La. Admin. Code tit. 51 § XXIII-4125

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

Section XXIII-4125 - Smoked Meat Preparation, Fully Cooked [formerly paragraph 22:40-2]

A. Fully cooked smoked meats shall be heated at a temperature and time sufficient to allow all parts of the meat to reach 155°F except poultry products which shall reach 165°F with no interruption of the cooking process and fish which shall reach 145°F.

La. Admin. Code tit. 51, § XXIII-4125

Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 28:335 (February 2002), amended LR 28:1429 (June 2002).

AUTHORITY NOTE: Promulgated in accordance with R.S. 40:4.