Current through Register Vol. 50, No. 9, September 20, 2024
A. All of the following requirements apply
regarding qualifications and training for personnel that come into contact with
covered produce or food contact surfaces.
1.
All personnel, including temporary, part time, seasonal, and contracted
personnel, who handle covered produce or food contact surfaces, or who are
engaged in the supervision thereof, shall receive adequate training, as
appropriate to the person's duties, at the time of hire, and at least once
annually.
2. All personnel,
including temporary, part time, seasonal, and contracted personnel, who handle
covered produce or food contact surfaces, or who are engaged in the supervision
thereof, shall have a combination of education, training, and experience
necessary to perform the person's assigned duties in a manner that ensures
compliance with this Chapter.
3.
Training shall be conducted in a manner that is easily understood by the
personnel being trained; and
4.
Training shall be repeated as necessary and appropriate in light of
observations or information indicating that personnel are not meeting standards
established by 21 CFR § 112.21-167.
B. At a minimum, all personnel who handle
covered produce during covered activities or supervise the conduct of such
activities shall receive training that includes all of the following:
1. principles of food hygiene and food
safety;
2. the importance of health
and personal hygiene for all personnel and visitors, including recognizing
symptoms of a health condition that is reasonably likely to result in
contamination of covered produce of food contact surfaces with microorganisms
of public health significance; and
3. the standards established by 21 CFR §
112.21-167 that are applicable to the employee's job
responsibilities.
C.
Persons who conduct harvest activities for covered produce shall also receive
training which includes all of the following:
1. recognizing covered produce that shall not
be harvested, including covered produce that may be contaminated with known or
reasonably foreseeable hazards;
2.
inspecting harvest containers and equipment to ensure that they are clean,
functioning properly, and maintained so as not to become a source of
contamination of covered produce with known or reasonably foreseeable hazards;
and
3. correcting problems with
harvest containers or equipment, or reporting such problems to the supervisor
or other responsible party, as appropriate to the person's job
responsibilities.
D. At
least one supervisor or responsible party for each covered produce farm shall
have successfully completed food safety training at least equivalent to that
received under the standardized curriculum recognized as adequate by the United
State Food and Drug Administration.
E. The owner, operator, or agent-in-charge of
each covered produce farm shall assign or identify personnel to supervise or
otherwise be responsible for operations to ensure compliance with the
requirements of this Chapter.
AUTHORITY NOTE:
Promulgated in accordance with
R.S.
3:922, and
923.
