposed to
				splash, spillage, or other food soiling or that require frequent cleaning shall
				be constructed of a corrosion-resistant, non-absorbent, and smooth
				material.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 21 - Equipment and Utensils › Section XXIII-2115 - Single-Service and Single-Use Articles [formerly paragraph 22:15]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Single-service
				and single-use articles shall not be reused.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 21 - Equipment and Utensils › Section XXIII-2117 - Gloves, Use Limitations [formerly paragraph 22:16]

Current through Register Vol. 50, No. 6, June 20, 2024
A. If used, single use gloves shall be used
				for only one task such as working with ready-to-eat food or with raw animal
				food, used for no other purpose, and discarded when damaged or soiled, or when
				interruptions occur in the operation.
B. Except as specified in Subsection C of
				this Section, slash-resistant gloves that are used to protect the hands during
				operations requiring cutting shall be used in direct contact only with food
				that is subsequently cooked as specified under
				§1305 of this Part such as frozen food
				or a primal cut of meat.
C.
				Slash-resistant gloves may be used with ready-to-eat food that will not be
				subsequently cooked if the slash-resistant gloves have a smooth, durable, and
				nonabsorbent outer surface; or if the slash-resistant gloves are covered with a
				smooth, durable, nonabsorbent glove or a single-use glove.
D. Cloth gloves may not be used in direct
				contact with food unless the food is subsequently cooked as required under
				§1305 of this Part such as frozen food
				or a primal cut of meat.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 21 - Equipment and Utensils › Section XXIII-2119 - Food Temperature Measuring Devices [formerly paragraph 22:17]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Food temperature
				measuring devices may not have sensors or stems constructed of glass, except
				that thermometers with glass sensors or stems that are encased in a
				shatterproof coating such as candy thermometers may be used.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 23 - Requirements for Equipment › Section XXIII-2301 - General [formerly paragraph 22:18-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Equipment used for cooling, heating and
				holding cold and hot foods, shall be sufficient in number and capacity to
				provide food temperatures as specified in this Part.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 23 - Requirements for Equipment › Section XXIII-2303 - Manual Warewashing, Sink Compartment Requirements [formerly paragraph 22:18-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. A
				sink with at least three compartments shall be provided for manual washing,
				rinsing and sanitizing equipment and utensils, except:
1. where an approved alternative process is
				used as specified in Subsection C of this Section; or
2. where there are no utensils or equipment
				to wash, rinse and sanitize as in a facility with only prepackaged
				foods.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 23 - Requirements for Equipment › Section XXIII-2305 - Warewashing Machines [formerly paragraph 22:18-3]

Current through Register Vol. 50, No. 6, June 20, 2024
A. When provided, a warewashing machine shall
				have an easily accessible and readable data plate affixed to the machine by the
				manufacturer that indicates the machine's design and operating specifications
				including the:
1. temperatures required for
				washing, rinsing and sanitizing;
2.
				pressure required for the fresh water sanitizing rinse unless the machine is
				designed to use only a pumped sanitizing rinse; and
3. conveyor speed for conveyor machines or
				cycle time for stationary rack machines.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 25 - Cleaning of Equipment and Utensils › Section XXIII-2501 - General [formerly paragraph 22:19-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Equipment food-contact surfaces and
				utensils shall be clean to sight and touch.
B. The food-contact surfaces of cooking
				equipment and pans shall be kept free of encrusted grease deposits and other
				accumulations.
C. Nonfood-contact
				surfaces of equipment shall be kept free of an accumulation of dust, dirt, food
				residue, and other debris.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 25 - Cleaning of Equipment and Utensils › Section XXIII-2503 - Frequency of Cleaning [formerly paragraph 22:19-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Equipment food contact surfaces and
				utensils shall be cleaned:
1. before each use
				with a different type of raw animal food such as beef, seafood, lamb, pork, or
				poultry, except when the food contact surface or utensil is in contact with a
				succession of different raw animal foods each requiring a higher cooking
				temperature, as specified in §1305, than the previous food, such as raw fish
				followed by raw poultry on the same cutting board;
2. each time there is a change from working
				with raw foods to working with ready to eat foods;
3. between uses with raw fruits or vegetables
				and with potentially hazardous food;
4. before using or storing a temperature
				measuring device;
5. at any time
				during the operation when contamination may have occurred.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 25 - Cleaning of Equipment and Utensils › Section XXIII-2505 - Cleaning Agents [formerly paragraph 22:19-3]

Current through Register Vol. 50, No. 6, June 20, 2024
A. The wash compartment of a sink, mechanical
				warewasher, or other alternative process as specified in §2303. C of this Part,
				when used for warewashing, shall contain a wash solution of soap, detergent,
				acid cleaner, alkaline cleanser, degreaser, abrasive cleaner, or other cleaning
				agent according to the cleaning agent manufacturer's label
				instruction.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 25 - Cleaning of Equipment and Utensils › Section XXIII-2507 - Temperature of Wash Solution [formerly paragraph 22:19-4]

Current through Register Vol. 50, No. 6, June 20, 2024
A. The temperature of the wash solution in
				manual warewashing equipment shall be maintained at not less than 110°F (43°C)
				unless a different temperature is specified on the cleaning agent
				manufacturer's label instruction.
B. The temperature of the wash solution in
				spray type warewashers that use hot water to sanitize may not be less than:
1. for a single tank, stationary rack, single
				temperature machine, 165°F (74°C);
2. for a single tank, conveyor, dual
				temperature machine, 160°F (71°C);
3. for a single tank, stationary rack, dual
				temperature machine, 150°F (66°C);
4. for a multitank, conveyor,
				multitemperature machine, 150°F (66°C).
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 25 - Cleaning of Equipment and Utensils › Section XXIII-2509 - Methods of Cleaning [formerly paragraph 22:19-5]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Precleaning
1. Food debris on equipment and utensils
				shall be scrapped over a waste disposal unit, scupper, or garbage receptacle or
				shall be removed in a warewashing machine with a prewash cycle.
2. If necessary for effective cleaning,
				utensils and equipment shall be pre-flushed, pre-soaked, or scrubbed with
				abrasives.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 25 - Cleaning of Equipment and Utensils › Section XXIII-2511 - Rinsing Procedures [formerly paragraph 22:19-6]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Washed utensils and equipment shall be
				rinsed so that abrasives are removed and cleaning chemicals are removed or
				diluted through the use of water or other solutions. A distinct, separate water
				rinse after washing and before sanitizing shall be used with:
1. a three compartment sink;
2. an alternative manual warewashing
				equipment equivalent to a three compartment sink as specified in §2303. C of
				this Part;
3. a three-step washing,
				rinsing and sanitizing procedure in a warewashing system for CIP
				equipment.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 25 - Cleaning of Equipment and Utensils › Section XXIII-2513 - Sanitization [formerly paragraph 22:19-7]

Current through Register Vol. 50, No. 6, June 20, 2024
A. After the food-contact surfaces of all
				equipment and utensils are washed and rinsed, they shall be sanitized before
				use. Clean food-contact surfaces of all equipment and utensils shall be
				sanitized in:
1. hot water:
a. if immersion in hot water is used in
				manual operation, the temperature of the water shall be maintained at 171°F
				(77°C) or above;
b. in a mechanical
				operation, the temperature of the hot water rinse as it enters the manifold may
				not be more than 194°F (90°C) or less than:
i. for a single tank, stationary rack, single
				temperature machine, 165°F (74°C); or
ii. for all other machines, 180°F (82°C).
				This should achieve a utensil surface temperature of 160°F (71°C) as measured
				by an irreversible registering temperature indicator;
c. in a mechanical operation using a hot
				water rinse, the flow pressure may not be less than 15 pounds per square inch
				or more than 25 pounds per square inch as measured in the water line
				immediately upstream from the fresh hot water sanitizing rinse control
				valve;
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 25 - Cleaning of Equipment and Utensils › Section XXIII-2515 - Air Drying [formerly paragraph 22:19-8]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Except as specified in Subsection C of
				this Section, after cleaning and sanitizing, equipment and utensils may not be
				cloth-dried.
B. Equipment and
				utensils shall be air-dried or used after adequate draining as specified in
				Paragraph (a) of
				21 CFR
				178.1010 Sanitizing Solutions, before contact
				with food.
C. Utensils that have
				been air-dried may be polished with cloths that are maintained clean and
				dry.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.