Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 11 - Dairy Plant Hazard Analysis Critical Control Point (HACCP) Systems › Section VII-1101 - Hazard Analysis Critical Control Point (HACCP) Systems

Current through Register Vol. 50, No. 6, June 20, 2024
A. HACCP systems
				are science-based systems used to ensure that food safety hazards are
				controlled to prevent unsafe food from reaching the consumer.
B. HACCP Definitions
Centralized Deviation Log
-a centralized log
				  or file identifying data detailing any deviation from critical limits and the
				  corrective actions taken as required by this document.
Control
-to manage the conditions of an
				  operation to maintain compliance with established criteria, control also means
				  that correct procedures are being followed and criteria are being met.
Control Measure
-any action or activity that
				  can be used to prevent, eliminate, or reduce a significant hazard that is
				  managed as a critical control point.
Control Point
-any step at which biological,
				  chemical or physical factors can be controlled.
Corrective Action
-procedures followed when
				  a deviation occurs.
Critical Control Point (CCP)
-a step at
				  which control can be applied and is essential to prevent or eliminate a food
				  safety hazard or reduce it to an acceptable level.
Critical Limit
-the value(s) to which a
				  biological, chemical or physical parameter must be controlled at a CCP to
				  prevent, eliminate or reduce to an acceptable level the occurrence of a food
				  safety hazard.
Critical Listing Element
-a condition that
				  constitutes a major dysfunction likely to result in a potential compromise to
				  food safety and shall be grounds for suspension of a permit.
Deficiency
-an element inadequate or missing
				  from the requirements of the HACCP system or of this document.
Deviation
-a failure to meet a critical
				  limit.
Hazard Analysis Critical Control Point
				  (HACCP)
-a systematic approach to the identification, evaluation and
				  control of significant dairy products safety hazards.
HACCP Plan
-the written document which is
				  based upon the principles of HACCP and which delineates the procedures to be
				  followed.
HACCP System
-the implemented HACCP plan and
				  pre-requisite programs including other applicable NCIMS requirements contained
				  in the PMO.
HACCP Team
-the group of people within,
				  employed by a facility or assisting, who are responsible for developing,
				  implementing and maintaining the HACCP system.
Hazard
-a biological, chemical or physical
				  agent that is reasonably likely to cause illness or injury in the absence of
				  its control.
Hazard Analysis
-the process of collecting
				  and evaluating information on hazards associated with the food under
				  consideration to decide which are significant and must be addressed in the
				  HACCP plan.
Listing Audit
-an evaluation conducted by a
				  certified milk sanitation rating officer (that has been stardardized and
				  certified as a HACCP listing officer by FDA) using the methodology prescribed
				  in the
Methods of Making Sanitation Rating of Milk Shippers
of
				  the entire dairy facility to ensure compliance with Chapter 11 of this
				  Part.
Monitor
-to conduct a planned sequence of
				  observations or measurements to assess whether a CCP is under control or to
				  assess the conditions and practices of all required Pre-requisite Programs
				  (PPs) and to produce an accurate record for future use in verification.
Non-Conformity
-a failure to meet specified
				  requirements of the HACCP system or of this document.
Pre-Requisite Program (PP)
-procedures,
				  including good manufacturing practices, that address operational conditions
				  providing the foundation for the HACCP system.
Potential Hazard
-any hazard to be evaluated
				  by the hazard analyses.
Validation
-the element of verification
				  focused on collecting and evaluating scientific and technical information to
				  determine whether the HACCP plan, when properly implemented, will effectively
				  control the hazards.
Verification
-those activities, other than
				  monitoring, that determine the validity of the HACCP plan and that the system
				  is operating according to the plan.
AUTHORITY NOTE:
				  Promulgated in accordance with the provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  R.S.
				  40:5(2)(3)(5)(7)(15)(17) and
				  R.S.
				  40:922.