Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 1 - Seafood Processing › 18 AAC 34.050 - Sanitation plan

Current through May 31, 2024
(a) Except as provided in
				18 AAC 34.525 for a direct-market
				fishing vessel operation and
				18 AAC 34.740 for a direct-market
				land-based facility, a processor shall have and comply with a sanitation plan
				that describes the sanitation procedures to be followed at the facility. The
				plan may be structured to apply to each area within the facility or to each
				type of operation within the facility. The sanitation plan must describe how
				the processor will meet the sanitation requirements of this chapter, including
				the monitoring required by (b) of this section.
(b) A processor shall monitor the conditions
				and practices during processing with adequate frequency to ensure, at a
				minimum, conformance with
(1)
										21 C.F.R.
				110.3 -
				110.110 and with
				21 C.F.R.
				123.11, adopted by reference in
				18 AAC 34.010; and
(2) this chapter, including monitoring to
				ensure compliance with
(A)18 AAC 34.060(7) (A), as that subparagraph
				deals with pest control procedures used, including a list of rodenticides,
				insecticides, and herbicides used and procedures followed to assure that use is
				restricted to knowledgeable persons to prevent misuse; restricted-use
				pesticides must be used in accordance with 18 AAC 90;
(B)18 AAC 34.065, as that section deals with proper labeling,
				storage, and use of chemical compounds;
(C)18 AAC 34.070(a), as that subsection deals
				with the concentration level of each sanitizer used; monitoring for compliance
				must include the testing frequency for hand and product dips, processing water,
				and sanitizing solutions for food-contact surfaces;
(D)18 AAC 34.080, as that section deals with the condition of
				water that contacts food or food-contact surfaces;
(E)18 AAC 34.085, as that section deals with the maintenance of
				hand sanitizing, hand washing, and toilet facilities;
(F)18 AAC 34.090, as that section deals with cleanliness of
				equipment and utensils, including containers, pans, and tubs that are used to
				store and transport seafood products, and areas around equipment and utensils
				including the walls, floors, and drains; monitoring for compliance must include
(i) the cleaning frequency for
				non-food-contact surfaces and areas;
(ii) the cleaning and sanitizing frequency
				for food-contact surfaces before, during, and after processing; monitoring
				under this subparagraph must include the length of time between each cleaning
				and sanitizing during each 24 hour period; if the frequency is longer than 24
				hours, the processor shall submit to the department and follow a predetermined
				schedule based on microbial sampling;
(iii) the identification of sanitizer type
				and the concentration to be used; and
(iv) the time allotted for
				sanitizer-to-surface contact time;
(G)18 AAC 34.090 and
				18 AAC 34.105, as those sections
				deal with the prevention of cross-contamination from
(i) insanitary objects to food, food
				packaging material, and other food-contact surfaces, including utensils,
				gloves, and outer garments; and
(ii) raw product to cooked product;
				and
(H)18 AAC 34.100, as that section deals with instructions given
				to employees to assure that proper personal hygienic practices are followed,
				and the control of employee health conditions.