La. Admin. Code tit. 51 § VII-1105

Current through Register Vol. 50, No. 11, November 20, 2024

Section VII-1105 - Pre-requisite Programs (PPs)

A. HACCP is not a stand-alone program but is part of a larger control system. PPs are the universal procedures used to control the conditions of the plant environment that contribute to the overall safety of the product. They represent the sum of programs, practices and procedures that must be applied to produce and distribute safe products in a clean, sanitary environment. They differ from CCPs in that they are background programs that reduce the potential for the occurrence of a food safety hazard. Frequently, both HACCP plan CCPs and PPs control measures are necessary to control a food safety hazard.

B. HACCP may be implemented only in a facility that is constructed and operated in a manner that provides a sanitary environment. Dairy plant premises, building construction, maintenance and housekeeping shall be maintained in a manner sufficient to provide such an environment.

C. Dairy plants that are required to develop and implement HACCP systems by this Part shall develop and implement the following pre-requisite programs that conform with the following requirements prior to the implementation of the HACCP Plan:

1. safety of the water, steam or ice that comes into contact with food or food contact surfaces;

2. condition and cleanliness of the food contact surfaces of equipment;

3. prevention of cross-contamination from insanitary objects and or practices to food products, packaging material and other food contact surfaces, including utensils, gloves, outer garments, etc., and from raw product to processed product (e.g., pasteurizer pressure differential);

4. maintenance of hand washing, hand sanitizing and toilet facilities;

5. protection of food, food packaging material and food contact surfaces from adulteration with lubricants, fuel, pesticides, cleaning compounds, sanitizing agents, condensate and other chemical, physical and biological contaminants;

6. proper labeling, storage and use of toxic compounds;

7. control of employee health conditions that could result in the microbiological contamination of food, food packaging materials and food contact surfaces; and,

8. pest exclusion from the food plant.

D. Each dairy plant shall monitor the conditions and practices of all required PPs with sufficient frequency to ensure conformance with those conditions and that are appropriate both to the plant and to the safety of the food being processed. Each milk plant, receiving station or transfer station shall correct those conditions and practices that are not in conformance.

E. Each dairy plant shall maintain records that document the ongoing application of the PPs including a brief written description, monitoring and correction records.

F. In addition to the required prerequisite programs, any other prerequisite programs that are being relied upon in the hazard analysis to reduce the likelihood of hazards such that they are not reasonably likely to occur shall also be monitored and documented.

La. Admin. Code tit. 51, § VII-1105

Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 37:2687 (September 2011).

AUTHORITY NOTE: Promulgated in accordance with the provisions of R.S. 40:4(A)(1)(a). Also see R.S. 40:5(2)(3)(5)(7)(15)(17) and R.S. 40:922.