La. Admin. Code tit. 7 § V-1205

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

Section V-1205 - Personnel Qualification and Training

A. All of the following requirements apply regarding qualifications and training for personnel that come into contact with covered produce or food contact surfaces.

1. All personnel, including temporary, part time, seasonal, and contracted personnel, who handle covered produce or food contact surfaces, or who are engaged in the supervision thereof, shall receive adequate training, as appropriate to the person's duties, at the time of hire, and at least once annually.

2. All personnel, including temporary, part time, seasonal, and contracted personnel, who handle covered produce or food contact surfaces, or who are engaged in the supervision thereof, shall have a combination of education, training, and experience necessary to perform the person's assigned duties in a manner that ensures compliance with this Chapter.

3. Training shall be conducted in a manner that is easily understood by the personnel being trained; and

4. Training shall be repeated as necessary and appropriate in light of observations or information indicating that personnel are not meeting standards established by 21 CFR § 112.21-167.

B. At a minimum, all personnel who handle covered produce during covered activities or supervise the conduct of such activities shall receive training that includes all of the following:

1. principles of food hygiene and food safety;

2. the importance of health and personal hygiene for all personnel and visitors, including recognizing symptoms of a health condition that is reasonably likely to result in contamination of covered produce of food contact surfaces with microorganisms of public health significance; and

3. the standards established by 21 CFR § 112.21-167 that are applicable to the employee's job responsibilities.

C. Persons who conduct harvest activities for covered produce shall also receive training which includes all of the following:

1. recognizing covered produce that shall not be harvested, including covered produce that may be contaminated with known or reasonably foreseeable hazards;

2. inspecting harvest containers and equipment to ensure that they are clean, functioning properly, and maintained so as not to become a source of contamination of covered produce with known or reasonably foreseeable hazards; and

3. correcting problems with harvest containers or equipment, or reporting such problems to the supervisor or other responsible party, as appropriate to the person's job responsibilities.

D. At least one supervisor or responsible party for each covered produce farm shall have successfully completed food safety training at least equivalent to that received under the standardized curriculum recognized as adequate by the United State Food and Drug Administration.

E. The owner, operator, or agent-in-charge of each covered produce farm shall assign or identify personnel to supervise or otherwise be responsible for operations to ensure compliance with the requirements of this Chapter.

La. Admin. Code tit. 7, § V-1205

Promulgated by the Department of Agriculture and Forestry, Office of Animal Health and Food Safety, LR 48396 (3/1/2022).

AUTHORITY NOTE: Promulgated in accordance with R.S. 3:922, and 923.