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-1109 - HACCP Plan

Current through Register Vol. 50, No. 6, June 20, 2024
A. Dairy plants
				that are required by the state health officer to implement a HACCP system or
				have authorization from the state health officer to be regulated under the
				provisions of this Chapter shall have and implement a written HACCP plan
				whenever a hazard analysis reveals one or more hazards that are reasonably
				likely to occur. The HACCP plan shall be developed by an individual(s) who
				meets the requirements contained in the PMO and shall be subject to record
				keeping requirements as described in this Code. A HACCP plan shall be specific
				to each location and product. The plan may group types of products together, or
				group types of production methods together, if the hazards, critical control
				points, critical limits and procedures required for each are essentially
				identical and that any required features of the plan that are unique to a
				specific product or method are clearly delineated in the plan and are observed
				in practice.
B. Written HACCP plans
				shall be submitted to the state health officer for review and approval prior to
				processing a product addressed by the plan and prior to processing a new
				product or making changes in a product or the manner in which a product is
				processed. Such review and approval shall be performed by a registered
				sanitarian that meets the PMO requirements for auditing HACCP plants.
C. The HACCP plan shall, at a minimum:
1. include complete up-to-date process flow
				diagrams for all products manufactured. Flow diagrams may be combined when
				process, products and hazards are similar;
2. list all hazards that are reasonably
				likely to occur as identified in the hazard analysis specified above, and that
				must be controlled for each type of product;
3. list the critical control points for each
				of the identified hazards, including the appropriate:
a. critical control points designed to
				control hazards that could occur or could be introduced in the plant
				environment;
b. critical control
				points designed to control hazards introduced outside the plant environment,
				including hazards that occur before arriving at the dairy plant, receiving
				station or transfer station; and,
c. critical control points for pasteurization
				as described in
Appendix H,
Section VIII of the PMO (Milk and
				milk products HACCP CCP models for pasteurization equipment);
4. list the critical limits that
				shall be met at each of the critical control points;
5. list the procedures, and the frequency
				with which they are to be performed, that will be used to monitor each of the
				critical control points to ensure compliance with the critical
				limits;
6. include any corrective
				action plans that have been developed in accordance with the corrective action
				requirements as described in this document, and that are to be followed in
				response to deviations from critical limits at critical control
				points;
7. list the verification
				procedures and the frequency with which they are to be performed, that the
				dairy plant will use in accordance with verification and validation
				requirements as described in this Part;
8. provide for a record keeping system that
				documents the monitoring of the critical control points in accordance with the
				record requirements as described in this Part. The records shall contain the
				actual values and observations obtained during monitoring.