LAC 51:XXIII.4123

LAC 51:XXIII.4123. Smoked Meat Preparation, Not Fully Cooked [formerly paragraph 22:40-1]

Last amended: 2002Year: 2026Length: 55 wordsOfficial source

Cite as La. Admin. Code tit. 51, pt. XXIII, § 4123

A. Not fully cooked smoked meats, also referred to as "partially cooked meats," shall be heated to a temperature and time sufficient to allow all parts of the meat to reach between 100°F and 140°F. This product shall be labeled on each retail package "FURTHER COOKING REQUIRED" with lettering of not less than 1/2 inch.
LAC 51:XXIII.4123: LAC 51:XXIII.4123. Smoked Meat Preparation, Not Fully Cooked [formerly paragraph 22:40-1] | Justis AI