Current through Register Vol. 50, No. 9, September 20, 2024
A. Equipment and utensils used for preparing,
processing and otherwise handling any meat, meat product or poultry shall be of
such material and construction so as to enable ready and thorough cleaning and
sanitizing such as will insure strict cleanliness in the preparation and
handling of all food products. Trucks and receptacles used for inedible
products shall bear some conspicuous and distinct mark and shall not be used
for handling edible products.
B.
[formerly paragraph 10:028-2] Equipment and utensils used for preparing,
processing and otherwise handling any meat, meat product or poultry shall be
cleaned as often as necessary to avoid contamination of food, food ingredients
and food-packaging materials. Food contact surfaces of equipment and utensils
used in the processing and packaging of foods subject to contamination by
harmful microbes shall be washed with a suitable detergent solution, rinsed
with potable water and then sanitized in a manner specified as follows.
1. [formerly paragraph 10:028-2.A] Hot Water
Immersion. Cleaned equipment and utensils shall be immersed in fresh hot water
of 170° F (77°C) or above.
2.
[formerly paragraph 10:028-2.B] Chemical Sanitizers. A chemical sanitizer used
in a sanitizing solution for a manual or mechanical operation at exposure times
specified in §117. C shall be listed in
21 CFR
178.1010, shall be used in accordance with
the EPA approved manufacturer's label use instructions, and shall be used as
follows:
a. [formerly paragraph
10:028-2.B.(1)] a chlorine solution shall have a minimum temperature based on
the concentration and pH of the solution as listed in the following chart;
|
Minimum Concentration mg/L
|
Minimum Temperature pH of 10 or less °F (°C)
|
Minimum Temperature pH of 8 or less °F (°C)
|
|
25
50
100
|
120 (49)
100 (38)
55 (13)
|
120 (49)
75 (24)
55 (13)
|
b.
[formerly paragraph 10:028-2.B.(2)] an iodine solution shall have a:
i. minimum temperature of 75°F
(24°C);
ii. pH of 5.0 or less,
unless the manufacturer's use directions included in the labeling specify a
higher pH limit of effectiveness; and
iii. concentration between 12.5 mg/L and 25
mg/L;
c. [formerly
paragraph 10:028-2.B.(3)] a quaternary ammonium compound solution shall:
i. have a minimum temperature of 75°F
(24°C);
ii. have an effective
concentration of not more than 200 mg/L as specified in
21 CFR
178.1010;
iii. be used only in water with 500 mg/L
hardness or less;
d.
[formerly paragraph 10:028-2.B.(4)] other solutions of the chemicals specified
in §117. B.2 a-c of this Part may be used if demonstrated to the state health
officer to achieve sanitization and approved by the state health officer;
or
e. [formerly paragraph
10:028-2.B.(5)] o ther chemical Sanitizers may be used if they are applied in
accordance with the manufacturer's use directions included in the
labeling.
C.
[formerly paragraph 10:028-2.C] Sanitization Exposure Times. Utensils and
food-contact surfaces shall be exposed to hot water and chemical compounds for
a period of time as specified below.
|
Method
|
Minimum Exposure Time
|
|
Hot Water Immersion
|
30 seconds
|
|
Chlorine Solutions
|
10 seconds
|
|
Other Chemical Sanitizing Solutions
|
30 seconds
|
1. [formerly
paragraph 10:029] Rooms, compartments, places, equipment and utensils used for
preparing, storing or otherwise handling any meat, meat products or poultry and
all other parts of the establishment shall be kept clean and
sanitary.
2. [formerly paragraph
10:030] Operations and procedures involving the preparation, storing and
handling of any meat, meat product or poultry shall be in accordance with clean
and sanitary methods as approved by the state health officer.
3. [formerly paragraph 10:031] Rooms,
compartments, places, equipment and utensils used for preparing, storing or
otherwise handling any meat, meat products or poultry processed or packed,
shall be kept free of steam and vapor to allow for inspections and to insure
clean operations. The walls and ceilings of coolers and rooms under
refrigeration shall be kept free from moisture so that condensation does not
accumulate on walls and ceilings. Fresh meat and poultry shall be stored at
41°F or below.
4. [formerly
paragraph 10:032-1] Butchers and others who dress or handle diseased carcasses
or parts shall, before handling or dressing other carcasses or parts, cleanse
hands of grease, immerse them in a prescribed disinfectant and rinse them in
clean water. Implements used in dressing diseased carcasses should be
thoroughly cleaned in boiling water with a prescribed disinfectant, followed by
rinsing in clean water.
5.
[formerly paragraph 10:032-2] The employees of the establishment who handle any
meat, meat products or poultry shall keep their hands clean and in all cases
after visiting the toilet room or urinal shall wash their hands before handling
any meat, meat products, poultry or implements used in their preparation. A
sign so instructing shall be posted in the toilet or lavatory areas.
6. [formerly paragraph 10:033] Aprons, frocks
and other outer clothing worn by persons who handle any meat, meat products or
poultry shall be of material that is readily cleaned and only clean garments
shall be worn. At all times during work employees shall wear hair restraints
such as hats, caps, nets or a type of restraint approved by the state health
officer.
7. [formerly paragraph
10:034] The vehicle in which any meat, meat products or poultry is transported
shall be kept in a clean and sanitary condition. Accumulations of blood,
drippings, trimmings or decomposed carcasses are prohibited. Wagons, carts,
trucks or other conveyances used in transferring loose meat, meat products or
poultry from the slaughter house to other places of storage or final
distribution shall be closed or so covered that the contents shall be kept
clean.
8. [formerly paragraph
10:035] In addition, all vehicles used to transport meat, meat products or
poultry shall be equipped with refrigeration units capable of maintaining 41°F
or below for refrigerated products and 0°F or below for frozen products to
insure their cleanliness.
9.
[formerly paragraph 10:036] When there is an imminent danger to public health,
a duly authorized representative of the state health officer shall attach a tag
to any equipment or utensil which is insanitary. The use of tagged equipment or
utensils will be in violation of these regulations. No equipment or utensils so
tagged shall again be used until made sanitary. Such tag so placed shall not be
removed by anyone other than the state health officer.
10. [formerly paragraph 10:037] All
operations and storage rooms and departments used for inedible products shall
be maintained in clean condition acceptable to the state health officer. The
outer premises of their establishment including the dock area where cars,
trucks or wagons are loaded, and the driveway's, approaches, yards, pens and
alleys shall be properly drained and kept clean, orderly and free of
accumulations of refuse, spilled products and materials which may decompose and
provide harborage for rodents, insects and vermin. All catch basins on the
premises shall be of such construction and location that they shall be kept
clean and free from odors.
AUTHORITY NOTE:
Promulgated in accordance with the provisions of
R.S.
40:4.A.(1)(a), (6), (8) and 40:5.(5), (9).
Also see
R.S.
40:627.
