LAC 49:I.968. Meat and Meat Products, Inspection [Formerly 49:3.1800]

A. All processes used in curing, pickling, rendering, canning or otherwise preparing any meat or meat product, shall be subject to inspection at all times during reasonable working hours by any authorized representative of the department. Fixtures or appliances, such as tables, trucks, trays, tanks, vats, machines, implements, cans or containers of any kind, shall be clean and sanitary and shall be of such materials and construction as will not contaminate the meat or meat products. All steps in the process of manufacture shall be conducted carefully and with strict cleanliness in rooms or compartments separate from those used for inedible products.