Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 27 - Frozen Desserts › Subchapter A - Supplemental Requirements for Dairy Plants that Manufacture Frozen Desserts › Section VII-2707 - Additional Requirements for Frozen Dessert Manufacturing Plants that Have Been Authorized by the State Health Officer to Freeze or Partially Freeze and Package Frozen Desserts Made from Frozen Dessert Mixes that were Pasteurized, Ultra-pasteurized or Aseptically Processed at Another Plant

Current through Register Vol. 50, No. 6, June 20, 2024
A. The plant shall
				  implement a HACCP system, approved by the state health officer, that conform
				  with the requirements contained in Chapter11 of this Part.
B. Frozen dessert manufacturing plants that
				  have been authorized by the state health officer to freeze or partially freeze
				  and package frozen desserts made from frozen dessert mixes that were
				  pasteurized, ultra-pasteurized or aseptically processed at another plant
				  without being repasteurized or ultra-pasteurized again shall conform with all
				  of the requirements for frozen dessert manufacturing plants contained in this
				  Part and shall conform with the following additional requirements.
1. All frozen dessert mixes shall have been
				  manufactured in dairy plants possessing a valid permit from the state health
				  officer.
2. All reconstituted mixes
				  shall be pasteurized, ultra-pasteurized or aseptically processed in the plant
				  in which it was reconstituted.
3.
				  All frozen dessert mixes shall be packaged and transported in sealed containers
				  which have been approved by the state health officer.
4. Each plant shall develop and implement a
				  HACCP system conforming with the HACCP requirements contained in this Part and
				  shall be approved by the state health officer.
5. The frozen dessert manufacturing plant
				  shall:
a. obtain a representative sample of
				  each batch of frozen desserts packaged by the plant. Normally, this shall be
				  done by collecting a closed final container of product, randomly selected, and
				  perform or have a standard plate count and a coliform count performed on the
				  sample;
b. perform the sampling
				  procedures and laboratory examination in compliance with the procedures
				  contained in the
Standard Methods for the Examination of Dairy
				  Products
;
c. record the
				  results of each test and retain the record for a period of one year after the
				  date that the product, from which the sample was collected, was packaged. These
				  records shall be made available for review by the state health
				  officer;
d. immediately take steps
				  to determine and eliminate the cause when the coliform count of a sample of
				  product exceeds 10 per gram or the standard plate count exceeds 50,000 cfu per
				  gram (unless a cultured product); and,
e. maintain a record, for review by the state
				  health officer, of action taken to correct the cause of each elevated coliform
				  count or elevated standard plate count. Such records that shall be retained for
				  a period of one year after the date the product was packaged.