La. Admin. Code tit. 7, § V-1607 - Grading and Certification Standards and Specifications

A. Meat and meat food products, other than those governed by the grading and certification requirements set out in Chapter 5 of this Part shall meet the following grading and certification standards and specifications:

1. fresh meat should not have any offensive odor or be slick to the touch;

2. frozen meat should be hard frozen at the time of delivery; and

3. the bid specifications or purchase order issued by the public entity.

B. Eggs shall meet the following grading and certification standards and specifications.

1. The following information must be on all egg cases if eggs are packed loose and on all cartons when eggs are packed in cartons:

a. name of producer or packer;

b. grade and size;

c. date of pack;

e. Louisiana license number [La001];

f. keep refrigerated 45° F or below.

2. Eggs cannot be used if more than 30 days of age from pack date. Pack date can be either Julian or calendar date.

3. Eggs must be delivered in refrigerated trucks capable of maintaining an ambient temperature of 45° F stored in coolers that maintain an ambient temperature of 45° F.

4. If eggs are not USDA or state graded, or if more than 10 days have elapsed between the time of inspection and delivery, the public entity must ascertain that the eggs meet all requirements set forth Chapter 9 of this Part.

C. Poultry and poultry food products, other than those governed by the grading and certification requirements set in Chapter 9 of this Part shall meet following grading and certification standards and specifications:

1. frozen poultry must be hard frozen at time of delivery;

2. fresh poultry should not have any offensive odors and should not be slick to the touch;

3. if grade is implied or stated, the USDA shield must be used; and

4. the bid specifications or purchase order issued by the public entity.

D. Seafood food products shall meet one or more of the following grading and certification standards and specifications:

1. United States Department of Commerce standards for any type of aquatic animal life defined as seafood in these regulations;

2. State of Louisiana, Division of Administration, State Purchasing general requirements for fish and fishery product;

3. standards and specifications set by the appropriate division of the department's grading and certification service for the particular seafood product;

4. the bid specifications or purchase order issued by the public entity;

5. fresh seafood shall not have any offensive odors or be slick to the touch.

Notes

La. Admin. Code tit. 7, § V-1607

Promulgated by the Department of Agriculture and Forestry, Office of Marketing, Market Commission, LR 24:628 (April 1998).

AUTHORITY NOTE: Promulgated in accordance with R.S. 3:405, R.S. 3:410 and R.S. 39:2101.