1. A. In a food establishment that serves a highly susceptible population:

   1. 1. prepackaged juice or a prepackaged beverage containing juice must be pasteurized;

   2. 2. pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs shall be substituted for raw shell eggs in the preparation of:

      1. a. foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, egg nog, ice cream, and egg-fortified beverages; and

      2. b. recipes in which more than one egg is broken and the eggs are combined except:

         1. 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;
         2. 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. 3. the following foods may not be served or offered for sale in a ready to eat form:

      1. a. raw animal foods such as raw fish, raw-marinated fish, raw molluscan shellfish, and steak tartare;
      2. 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
      3. c. raw seed sprouts.

Authority Note

AUTHORITY NOTE: Promulgated in accordance with R.S. 40:4.

Historical Note

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 28:323 (February 2002), amended LR 28:1417 (June 2002), LR 33:849 (May 2007).