reglab/statecodes huggingface dataset:
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 25 - Cleaning of Equipment and Utensils › Section XXIII-2517 - Storage of Clean Equipment and Utensils [formerly paragraph 22:19-9]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Except as
				specified in Subsection D of this Section, cleaned equipment, utensils and
				single-service and single use articles shall be stored:
1. in a clean dry location;
2. where they are not exposed to splash,
				dust, or contamination; and
3. at
				least 6 inches (15 cm) above the floor.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 25 - Cleaning of Equipment and Utensils › Section XXIII-2519 - In-Use and Between-Use Utensil Storage [formerly paragraph 22:19-10]

Current through Register Vol. 50, No. 6, June 20, 2024
A. During pauses in
				food preparation or dispensing, food preparation dispensing utensils shall be
				stored:
1. in the food:
a. with their handles above the top of the
				food and the container;
b. with
				their handles above the top of the food within containers or equipment that can
				be closed, if such food is not potentially hazardous, such as bins of sugar,
				flour, or cinnamon;
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 27 - Water Supply › Section XXIII-2701 - General [formerly paragraph 22:20-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Sufficient quantities of potable water for
				the needs of the food establishment or retail food store/market shall be
				provided in accordance with Part XII of the state sanitary code.
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 27 - Water Supply › Section XXIII-2703 - Pressure [formerly paragraph 22:20-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Water under pressure shall be provided to
				all fixtures, equipment, and nonfood equipment that are required to use
				water.
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 27 - Water Supply › Section XXIII-2705 - Hot Water [formerly paragraph 22:20-3]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Hot water shall be provided to all
				fixtures, equipment and nonfood equipment as required and the generation and
				distribution system shall be sufficient to meet the peak hot water demands
				throughout the food establishment or retail food store/market.
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 27 - Water Supply › Section XXIII-2707 - Steam [formerly paragraph 22:20-4]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Steam used in contact with food or food
				contact surfaces shall be free of deleterious materials or additives.
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 27 - Water Supply › Section XXIII-2709 - Bottled Water [formerly paragraph 22:20-5]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Bottled and packaged potable water shall
				be obtained from a source that complies with Part VI of the State Sanitary Code
				and the Food, Drug and Cosmetic Law and Regulations. Bottled and packaged
				potable water, if used, shall be handled and stored in a way that protects it
				from contamination and shall be dispensed from the original
				container.
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 29 - Sewage › Section XXIII-2901 - General [formerly paragraph 22:21-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. All sewage from retail food establishments
				or retail food stores/markets shall be disposed of through an approved sewerage
				system/facility in accordance with Part XIII of the state sanitary
				code.
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 31 - Plumbing › Section XXIII-3101 - General [formerly paragraph 22:22-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Plumbing shall be sized, installed, and
				maintained in accordance with Part XIV of the state sanitary code.
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 31 - Plumbing › Section XXIII-3103 - Cross-Connection [formerly paragraph 22:22-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. There shall be no cross-connection between
				the potable water supply and any other source of water of lesser quality
				including any source of pollution from which the potable water supply might
				become contaminated.
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 31 - Plumbing › Section XXIII-3105 - Backflow [formerly paragraph 22:22-3]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Backflow shall be prevented by:
1. installing an air gap in the water
				distribution system between the water supply inlet and the flood level rim of
				the plumbing fixture, equipment, or nonfood equipment which is at least twice
				the diameter of the water supply inlet (or generally, three times the diameter
				if affected by a nearby wall); or
2. installing an approved backflow or
				backsiphonage prevention device installed and maintained on a water line in
				accordance with Part XIV of the state sanitary code;
3. not having a direct connection between the
				drainage system and any drain line originating from food handling equipment
				(e.g., any sink where food is cleaned, peeled, cut up, rinsed, battered,
				defrosted, or otherwise prepared or handled; potato peelers; ice cream dipper
				wells; refrigerators; freezers; walk-in coolers and freezers; ice boxes; ice
				making machines, fountain type drink dispensers; rinse sinks, cooling or
				refrigeration coils; laundry washers; extractors; steam tables; egg boilers;
				coffee urns; or similar equipment).
EXCEPTION: A commercial dishwashing (warewashing) machine
				  may have a direct connection between its waste outlet and a floor drain when
				  the machine is located within 5 feet (1.5m) of a trapped floor drain and the
				  machine outlet is connected to the inlet side of a properly vented floor drain
				  trap.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 31 - Plumbing › Section XXIII-3107 - Non-Potable Water System [formerly paragraph 22:22-4]

Current through Register Vol. 50, No. 6, June 20, 2024
A. A non-potable water system is permitted
				only for purposes such as air conditioning and fire protection, provided the
				system is installed in accordance with Part XII and Part XIV of the state
				sanitary code and:
1. the non potable water
				does not contact directly or indirectly, food, potable water equipment that
				contacts food, or utensils; and
2.
				the piping of any nonpotable water system shall be easily identified so that it
				is readily distinguishable from piping that carries potable water.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 31 - Plumbing › Section XXIII-3109 - Lavatory Facilities [formerly paragraph 22:22-5]

Current through Register Vol. 50, No. 6, June 20, 2024
A. All lavatory fixtures shall be installed
				in accordance with Part XIV of the state sanitary code and:
1. at least one handwashing lavatory shall;
a. be located to permit convenient use by all
				employees in food preparation areas and utensil washing areas including the
				produce, meat and seafood markets;
b. also be located in or immediately adjacent
				to toilet rooms;
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 31 - Plumbing › Section XXIII-3111 - Toilet Facilities [formerly paragraph 22:22-6]

Current through Register Vol. 50, No. 6, June 20, 2024
A. All toilet fixtures and facilities shall
				be installed in accordance with Part XIV of the state sanitary code and:
1. toilet fixtures and facilities shall be
				the number required, shall be conveniently located, and accessible to employees
				at all times;
2. a toilet room
				located on the premises shall be completely enclosed and provided with a solid
				tight-fitting and self-closing door except that this requirement does not apply
				to a toilet room that is located outside a food establishment or retail food
				store/market and does not open directly into the food establishment or retail
				food store/market, such as but not limited to shopping malls, airports, or
				other places of public assembly;
3.
				toilet rooms shall be mechanically vented to the outside atmosphere;
4. toilet fixtures and facilities shall be
				kept clean and in good repair. A supply of toilet tissue shall be provided at
				each toilet at all times. Easily cleanable receptacles shall be provided for
				waste materials with at least one covered waste receptacle in toilet rooms used
				by women.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 31 - Plumbing › Section XXIII-3113 - Grease Traps [formerly paragraph 22:22-7]

Current through Register Vol. 50, No. 6, June 20, 2024
A. An approved type grease trap shall be
				installed in accordance with Part XIV of the state sanitary code and:
1. it shall be installed in the waste line
				leading from the sinks, drains and other fixtures or equipment where grease may
				be introduced in the drainage or sewage system in quantities that may affect
				line stoppage or hinder sewage treatment;
2. a grease trap, if used, shall be located
				to be easily accessible for cleaning and shall be serviced as often as
				necessary.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 31 - Plumbing › Section XXIII-3115 - Garbage Grinders [formerly paragraph 22:22-8]

Current through Register Vol. 50, No. 6, June 20, 2024
A. If used, garbage grinders shall be
				installed and maintained in accordance with Part XIV of the state sanitary
				code.
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 31 - Plumbing › Section XXIII-3117 - Utility or Service Sink [formerly paragraph 22:22-9]

Current through Register Vol. 50, No. 6, June 20, 2024
A. At least one service sink provided with
				hot and cold water, or one curbed cleaning facility equipped with a floor drain
				and hot and cold water, shall be provided and conveniently located for the
				cleaning of mops or similar wet floor cleaning tools and for the disposal of
				mop water and similar waste. The sink shall be located in an area to avoid food
				contamination.
B. The use of
				lavatories, utensil washing, equipment washing, or food preparation sinks as a
				utility or service sink is prohibited.
C. In some special applications, because of
				space restrictions or unique situations, when the risk of contamination is low
				in the opinion of the state health officer, a large utility/service sink may be
				used as a handwashing sink.
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 31 - Plumbing › Section XXIII-3119 - Minimum Plumbing Fixtures

Current through Register Vol. 50, No. 6, June 20, 2024
A. Table 411 of Part XIV (LAC 51:XIV.Table
				411) lists the minimum number of plumbing fixtures required for retail food
				service establishments under the following building or occupancy
				classifications:
1. retail stores;
2. restaurants/food service establishments;
				and,
3. clubs, lounges, and
				restaurants/food service establishments with club, or lounge.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 33 - Garbage, Rubbish and Refuse › Section XXIII-3301 - General [formerly paragraph 22:23-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. All garbage, rubbish and refuse shall be
				handled in accordance with Part XXVII of the state sanitary code.
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 33 - Garbage, Rubbish and Refuse › Section XXIII-3303 - Receptacles for Garbage, Rubbish and Refuse [formerly paragraph 22:223-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Equipment and
				receptacles for refuse, recyclables, returnables, and for use with materials
				containing food residue shall be durable, cleanable, insect and rodent
				resistant, leakproof, and nonabsorbent.
B. Plastic bags and wet strength paper bags
				may be used to line receptacles for storage of garbage, etc., inside the retail
				food establishment or retail food store/market, or within closed outside
				receptacles.
C. Outside receptacles
				for garbage, etc., shall have tight-fitting lids, doors, or covers and shall be
				kept closed.
D. There shall be a
				sufficient number of receptacles to hold all the garbage and refuse that
				accumulates. They shall be emptied when full. All garbage, rubbish and refuse
				shall be disposed of in an approved manner pursuant to applicable state laws
				and regulations.
E. Soiled
				receptacles shall be cleaned at a frequency to prevent a nuisance or the
				attraction of insects and rodents.
F. Liquid waste from compacting shall be
				disposed of as sewage.
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 33 - Garbage, Rubbish and Refuse › Section XXIII-3305 - Incineration [formerly paragraph 22:23-3]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Where garbage, rubbish or refuse is burned
				on the premises, it shall be done by incineration in accordance with the rules
				and regulations of the Louisiana Department of Environmental Quality.
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 33 - Garbage, Rubbish and Refuse › Section XXIII-3307 - Cleaning and Storage [formerly paragraph 22:23-4]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Indoor garbage or refuse storage rooms, if
				used, shall be constructed of easily cleanable, nonabsorbent washable
				materials, shall be kept clean, shall be insect and rodent proof and shall be
				large enough to store the garbage and refuse that accumulates.
B. Outdoor garbage or refuse storage area
				surfaces shall be constructed of non-absorbent material such as concrete or
				asphalt and shall be smooth, durable, and sloped for drainage.
C. Suitable cleaning equipment and supplies
				such as high pressure pumps, steam, and detergent shall be provided as
				necessary and hot and cold water shall be provided in accordance with Part XIV
				of the state sanitary code for effective cleaning of equipment and
				receptacles.
D. Liquid waste from
				the cleaning operation and from the leakage of garbage containers holding
				putrescible wastes shall be disposed of as sewage. Methods used for this
				disposal shall prevent rainwater and runoff from adjacent areas from entering
				the sanitary sewerage system (i.e., dumpster pads may be elevated or curbed,
				enclosed or covered). When determined by the state health officer that liquid
				wastes or putrescible wastes contain grease (or, for new establishments, will
				likely contain grease in the future), an approved grease trap, grease
				interceptor, or large capacity grease interceptor shall be installed in the
				waste line in accordance with LAC 51:XIV.1005.D.
E. If approved by the state health officer,
				off-premises-based cleaning services may be used if on-premises cleaning
				implements and supplies are not provided.
F. Outdoor premises used for storage of
				garbage, rubbish, refuse, recyclables and returnables shall be maintained clean
				and free of litter.
AUTHORITY NOTE:
				  Promulgated in accordance with provisions of
				  R.S.
				  40:4 and
				  R.S.
				  40:5.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 35 - Insects and Rodent Control › Section XXIII-3501 - General [formerly paragraph 22:24-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Insects and rodents shall be controlled in
				accordance with Part V of the state sanitary code.
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 35 - Insects and Rodent Control › Section XXIII-3503 - Insect Control Devices [formerly paragraph 22:24-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Insect control devices that are used to
				electrocute or stun flying insects shall be designed to retain the insect
				within the device.
B. Insect
				control devices shall be installed so that:
1.
				the devices are not located over a food preparation area; and
2. dead insects and insect fragments are
				prevented from being impelled onto or falling on exposed food; clean equipment,
				utensils, and linens; and unwrapped single-service and single-use
				articles.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 35 - Insects and Rodent Control › Section XXIII-3505 - Openings [formerly paragraph 22:24-3]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Openings to a portion of the building that
				is part of the food establishment, or retail food store/market, or to the
				outdoors shall be protected against the entry of insects and rodents by:
1. filling or closing holes and other gaps
				along floors, walls and ceilings;
2. closed, tight-fitting windows;
3. solid, self-closing, tight-fitting doors;
				or
4. if windows or doors are kept
				open for ventilation or other purposes, the openings shall be protected against
				the entry of insects by:
a. 16 mesh to the
				inch (25.4 mm) screens;
b. properly
				designed and installed air curtains; or
c. other effective means approved by the
				department.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 35 - Insects and Rodent Control › Section XXIII-3507 - Premises [formerly paragraph 22:24-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. The premises shall be free of:
1. items that are unnecessary to the
				operation or maintenance of the food establishment, or retail food
				store/market, such as equipment that is nonfunctional or no longer used;
				and
2. litter.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 37 - Physical Facilities › Section XXIII-3701 - Floors [formerly paragraph 22:25]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Floors shall be constructed of smooth,
				durable, nonabsorbent and easily cleanable material.
B. Closely woven and easily cleanable carpet
				may be used in certain areas of the food establishment or retail food
				store/market except where food is prepared and processed.
C. Properly installed floor drains shall be
				provided in toilet rooms, seafood and meat markets and in all areas where water
				flush cleaning methods are used. The floor shall be sloped to the floor
				drain.
D. Floors shall be
				maintained clean and in good repair.
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 37 - Physical Facilities › Section XXIII-3703 - Walls and Ceilings [formerly paragraph 22:26]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Walls and ceilings in the food preparation
				areas and equipment-utensil washing areas shall be constructed of light
				colored, smooth, durable and easily cleanable materials.
B. Utility service lines, pipes, exposed
				studs, joists, rafters and decorative items shall not be unnecessarily exposed
				in food preparation and processing areas. When exposed in other areas of the
				food establishment or retail food store/market, they shall be installed so they
				do not obstruct or prevent cleaning of the walls and ceilings.
C. Walls, ceilings, and any attachments shall
				be maintained clean and in good repair.
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 37 - Physical Facilities › Section XXIII-3705 - Lighting Intensity [formerly paragraph 22:27-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. The lighting intensity:
1. in walk-in refrigeration units and dry
				food storage areas, and in other areas or rooms during periods of cleaning,
				shall be at least 110 lux (10 foot-candles) at a distance of 30 inches (75 cm)
				above the floor;
2. in areas where
				there is consumer self service, areas used for handwashing, warewashing,
				equipment and utensil storage, and in toilet rooms, shall be at least 220 lux
				(20 foot-candles) at a distance of 30 inches (75 cm) above the floor;
3. at a surface where a food employee is
				working with unpackaged potentially hazardous food or with food, utensils, and
				equipment such as knives, slicers, grinders, or saws where employees' safety is
				a factor, shall be at least 540 lux (50 foot-candles) at a distance of 30
				inches (75 cm) above the floor.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 37 - Physical Facilities › Section XXIII-3707 - Light Shielding [formerly paragraph 22:27-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Light bulbs shall be shielded, coated, or
				otherwise shatter-resistant in areas where there is exposed food, clean
				equipment, utensils and linens or unwrapped single-service and single-use
				articles.
B. Infrared or other heat
				lamps shall be protected against breakage by a shield surrounding and extending
				beyond the bulb so that only the face of the bulb is exposed.
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 37 - Physical Facilities › Section XXIII-3709 - Mechanical Ventilation Error! Bookmark not defined. [formerly paragraph 22:28-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. If
				necessary to keep rooms free of excessive heat, steam, condensation, vapors,
				obnoxious odors, smoke and fumes, mechanical ventilation of sufficient capacity
				shall be provided exhausting to the outside atmosphere.
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 37 - Physical Facilities › Section XXIII-3711 - Hood Ventilation [formerly paragraph 22:28-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Ventilation hood systems and devices shall
				be sufficient in number and capacity to prevent grease or condensation from
				collecting on walls and ceilings and should be equipped with filters to prevent
				grease from escaping into the outside atmosphere.
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 37 - Physical Facilities › Section XXIII-3713 - Heating, Air Conditioning, Ventilating System Vents [formerly paragraph 22:28-3]

Current through Register Vol. 50, No. 6, June 20, 2024
A.
				These systems shall be designed and installed so that make-up air intake and
				exhaust vents do not cause contamination of food, food preparation surfaces,
				equipment and utensils.
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 39 - Poisonous or Toxic Materials › Section XXIII-3901 - Labeling [formerly paragraph 22:29-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Containers of poisonous or toxic materials
				and personal care items shall bear a legible manufacturer's label.
B. Working containers used for storing
				poisonous or toxic materials such as cleaners and sanitizers taken from bulk
				supplies shall be clearly and individually identified with the common name of
				the 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 39 - Poisonous or Toxic Materials › Section XXIII-3903 - Storage and Display [formerly paragraph 22:29-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Poisonous or toxic materials shall be
				stored for use in food establishments or displayed for retail sale or use in
				retail food stores/markets so they may not contaminate food, equipment,
				utensils, linens, single-service and single-use articles by:
1. separating the poisonous or toxic
				materials by spacing or partitioning; and
2. locating the poisonous or toxic materials
				in an area that is not above food, equipment, utensils, linens, single-service
				and single-use articles; and
3.
				storing those properly labeled medicines and first aid supplies necessary for
				the health of employees or for retail sale in a location or area that prevents
				contamination of food, equipment, utensils, linens, single-service and
				single-use articles; and
4. storing
				medicines belonging to employees that require refrigeration (and are stored in
				a food refrigerator) in a package or container kept inside a covered, leakproof
				container that is identified as a container for the storage of medicines, or as
				specified for day care centers and residential facilities in Part XXI of this
				Title; and
5. storing employees'
				personal care items in lockers or other suitable facilities that are located in
				an area that prevents contamination of food, equipment, utensils, linens,
				single-service and single-use articles.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 39 - Poisonous or Toxic Materials › Section XXIII-3905 - Use [formerly paragraph 22:29-3]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Only those poisonous or toxic materials
				that are required for the operation and maintenance of the food establishment
				or retail food store/market such as for the cleaning and sanitizing of
				equipment and utensils and the control of insects and rodents, shall be allowed
				in food preparation and processing areas. This does not apply to approved,
				packaged poisonous or toxic materials that are for retail sale stored in
				accordance with
				§3903 of this Part.
B. Poisonous or toxic materials shall be
				stored in accordance with
				§3903 of this Part, and used according
				to:
1. law;
2. manufacturer's use directions included in
				labeling, and, for a pesticide, manufacturer's label instructions including a
				statement that the use is allowed in a food preparation or processing area;
				and
3. any additional conditions
				that may be established by the regulatory authority.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 41 - Miscellaneous › Section XXIII-4101 - Prohibitive Acts [formerly paragraph 22:30]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Except as specified in Subsection B of
				this Section, live animals may not be allowed on the premises of food
				establishments or retail food stores/markets.
B. Live animals may be allowed in the
				following situations if the contamination of food; clean equipment, utensils,
				and linens; and unwrapped single-service and single-use articles cannot result,
				such as:
1. edible fish or decorative fish in
				aquariums, shellfish and crustacea in display tank systems;
2. patrol dogs accompanying police or
				security officers in offices and dining, sales, and storage areas, and sentry
				dogs running loose in outside fenced areas;
3. service animals that are controlled by a
				disabled employee or person, if a health or safety hazard will not result from
				the presence or activities of the service animal, in areas that are not used
				for food preparation and that are usually open for customers, such as dining
				and sales areas;
4. pets in the
				common dining areas of group residences at times other than during meals if:
a. effective partitioning and self-closing
				doors separate the common dining areas from storage or food preparation
				areas;
b. condiments, equipment,
				and utensils are stored in enclosed cabinets or removed from the common dining
				areas when pets are present; and
c.
				dining areas including tables, countertops, and similar surfaces are
				effectively cleaned before the next meal service.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 41 - Miscellaneous › Section XXIII-4103 - Distressed Merchandise [formerly paragraph 22:32]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Products that are held by the food
				establishment or retail food store/market for credit, redemption, or return to
				the distributor, such as damaged, spoiled, or recalled products, shall be
				segregated and held in designated areas that are separated from food,
				equipment, utensils, linens, and single-service and single-use
				articles.
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 41 - Miscellaneous › Section XXIII-4105 - Dressing Areas, Lockers and Employee Break Areas [formerly paragraph 22:33]

Current through Register Vol. 50, No. 6, June 20, 2024
A.
				Dressing rooms or dressing areas shall be designated if employees routinely
				change their clothes in the establishment.
B. Lockers or other suitable facilities shall
				be provided and used for the orderly storage of employees' clothing and other
				possessions.
C. Areas designated
				for employees to eat, drink, and use tobacco shall be located so that food,
				equipment, linens, and single-service and single-use articles are protected
				from contamination. Areas where employees use tobacco should be well
				ventilated.
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 41 - Miscellaneous › Section XXIII-4107 - Linen/Laundry, General [formerly paragraph 22:35-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Clean linens shall be free from food
				residues and other soiled matter.
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 41 - Miscellaneous › Section XXIII-4109 - Linen/Laundry, Frequency of Cleaning [formerly paragraph 22:35-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Linens that do
				not come in direct contact with food shall be laundered between operations if
				they become wet, sticky, or visibly soiled.
B. Cloth gloves shall be laundered before
				being used with a different type of raw animal food such as beef, lamb, pork,
				and fish.
C. Wet wiping cloths
				shall be laundered before being used with a fresh solution of cleanser or
				sanitizer.
D. Dry wiping cloths
				shall be laundered as necessary to prevent contamination of food and clean
				serving utensils.
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 41 - Miscellaneous › Section XXIII-4111 - Wiping Cloths [formerly paragraph 22:35-3]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Cloths that are used for wiping food
				spills shall be used for no other purpose.
B. Moist cloths used for wiping food spills
				on food contact surfaces of equipment shall be stored in an approved chemical
				sanitizing solution between uses.
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 41 - Miscellaneous › Section XXIII-4113 - Storage of Soiled Linens [formerly paragraph 22:35-4]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Soiled linens shall be kept in clean,
				nonabsorbent receptacles or clean, washable laundry bags and stored and
				transported to prevent contamination of food, clean equipment, clean utensils
				and single-service and single-use articles.
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 41 - Miscellaneous › Section XXIII-4115 - Use of Laundry Facilities [formerly paragraph 22:35-5]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Laundry
				facilities on the premises of a food establishment or retail food store/market
				shall be used only for the washing and drying of items used in the operation of
				the establishment and located away from food preparation areas.
B. Linens which are not laundered on the
				premises may be sent to an off premise commercial laundry.
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 41 - Miscellaneous › Section XXIII-4117 - Living Areas [formerly paragraph 22:36]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Living or sleeping quarters such as a
				private home, a room used as living or sleeping quarters, or an area directly
				opening into a room used as living or sleeping quarters, shall not be used for
				conducting food establishment or retail food store/market operations.
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 41 - Miscellaneous › Section XXIII-4119 - Maintenance Equipment [formerly paragraph 22:37]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Maintenance tools such as brooms, mops,
				vacuum cleaners, and similar equipment shall be:
1. stored so they do not contaminate food,
				equipment, utensils, linens, and single-service and single-use articles;
				and
2. stored in an orderly manner
				that facilitates cleaning.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 41 - Miscellaneous › Section XXIII-4121 - Reduced Oxygen Packaging [formerly paragraph 22:39]

Current through Register Vol. 50, No. 6, June 20, 2024
A. A food establishment or retail food
				store/market that packages food using a reduced oxygen packaging method shall
				have a Hazard Analysis Critical Control Point (HACCP) plan as specified in
				§311 of this Part, which provides the
				following information:
1. identifies the food
				to be packaged;
2. limits the food
				packaged to a food that does not support the growth of
Clostridium
				botulinum
because it complies with one of the following:
a. has a water activity of
				(aw) of 0.91 or less;
b. has a pH of 4.6 or less;
c. is a meat product cured at a food
				processing plant regulated by the USDA or the Louisiana Department of
				Agriculture using substances specified in  9 CFR 318.7, Approval of Substances
				for Use in the Preparation of Products, and  9 CFR 381.147, Restrictions on the
				Use of Substances in Poultry Products, and is received in an intact package;
				or
d. is a food with a high level
				of competing organisms such as raw meat or raw poultry;
e. the product is immediately frozen upon
				packaging and labeled with instructions to keep frozen or maintain at 41°F
				(5°C) or below and discard the food within 14 days of defrosting;
3. specifies methods for
				maintaining food at 41°F (5°C) or below;
4. describes how the packages shall be
				prominently and conspicuously labeled on the principal display panel in bold
				type on a contrasting background, with instructions to:
a. maintain refrigerated food at 41°F (5°C)
				or below; and
b. discard the
				refrigerated food if within 14 calendar days from packaging it is not served
				for on-premises consumption, or consumed if served or sold for off-premise
				consumption;
5. limits:
a. the refrigerated shelf life to no more
				than 14 calendar days from packaging to consumption or the original
				manufacturer's "sell by" or "use by" date, whichever occurs first; or
b. limits the shelf life of frozen product to
				no more than 14 calendar days from defrosting;
6. includes operational procedures that:
a. prohibit contacting food with bare
				hands;
b. identify a designated
				area and the method by which:
i. physical
				barriers or methods of separation of raw foods and ready-to eat foods minimize
				cross-contamination; and
ii. access
				to the processing equipment is restricted to responsible trained personnel
				familiar with the potential hazards of the operation; and
c. delineate cleaning and sanitization
				procedures for food-contact surfaces; and
7. describes the training program that
				ensures that the individual responsible for reduced oxygen packaging (vacuum
				packaging) operation understands the:
a.
				concepts required for a safe operation;
b. equipment and facilities; and
c. procedures specified in Paragraph A.6 of
				this Subsection and the HACCP plan.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 41 - Miscellaneous › Section XXIII-4123 - Smoked Meat Preparation, Not Fully Cooked [formerly paragraph 22:40-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Not fully cooked
				smoked meats, also referred to as "partially cooked meats," shall be heated to
				a temperature and time sufficient to allow all parts of the meat to reach
				between 100°F and 140°F. This product shall be labeled on each retail package
				"FURTHER COOKING REQUIRED" with lettering of not less than 1/2 inch.
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 41 - Miscellaneous › Section XXIII-4125 - Smoked Meat Preparation, Fully Cooked [formerly paragraph 22:40-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Fully cooked
				smoked meats shall be heated at a temperature and time sufficient to allow all
				parts of the meat to reach 155°F except poultry products which shall reach
				165°F with no interruption of the cooking process and fish which shall reach
				145°F.
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 41 - Miscellaneous › Section XXIII-4127 - Open Air Markets

Current through Register Vol. 50, No. 6, June 20, 2024
A.
				Markets commonly called "open air markets," "curb markets" or "open front
				markets" shall store all food products above the floor or ground
				level.
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 41 - Miscellaneous › Section XXIII-4129 - Itinerant Food Establishments, Itinerant Retail Food Stores/Markets Permit [formerly paragraph 22:34-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. No itinerant food establishment or
				itinerant retail food store/market shall operate without first applying for and
				receiving a permit from the state health officer.
B. Seasonal permits issued to itinerant food
				establishments or itinerant retail food stores/markets should coincide with the
				legally set seasons for the products those markets plan to handle or sell and
				expire the last day of the season.
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 41 - Miscellaneous › Section XXIII-4131 - Itinerant Food Establishments, Itinerant Food Stores/Markets Plans [formerly paragraph 22:34-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A.
				Plans and specifications for all proposed itinerant food establishments or
				itinerant retail food stores/markets shall be submitted to the state health
				officer for review and approval before applying for and receiving a
				permit.
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 43 - Inspections and Enforcement › Section XXIII-4301 - Inspections, Frequency [formerly paragraph 22:42-1]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Inspections of food establishments or
				retail food stores/markets shall be performed by the department as often as
				necessary for the enforcement 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 43 - Inspections and Enforcement › Section XXIII-4303 - Inspections, Access [formerly paragraph 22:42-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Representatives of the state health
				officer, after proper identification, shall be permitted to enter any food
				establishment or retail food store/market at any time for the purpose of making
				inspections to determine compliance with 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 43 - Inspections and Enforcement › Section XXIII-4305 - Inspections, Records [formerly paragraph 22:42-3]

Current through Register Vol. 50, No. 6, June 20, 2024
A. The state health officer shall be
				permitted to examine the records of food establishments or retail food
				stores/markets to obtain information pertaining to food and supplies purchased,
				received, or used, or to persons employed. Such records shall be maintained for
				a period of not less than six months.
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 43 - Inspections and Enforcement › Section XXIII-4307 - Inspections, Reports [formerly paragraph 22:42-4]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Whenever an inspection of a food
				establishment or retail food store/market is made, the findings shall be
				recorded on an inspection report form. A copy of the completed inspection
				report shall be furnished to the person in charge of the food establishment or
				retail food store/market at the conclusion of the inspection.
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 43 - Inspections and Enforcement › Section XXIII-4309 - Enforcement, General [formerly paragraph 22:43-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Enforcement procedures shall be conducted
				in accordance with Part I of this Title.
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 43 - Inspections and Enforcement › Section XXIII-4311 - Enforcement, Critical Violations [formerly paragraph 22:43-2]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Critical
				items, (as defined in this Part) noted at the time of inspection shall be
				corrected immediately or by a time set by the state health officer.
AUTHORITY
				  NOTE: Promulgated in accordance with
				  R.S.
				  40:4(A)(13),
				  R.S.
				  R.S. 40:4, and RS.
				  40:5.
Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part XXIII - Retail Food Establishments › Chapter 43 - Inspections and Enforcement › Section XXIII-4313 - Enforcement, Noncritical Violations [formerly paragraph 22: 43-3]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Noncritical
				items noted at the time of inspection shall be corrected as soon as possible or
				by a time limit set by the state health officer.
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 43 - Inspections and Enforcement › Section XXIII-4315 - Enforcement, Adulterated Food [formerly paragraph 22:43-4]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Any food product that is adulterated,
				misbranded or unregistered is subject to seizure and condemnation by the state
				health officer 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 45 - Mobile Food Establishments, Mobile Retail Food Stores/Markets and Pushcarts [formerly paragraph 22:34-3] › Section XXIII-4501 - Interior of Vehicles

Current through Register Vol. 50, No. 6, June 20, 2024
A. The
				interior of vehicles where food products are prepared and stored shall be
				constructed of a smooth, easily cleanable surface and maintained in good
				repair.
B. The interior of vehicles
				where food products are prepared and stored shall be kept clean.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  40:4.