Louisiana Administrative Code › Title 51 - PUBLIC HEALTH-SANITARY CODE › Part X - Game Bird and Small Animal Slaughter and Processing › Chapter 1 - Required Permits › Section X-115 - Required Sanitary Facilities [formerly paragraph 10:024]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Sanitary
				facilities and accommodations shall be furnished by every establishment engaged
				in the slaughter, preparation or packing of meat or poultry product for human
				consumption.
B. [formerly paragraph
				10:025] Toilet facilities shall be provided and installed in accordance with
				LAC 51:XIV.411. Facilities shall be conveniently located and shall be
				accessible to employees at all times.
C. [formerly paragraph 10:026] Hand washing
				lavatories shall be provided in food processing and other food handling areas
				and shall be installed in accordance with LAC 51:XIV.411. Hand washing
				lavatories shall be conveniently located and accessible to employees at all
				times. Hand washing lavatories shall also be located in or immediately adjacent
				to toilet rooms or vestibules. Sinks used for food preparation or for washing
				and sanitizing of equipment and utensils shall not be used for hand washing.
				Each hand-washing lavatory shall be provided with hot and cold water tempered
				by means of a mixing valve or combination faucet. An ample supply of hand
				cleansing soap or detergent shall be available at each lavatory. An ample
				supply of sanitary towels or a hand-drying device providing heated air shall be
				conveniently located near each hand-washing lavatory. The use of common towels
				is prohibited. If disposable towels are used, easily cleanable waste
				receptacles shall be conveniently located near the hand washing
				facilities.
D. [Formerly paragraph
				10:027] A three compartment sink constructed of smooth, impervious
				non-corrosive material such as stainless steel or high density food grade
				polymer plastic shall be provided in slaughter rooms, packing rooms or other
				preparation rooms for washing, rinsing and sanitizing utensils and equipment.
				Sinks constructed of galvanized steel are not acceptable. Sinks shall be
				adequate in size and number and shall be large enough to accommodate the
				largest utensil or movable piece of equipment. Each sink compartment is to be
				designated and used for a specific purpose as shown in Table 10.1 below.
Table 10.1 Three Compartment Sink Usage
Sink Compartment #1
Sink Compartment
#2
Sink Compartment
#3
Detergent Wash to remove soil and food residues.
Rinse with potable water to remove detergent
							 solution.
Immersion in hot water or chemical sanitizing
							 solution to destroy harmful microbes not removed by washing process.
1. [formerly a
				part of paragraph 10:027] Each sink compartment shall be provided with hot and
				cold running water delivered under pressure through a mixer faucet or mixing
				valve. Sinks are to be properly installed and shall be trapped and vented.
				Sinks designated for washing or thawing of food or food ingredients shall be
				designated for that purpose only and shall not be used for cleaning equipment
				or utensils.