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-2507 - Additional Requirements for Cheese Manufacturing Plants that Manufacture, Process, Package, Cut or Slice Ripened or Aged Cheese and Cheese Related Products

Current through Register Vol. 50, No. 6, June 20, 2024
A.
				  Cheese manufacturing plants that manufacture, process, package, cut or slice
				  aged cheese and cheese related products shall conform with all of the
				  requirements for cheese manufacturing plants contained in this Part and shall
				  conform with the following additional requirements.
1. Milk for the manufacture of aged cheese
				  shall be derived from Grade A raw milk for pasteurization or manufacturing
				  grade raw milk for pasteurization from a source approved by the state health
				  officer.
2. Milk used in the
				  manufacture of aged cheese and cheese related products may be pasteurized,
				  ultra-pasteurized, aseptically processed or clarified or both.
3. The pasteurization, ultra-pasteurization
				  or aseptic processing of raw milk used in the manufacture of aged cheese and
				  cheese related products shall be performed in accordance with the requirements
				  for pasteurization, ultra-pasteurization or aseptic processing contained in
				  this Part.
4. The following
				  additional separate rooms shall be provided.
a. Starter Room. Starter rooms or areas shall
				  be properly equipped and maintained for the propagation and handling of starter
				  cultures. All necessary precautions shall be taken to prevent contamination of
				  starter cultures, of the room, equipment, and the air therein.
b. Make Room. The room in which the cheese is
				  manufactured in vats that are uncovered while product is in them. It shall be
				  of adequate size, and the vats adequately spaced to permit movement around the
				  vats and presses for proper cleaning and satisfactory working conditions.
				  Adequate ventilation shall be provided. In existing installations in which the
				  make room is an integral part of a processing room, the operation shall conform
				  with the requirements contained in §921. A.6 of this Part.
c. Drying Room. If cheese is to be
				  paraffined, a drying room of adequate size shall be provided to accommodate the
				  maximum production of cheese during the flush period. Adequate sanitary
				  shelving and air circulation shall be provided for proper drying. Suitable
				  temperature and humidity control facilities shall be provided.
d. Paraffining Room. For rind cheese, a
				  separate room or compartment shall be provided for paraffining and boxing the
				  cheese. The room or compartment shall be of adequate size and the temperature
				  maintained near the temperature of the drying room to avoid sweating of the
				  cheese prior to paraffining.
e.
				  Rindless Block Wrapping Area. For rindless blocks a suitable space shall be
				  provided for proper wrapping and boxing of the cheese. The area shall be free
				  from dust, condensation, mold or other conditions which may contaminate the
				  surface of the cheese or contribute to an unsatisfactory packaging of the
				  cheese.
f. Coolers or Curing Rooms.
				  Coolers or curing rooms where cheese is held for curing or storage shall be
				  clean and maintained at the proper uniform temperature and humidity to
				  adequately protect the cheese. Proper circulation of air shall be maintained at
				  all times. The rooms shall be free from rodents, insects, and pests. The
				  shelves shall be kept clean and dry. All racks, shelves and other equipment
				  used in this room shall conform with the requirements of equipment construction
				  required in this Part.
g. Cutting
				  and Packaging Rooms. When cheese is cut, sliced or wrapped, separate rooms
				  shall be provided for the cleaning and preparation of the bulk cheese and a
				  separate room shall be provided for the cutting, slicing or wrapping operation.
				  The rooms shall be well lighted, ventilated, and provided with filtered air.
				  Air movement shall be outward to minimize the entrance of unfiltered air into
				  the cutting and packaging room.
5. Rooms in which dairy products are handled,
				  processed or stored, or in which dairy product containers, utensils and
				  equipment are cleaned or stored, shall not open directly into any stable,
				  farm-stead, area in which meat, poultry or any other non-dairy foods of animal
				  origin are handled or stored, any restaurant food preparation area or any room
				  used for domestic purposes. All rooms shall be of sufficient size for their
				  intended purposes.
6. Designated
				  areas or rooms shall be provided to segregate the receiving, handling and
				  storage of returned packaged dairy products. They shall be properly identified,
				  kept neat, clean and maintained in such a manner as to preclude contamination
				  of other products or equipment or the attraction of flies.
7. Construction and repair of containers and
				  equipment:
a. The construction of all
				  containers and equipment used in the manufacture of aged cheeses and related
				  products shall conform with the requirements for containers and equipment
				  contained in
				  §937 of this Part.
b. In addition, for certain other equipment
				  the following requirements shall be met.
i.
				  Starter Vats. Bulk starter vats shall be of stainless steel or equally
				  corrosion-resistant metal and shall be in good repair, equipped with
				  tight-fitting lids and have adequate temperature controls, such as valves,
				  indicating and/or recording thermometers and shall conform with the applicable
				  3-A Standards.
ii. Cheese Vats,
				  Tanks and Drain Tables. The vats used for making cheese shall be of metal
				  construction with adequate jacket capacity for uniform heating. The inner liner
				  shall be minimum 16-gage stainless steel or other equally corrosion-resistant
				  metal, properly pitched from side to center and from rear to front for adequate
				  drainage. The liner shall be smooth, free from excessive dents or creases and
				  shall extend over the edge of the outer jacket. The outer jacket when metal,
				  shall be constructed of stainless steel or other metal which can be kept clean
				  and sanitary. The junction of the liner and outer jackets shall be constructed
				  so as to prevent milk or cheese from entering the inner jacket. The vat, tank
				  and drain table shall be equipped with a suitable sanitary outlet valve.
				  Effective valves shall be provided and properly maintained to control the
				  application of heat to the vat.
iii. Mechanical Agitators. The mechanical
				  agitators shall be of sanitary construction. The carriage and track shall be so
				  constructed as to prevent the dropping of dirt or grease into the vat. Metal
				  blades, forks, or stirrers shall be constructed of stainless steel and of
				  material approved in the 3-A Standards and shall be free from rough or sharp
				  edges which might scratch the equipment or remove metal particles.
iv. Knives, hand rakes, shovels, scoops,
				  paddles, strainers, and miscellaneous equipment shall be stainless steel or of
				  material approved in the 3-A Standards. The product contact surfaces of the
				  curd mill shall be of stainless steel. All pieces of equipment shall be so
				  constructed that they can be kept clean and free from rough or sharp edges
				  which might scratch the equipment or remove metal particles. The wires in the
				  curd knives shall be stainless steel, kept tight, replaced when necessary and
				  kept clean.
v. Hoops, Forms and
				  Followers. The hoops, forms and followers shall be constructed of stainless
				  steel or heavy tinned steel. If tinned, they shall be kept tinned and free from
				  rust. All hoops, forms, and followers shall be kept in good repair. Drums or
				  other special forms used to press and store cheese shall be clean and
				  sanitary.
vi. Press. The cheese
				  press shall be constructed of stainless steel and all joints welded and all
				  surfaces, seams, and openings readily cleanable. The pressure device shall be
				  the continuous type. Press cloths shall be maintained in good repair and in a
				  sanitary condition. Single-service press cloths, starch circles, bandages,
				  etc., shall be used only once.
vii.
				  Rindless Cheese Press. The press used to heat seal the wrapper applied to
				  rindless cheese shall have square interior corners, reasonably smooth interior
				  surface and have controls that shall provide uniform pressure and heat equally
				  to all surfaces.
viii. Paraffin
				  Tanks. The metal tank shall be adequate in size, have heat controls and an
				  indicating thermometer. The cheese wax contained in the paraffin tank shall be
				  kept clean at all times.
ix.
				  Automatic Curd Maker. The automatic curd making system shall be constructed of
				  stainless steel or of material approved in the 3-A Standards. All areas shall
				  be free from cracks and rough surfaces and constructed so that they can be
				  easily cleaned.
x. Curd Conveying
				  Systems. The curd conveying system, conveying lines and cyclone separator shall
				  be constructed of stainless steel or other equally corrosion resistant metal in
				  such manner that it can be satisfactorily cleaned. The system shall be of
				  sufficient size to handle the volume of curd and be provided with filtered air
				  of the quality satisfactory for the intended use. Air compressors or vacuum
				  pumps shall not be located in the processing or packaging areas.
xi. Automatic Salter. The automatic salter
				  shall be constructed of stainless steel or other equally corrosion resistant
				  metal. This equipment shall be constructed to equally distribute the salt
				  throughout the curd. It shall be designed to accurately weigh the amount of
				  salt added. The automatic salter shall be constructed so that it can be
				  satisfactorily cleaned. The salting system shall provide for adequate
				  absorption of the salt in the curd. Water and steam used to moisten the curd
				  prior to salting shall be potable water or culinary steam.
xii. Automatic Curd Filler. The automatic
				  curd filler shall be constructed of stainless steel or other equally corrosion
				  resistant metal. This equipment shall be of sufficient size to handle the
				  volume of curd and constructed and controlled so as to accurately weigh the
				  amount of curd as it fills. The curd filler shall be constructed so that it can
				  be satisfactorily cleaned.
xiii.
				  Hoop and Barrel Washer. The washer shall be constructed so that it can be
				  satisfactorily cleaned. It shall also be equipped with temperature and pressure
				  controls to ensure satisfactory cleaning of the hoops or barrels. It should be
				  adequately vented to the outside.
xiv. Cheese Vacuumizing Chamber. The vacuum
				  chamber shall be satisfactorily constructed and maintained so that the product
				  is not contaminated with rust or flaking paint. An inner liner of stainless
				  steel or other corrosion resistant material should be provided.
xv. Monorail. The monorail shall be
				  constructed so as to prevent foreign material from falling on the cheese or
				  cheese containers.
xvi. Conveyor
				  for moving and draining block or barrel cheese. The conveyor shall be
				  constructed so that it will be easily cleaned. It shall be installed so that
				  the press drippings will not cause an environmental problem.
xvii. Rindless Cheese Wrapping Equipment. The
				  equipment used to heat seal the wrapper applied to rindless cheese shall have
				  square interior corners, reasonably smooth interior surfaces and have controls
				  that shall provide uniform pressure and heat to all surfaces. The equipment
				  used to apply shrinkable wrapping material to rindless cheese shall operate to
				  maintain the natural intended shape of the cheese in an acceptable manner,
				  reasonably smooth surfaces on the cheese, and tightly adhere the wrapper to the
				  surface of the cheese.
xviii.
				  Special Equipment. All product contact areas of speciality equipment shall be
				  constructed of stainless steel or of material approved in the 3-A Standards and
				  constructed following 3-A Standards principles.
xix. Washing Machine. When used, the washing
				  machine for cheese cloths and bandages shall be of commercial quality and size;
				  or of sufficient size to handle the applicable load. It should be equipped with
				  temperature and water level controls.
8. Packaging, cutting, slicing, repackaging
				  of aged cheese.
a. The packaging, cutting,
				  slicing or repackaging of aged cheese shall be conducted under rigid sanitary
				  conditions that preclude contamination of the product.
b. The plant shall submit detailed plans of
				  the equipment and procedures to be used in these operations to the state health
				  officer for written approval prior to beginning such operations.