LAC 51:XXIII.1911. Special Requirements for Highly Susceptible Populations

A. In a food establishment that serves a highly susceptible population: 1. prepackaged juice or a prepackaged beverage containing juice must be pasteurized; 2. pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs shall be substituted for raw shell eggs in the preparation of: a. foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, egg nog, ice cream, and egg-fortified beverages; and b. recipes in which more than one egg is broken and the eggs are combined except: i. when combined immediately before cooking for one consumer's serving at a single meal, cooked to 145°F for 15 seconds and served immediately, such as an omelet, souffle, or scrambled eggs; ii. when combined as an ingredient immediately before baking and the eggs are thoroughly cooked to a ready-to-eat form, such as a cake, muffin, or bread; 3. the following foods may not be served or offered for sale in a ready to eat form: a. raw animal foods such as raw fish, raw-marinated fish, raw molluscan shellfish, and steak tartare; b. a partially cooked animal food such as lightly cooked fish, rare meat, soft cooked eggs that are made from raw shell eggs, and meringue; and c. raw seed sprouts.