La. Admin. Code tit. 51 § X-115

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

Section X-115 - Required Sanitary Facilities [formerly paragraph 10:024]

A. Sanitary facilities and accommodations shall be furnished by every establishment engaged in the slaughter, preparation or packing of meat or poultry product for human consumption.

B. [formerly paragraph 10:025] Toilet facilities shall be provided and installed in accordance with LAC 51:XIV.411. Facilities shall be conveniently located and shall be accessible to employees at all times.

C. [formerly paragraph 10:026] Hand washing lavatories shall be provided in food processing and other food handling areas and shall be installed in accordance with LAC 51:XIV.411. Hand washing lavatories shall be conveniently located and accessible to employees at all times. Hand washing lavatories shall also be located in or immediately adjacent to toilet rooms or vestibules. Sinks used for food preparation or for washing and sanitizing of equipment and utensils shall not be used for hand washing. Each hand-washing lavatory shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet. An ample supply of hand cleansing soap or detergent shall be available at each lavatory. An ample supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each hand-washing lavatory. The use of common towels is prohibited. If disposable towels are used, easily cleanable waste receptacles shall be conveniently located near the hand washing facilities.

D. [Formerly paragraph 10:027] A three compartment sink constructed of smooth, impervious non-corrosive material such as stainless steel or high density food grade polymer plastic shall be provided in slaughter rooms, packing rooms or other preparation rooms for washing, rinsing and sanitizing utensils and equipment. Sinks constructed of galvanized steel are not acceptable. Sinks shall be adequate in size and number and shall be large enough to accommodate the largest utensil or movable piece of equipment. Each sink compartment is to be designated and used for a specific purpose as shown in Table 10.1 below.

Table 10.1 Three Compartment Sink Usage

Sink Compartment #1

Sink Compartment

Detergent Wash to remove soil and food residues.

Rinse with potable water to remove detergent solution.

Immersion in hot water or chemical sanitizing solution to destroy harmful microbes not removed by washing process.

1. [formerly a part of paragraph 10:027] Each sink compartment shall be provided with hot and cold running water delivered under pressure through a mixer faucet or mixing valve. Sinks are to be properly installed and shall be trapped and vented. Sinks designated for washing or thawing of food or food ingredients shall be designated for that purpose only and shall not be used for cleaning equipment or utensils.

La. Admin. Code tit. 51, § X-115

Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 28:1313 (June 2002), amended LR 38:2793 (November 2012), repromulgated LR 38:3233 (December 2012).

AUTHORITY NOTE: Promulgated in accordance with the provisions of R.S. 40:4.A(1)(a), (6), (8) and 40:5(5)(9). Also see R.S. 40:627, amended LR 38:2793 (November 2012).