§2307. Construction of Utensils and Equipment

A. All utensils and equipment used in the manufacture of butter and related products shall conform with the requirements contained in §937 of this Part. In addition, for certain other equipment, the following requirements shall be met.

1. Continuous Churns. All product contact surfaces shall be of non-corrosive materials. All non-metallic product contact surfaces shall comply with 3-A Standards for plastic, rubber, and rubber-like materials. All product contact surfaces shall be accessible for cleaning and inspection.

2. Conventional churns shall be constructed of aluminum, stainless steel or equally corrosion resistant metal, free from cracks and in good repair. All gasket material shall be non-toxic and durable. Seals around doors and covers shall be tight.

3. Bulk butter trucks, boats and packers shall be constructed of aluminum, stainless steel or equally corrosion resistant metal, free from cracks or seams and must have product contact surfaces that are smooth and easily cleanable.

4. Butter, frozen or plastic cream melting machines, shavers and shredders used for the rapid melting of butter or plastic cream shall be constructed of stainless steel or equally corrosion resistant metal and shall be of sanitary construction and easily cleanable.

5. Printing equipment shall be designed to be easily disassembled for cleaning of product contact surfaces. All product contact surfaces shall be of aluminum, stainless steel or equally corrosion resistant metal or plastic, rubber and rubber-like materials that meet 3-A Standards.

6. The product contact surfaces of all utensils and equipment used in the manufacture of butter and related products shall be smooth and easily cleanable. The use of wood or other fibrous or porous materials on product contact surfaces shall be prohibited.

AUTHORITY NOTE: Promulgated in accordance with the provisions of R.S. 40:4(A)(1)(a). Also see R.S. 40:5(2)(3)(5)(7)(15)(17) and R.S. 40:922.

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 37:2711 (September 2011).

§2309. Cream for the Manufacture of Butter and Butter Related Products

A. Cream for the manufacture of butter and butter related products shall be derived from Grade A raw milk for pasteurization or manufacturing grade raw milk for pasteurization from a source approved by the state health officer. The milk or cream shall be pasteurized, ultra-pasteurized or aseptically processed in the plant in which the butter or butter related products are manufactured.

B. Pasteurization or ultra-pasteurization shall be performed in accordance with the requirements contained in §941 of this Part provided that:

1. the temperature of pasteurization for cream to be processed for plastic or frozen cream shall be not less than 77C (170F) for not less than 30 minutes or not less than 88C (190F) for not less than 15 seconds;

2. The temperature of pasteurization for cream to be processed into butter and other butter related products shall be not less than 74C (165F) for not less than 30 minutes or not less than 85C (185F) for not less than 15 seconds.

AUTHORITY NOTE: Promulgated in accordance with the provisions of R.S. 40:4(A)(1)(a). Also see R.S. 40:5(2)(3)(5)(7)(15)(17) and R.S. 40:922.

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 37:2711 (September 2011).

§2311. Composition and Wholesomeness of Ingredients Used in the Manufacture of Butter and Butter Related Products

A. The composition and wholesomeness of all ingredients used in the manufacture of butter and butter related products shall be in conformance with the requirements of the Federal Food, Drug and Cosmetic Act, as amended.

AUTHORITY NOTE: Promulgated in accordance with the provisions of R.S. 40:4(A)(1)(a). Also see R.S. 40:5(2)(3)(5)(7) (15)(17) and R.S. 40:922.

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 37:2711 (September 2011).

§2313. Examination of Butter and Butter Related Products

A. Samples of butter and butter related products shall be collected and examined as often as the state health officer may require. The state health officer shall not be required to pay for such samples.

B. All sampling procedures and required laboratory examinations shall be in compliance with the Standard Methods for the Examination of Dairy Products.

AUTHORITY NOTE: Promulgated in accordance with the provisions of R.S. 40:4(A)(1)(a). Also see R.S. 40:5(2)(3)(5)(7)(15)(17) and R.S. 40:922.

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 37:2711 (September 2011).

§2315. Standards of Identity for Butter

A. All butter and butter related products shall conform with the standards of identity prescribed by this Part.

AUTHORITY NOTE: Promulgated in accordance with the provisions of R.S. 40:4(A)(1)(a). Also see R.S. 40:5(2)(3)(5)(7)(15)(17) and R.S. 40:922.

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 37:2711 (September 2011).

§2317. Bacteriological Requirements

A. All butter and butter related products shall conform with the following microbial requirements:

1. standard plate countnot to exceed 1,000 cfu per gram;

2. coliform countnot to exceed 10 per gram; and,

3. pathogensno pathogenic microorganisms of human significance.

AUTHORITY NOTE: Promulgated in accordance with the provisions of R.S. 40:4(A)(1)(a). Also see R.S. 40:5(2)(3)(5)(7)(15)(17) and R.S. 40:922.

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 37:2711 (September 2011).

§2319. Seizure and Condemnation of Butter and Butter Related Products

A. Butter and butter related products that do not conform with the bacteriological requirements contained in §2317 of this Part shall be subject to seizure and condemnation by the state health officer as provided in §632 of the State Food, Drug and Cosmetic Act.

AUTHORITY NOTE: Promulgated in accordance with the provisions of R.S. 40:4(A)(1)(a). Also see R.S. 40:5(2)(3)(5)(7)(15)(17) and R.S. 40:922.

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 37:2711 (September 2011).

§2321. Containers

A. Containers used for the packaging of butter and butter related products shall be containers or packaging materials from sources approved by the state health officer and satisfactorily protect the safety and quality of the contents in regular channels of trade. Caps or covers which extend over the lip of the container shall be used on all cups or tubs containing two pounds or less to protect the product from contamination.

B. Liners, wrappers and other packaging materials shall be from sources approved by the state health officer and protect the products from dust, mold and other contaminants.

AUTHORITY NOTE: Promulgated in accordance with the provisions of R.S. 40:4(A)(1)(a). Also see R.S. 40:5(2)(3)(5)(7) (15)(17) and R.S. 40:922.

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 37:2712 (September 2011).

§2323. Printing and Packaging of Butter and Butter Related Products

A. Printing and packaging of butter and butter related products shall be performed using procedures that preclude the contamination of product and have been approved by the state health officer.

AUTHORITY NOTE: Promulgated in accordance with the provisions of R.S. 40:4(A)(1)(a). Also see R.S. 40:5(2)(3)(5)(7)(15)(17) and R.S. 40:922.

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 37:2712 (September 2011).

Chapter 25. Cheese Manufacturing Plants

§2501. Approval of Plans

A. All cheese manufacturing plants that are domiciled within the state and are hereafter constructed, reconstructed or altered shall conform in their construction and operation with the requirements of this Part. Prior to construction, reconstruction or alteration, written approval of plans and specifications shall be obtained from the state health officer.

B. Prior to installation or modification, written approval shall be obtained from the state health officer of plans and specifications for the design, construction and manner of employment for all equipment.

C. Written detailed plans describing the processing of each product shall be submitted to the state health officer for approval prior to manufacture of each product and prior to any product or process change.

AUTHORITY NOTE: Promulgated in accordance with the provisions of R.S. 40:4(A)(1)(a). Also see R.S. 40:5(2)(3)(5)(7)(15)(17) and R.S. 40:922.

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 37:2712 (September 2011).

§2503. Basic Requirements for Cheese Manufacturing Plants

A. All dairy plants that manufacture, process, cut, slice or package cheese or cheese related products shall conform with the following general requirements for dairy plants:

1. definitions (in accordance with §101 of this Part);

2. standards of identity (in accordance with §107 of this Part);

3. permits (in accordance with §109 of this Part);

4. permits required for imported milk, milk products and frozen desserts (in accordance with §111 of this Part);

5. requirements for imported dairy products (in accordance with §113 of this Part);

6. milk records (in accordance with §115 of this Part);

7. falsification of records (in accordance with §117 of this Part);

8. labeling (in accordance with §121 of this Part);

9. delivery of samples (in accordance with §303 of this Part);

10. pasteurization equipment tests, examinations and sealing (in accordance with §313 of this Part);

11. posting inspection reports (in accordance with §317 of this Part);

12. field supervision (in accordance with §319 of this Part);

13. application for regrading, reinstatement of permit and permission to resume sale of product (in accordance with §341 of this Part);

14. regrading and reinstatement of permit when degrade or suspension was based on physical violations (in accordance with §345 of this Part);

15. reinstatement of permit when suspension was based upon adulteration of product or contamination of pasteurized product or cheeses with pathogenic microorganisms of human significance (in accordance with §347 of this Part);

16. grade A raw milk for pasteurization (in accordance with §349 of this Part);

17. grade A raw milk for pasteurization (certified for interstate milk shipment) (in accordance with §351 of this Part);

18. manufacturing grade raw milk for pasteurization (milk for manufacturing purpose) (in accordance with §353 of this Part);

19. grade A aseptically processed milk and milk products (in accordance with §359 of this Part);

20. grade A pasteurized, ultra-pasteurized and aseptically processed milk and milk products certified for interstate shipment (in accordance with §361 of this Part);

21. milk tank trucks (in accordance with §701 of this Part);

22. sealing and protection of milk tank trucks (in accordance with §703 of this Part);

23. labeling (in accordance with §705 of this Part);

24. general requirements (in accordance with §901 of this Part);

25. approval of plans (in accordance with §903 of this Part);

26. raw milk receiving (in accordance with §905 of this Part);

27. dairy plant receivers/samplers (in accordance with §907 of this Part);

28. receiving and handling of milk derived and non-dairy ingredients (in accordance with §909 of this Part);

29. immediate surroundings (in accordance with §911 of this Part);

30. floors (in accordance with §913 of this Part);

31. walls and ceilings (in accordance with §915 of this Part);

32. doors and windows (in accordance with §917 of this Part);

33. light and ventilation (in accordance with §919 of this Part);

34. separate rooms (in accordance with §921 of this Part);

35. toilet facilities (in accordance with §923 of this Part);

36. water supply (in accordance with §925 of this Part);

37. hand washing facilities (in accordance with §927 of this Part);

38. protection from contamination (in accordance with §929 of this Part);

39. reclaim or rework operations (in accordance with §931 of this Part);

40. dairy plant cleanliness (in accordance with §933 of this Part);

41. sanitary piping (in accordance with §935 of this Part);

42. construction and repair of containers and equipment (in accordance with §937 of this Part);

43. thermometers (in accordance with §939 of this Part);

44. cleaning and sanitizing of containers and equipment (in accordance with §943 of this Part);

45. storage of cleaned containers and equipment (in accordance with §945 of this Part);

46. storage of single-service containers, utensils and materials (in accordance with §947 of this Part);

47. packing, bottling and wrapping (in accordance with §949 of this Part);

48. cooling of milk and dairy products (in accordance with §955 of this Part);

49. use of overflow, leaks, spilled or mishandled dairy products (in accordance with §957 of this Part);

50. dipping or transferring dairy products (in accordance with §965 of this Part);

51. apparatus, containers, equipment and utensils (in accordance with §967 of this Part);

52. personnel health (in accordance with §969 of this Part);

53. notification of disease (in accordance with §971 of this Part);

54. procedure when infection suspected (in accordance with §973 of this Part);

55. personal cleanliness (in accordance with §975 of this Part);

56. rat proofing (in accordance with §985 of this Part);

57. waste disposal (in accordance with §987 of this Part); and

58. vehicles (in accordance with §989 of this Part).

AUTHORITY NOTE: Promulgated in accordance with the provisions of R.S. 40:4(A)(1)(a). Also see R.S. 40:5(2)(3)(5)(7)(15)(17) and R.S. 40:922.

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 37:2712 (September 2011).

Subchapter A. Supplemental Requirements for Cheese Manufacturing Plants

§2505. General Information

A. Cheese manufacturing plants that manufacture, process, cut, slice or package cheese shall conform with all of the basic requirements for cheese manufacturing plants contained in this Part and with the following additional requirements.

1. All cheese and cheese related products shall conform to the standards of identity prescribed by this Part.

2. Written, detailed plans describing the processing of each product shall be submitted to the state health officer for approval prior to manufacture of each product and prior to any product process change.

3. The words “made from unpasteurized milk” shall be prominently displayed on the principal display panel of each container of cheese and cheese related products made from milk in which each particle has not been pasteurized, ultra-pasteurized or aseptically processed in a manner that conforms with the requirements for pasteurization contained in this Part.

4. All containers and packages enclosing cheese and cheese related products shall be labeled in accordance with the applicable requirements of the Federal Food, Drug and Cosmetic Act, as amended, the State Food, Drug, and Cosmetic Law (R.S. 40:601, et seq.), the Nutrition Labeling and Education Act of 1990, as amended, and the regulations developed thereunder and the requirements for labeling contained in this Part.

5. Whey disposal or use shall conform the following:

a. adequate sanitary facilities shall be provided for the handling and disposal of whey. Necessary precautions shall be taken to minimize flies, insects and objectionable odors;

b. whey or whey products to be used for human food shall be handled in accordance with the applicable provisions of this Part; and

c. whey or whey products to be used as or in Grade A products shall be produced in a cheese manufacturing plant that complies with all applicable requirements for dairy plants that produce Grade A pasteurized, ultra-pasteurized and aseptically processed products contained in Chapter 9. All such whey shall be derived from cheese produced from Grade A raw milk for pasteurization;

6. Cooling of milk and dairy products shall conform with the following:

a. all Grade A raw milk or heat treated products shall be received at 7C (45F) or less and maintained at or below that temperature until processed;

b. all manufacturing grade raw milk (milk for manufacturing purposes) shall not exceed 10C (50F) upon delivery to the dairy plant unless it is delivered to the dairy plant in less than four hours after milking. It shall be cooled immediately upon receipt to 7C (45F) or below and maintained at or below that temperature until processed;

c. whey and whey products in balance (constant level) tanks or hot wells may be allowed to remain at temperatures above 7C (45F) and below 66C (150F) for a period not to exceed four hours of operation provided:

i. when foam is present on the product, the temperature of the foam shall be considered the temperature of the product;

ii. the balance tank or hot well shall be emptied, cleaned and sanitized at least once each four hours of operation; and

iii. dairy products in balance tanks or hot wells at temperatures below 7C (45F) or above 66C (150F) or above are exempt from this requirement;

d. all pasteurized dairy products, except those to be cultured, shall be cooled immediately after pasteurization in approved equipment, to a temperature of 7C (45F) or less and stored at a temperature of 7C (45F) or less;

e. the temperature of milk or dairy products in delivery vehicles shall not exceed 7C (45F);

f. every room or tank in which dairy products are stored shall be equipped with an approved thermometer;

g. aseptically processed dairy products to be packaged in hermetically sealed containers shall be exempt from the cooling requirement for this item; and,

h. re-circulated water which is used in coolers and exchangers, including systems in which a freezing point depressant is used shall be from a safe source and protected from contamination. Such water shall be tested at the minimum frequencies specified in §2117 of this Part and shall otherwise comply with the requirements of §2117 of this Part. Freezing point depressants, when used, shall be non toxic.

AUTHORITY NOTE: Promulgated in accordance with the provisions of R.S. 40:4(A)(1)(a). Also see R.S. 40:5(2)(3)(5)(7)(15)(17) and R.S. 40:922.

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 37:2713 (September 2011).

§2507. Additional Requirements for Cheese Manufacturing Plants that Manufacture, Process, Package, Cut or Slice Ripened or Aged Cheese and Cheese Related Products

A. Cheese manufacturing plants that manufacture, process, package, cut or slice aged cheese and cheese related products shall conform with all of the requirements for cheese manufacturing plants contained in this Part and shall conform with the following additional requirements.

1. Milk for the manufacture of aged cheese shall be derived from Grade A raw milk for pasteurization or manufacturing grade raw milk for pasteurization from a source approved by the state health officer.

2. Milk used in the manufacture of aged cheese and cheese related products may be pasteurized, ultra-pasteurized, aseptically processed or clarified or both.

3. The pasteurization, ultra-pasteurization or aseptic processing of raw milk used in the manufacture of aged cheese and cheese related products shall be performed in accordance with the requirements for pasteurization, ultra-pasteurization or aseptic processing contained in this Part.

4. The following additional separate rooms shall be provided.

a. Starter Room. Starter rooms or areas shall be properly equipped and maintained for the propagation and handling of starter cultures. All necessary precautions shall be taken to prevent contamination of starter cultures, of the room, equipment, and the air therein.

b. Make Room. The room in which the cheese is manufactured in vats that are uncovered while product is in them. It shall be of adequate size, and the vats adequately spaced to permit movement around the vats and presses for proper cleaning and satisfactory working conditions. Adequate ventilation shall be provided. In existing installations in which the make room is an integral part of a processing room, the operation shall conform with the requirements contained in §921.A.6 of this Part.

c. Drying Room. If cheese is to be paraffined, a drying room of adequate size shall be provided to accommodate the maximum production of cheese during the flush period. Adequate sanitary shelving and air circulation shall be provided for proper drying. Suitable temperature and humidity control facilities shall be provided.

d. Paraffining Room. For rind cheese, a separate room or compartment shall be provided for paraffining and boxing the cheese. The room or compartment shall be of adequate size and the temperature maintained near the temperature of the drying room to avoid sweating of the cheese prior to paraffining.

e. Rindless Block Wrapping Area. For rindless blocks a suitable space shall be provided for proper wrapping and boxing of the cheese. The area shall be free from dust, condensation, mold or other conditions which may contaminate the surface of the cheese or contribute to an unsatisfactory packaging of the cheese.

f. Coolers or Curing Rooms. Coolers or curing rooms where cheese is held for curing or storage shall be clean and maintained at the proper uniform temperature and humidity to adequately protect the cheese. Proper circulation of air shall be maintained at all times. The rooms shall be free from rodents, insects, and pests. The shelves shall be kept clean and dry. All racks, shelves and other equipment used in this room shall conform with the requirements of equipment construction required in this Part.

g. Cutting and Packaging Rooms. When cheese is cut, sliced or wrapped, separate rooms shall be provided for the cleaning and preparation of the bulk cheese and a separate room shall be provided for the cutting, slicing or wrapping operation. The rooms shall be well lighted, ventilated, and provided with filtered air. Air movement shall be outward to minimize the entrance of unfiltered air into the cutting and packaging room.

5. Rooms in which dairy products are handled, processed or stored, or in which dairy product containers, utensils and equipment are cleaned or stored, shall not open directly into any stable, farm-stead, area in which meat, poultry or any other non-dairy foods of animal origin are handled or stored, any restaurant food preparation area or any room used for domestic purposes. All rooms shall be of sufficient size for their intended purposes.

6. Designated areas or rooms shall be provided to segregate the receiving, handling and storage of returned packaged dairy products. They shall be properly identified, kept neat, clean and maintained in such a manner as to preclude contamination of other products or equipment or the attraction of flies.

7. Construction and repair of containers and equipment:

a. The construction of all containers and equipment used in the manufacture of aged cheeses and related products shall conform with the requirements for containers and equipment contained in §937 of this Part.

b. In addition, for certain other equipment the following requirements shall be met.

i. Starter Vats. Bulk starter vats shall be of stainless steel or equally corrosion-resistant metal and shall be in good repair, equipped with tight-fitting lids and have adequate temperature controls, such as valves, indicating and/or recording thermometers and shall conform with the applicable 3-A Standards.

ii. Cheese Vats, Tanks and Drain Tables. The vats used for making cheese shall be of metal construction with adequate jacket capacity for uniform heating. The inner liner shall be minimum 16-gage stainless steel or other equally corrosion-resistant metal, properly pitched from side to center and from rear to front for adequate drainage. The liner shall be smooth, free from excessive dents or creases and shall extend over the edge of the outer jacket. The outer jacket when metal, shall be constructed of stainless steel or other metal which can be kept clean and sanitary. The junction of the liner and outer jackets shall be constructed so as to prevent milk or cheese from entering the inner jacket. The vat, tank and drain table shall be equipped with a suitable sanitary outlet valve. Effective valves shall be provided and properly maintained to control the application of heat to the vat.

iii. Mechanical Agitators. The mechanical agitators shall be of sanitary construction. The carriage and track shall be so constructed as to prevent the dropping of dirt or grease into the vat. Metal blades, forks, or stirrers shall be constructed of stainless steel and of material approved in the 3-A Standards and shall be free from rough or sharp edges which might scratch the equipment or remove metal particles.

iv. Knives, hand rakes, shovels, scoops, paddles, strainers, and miscellaneous equipment shall be stainless steel or of material approved in the 3-A Standards. The product contact surfaces of the curd mill shall be of stainless steel. All pieces of equipment shall be so constructed that they can be kept clean and free from rough or sharp edges which might scratch the equipment or remove metal particles. The wires in the curd knives shall be stainless steel, kept tight, replaced when necessary and kept clean.

v. Hoops, Forms and Followers. The hoops, forms and followers shall be constructed of stainless steel or heavy tinned steel. If tinned, they shall be kept tinned and free from rust. All hoops, forms, and followers shall be kept in good repair. Drums or other special forms used to press and store cheese shall be clean and sanitary.

vi. Press. The cheese press shall be constructed of stainless steel and all joints welded and all surfaces, seams, and openings readily cleanable. The pressure device shall be the continuous type. Press cloths shall be maintained in good repair and in a sanitary condition. Single-service press cloths, starch circles, bandages, etc., shall be used only once.

vii. Rindless Cheese Press. The press used to heat seal the wrapper applied to rindless cheese shall have square interior corners, reasonably smooth interior surface and have controls that shall provide uniform pressure and heat equally to all surfaces.

viii. Paraffin Tanks. The metal tank shall be adequate in size, have heat controls and an indicating thermometer. The cheese wax contained in the paraffin tank shall be kept clean at all times.

ix. Automatic Curd Maker. The automatic curd making system shall be constructed of stainless steel or of material approved in the 3-A Standards. All areas shall be free from cracks and rough surfaces and constructed so that they can be easily cleaned.

x. Curd Conveying Systems. The curd conveying system, conveying lines and cyclone separator shall be constructed of stainless steel or other equally corrosion resistant metal in such manner that it can be satisfactorily cleaned. The system shall be of sufficient size to handle the volume of curd and be provided with filtered air of the quality satisfactory for the intended use. Air compressors or vacuum pumps shall not be located in the processing or packaging areas.

xi. Automatic Salter. The automatic salter shall be constructed of stainless steel or other equally corrosion resistant metal. This equipment shall be constructed to equally distribute the salt throughout the curd. It shall be designed to accurately weigh the amount of salt added. The automatic salter shall be constructed so that it can be satisfactorily cleaned. The salting system shall provide for adequate absorption of the salt in the curd. Water and steam used to moisten the curd prior to salting shall be potable water or culinary steam.

xii. Automatic Curd Filler. The automatic curd filler shall be constructed of stainless steel or other equally corrosion resistant metal. This equipment shall be of sufficient size to handle the volume of curd and constructed and controlled so as to accurately weigh the amount of curd as it fills. The curd filler shall be constructed so that it can be satisfactorily cleaned.

xiii. Hoop and Barrel Washer. The washer shall be constructed so that it can be satisfactorily cleaned. It shall also be equipped with temperature and pressure controls to ensure satisfactory cleaning of the hoops or barrels. It should be adequately vented to the outside.

xiv. Cheese Vacuumizing Chamber. The vacuum chamber shall be satisfactorily constructed and maintained so that the product is not contaminated with rust or flaking paint. An inner liner of stainless steel or other corrosion resistant material should be provided.

xv. Monorail. The monorail shall be constructed so as to prevent foreign material from falling on the cheese or cheese containers.

xvi. Conveyor for moving and draining block or barrel cheese. The conveyor shall be constructed so that it will be easily cleaned. It shall be installed so that the press drippings will not cause an environmental problem.

xvii. Rindless Cheese Wrapping Equipment. The equipment used to heat seal the wrapper applied to rindless cheese shall have square interior corners, reasonably smooth interior surfaces and have controls that shall provide uniform pressure and heat to all surfaces. The equipment used to apply shrinkable wrapping material to rindless cheese shall operate to maintain the natural intended shape of the cheese in an acceptable manner, reasonably smooth surfaces on the cheese, and tightly adhere the wrapper to the surface of the cheese.

xviii. Special Equipment. All product contact areas of speciality equipment shall be constructed of stainless steel or of material approved in the 3-A Standards and constructed following 3-A Standards principles.

xix. Washing Machine. When used, the washing machine for cheese cloths and bandages shall be of commercial quality and size; or of sufficient size to handle the applicable load. It should be equipped with temperature and water level controls.

8. Packaging, cutting, slicing, repackaging of aged cheese.

a. The packaging, cutting, slicing or repackaging of aged cheese shall be conducted under rigid sanitary conditions that preclude contamination of the product.

b. The plant shall submit detailed plans of the equipment and procedures to be used in these operations to the state health officer for written approval prior to beginning such operations.

AUTHORITY NOTE: Promulgated in accordance with the provisions of R.S. 40:4(A)(1)(a). Also see R.S. 40:5(2)(3)(5)(7)(15)(17) and R.S. 40:922.

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 37:2714 (September 2011).