LAC 51:VII.1119. Audit of Dairy Plants that Operate under the HACCP Systems Defined in this Part

A. Procedures that shall be used by the state health officer in the audit of dairy plants which are required to implement HACCP Systems: 1. conduct a pre-audit management interview during which he shall review and discuss the plant HACCP system including: a. changes in management structure; b. the hazard analysisensure that all food hazards are addressed; c. changes in the HACCP plan; d. changes in the prerequisite programs (PPs); e. changes in the flow diagrams; and f. changes in products or process; 2. review past audit reports and correction of deficiencies; 3. perform a comprehensive in-plant review of the facilities, equipment, operations and implementation of the HACCP system; 4. review records of the implementation of the plant’s HACCP system; 5. review the plant’s compliance with other applicable requirements of this Part including: a. raw milk supply source; b. labeling compliance; c. adulteration; d. permit requirements; e. drug residue testing; f. regulatory sample compliance; and g. pasteurization equipment design, construction and operation; 6. conduct an exit interview with plant management and the plant HACCP team, which includes: a. discussing the findings and observations; b. establishing time lines for the correction of all identified deficiencies and non conformities; and c. preparing and issuing the audit report; 7. take appropriate action to verify that all deficiencies have been corrected within the established time frame as soon as practical after the established time or date; 8. take immediate action when an imminent health hazard is observed to prevent further movement of products until such hazards have been eliminated; 9. initiate regulatory enforcement such as permit suspension, revocation or other equivalent measures when the dairy plant has failed to recognize or correct a deficiency or non conformity; 10. critical listing elements. It is essential that each regulatory audit includes a thorough review of each of the critical listing elements of the plant’s HACCP System; a. Deficiencies or non conformities related to Critical Listing Elements require immediate attention and constitute grounds for suspension of the permit; b. The following are critical listing elements: i. hazard analysisflow diagram and a hazard analysis has been conducted and written for each kind or group of dairy products, including frozen desserts, which are processed; ii. HACCP plana written HACCP plan prepared for each kind or group of dairy products, including frozen desserts, which are processed; iii. HACCP plancritical limits (CL) are adequate to control the hazard identified. iv. HACCP plancorrective action taken for products produced during a deviation from the critical limits defined in the plan; v. HACCP planverification and validationcalibration of CCP process monitoring instruments and equipment was performed as required and at the frequency defined in the plan; vi. HACCP system recordsinformation on HACCP records were not falsified; vii. Other NCIMS requirementsin coming milk supply from NCIMS listed source(s) with sanitation scores of 90 or better or acceptable HACCP Listing; viii. other NCIMS requirementsdrug residue control program implemented; and, ix. HACCP system audit findingsfollow up actionno major HACCP system dysfunction exists, but if a series of observations made during an audit indicate that a plant does not have sufficient control of its HACCP system or operations to prevent a compromise to food safety, this shall constitute grounds for immediate suspension of permit.