Louisiana Administrative Code
Title 51 - PUBLIC HEALTH-SANITARY CODE
Part VI - Manufacturing, Processing, Packing and Holding of Food, Drugs and Cosmetics
Chapter 1 - General Regulations, Definitions, Permits, Registration, Machinery, Equipment and Utensils, Premises and Buildings, Temperature Control
Section VI-125 - Food Processing Plan

Universal Citation: LA Admin Code VI-125

Current through Register Vol. 50, No. 9, September 20, 2024

A. This Section shall become effective on January 1, 2011.

B. All food processing plants operating within the state of Louisiana shall maintain on-site a written food processing plan that shall be available for review upon request by the state health officer.

C. The food processing plan shall include, at a minimum, the following information:

1. a list of processing steps used to manufacture products, including potential biological, chemical, radiological or physical hazards that may be inherent to or introduced to the product at each step;

2. a description of preventative controls used in each step to control listed hazards;

3. a description of monitoring methods used to verify efficacy of preventative controls;

4. records of any corrective actions taken as a result of such monitoring; and

5. records of any amendments to the plan as a result of corrective actions.

D. Any food processing plant that currently holds and maintains a HACCP plan meeting the requirements of United States Department of Agriculture or Food and Drug Administration regulations shall be considered to be in compliance with this Section.

E. Any person or firm operating a food processing plant that violates the provisions of this Section shall be subject to a civil fine of not more than $500.

AUTHORITY NOTE: Promulgated in accordance with R.S. 40:4(A)(1)(a), R.S. 40:5(2)(3)(5)(8)(15)(17)(19)(21) and R.S. 40: 652.

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