LAC 51:XXIII.4125

LAC 51:XXIII.4125. Smoked Meat Preparation, Fully Cooked [formerly paragraph 22:40-2]

Last amended: 2002Year: 2026Length: 44 wordsOfficial source

Cite as La. Admin. Code tit. 51, pt. XXIII, § 4125

A. Fully cooked smoked meats shall be heated at a temperature and time sufficient to allow all parts of the meat to reach 155°F except poultry products which shall reach 165°F with no interruption of the cooking process and fish which shall reach 145°F.
LAC 51:XXIII.4125: LAC 51:XXIII.4125. Smoked Meat Preparation, Fully Cooked [formerly paragraph 22:40-2] | Justis AI