Louisiana Administrative Code
Title 76 - WILDLIFE AND FISHERIES
Part I - Wildlife and Fisheries Commission and Agencies Thereunder
Chapter 7 - Louisiana Wild Seafood Certification Program
Section I-704 - Product Registration and Supply Chain Verification
Current through Register Vol. 50, No. 9, September 20, 2024
A. Seafood or seafood products that are packaged for retail sale shall be registered with LDWF. No packaged retail seafood product shall possess the LWSCP logo unless it has been registered. Seafood products which are produced, packaged, and sold exclusively at the location of retail sale shall be exempt from the registration requirement.
B. Retailers and restaurants selling and/or serving unpackaged seafood, prepared or not prepared, who wish to identify such seafood with the LWSCP logo shall provide, at the time of initial application, invoices from the previous three months showing LWSCP-certified seafood purchases from a vendor who possesses an LWSCP permit at the time of their application.
C. Invoices required under the provisions of this Section shall not be required to disclose pricing information. Pricing information may be redacted, so long as the remainder of the invoice remains unaltered and intact. Invoices provided under the provisions of this Section are for verification purposes only and the only record to be maintained shall be a digital image of the submitted invoice. With the exception of invoice date, LDWF shall not enter information contained on submitted invoices into any database or other electronic format whatsoever. Invoices submitted under the provisions of this Section shall be considered fisheries-dependent data under LAC 76:I.321.F and held confidential and shall not be subject to public records requests.
D. Persons participating in an LDWF-approved electronic traceability program and who allow LDWF access for verification purposes shall be exempt from all invoice submission provisions of this Section.
AUTHORITY NOTE: Promulgated in accordance with R.S. 56:578.15 and R.S. 56:23.