La. Admin. Code tit. 51 § X-117

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

Section X-117 - Equipment and Utensils [formerly paragraph 10:028-1]

A. Equipment and utensils used for preparing, processing and otherwise handling any meat, meat product or poultry shall be of such material and construction so as to enable ready and thorough cleaning and sanitizing such as will insure strict cleanliness in the preparation and handling of all food products. Trucks and receptacles used for inedible products shall bear some conspicuous and distinct mark and shall not be used for handling edible products.

B. [formerly paragraph 10:028-2] Equipment and utensils used for preparing, processing and otherwise handling any meat, meat product or poultry shall be cleaned as often as necessary to avoid contamination of food, food ingredients and food-packaging materials. Food contact surfaces of equipment and utensils used in the processing and packaging of foods subject to contamination by harmful microbes shall be washed with a suitable detergent solution, rinsed with potable water and then sanitized in a manner specified as follows.

1. [formerly paragraph 10:028-2.A] Hot Water Immersion. Cleaned equipment and utensils shall be immersed in fresh hot water of 170° F (77°C) or above.

2. [formerly paragraph 10:028-2.B] Chemical Sanitizers. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at exposure times specified in §117. C shall be listed in 21 CFR 178.1010, shall be used in accordance with the EPA approved manufacturer's label use instructions, and shall be used as follows:

a. [formerly paragraph 10:028-2.B.(1)] a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart;

Minimum Concentration mg/L	Minimum Temperature pH of 10 or less °F (°C)	Minimum Temperature pH of 8 or less °F (°C)
25 50 100	120 (49) 100 (38) 55 (13)	120 (49) 75 (24) 55 (13)

b. [formerly paragraph 10:028-2.B.(2)] an iodine solution shall have a:

i. minimum temperature of 75°F (24°C);

ii. pH of 5.0 or less, unless the manufacturer's use directions included in the labeling specify a higher pH limit of effectiveness; and

iii. concentration between 12.5 mg/L and 25 mg/L;

c. [formerly paragraph 10:028-2.B.(3)] a quaternary ammonium compound solution shall:

i. have a minimum temperature of 75°F (24°C);

ii. have an effective concentration of not more than 200 mg/L as specified in 21 CFR 178.1010;

iii. be used only in water with 500 mg/L hardness or less;

d. [formerly paragraph 10:028-2.B.(4)] other solutions of the chemicals specified in §117. B.2 a-c of this Part may be used if demonstrated to the state health officer to achieve sanitization and approved by the state health officer; or

e. [formerly paragraph 10:028-2.B.(5)] o ther chemical Sanitizers may be used if they are applied in accordance with the manufacturer's use directions included in the labeling.

C. [formerly paragraph 10:028-2.C] Sanitization Exposure Times. Utensils and food-contact surfaces shall be exposed to hot water and chemical compounds for a period of time as specified below.

Method	Minimum Exposure Time
Hot Water Immersion	30 seconds
Chlorine Solutions	10 seconds
Other Chemical Sanitizing Solutions	30 seconds

1. [formerly paragraph 10:029] Rooms, compartments, places, equipment and utensils used for preparing, storing or otherwise handling any meat, meat products or poultry and all other parts of the establishment shall be kept clean and sanitary.

2. [formerly paragraph 10:030] Operations and procedures involving the preparation, storing and handling of any meat, meat product or poultry shall be in accordance with clean and sanitary methods as approved by the state health officer.

3. [formerly paragraph 10:031] Rooms, compartments, places, equipment and utensils used for preparing, storing or otherwise handling any meat, meat products or poultry processed or packed, shall be kept free of steam and vapor to allow for inspections and to insure clean operations. The walls and ceilings of coolers and rooms under refrigeration shall be kept free from moisture so that condensation does not accumulate on walls and ceilings. Fresh meat and poultry shall be stored at 41°F or below.

4. [formerly paragraph 10:032-1] Butchers and others who dress or handle diseased carcasses or parts shall, before handling or dressing other carcasses or parts, cleanse hands of grease, immerse them in a prescribed disinfectant and rinse them in clean water. Implements used in dressing diseased carcasses should be thoroughly cleaned in boiling water with a prescribed disinfectant, followed by rinsing in clean water.

5. [formerly paragraph 10:032-2] The employees of the establishment who handle any meat, meat products or poultry shall keep their hands clean and in all cases after visiting the toilet room or urinal shall wash their hands before handling any meat, meat products, poultry or implements used in their preparation. A sign so instructing shall be posted in the toilet or lavatory areas.

6. [formerly paragraph 10:033] Aprons, frocks and other outer clothing worn by persons who handle any meat, meat products or poultry shall be of material that is readily cleaned and only clean garments shall be worn. At all times during work employees shall wear hair restraints such as hats, caps, nets or a type of restraint approved by the state health officer.

7. [formerly paragraph 10:034] The vehicle in which any meat, meat products or poultry is transported shall be kept in a clean and sanitary condition. Accumulations of blood, drippings, trimmings or decomposed carcasses are prohibited. Wagons, carts, trucks or other conveyances used in transferring loose meat, meat products or poultry from the slaughter house to other places of storage or final distribution shall be closed or so covered that the contents shall be kept clean.

8. [formerly paragraph 10:035] In addition, all vehicles used to transport meat, meat products or poultry shall be equipped with refrigeration units capable of maintaining 41°F or below for refrigerated products and 0°F or below for frozen products to insure their cleanliness.

9. [formerly paragraph 10:036] When there is an imminent danger to public health, a duly authorized representative of the state health officer shall attach a tag to any equipment or utensil which is insanitary. The use of tagged equipment or utensils will be in violation of these regulations. No equipment or utensils so tagged shall again be used until made sanitary. Such tag so placed shall not be removed by anyone other than the state health officer.

10. [formerly paragraph 10:037] All operations and storage rooms and departments used for inedible products shall be maintained in clean condition acceptable to the state health officer. The outer premises of their establishment including the dock area where cars, trucks or wagons are loaded, and the driveway's, approaches, yards, pens and alleys shall be properly drained and kept clean, orderly and free of accumulations of refuse, spilled products and materials which may decompose and provide harborage for rodents, insects and vermin. All catch basins on the premises shall be of such construction and location that they shall be kept clean and free from odors.

La. Admin. Code tit. 51, § X-117

Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 28:1314 (June 2002).

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.