La. Admin. Code tit. 51 § XXIII-101
"a"-water activity.
Additive-as defined in Federal Food, Drug and Cosmetic Act 201(s), [21 U.S.C. 321(s)], any substance the intended use of which results or may reasonably be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food (including any substance intended for use in producing, manufacturing, packing, processing, preparing, treating, packaging, transporting, or holding food; and including any source of radiation intended for any such use), if such substance is not generally recognized, among experts qualified by scientific training and experience to evaluate its safety, as having been adequately shown through scientific procedures (or, in the case of a substance used in food prior to January 1, 1958, through either scientific procedures or experience based on common use in food) to be safe under the conditions of its intended use; except that such term does not include:
Adulterated Food-as defined in §607 of the State Food, Drug, and Cosmetic Law (R.S. 40:601 et seq.), a food is considered adulterated if it has been found to be such by any department of the United States government, or:
Approved Supplier-a producer, manufacturer, distributor or food establishment that is acceptable to the enforcement agency based on a determination of conformity with applicable laws, or, in the absence of applicable laws, with current public health principles and practices, and generally recognized industry standards that protect public health.
Base of Operations/Commissary-a catering establishment, restaurant, or any other properly equipped place in which food, containers, or supplies are kept, handled, prepared, packaged or stored.
Bed and Breakfast Establishment-a privately owned house where rooms are let and a breakfast is included in the rent. See Food Establishment.
Beverage-a liquid for drinking, including water.
Bulk Food-processed or unprocessed food in aggregate containers from which quantities desired by the consumer are withdrawn.
CIP-clean in place by the circulation or flowing by mechanical means through a piping system of a detergent solution, water rinse, and sanitizing solution onto or over equipment surfaces that require cleaning, such as the method used, in part, to clean and sanitize a frozen dessert machine.
Certification Number-a unique combination of letters and numbers assigned by a shellfish control authority to a molluscan shellfish dealer according to the provisions of the National Shellfish Sanitation Program.
Comminuted-reduced in size by methods including chopping, flaking, grinding, or mincing and restructured or reformulated.
Consumer-a person who is a member of the public, takes possession of food, is not functioning in the capacity of an operator of a "food" establishment or "food processing plant" and does not offer the "food" for resale.
Convenience Store-a retail food store which is usually easily accessible and deals mostly with prepackaged food products.
Corrosion-Resistant Material-a material that maintains acceptable surface cleanability characteristics under prolonged influence of the food to be contacted, the normal use of cleaning compounds, and "sanitizing" solutions, and other conditions of the environment.
Critical Control Point-as defined in the 1999 Food Code published by FDA, a point or procedure in a specific food system where loss of control may result in an unacceptable health risk.
Critical Item-a provision of this code that, if in noncompliance, is more likely than other violations to contribute to food contamination, illness, or environmental degradation, such as, but not limited to a potentially hazardous food stored at improper temperature, poor personal hygienic practices, not sanitizing equipment and utensils, no water, contaminated water sources, sewage backup or improper sewage disposal, severe insect or rodent infestation, failure to comply with any applicable requirement of R.S. 40:5.5.4, and chemical contamination.
Deli/Delicatessen-a food establishment which generally serves ready to eat food products such as sandwiches, cold cuts, cheeses, prepared salads and some prepared hot foods.
Drinking Water-see potable water.
Dry Storage Area-a room or area designated for the storage of packaged or containerized bulk food that is not potentially hazardous and dry goods such as single-service items.
Easily Cleanable-surfaces that are readily accessible and made of such materials, finish and so fabricated that residue may be effectively removed by normal cleaning methods.
Employee-the permit holder, person in charge, person having supervisory or management duties, person on the payroll, family member, volunteer, person performing work under contractual agreement, or other person working in a food establishment.
Equipment-an article that is used in the operation of a food establishment and retail food store/market such as, but not limited to, a reach-in or walk-in refrigerator or freezer, grinder, ice maker, meat block, mixer, oven, scale, sink, slicer, stove, table, thermometers, vending machine, or warewashing machine.
Fairs and Festivals-a gathering of persons for an event such as a bazaar, carnival, circus, public exhibition or other similar gathering for the purpose of celebration, competition, entertainment, distribution or sale of foods or goods, exhibition, religious activity, or other such purposes, which will operate for only a temporary period in any one location.
Food-a raw, cooked, or processed edible substance, ice, beverage, or ingredient used or intended for use or for sale in whole or in part for human consumption, or chewing gum.
Food Contact Surfaces-a surface of equipment or a utensil with which food normally comes in contact with, or a surface of equipment or a utensil from which food may drain, drip or splash into a food or onto a surface normally in contact with food.
Food Establishment-an operation that stores, prepares, packages, serves, vends or otherwise provides food for human consumption. The term includes restaurants, cafeterias, caterers, delicatessens, bars, lounges, or any other facility that prepares food for individual service or for a group of people, whether consumption is on or off the premises and regardless if there is a charge for the food. The term does not include:
Food Vendor/Food Concessionaire-any person who handles food or drink during preparation or serving, or who comes in contact with any eating or drinking utensils, or who is employed at any time in a room in which food or drink is prepared or served in a temporary food service.
Foodborne Disease Outbreak-the occurrence of two or more cases of a similar illness resulting from the ingestion of a common food.
Game Animals-an animal, the products of which are food, that is not classified by law as cattle, sheep, swine, goat, poultry, fish, and game birds or small animals as described in Part X of the Louisiana state sanitary code.
Garbage-the putrescible components of refuse which are subject to spoilage, rot, or decomposition. It includes wastes from the preparation and consumption of food, vegetable matter, and animal offal and carcasses.
HACCP-Hazard Analysis Critical Control Point.
HACCP Plan-a written document that delineates the formal procedures for following the Hazard Analysis Critical Control Point principles developed by The National Advisory Committee of Microbiological Criteria for Foods.
Hermetically Sealed Container-a container that is designed and intended to be secure against the entry of microorganisms and, in the case of low acid canned foods, to maintain the commercial sterility of its contents after processing.
Highly Susceptible Population-a group of persons who are more likely than other populations to experience foodborne disease because they are immunocompromised, or for the purposes of this Part, older adults in a facility that provides health care or assisted living services, such as a hospital or nursing home; or preschool age children in a facility that provides custodial care, such as a day care center.
Hot Holding Temperature-food stored for hot holding and service shall be held at a temperature of 140°F (60°C) or higher with the exception of roast beef. If roast beef is cooked in accordance with §1305. A.6 the minimum hot holding temperature shall be 130°F (54°C).
Individual Food Operator/Responsible Person-the person responsible for operating the individual temporary food service.
Injected-manipulating a meat through tenderizing with deep penetration or injecting the meat such as with juices which may be referred to as "injecting," "pinning," or "stitch pumping."
Itinerant Food Establishment-any fixed or mobile food establishment which operates on a temporary or seasonal basis.
Itinerant Retail Food Store/Market-any fixed or mobile retail food store/market which operates on a temporary or seasonal basis.
Kiosk-a small structure used as a food and/or beverage booth.
Kitchenware-food preparation and storage utensils.
Label-the principal display or displays of written, printed, or graphic matter upon any food or the immediate container thereof, or upon the outside container or wrapper, if any, of the retail package of any food.
Labeling-includes all labels and other written, printed and graphic matter, in any form whatsoever, accompanying any food.
Linens-fabric items such as cloth hampers, cloth napkins, table cloths, wiping cloths, and work garments including cloth gloves.
Market-a retail food store or food market which stores, prepares, packages, serves, vends or otherwise provides food products such as beverages, eggs, meat, milk, produce, seafood or other similar products.
Microorganisms-yeasts, molds, fungi, bacteria, parasites and viruses including, but not limited to, species having public health significance. The term "undesirable microorganisms" includes those microorganisms that are of public health significance, that subject food to decomposition, that indicate that food is contaminated with filth, or that otherwise may cause food to be adulterated within the meaning of the Food, Drug and Cosmetic Laws and Regulations.
Mobile Food Establishment-a vehicle-mounted food establishment designed to be readily movable.
Mobile Retail Food Store/Market-a vehicle-mounted retail food store/market designed to be readily movable.
Multi-Service Articles-reusable articles for the service of foods made of smooth, impervious material and approved by the state health officer.
Noncritical Item-all provisions in this Part that are not classified as critical items.
Offal-waste parts, especially of a butchered animal, including but not limited to bones, cartilage, fatty tissue and gristle.
Open Air Market-a site that deals in produce that is normally peeled or washed prior to consumption.
Organizer/Promoter/Chairman-that person responsible for managing a festival or fair. In the event of his/her unavailability, the assistant shall be deemed the responsible person.
"pH"-the symbol for the negative logarithm of the hydrogen ion concentration, which is a measure of the degree of acidity or alkalinity of a solution. Values between 0 and 7 indicate acidity and values between 7 and 14 alkalinity. The value for pure distilled water is 7, which is considered neutral.
PPM-parts per million, (mg/l) which is the metric equivalent.
Packaged-bottled, canned, cartoned, securely bagged, or securely wrapped.
Permit-the document issued by the "department" that authorizes a person to operate a food establishment or retail food store/market.
Permit Holder-the entity that:
Person-an association, a corporation, individual, partnership, other legal entity, governmental subdivision or agency.
Person in Charge-the individual present at a food establishment or retail food store/market who is responsible for the operation at the time of inspection. Personal
Care Items-
Pest-refers to any objectionable animal or insect including, but not limited to, birds, roaches, rodents, flies, and larvae.
Poisonous or Toxic Materials-substances that are not intended for ingestion including, but not limited to:
Potable Water-water having bacteriological, physical, radiological and chemical qualities that make it safe and suitable for use by people for drinking, cooking or washing.
Potentially Hazardous Food-
Premises-
Pushcart-a mobile food establishment or retail food store/market propelled by a person.
Ready-to-Eat-Food-food that is in a form that is edible without washing, cooking, or additional preparation by the food establishment or the consumer and that is reasonably expected to be consumed in that form.
Recognized Louisiana Festival or Fair-those fairs or festivals that are officially acknowledged, in writing, as recognized by a state, parish, or municipal governmental body or by the Louisiana Association of Fairs and Festivals.
Reconstituted-dehydrated food products recombined with water or other liquids.
Reduced Oxygen Packaging-the reduction of the amount of oxygen in a package by mechanically evacuating the oxygen; displacing the oxygen with another gas or combination of gases; or otherwise controlling the oxygen content in a package to a level below that normally found in the surrounding atmosphere, which is 21 percent oxygen. This may include methods referred to as altered atmosphere, modified atmosphere, controlled atmosphere, low oxygen, and vacuum packaging including sous vide.
Refuse-any garbage, rubbish, sludge from a food establishment, retail food store/market, waste treatment plant, water supply treatment plant, or air pollution control facility. It also includes other discarded material such as solid, liquid, semi-solid, or contained gaseous material resulting from either industrial, commercial, mining, or agricultural operations, or from community activities. It does not include solid or dissolved material in domestic sewage, irrigation return flow, industrial discharges which are point sources, or radioactive wastes.
Regulatory Authority-the local, state or federal enforcement body or authorized representative having jurisdiction over the food establishment or retail food store/market.
Retail Food Manufacturer-an establishment in which food is manufactured or packaged for human consumption and is sold only at the site of manufacture, such as but not limited to bakery products and candy.
Retail Food Store/Market-all types of food markets including convenience, fixed, mobile and temporary food stores. These may also be referred to as groceries. Larger retail food stores may also include bakeries and delicatessens.
Rubbish-all non-putrescible waste matter, except ashes, from any public or private establishments, institution, or residence. It also includes construction and demolition wastes.
Safe Material-an article manufactured from or composed of materials that may not reasonably be expected to result, directly or indirectly, in their becoming a component or otherwise affecting the characteristics of any food.
Sanitization-the application of cumulative heat or chemicals on cleaned food-contact surfaces that, when evaluated for efficacy, is sufficient to yield a reduction of five logs, which is equal to a 99.999 percent reduction of representative disease microorganisms of public health importance.
Seafood-includes but is not limited to fish, shellfish, edible crustaceans, marine and freshwater animal food products.
Sealed-free of cracks or other openings that allow the entry or passage of moisture.
Seasonal-a recurrent period that is characterized by certain seasons of the year, occupations, festivities, or crops; any period of time that is legally available to the hunter, fisherman, or trapper. These seasons are legally set by government regulatory agencies such as the Department of Wildlife and Fisheries, Department of Agriculture or other such agencies.
Single-Service Articles-tableware, carry-out utensils, and other items such as bags, containers, cups, lids, closures, plates, knives, forks, spoons, paddles, napkins, placemats, stirrers, straws, toothpicks, and wrappers that are designed and constructed for one time, one person use and then discarded.
Single-Use Articles-utensils and bulk food containers designed and constructed to be used once and discarded. Single-use articles includes items such as wax paper, butcher paper, plastic wrap, formed aluminum food containers, jars, plastic tubs, or buckets, bread wrappers, pickle barrels, and number 10 cans.
Slacking-the process of moderating the temperature of a food such as allowing a food to gradually increase from a temperature of -23°C (-10°F) to -4°C (25°F) in preparation for deep-fat frying or to facilitate even heat penetration during the cooking of previously block-frozen food such as spinach.
Smoked Food-food which has been colored or flavored by natural or liquid smoke.
Substantial Renovation-
Tableware-eating, drinking, and serving utensils for table use such as flatware including forks, knives and spoons; hollowware including bowls, cups, serving dishes, tumblers; and plates.
Temperature Measuring Device-a thermometer, thermocouple, thermistor, or other device that indicates the temperature of food, air, or water.
Temporary Food Establishment-a fixed or mobile food establishment that operates for a period of time of not more than 21 consecutive days in conjunction with a single event in a single location such as, but not limited to a festival or fair.
Temporary Food Service-a temporary food establishment or temporary retail food store/market.
Temporary Retail Food Store/Market-a fixed or mobile food store/market which operates for a period of time no more than 21 consecutive days in conjunction with a single event in a single location such as, but not limited to a festival or fair.
Utensil-a food-contact implement or container used in the storage, preparation, transportation, dispensing, sale, or service of food, such as kitchenware or tableware that is multi-use, single-service, or single-use; gloves used in contact with food; and food temperature measuring devices.
Warewashing-the cleaning and sanitizing of food-contact surfaces of equipment and utensils.
Water Activity-(aw) a measure of the free moisture in a food and is the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature.
Wholesome-food which is in sound condition, clean, free from adulteration or contamination and is otherwise suitable for human consumption.
La. Admin. Code tit. 51, § XXIII-101