Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics › Chapter 5 - Bakeries and Manufacturing Confectioneries › Section VI-509 - General Provisions; Time/Temperature Controls for Preparation of Fresh Custard and Cream Fillings [formerly paragraph 6:085]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Supplies used in the manufacture of bakery
				and confectionery products shall be stored outside of the preparation areas or
				rooms. flour, sugar and other similar products shall be protected from dampness
				and vermin. All ingredients shall be stored on racks or shelves at least 6
				inches off the floor, and so arranged as to permit cleaning around and under
				the containers. No spoiled, rancid or unwholesome ingredients of any type shall
				be used in the manufacture of any bakery or confectionery product, nor shall
				such material be permitted to remain in such a manufacturing plant.
B. [formerly paragraph 6:086] No box, paper,
				trash, furniture or other article not used in the preparation of any bakery or
				confectionery product shall be allowed in food preparation rooms, nor shall an
				accumulation of boxes, rubbish, trash or waste be permitted about the
				establishment, nor shall any slops of waste matter be thrown or emptied on the
				ground about the premises. Garbage shall be kept in water tight receptacles
				with tightly fitting lids. Garbage and trash shall be removed from the premises
				as often as necessary so that it will not accumulate and provide a breeding and
				harborage area for rodents and insects.
C. [formerly paragraph 6:087] Every bakery or
				manufacturing confectionery shall provide toilet facilities for employees as
				required by LAC 51:XIV.411. All toilet rooms shall have at least 20
				foot-candles of lighting and, in accordance with LAC 51:XIV.405.A.1.b,
				mechanical exhaust ventilation. Toilet rooms shall be kept clean and in good
				repair.
D. [formerly paragraph
				6:088] Lavatory (hand washing) facilities shall be provided in all restrooms in
				accordance with LAC 51:XIV.411 and an additional lavatory/lavatories shall be
				conveniently located in each of the food processing and handling areas.
				Facilities shall be equipped with hot and cold water under pressure, delivered
				through a mixer faucet. Soap and sanitary towels or air dryer shall be provided
				at each lavatory.
E. [formerly
				paragraph 6:089] All employees of any bakery or manufacturing confectionery
				shall comply with §305-309 of Chapter 3 of this Part.
F. [formerly paragraph 6:090] No bed or cot
				shall be permitted in any bakery or manufacturing confectionery, nor shall any
				living quarters open directly into the preparation rooms of such
				establishments.
G. [formerly
				paragraph 6:091] No bakery or confectionery product shall be delivered to any
				retailer by placing such products in a box or other receptacle located outside
				of the retail establishment, unless this receptacle has been approved by the
				state health officer.
H. [formerly
				paragraph 6:092] Only pasteurized milk or milk products shall be used in the
				preparation of custard and cream-filled bakery products.
I. [formerly paragraph 6:093] All custard or
				cream-filled mixtures shall be cooked, the temperature and time of heating of
				the mix, to be as a minimum, the equivalent of a temperature of 145°F for a
				period of not less than 30 minutes.
J. formerly paragraph 6:094] Upon completion
				of the cooking of the mix, it shall be immediately transferred into previously
				sanitized containers, properly covered and chilled as rapidly as possible to
				45°F or below and maintained at such a temperature until used.
K. [formerly paragraph 6:095] The apparatus
				and food contact surfaces used in adding any custard or cream filling to a
				bakery product shall be of impervious material and shall be thoroughly cleaned
				and sanitized after each use, in a manner approved by the state health officer.
				No cloth filled bags shall be used.
L. [formerly paragraph 6:096] Employees
				engaged in the preparation of custard or cream-filled bakery products shall not
				touch the custard or cream filling with their hands after it has been
				cooked.
M. [formerly paragraph
				6:097] No pastry containing a custard or cream filling shall be displayed in
				any window or show case except those that are refrigerated or chilled to a
				temperature of 45°F, or below.
N.
				[formerly paragraph 6:098] Pastries containing custard or cream filling shall
				not be sold or delivered from vehicles, except where such vehicles are equipped
				with a refrigerated compartment where the temperature is maintained at 45°F or
				below; provided, however, that such pastries may be delivered from
				manufacturers to retail dealers or consumers by special trip without
				refrigeration when it is possible to complete such delivery within two hours
				elapsed time.
O. [formerly
				paragraph 6:099] All bakery products in package form shall be labeled in
				compliance with the State Food, Drug and Cosmetic Law, as provided for in
				R.S.
				40:608.
P. [formerly paragraph 6:100] Transportation
				of any bread, pastry or confectionery product for subsequent display or sale is
				prohibited unless said bread, pastry or confectionery product is wrapped or
				packaged in such a manner as to protect the product from contamination by dust,
				dirt, flies and other extraneous material.
AUTHORITY NOTE:
				  Promulgated in accordance with provisions of
				  R.S.
				  40:4(A)(1)(a). Also see
				  40:601 et seq.