Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part VII - Dairy Products Regulations › Chapter 25 - Cheese Manufacturing Plants › Subchapter A - Supplemental Requirements for Cheese Manufacturing Plants › Section VII-2513 - Additional Requirements for Cheese Manufacturing Plants that Manufacture or Process Unripened Cheese or Cheese Related Products from Milk or Milk Products that were Pasteurized, Ultra-pasteurized or Aseptically Processed at Other Plants without Repasteurization

Current through Register Vol. 50, No. 6, June 20, 2024
A. Cheese manufacturing plants that
				  manufacture or process unripened cheese or cheese related products from milk or
				  milk products that were pasteurized, ultra-pasteurized or aseptically processed
				  at another plant without being repasteurized shall conform with all of the
				  requirements for unripened cheese contained in this Part and with the following
				  additional requirements.
1. All milk or milk
				  products used in the manufacture or processing of unripened cheese or cheese
				  related products shall be Grade A pasteurized or Grade A ultra-pasteurized or
				  aseptically processed and obtained from a plant possessing a valid permit from
				  the state health officer.
2. All
				  reconstituted milk or milk products shall be pasteurized, ultra-pasteurized or
				  aseptically processed in the dairy plant in which it was reconstituted and
				  shall be obtained from a plant possessing a valid permit from the state health
				  officer.
3. All milk and milk
				  products, including reconstituted milk and milk products shall be packaged and
				  transported in sealed containers, approved by the state health
				  officer.
4. Cheese manufacturing
				  plants that manufacture or process unripened cheese made from milk or milk
				  products pasteurized or ultra-pasteurized at another plant without being
				  re-pasteurized or ultra-pasteurized shall develop and implement a HACCP system
				  conforming with the requirements contained in Chapter 11 of this
				  Part.
5. The cheese manufacturing
				  plant shall:
a. obtain a representative
				  sample of each batch or lot of cheese or related cheese product, manufactured
				  or processed by the plant. Normally, this shall be done by collecting a closed
				  final container of the cheese or the cheese related product, randomly selected,
				  and perform or have a coliform count performed on the sample;
b. perform the sampling procedures and
				  laboratory examination in substantial 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 was produced. 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 gm; and,
e. maintain a record,
				  for review by the state health officer, of action taken to correct the cause of
				  each coliform count that exceeded 10 per gm. Such records that shall be
				  retained for a period of one year after the date the product was
				  produced.