La. Admin. Code tit. 51 § VII-1107

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

Section VII-1107 - Hazard Analysis

A. Each dairy plant shall develop, or have developed for it, a written hazard analysis to determine whether there are food hazards that are reasonably likely to occur for each type of dairy product processed by that dairy plant, receiving station or transfer station and to identify the control measures that the dairy plant, receiving station or transfer station can apply to control those hazards.

B. The plant shall develop or have developed for it a hazard analysis each time a product, product ingredient or process is added or changed.

C. The hazard analysis shall include hazards that can be introduced both within and outside the processing plant environment, including hazards that can occur during production, transportation, processing and distribution.

D. The hazard analysis shall be submitted in writing to the state health officer for approval prior to processing of a product or change of process for which the hazard analysis was made.

E. A hazard that is reasonably likely to occur is one for which a prudent dairy plant operator would establish controls because experience, illness data, scientific reports or other information provide a basis to conclude that there is a reasonable possibility that, in the absence of these controls, the hazard will occur in the particular type of product being processed. The hazard analysis shall be developed by an individual(s) trained in accordance with this program and shall be subject to the record keeping requirement as described in this document.

1. In evaluating what food hazards are reasonably likely to occur, at a minimum, consideration should be given to the following:

a. microbiological contamination;

b. parasites;

c. chemical contamination;

d. unlawful drug and pesticide residues;

e. natural toxins;

f. unapproved use of food or color additives;

g. presence of undeclared ingredients that may be allergens or sensitivity producing ingredients; and

h. physical hazards.

2. Dairy plant operators shall evaluate product ingredients, processing procedures, packaging, storage and intended use; facility and equipment function and design; and plant sanitation including employee hygiene to determine the potential effect of each on the safety of the finished product for the intended consumer.

La. Admin. Code tit. 51, § VII-1107

Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 37:2688 (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.