La. Admin. Code tit. 51 § VII-2509

Current through Register Vol. 50, No. 12, December 20, 2024

Section VII-2509 - Additional Requirements for Pasteurized Process Cheese Manufacturing Plants

A. All pasteurized process cheese and cheese related products shall conform with the standards of identify contained in the Code of Federal Regulations.

B. Dairy plants that manufacture, process or package process cheese or cheese related products shall conform with all of the requirements for cheese manufacturing plants contained in this Part and shall conform with the following additional requirements:

1. Milk used in the manufacture of pasteurized process cheese and cheese related products shall be derived from Grade A raw milk for pasteurization or manufacturing grade raw milk for pasteurization from a source approved by the state health officer

2. Milk and milk products used in the manufacture of pasteurized process cheese or cheese related products shall be pasteurized, ultra-pasteurized or aseptically processed in accordance with the requirements for pasteurization or ultra-pasteurization contained in this Part.

3. Conveyors shall be constructed of material which can be properly cleaned, will not rust, or otherwise contaminate the cheese and shall be maintained in good repair.

4. The grinders or shredders used in the preparation of the trimmed and cleaned natural cheese for the cookers shall be adequate in size. Product contact surfaces shall be of corrosion resistant material, and of such construction as to prevent contamination of the cheese and to allow thorough cleaning of all parts and product contact surfaces.

5. The cookers shall be the steam jacketed or direct steam type. They shall be constructed of stainless steel or other equally corrosion-resistant material. All product contact surfaces shall be readily accessible for cleaning. Each cooker shall be equipped with an indicating thermometer, and shall be equipped with a temperature recording device. The recording thermometer stem may be placed in the cooker. Steam check valves on direct steam type cookers shall be mounted flush with cooker wall, be constructed of stainless steel and designed to prevent the backup of product into the steam line, or the steam line shall be constructed of stainless steel pipes and fittings which can be readily cleaned. If direct steam is applied to the product only culinary steam shall be used.

6. The hoppers of all fillers shall be covered but the cover may have sight ports. If necessary, the hopper may have an agitator to prevent buildup on side walls. The filler valves and head shall be kept in good repair and capable of accurate measurements.

7. The natural cheese shall be cleaned free of all nonedible portions. Paraffin and bandages as well as rind surface, mold, or unclean areas or any other part which is unwholesome or unappetizing shall be removed.

8. Each batch of cheese within the cooker, including the optional ingredients shall be thoroughly commingled and the contents pasteurized at a temperature of at least 70 ° C (158 ° F) and held at that temperature for not less than 30 seconds. Care shall be taken to prevent the entrance of cheese particles or ingredients after the cooker batch of cheese has reached the final heating temperature. After holding for the required period of time, the hot cheese shall be emptied from the cooker as quickly as possible.

9. Containers, either lined or unlined, shall be assembled and stored in a sanitary manner to prevent contamination. The handling of containers by filler crews shall be done with extreme care and observance of personal cleanliness. Performing and assembling of pouch liners and containers shall be kept to a minimum and the supply rotated to limit the length of time exposed to possible contamination prior to filling.

10. Hot fluid cheese from the cookers may be held in hot wells or hoppers to assure a constant and even supply of processed cheese to the filler or slice former. Filler valves shall effectively measure the desired amount of product into the pouch of containers in a sanitary manner and shall cut off sharply without drip or drag of cheese across the opening. An effective system shall be used to maintain accurate and precise weight control. Damaged or unsatisfactory packages shall be removed from production, and the cheese may be salvaged into sanitary containers, added back to cookers and recooked prior to repackaging.

La. Admin. Code tit. 51, § VII-2509

Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 37:2716 (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.