Louisiana Administrative Code

A. Every applicant for a market commission loan, whether for a direct or participation loan, or for a loan guaranty, shall submit the following information to the State Market Commission: 1. names and addresses of all principals; 2. a statement of the nature and amount of the int…

A. The State Market Commission shall develop and maintain for public examination at any time a listing of approved appraisers and a file of the credentials of such approved appraisers. B. In order to have his or her name included on the State Market Commission Listing of Approved…

A. The applicant must provide all required information at least 20 working days prior to the meeting at which the application will be considered. The market commission shall not consider any incomplete application. B. The applicant must appear in person at the meeting at which th…

R. The commissioner of agriculture, or his designee, as official representative of the State Market Commission, shall execute all necessary legal instruments at the loan closing. S. The loan guaranty agreement shall be executed by the borrower, the lending institution, and the co…

A. The State Market Commission shall develop and maintain for public examination at any time a listing of attorneys whose title opinions will be acceptable to the market commission. B. In order to have his or her name included on the State Market Commission Listing of Approved At…

A. Loan proceeds shall remain committed, after approval of the loan, for the following periods, which shall begin to run from the date of the State Market Commission approval for the loan: 1. for new construction and/or expansion of existing facilities ranging from 0 to 50,000 sq…

A. The State Market Commission shall, at its first regularly scheduled meeting in each calendar year, establish its interest rate for that calendar year. B. The interest rate established by the market commission shall be not less than the average of the rates charged by the Small…

A. Each year, on the anniversary of the disbursement of loan proceeds, each loan recipient, whether a direct or participation loan or a loan guaranty, shall provide the following: 1. a listing of all stockholders, with the number of shares held by each, at any time during the pre…

A. The market commission shall not approve a final balloon note payment in excess of 75 percent of the total amount of the original loan. B. If the State Market Commission votes in open session to approve rescheduling of a balloon note, such re-scheduled payments shall be finance…

A. Any unpaid principal and/or interest shall be considered delinquent on the tenth day following the due date. B. After the tenth day following the due date, a $15 delinquency fee shall be levied. Interest at the same rate as applied to the loan shall be charged on any unpaid de…

A. The market commission shall not approve any loan or loan guaranty for any applicant who fails to submit all required information. B. The market commission shall not approve any loan or loan guaranty for any person, firm, corporation, partnership, or association which is not do…

A. Notwithstanding any other provision of this Chapter to the contrary no provision of any regulation in this Chapter shall exempt any person subject to the Louisiana Meat and Poultry Inspection Law, (R.S. 3:4201 et seq.), or participating in the Louisiana Cooperative Federal/Sta…

A. As used in this Chapter, the words and terms defined in R.S. 3:4201 and the following words and terms shall have the meanings given to them except where the context expressly indicates otherwise. Combination Custom Slaughterer and Processor―a person which provides both slaught…

A. The following persons shall register with the department prior to conducting intrastate operations and commerce: 1. meat brokers, renderers and animal food manufacturers; 2. wholesalers of any carcasses or parts of carcasses of any cattle, sheep, poultry, swine, goats, horses,…

A. All persons operating a slaughtering, processing, or combination slaughtering/processing establishment, or as a custom slaughterer, custom processor or a combination custom slaughterer and processor shall obtain a license from the department for each establishment prior to con…

A. Whenever the ownership or operation of a licensed establishment changes, the new owner or operator must submit an application for a license to the department at least 30 days prior to the date the change in ownership or operation is to take place. B. Within 30 days of change o…

A. No person or establishment shall be exempt, under the Louisiana Meat and Poultry Inspection Law, from the inspections of the slaughter of animals and the preparation of the carcasses, parts thereof, meat and meat food products at establishments conducting such operations excep…

A. An assigned inspector may, upon proper justification, withhold inspection services for an inspected plant for a period not to exceed six hours, but may not withhold inspection services for a period longer than six hours. If for any reason the assigned inspector leaves the plan…

A. The department shall furnish an appropriate number of inspection brands to the establishment upon initial approval for inspection. B. The establishment shall furnish the required number of hot brands and the number provided shall be provided to the department. C. The establish…

A. All beef, calf and veal carcasses must be stamped with not less than two stamps per side. At least one stamp shall be affixed, on each side, in each of the numbered portions illustrated in Figure 7 in Appendices (§137.A and §139) attached immediately following. B. All swine ca…

A. All carcasses, parts of carcasses, meat and meat products brought into any slaughtering, meat canning, salting, packing, rendering or similar establishment must originate from an establishment under inspection. B. All carcasses, parts of carcasses, meat or meat products which …

A. Any person owning or operating an establishment that is subject to inspection or these rules and regulations may appeal any dispute of any decision made by an inspector in accordance with the procedures set forth in this rule. B. If the person disputes the methods used by any …

A. A slaughter establishment under inspection shall be responsible for the identification of animals and the maintenance of records as provided in this rule. B. Any cattle that are not officially backtagged upon receipt shall be identified by an official backtag, properly placed.…

A. The Department of Agriculture and Forestry shall perform inspection services for official establishments, without charge, up to a 40 hours workweek Monday through Friday. B. The department shall charge to and be reimbursed by official establishments an hourly overtime rate per…

A. Any person, firm, association or corporation which is subject to any of the inspection procedures and/or requirements contained in the federal meat and poultry inspection regulations, USDA Handbook 191, or these rules and regulations may appeal any decision made thereunder in …

A. Whenever any establishment which is subject to the requirements of the State Meat and Poultry Inspection Act (R.S. 40:2271-R.S. 40:2299), the Federal Meat and Poultry Inspection Regulations, USDA Handbook 191 and/or these rules and regulations appear to be in violation of any …

A. The slaughter establishment under inspection shall be responsible for the identification of animals and the maintenance of records as provided in this rule. B. Any cattle that are not officially backtagged upon receipt shall be identified by an official backtag, properly place…

A. The Department of Agriculture and Forestry shall perform inspection services for official establishments, without charge, up to a 40 hours workweek Monday through Friday. B. The department shall charge to and be reimbursed by official establishments an hourly overtime rate per…

A. There is hereby established and henceforth there shall be a monthly fee to be paid by retailers, as defined in R.S. 47:301, for red meat, poultry and seafood. The fee shall be an amount equal to 0.87 percent of the wholesale value of all sales of red meat, poultry and seafood …

A. Beef Location of Primal and Subprimal Beef Cuts Primal and Subprimal Cuts Combination Cuts 1. Round Hindquarter: 1 + 2 + 3 + 4 2. Short hip Sirlion round: 1 + 2 3. Short loin Loin: 2 + 3 4. Flank Forequarter: 5 + 6 + 7 + 8 + 9 5. Rib Wing: 5 + 6 6. Short plate Full plate: 6 + …

A. Hind Shank B. Fore Shank NOTE: A and B to be stamped on kill floor prior to shrouding or placing in cooler. 1. Round 2. Loin 3. Plate 4. Rib 5. Chuck

A. Side of Pork 1. Outer surface of ham hock 2. Skin side of each loin 3. Skin side of each belly 4. Outer surface of shoulder hock 5. Skin surface of each jowl or head

A. In accordance with the provisions of Section 641 et seq., of Chapter 6, Title 3 of the Louisiana Revised Statutes of 1950 as amended by Act 128 of 1954, the following regulation is promulgated governing the posting of bonds or other security required of milk buyers.

A. Any person, firm or corporation, who shall engage in the business of purchasing milk from producers or cooperative associations for the purpose of manufacturing, pasteurizing or distributing milk or milk products shall post, with the commissioner, a surety bond signed by a sur…

A. Upon the failure of any person, firm or corporation, engaged in the business of purchasing milk from producers and cooperative associations for the purpose of manufacturing, pasteurizing or distributing milk or milk products, to post the bond as required herein, the commission…

A. The above regulation is hereby promulgated by the commissioner of agriculture under authority of R.S. 3:641 et seq., and shall be effective on and after October 1, 1964.

A. No person shall measure or sample milk without benefit of license by the commissioner. B. No milk shall be secured from farm bulk tanks unless the tank, gauge rod and calibration chart all bear identical manufacturer serial numbers; nor shall milk be secured from other type co…

A. Butterfat samples shall be stored in a clean, dry refrigerator at a temperature range of 33-40F until tested. Prior to warming and mixing, the sample shall be gently rotated to incorporate the cream into the milk, then warmed quickly to 98-100F and mixed by inverting the c…

A. No person shall test milk for butterfat content without benefit of license by the commissioner. B. Babcock Method; Procedure. Deliver 17.5 ml. of milk into an 8 percent milk test bottle and temper to approximately 70F. Add 17.5 ml. of sulphuric acid (sp. gr. 1.82 to 1.83 at …

A. Approved Method. The official methods of analysis shall be the Majonnier, Babcock or any other method approved by the commissioner of agriculture. B. Babcock Procedure. At room temperature (approximately 70F) mix sample by pouring from one container to another four times. We…

A. The two methods of analysis shall be the Majonnier and the Acetic and Sulphuric Acid Method. The procedure for the latter shall be as follows: Weigh 9 or 18 grams of melted ice cream into a 9 or 18 gram cream test bottle. Add an equal amount of water and mix. Add 13 to 14 mill…

A. Approved Methods. The official methods of analysis shall be the Majonnier, Babcock or any other method approved by the commissioner of agriculture. B. Babcock Procedure. The sample shall be warmed to ram temperature (approximately 70F) and mixed by pouring from one container…

A. The method of analysis shall be the Pennsylvania Method and the procedure shall be as follows: Warm the samples to room temperature (approximately 70F) and mix by pouring from one container to another four to six times. Weigh 18 grams into an 8 percent milk test bottle. Add …

A. Approved Methods. The official methods of analysis shall be the Majonnier, Babcock and any other method approved by the commissioner of agriculture. B. Babcock Procedure (Modified). Measure nine milliliters of skim milk into the skim milk test bottle. Add two milliliters of N-…

A. Glassware. All glassware used in the determination of fat content for milk, cream and finished or processed milk products shall conform to the United States Bureau of Standards specifications and shall meet the approval of the commissioner. All glassware calibrated for measure…

A. No person shall make a butterfat analysis, when such data shall be used as a basis of payment (or fat-skim accounting) in any other than a laboratory approved or licensed by the commissioner. 1. Laboratory. The laboratory shall be so located, designed and equipped as to assure…

A. The commissioner may secure such sample as a means of checking the accountability of fat and skim by processors and cooperatives. Samples shall be secured within five-day intervals on not less than six dates within the month and shall equitably represent size and type of the p…

A. In the absence of composite samples, an inadequate number of acceptable fresh milk tests may be compensated by the most recent acceptable fresh milk test recorded for the preceding period of shipment. Compensation shall be limited to one test. Inadequate tests, exceeding one, …

A. Individual fresh and composite Babcock tests and all computed averages being compared to Babcock Composite tests shall be determined to the nearest tenth percent. B. All other tests and computed averages shall be determined to the nearest hundredths percent.

A. Unless otherwise specifically provided herein, the following words and terms used in this Part of the Sanitary Code, and all other Parts which are adopted or may be adopted, are defined for the purposes thereof as follows. 3-A Standards—standards for dairy equipment and accept…