reglab/statecodes huggingface dataset:
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 1 - Seafood Processing › 18 AAC 34.075 - Plumbing

Current through May 31, 2024
Plumbing must be installed and operated in accordance with
				  the state plumbing code adopted for the state under
				  AS
				  18.60.705, adopted by reference in
				  18 AAC 34.010. Except for the
				  toilet and sink requirements specified at
				  18 AAC 34.085(a)
				  for mobile processing vessels, this code applies statewide to all facilities
				  subject to this chapter, including mobile processing vessels. In addition,
				  plumbing
(1) must carry adequate
				amounts of hot and cold water under pressure throughout the facility to meet
				the requirements for
(A) food
				processing;
(B) equipment and
				utensil cleaning and sanitizing;
(C) cleanup; and
(D) employee hygiene;
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 1 - Seafood Processing › 18 AAC 34.080 - Water supply and ice

Current through May 31, 2024
(a) Water provided by a processing facility
				for drinking or ice making for human consumption must comply with 18 AAC
				80.
(b) In addition to complying
				with (a) of this section, a mobile processing facility that is not directly
				plumbed to a Class A public water system must sample water for coliform
				bacterial contamination before beginning operations and once every 30 days
				during the operational season, and must resample the water
(1) as required in
				18 AAC 80.415, or as scheduled by
				the department to serve the interests of public health and consumer protection,
				after notification of a sample result that exceeds the maximum contaminant
				level for total coliform bacteria set out in
				18 AAC 80.300(b) (5); or
(2) if a sample is invalidated as set out in
				18 AAC 80.425.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 1 - Seafood Processing › 18 AAC 34.085 - Toilet and handwash sink requirements

Current through May 31, 2024
(a) The number of
				toilets and associated handwash sinks in a land-based facility must comply with
				the state plumbing code as required by
				18 AAC 34.075. The number of
				toilets on a mobile processing vessel must comply with the Occupational Safety
				and Health Administration's general environmental controls in
				29 C.F.R.
				1910.141(c)(1)(i) and Table
				J-1, adopted by reference in
				18 AAC 34.010. Toilet rooms must
				be conveniently located for employee use and furnished with toilet tissue.
				Toilet rooms must have an adequate number of handwash sinks with hot and cold
				running water, and must be furnished with sanitary hand towels or another
				drying device. Each toilet and handwash sink must be kept in a sanitary
				condition and in good repair.
(b)
				The door to a toilet room must be self-closing and may not open directly into a
				processing, storage, or other area containing seafood products, food
				ingredients, food-contact surfaces, or packaging materials unless means have
				been taken to prevent airborne contamination, including a double door or
				installation of an exhaust system that vents air from the toilet room to the
				outside of the facility.
(c) A sign
				must be posted in each toilet room directing employees to wash their hands with
				soap or detergent before returning to work stations. The signs must be printed
				in English and in other languages or pictures if necessary for employee
				understanding.
(d) The department
				will allow a land-based facility to have portable toilets or privies if
(1) due to lack of soil, the existence of
				permanently frozen ground, or other geological conditions, the land-based
				facility is unable to install a septic system;
(2) the department finds that public health
				is protected;
(3) each toilet and
				privy meets the applicable requirements of 18 AAC 72;
(4) each toilet and privy is conveniently
				located for employee use;
(5) each
				toilet and privy is maintained in a sanitary manner and toilet tissue is
				provided;
(6) a handwash sink,
				soap, and towels are located at the entrance to the processing area;
				and
(7) handwash signs described in
				(c) of this section are posted at each toilet or privy and at the entrance to
				the processing area.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 1 - Seafood Processing › 18 AAC 34.090 - Equipment and utensils

Current through May 31, 2024
(a) Equipment and utensils must be adequate
				for the intended use and must be designed, installed, and maintained to permit
				equipment, utensils, and adjacent spaces to be easily cleaned. The design,
				construction, and use of equipment and utensils must prevent contamination of
				seafood products or food ingredients.
(b) Utensils and food-contact surfaces of
				equipment must be cleaned, rinsed, and sanitized according to the schedule in
				the sanitation plan required by
				18 AAC 34.050 and must be handled
				to prevent contamination of seafood products, food ingredients, or food
				packaging. In addition,
(1) containers, pans,
				and tubs used to store or transport seafood products or ingredients must be
				cleaned, rinsed, and sanitized before use and re-use each day and may not be
				stacked in a way that permits contamination of processed seafood products or
				ingredients; and
(2) portable
				equipment and utensils with surfaces that contact seafood products, or food
				ingredients must be
(A) cleaned and sanitized
				before storage; and
(B) stored in a
				location and manner to protect surfaces from contamination, including splash
				and dust, unless the equipment and utensils are cleaned and sanitized again
				before use.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 1 - Seafood Processing › 18 AAC 34.095 - Waste disposal

Current through May 31, 2024
(a) Processing waste from seafood products
				must be disposed of as required by 18 AAC 60 for solid waste or by 18 AAC 72
				for wastewater.
(b) For sewage
				disposal from a mobile processing vessel, only a type II or type III marine
				sanitation device may be used. Marine sanitation devices must be of an adequate
				size for the number of employees and must be operated in accordance with the
				manufacturer's specifications and United States Coast Guard requirements.
				Untreated sewage from a marine sanitation device may not be discharged during
				processing, facility cleaning, or when within one-half mile of another vessel
				that can reasonably be expected to be processing or cleaning.
(c) A record of the date, time, and location
				of each discharge from a type III marine sanitation device must be kept as
				required at
				18 AAC 34.920.
Effective 12/2/99, Register 152, the Department of
					 Environmental Conservation readopted
					 18 AAC 34.095, without change, to
					 affirm the validity of that section following statutory amendments made in ch.
					 72, SLA 1998. Chapter 72, SLA 1998 relocated department authority to adopt
					 regulations in 18 AAC 34 from AS 03.05 to AS
					 17.20.
Authority:
AS
					 17.20.005
AS 17.20.065
AS 17.20.072
AS 17.20.180
AS
					 44.46.020
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 1 - Seafood Processing › 18 AAC 34.100 - Personnel

Current through May 31, 2024
(a) A processor shall ensure that a person
				with an infected wound or a disease communicable by food, including an employee
				with persistent sneezing, coughing, or a runny nose, does not work in any
				capacity that might contaminate seafood products, food ingredients,
				food-contact surfaces of clean equipment or utensils, or food packaging
				materials with an infectious or toxigenic micro-organism, or that might
				transmit disease to others. The processor shall instruct employees to report an
				adverse health condition to their supervisor.
(b) A processor shall ensure that any
				employee who works in direct contact with seafood products, food ingredients,
				food-contact surfaces, or packaging materials
(1) wears clean outer garments, maintains a
				high degree of personal cleanliness, and uses hygienic practices while on duty
				to prevent contamination of seafood products, food ingredients, food-contact
				surfaces, or packaging materials;
(2) removes jewelry and other objects that
				might fall into seafood products, food ingredients, equipment, or containers,
				and removes or covers with a disposable or easily cleanable glove, hand jewelry
				that is not sanitized;
(3) wears a
				hair net, including a beard net if applicable, or another effective hair
				restraint;
(4) washes and sanitizes
				that employee's hands thoroughly before starting work, after each absence from
				the work station, and at other times when the hands are soiled or
				contaminated;
(5) keeps gloves and
				outer garments that are worn while handling food in an intact, clean, and
				sanitary condition; gloves and outer garments worn while handling food must be
				made of an impermeable material unless inappropriate for the work involved;
				gloves and outer garments worn while handling food that are not made of an
				impermeable material must be changed frequently to prevent contamination of
				seafood products, food ingredients, food-contact surfaces, or packaging
				materials;
(6) does not store
				street clothing or other personal belongings, eat food, drink beverages, or use
				tobacco in a processing area or an area where seafood products, food
				ingredients, food-contact surfaces, or packaging materials are stored;
				and
(7) takes other necessary
				precautions to prevent contamination of seafood products, food ingredients,
				food-contact surfaces, or packaging materials with perspiration, hair,
				cosmetics, tobacco, chemicals, medication, or other contaminants.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 1 - Seafood Processing › 18 AAC 34.105 - Handling

Current through May 31, 2024
(a) A processor shall inspect seafood
				products and food ingredients to assure that they are wholesome, and that they
				are not misbranded or adulterated. Only wholesome and unadulterated products
				may be processed. Records of the condition of incoming seafood products must be
				retained for the time specified in
				18 AAC 34.920(b).
(b) A processor shall identify, by label or
				otherwise, and segregate seafood caught while sport fishing, subsistence
				fishing, or personal use fishing from commercially-caught seafood during all
				aspects of processing.
(c) A
				processor who handles, stores, or transports seafood products shall do so under
				conditions that prevent product contamination and deterioration of the product
				and product container. The processor shall hold seafood products upon receipt
				at a temperature of not more than 45º Fahrenheit until processing of the
				seafood product begins.
(d) Vessels
				or vehicles, including tenders, used to transport raw seafood products must
				provide adequate ice or other temperature control and adequate protection
				against bird droppings and sun when holding or transporting seafood
				products.
(e) Pitching or
				puncturing raw seafood product using a long-handled implement is prohibited.
				Hand gaff hooks are allowed if used only in a portion of the seafood product
				that will be discarded as waste by the processor or will not otherwise be used
				for human consumption.
(f) The
				processor shall, upon receipt and before additional processing or packaging,
				inspect and adequately wash seafood products, including those butchered or
				filleted in another permitted facility.
(g) Seafood products that are frozen when
				received must be kept frozen until used or, if thawed, must be kept
				refrigerated or must be processed within one hour. Frozen seafood product must
				be thawed in a sanitary manner under cold running water, refrigeration, or
				another means approved by the department to protect product
				wholesomeness.
(h) Except for
				shelf-stable salted seafood products subject to
				18 AAC 34.122(7),
				wet brining or dry salting of raw seafood product must be done under
				refrigeration unless the brining or salting will be completed within four
				hours.
(i) After a smoked or cooked
				seafood product cools to an internal temperature of 140º Fahrenheit,
(1) the product must be further cooled to an
				internal temperature of no more than 70º Fahrenheit within two hours;
				and
(2) the product must continue
				to be cooled to an internal temperature of no more than 50º Fahrenheit
				within four hours after the product was cooled to an internal temperature of no
				more than 70º Fahrenheit.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 1 - Seafood Processing › 18 AAC 34.110 - Labeling requirements

Current through May 31, 2024
(a) Unless a seafood product is for export
				only, a processor shall label seafood products as required under this
				section.
(b) Labels must be in
				English except as provided in
				21 C.F.R.
				101.15 (Food; prominence of required
				statements), adopted by reference in
				18 AAC 34.010. This subsection
				does not preclude the use of multi-lingual labels in addition to
				English.
(c) The master carton and,
				if packaged for retail sale, each retail container of a seafood product must be
				indelibly marked at the time of sealing with the date of packaging. Before
				distribution, at least one area of the master carton and retail container must
				be labeled with
(1) the permit number
				reserved for and assigned to the processor under
				18 AAC 34.035(c);
				if more than one processor is involved in manufacturing a seafood product, the
				permit number must be that of the processor who last handled the product before
				sealing; if the department determines that use of a code serves the interests
				of public health and consumer protection, the department will allow a code that
				is on file with the department to be used instead of
(A) the date of packaging; or
(B) the processor's permit number, if the
				seafood product has been thermally processed; if, under this subparagraph, the
				department allows use of a code rather than the processor's permit number, the
				code that is allowed for use must be the establishment number issued by the
				Seafood Products Association or a letter code issued by the
				department;
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 1 - Seafood Processing › 18 AAC 34.112 - Labeling requirements for seafood products for export only

Current through May 31, 2024
(a) The department
				will not treat a seafood product intended for export as an adulterated or
				misbranded seafood product if
(1) the seafood
				product
(A) was processed using a food
				additive in violation of
				18 AAC 34.115(2)
				or a color additive in violation of
				18 AAC 34.115(3);
				or
(B) violates a standard set out
				in 18 AAC 34.122 that is appropriate
				to the processed seafood product; and
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 1 - Seafood Processing › 18 AAC 34.115 - Adulterated seafood products

Current through May 31, 2024
The term "adulterated seafood product" has the meaning given
				  "adulterated food" in
				  AS
				  17.20.020 and
				  AS
				  17.20.030. In addition, a seafood product is
				  adulterated if
(1) it is contaminated
				with oil or another hazardous substance;
(2) it contains a food additive that is
				unsafe under 21 U.S.C.
				348(a), adopted by reference
				in 18 AAC 34.010, or that is
				prohibited by the department;
(3)
				it contains a color additive that is unsafe under
				21 U.S.C.
				379 e(a), adopted by reference in
				18 AAC 34.010, or that is
				prohibited by the department; or
(4) it was accidentally or intentionally
				subjected to radiation, unless the use of radiation was in conformity with
				21 C.F.R.
				179.21 -
				179.45, adopted by reference in
				18 AAC 34.010.
Effective 12/2/99, Register 152, the Department of
					 Environmental Conservation readopted
					 18 AAC 34.115, without change, to
					 affirm the validity of that section following statutory amendments made in ch.
					 72, SLA 1998. Chapter 72, SLA 1998 relocated department authority to adopt
					 regulations in 18 AAC 34 from AS 03.05 to AS 17.20.
Information about how to review or obtain a copy of a
					 requirement referred to in
					 18 AAC 34.115 and adopted by
					 reference in
					 18 AAC 34.010 is set out in the
					 editor's note to
					 18 AAC 34.010.
Authority:
AS
					 17.20.005
AS 17.20.010
AS 17.20.020
AS 17.20.030
AS 17.20.065
AS 17.20.072
AS 17.20.180
AS 17.20.230
AS 17.20.290
AS
					 44.46.020
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 1 - Seafood Processing › 18 AAC 34.120 - Misbranded seafood products

Current through May 31, 2024
The term "misbranded seafood product" has the meaning given
				  "misbranded food" in
				  AS
				  17.20.040 and
				  17.20.045. In addition, a seafood
				  product is misbranded if it is not labeled as required by
				  18 AAC 34.110 or
				  18 AAC 34.112.
Authority:
AS
					 17.20.005
AS 17.20.010
AS 17.20.040
AS 17.20.044
AS 17.20.045
AS 17.20.065
AS 17.20.066
AS 17.20.072
AS 17.20.180
AS 17.20.230
AS 17.20.290
AS
					 44.46.020
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 1 - Seafood Processing › 18 AAC 34.122 - Seafood product standards

Current through May 31, 2024
Seafood products that are processed for, or placed into,
				  domestic commerce must meet the following standards:
(1) for shellfish, either in the shell or
				shucked but not eviscerated, the bacteriological standard is a fecal coliform
				density of not more than 230 MPN per 100 grams, and a 35º Celsius aerobic
				plate count of not more than 500,000 bacteria per gram; shellfish exceeding
				either of these levels are unsuitable for human consumption;
(2) for fresh or frozen seafood products
				other than shellfish:
(A) organoleptic: no
				contamination or decomposition detected; and
(B) histamine in scombroid fish: less than or
				equal to 50 ppm;
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 1 - Seafood Processing › 18 AAC 34.125 - Product testing

Current through May 31, 2024
(a) Except as provided in (g) of this
				section, the department may at its expense test nonstatistical,
				nonrepresentative samples of seafood products for compliance with
				18 AAC 34.122, for the presence of
				other marine toxins, for the presence of heavy metals, or for the presence of
				other contaminants of public health significance. A processor may not charge
				the department more than the average wholesale market price for a
				sample.
(b) The department will
				test live or shucked shellfish and snails for compliance with
				18 AAC 34.122(9).
				Shellfish and snails must be held by the processor until notified by the
				department that the seafood meets the standards of
				18 AAC 34.122(9).
(c) The department will, if requested by the
				processor and in the department's discretion, conduct tests on seafood
				products, including seafood products to be exported, or new seafood products
				being developed, subject to the fee required by
				18 AAC 34.905.
(d) To show compliance with
				18 AAC 34.122(3),
				a processor using a process that has not been approved by the department for a
				refrigerated or frozen ready-to-eat product shall submit samples of the product
				to a qualified laboratory as follows:
(1)
				three product samples from every production lot; each lot of product must be
				held by the processor until testing and approval by the department allows
				release; and
(2) after six
				consecutively acceptable lot samples under (1) of this subsection are obtained,
				one product sample from the first lot produced each month; the processor may
				release a lot of product after submitting a product sample from that
				lot.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 2 - Shellfish Processing › 18 AAC 34.200 - Applicability of shellfish processing requirements

Current through May 31, 2024
(a) A person who
				harvests, handles, prepares, processes, shucks, packs, repacks, or transports
				fresh or frozen shellfish for sale as part of commerce intended for human
				consumption shall meet the requirements of
				18 AAC 34.200 -
				18 AAC 34.210. In addition, except
				for a person who is a shellfish harvester, a person described in this section
				must also meet the requirements of
				18 AAC 34.030 -
				18 AAC 34.125 and
				18 AAC 34.900 -
				18 AAC 34.990.
(b) A person described in (a) of this
				section, including a person who is a shellfish harvester, shall comply with the
				standards for fresh or frozen shellfish relating to sanitation, harvesting,
				handling, shucking, and transporting contained in the
National
				Shellfish Sanitation Program Guide for the Control of Molluscan
				Shellfish
and 21
				C.F.R. 1240.60, both of which are adopted by
				reference in
				18 AAC 34.010.
(c) A person who harvests shellfish for bait
				to be sold as part of commerce shall meet the requirements of
				18 AAC 34.215.
Effective 12/2/99, Register 152, the Department of
					 Environmental Conservation readopted
					 18 AAC 34.200, to affirm the
					 validity of that section following statutory amendments made in ch. 72, SLA
					 1998. The department also amended
					 18 AAC 34.200(a) and (b). Chapter 72, SLA 1998 relocated
					 department authority to adopt regulations in 18 AAC 34 from AS 03.05 to AS
					 17.20.
Information about how to review or obtain a copy of a
					 requirement referred to in
					 18 AAC 34.200 and adopted by
					 reference in
					 18 AAC 34.010 is set out in the
					 editor's note to
					 18 AAC 34.010.
Authority:
AS
					 17.20.005
AS 17.20.065
AS 17.20.072
AS 17.20.180
AS
					 44.46.020
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 2 - Shellfish Processing › 18 AAC 34.205 - Permit requirements

Current through May 31, 2024
(a) Shellfish may be processed only in a
				land-based or dockside facility and only by a person who has a current annual
				permit issued by the department.
(b) Except for a shellfish harvester, a
				shellfish permit applicant shall meet the requirements of
				18 AAC 34.035 -
				18 AAC 34.060 and pay the permit
				fee required by
				18 AAC 34.900.
(c) A shellfish harvester permit applicant
				shall submit to the department
(1) the fee
				required at
				18 AAC 34.900;
(2) a completed form provided by the
				department;
(3) an example of the
				actual shellfish tag to be used by the harvester as required by
				21 C.F.R.
				123.28, adopted by reference in
				18 AAC 34.010;
(4) a map and description of the location of
				the shellfish growing area;
(5) a
				list of potential contaminants, including sewage, industrial waste, pesticide
				chemicals, and radionuclides, to which the shellfish might reasonably be
				expected to be exposed; and
(6) the
				following information, if the harvest activity includes establishment of a
				shellfish harvesting residential campsite:
(A)
				a copy of the lease agreement with the owner of the area that will be used as a
				campsite;
(B) a description of the
				exact location of the campsite;
(C)
				the length of time the campsite will be used.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 2 - Shellfish Processing › 18 AAC 34.210 - Shellfish growing areas

Current through May 31, 2024
(a) A person may
				not harvest shellfish for sale for human consumption from a shellfish growing
				area unless the department first approves the shellfish growing area. In order
				to obtain approval of a shellfish growing area, a person shall send a letter to
				the department describing the shellfish growing area for which approval is
				requested, and pay the appropriate fee required by
				18 AAC 34.900(c).
				For purposes of this section,
(1) a person
				seeking initial site approval of a shellfish growing area shall request initial
				site approval and transmit the fee required by
				18 AAC 34.900(c) (1); and
(2) a person seeking reapproval of a
				shellfish growing area for which initial site approval has been given shall
				request reapproval and transmit the fee required by
				18 AAC 34.900(c) (2).
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 2 - Shellfish Processing › 18 AAC 34.215 - Harvesting and handling of bait shellfish

Current through May 31, 2024
(a) A person who
				harvests shellfish for bait to be sold as part of commerce must have an annual
				harvesting permit from the department, pay the applicable fee required in
				18 AAC 34.900, and comply with
				this section.
(b) Bait shellfish
				must be dyed no later than the end of each day's operation with FD and C # 1
				Blue dye by completely immersing the shellfish in the dye to impart a visible
				color to the shellfish.
(c) A
				harvester shall dye bait shellfish from an unapproved growing area before the
				shellfish is moved from the growing area. Bait shellfish from an approved
				growing area may be dyed while in a processing facility.
(d) Bait shellfish from an unapproved growing
				area may not be transported or stored with shellfish intended for sale for
				human consumption.
(e) Bait
				shellfish harvested from an approved growing area may be transported with
				shellfish intended for human consumption if the bait shellfish is identified as
				bait shellfish, stored in separate containers labeled to indicate they contain
				bait shellfish, and does not cross-contaminate shellfish intended for human
				consumption while in transport or storage.
Effective 12/2/99, Register 152, the Department of
					 Environmental Conservation readopted
					 18 AAC 34.215, without change, to
					 affirm the validity of that section following statutory amendments made in ch.
					 72, SLA 1998. Chapter 72, SLA 1998 relocated department authority to adopt
					 regulations in 18 AAC 34 from AS 03.05 to AS
					 17.20.
Authority:
AS
					 17.20.005
AS 17.20.065
AS 17.20.072
AS 17.20.180
AS
					 44.46.020
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 2 - Shellfish Processing › 18 AAC 34.220 - Geoduck dive vessel requirements

Current through May 31, 2024
(a) Geoducks may
				only be harvested from a vessel that has a current annual permit issued by the
				department.
(b) An owner of a
				geoduck dive vessel shall
(1) apply for an
				annual permit under
				18 AAC 34.035(a) (1), (c), (d), (e), (f), and (g); and
(2) submit to the department for approval
				plans that
(A) demonstrate compliance with
				this section;
(B) accurately depict
				the location or placement of storage areas for geoducks and containers used to
				transport geoducks; and
(C)
				describe the surface finish of storage holds for geoducks.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 3 - Smoked or Smoke-Flavored Seafood Products Processing › 18 AAC 34.300 - Applicability of smoked or smoke-flavored seafood product processing requirements

Current through May 31, 2024
(a) A person who processes smoked or
				smoke-flavored seafood products for sale as part of commerce intended for human
				consumption or who processes smoked or smoke-flavored seafood products as a
				custom processor shall meet the requirements of
				18 AAC 34.030 -
				18 AAC 34.210,
				18 AAC 34.300 -
				18 AAC 34.320, and
				18 AAC 34.900 -
				18 AAC 34.990.
(b) A person who thermally processes smoked
				or smoke-flavored seafood products for sale as part of commerce intended for
				human consumption shall meet the requirements of (a) of this section, except
				18 AAC 34.310(h),
				18 AAC 34.310(i),
				18 AAC 34.320(b),
				and 18 AAC 34.320(c),
				and shall meet the requirements of
				18 AAC 34.400.
Effective 12/2/99, Register 152, the Department of
					 Environmental Conservation readopted
					 18 AAC 34.300, to affirm the
					 validity of that section following statutory amendments made in ch. 72, SLA
					 1998. The department also amended
					 18 AAC 34.300(b).
					 Chapter 72, SLA 1998 relocated department authority to adopt regulations in 18
					 AAC 34 from AS 03.05 to AS 17.20.
Authority:
AS
					 17.20.005
AS 17.20.065
AS 17.20.072
AS 17.20.180
AS
					 44.46.020
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 3 - Smoked or Smoke-Flavored Seafood Products Processing › 18 AAC 34.310 - Processing requirements for smoked or smoke-flavored seafood products

Current through May 31, 2024
(a) Except as
				provided in (b) of this section, the process used to make smoked or
				smoke-flavored seafood products must be approved by the department because of
				potential food safety hazards.
(b)
				A person who processes sport-caught seafood products using a smoking process
				that is requested by a customer but that is not approved by the department
				shall identify the sport-caught products as required by
				18 AAC 34.110(f)
				and segregate those products from other seafood products.
(c) A person who processes smoked or
				smoke-flavored seafood products shall ice, refrigerate, or freeze seafood
				products upon receipt and keep them iced, refrigerated, or frozen until
				processed, unless the product will be processed within one hour after
				receipt.
(d) Smoked or
				smoke-flavored seafood products may not contain more than
(1) 200 ppm of sodium nitrite and must meet
				the requirements of 21
				C.F.R. 172.175, adopted by reference in
				18 AAC 34.010;
(2) 200 ppm potassium nitrate and must meet
				the requirements of 21
				C.F.R. 172.160, adopted by reference in
				18 AAC 34.010; or
(3) 500 ppm of sodium nitrate and must meet
				the requirements of 21
				C.F.R. 172.170, adopted by reference in
				18 AAC 34.010.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 3 - Smoked or Smoke-Flavored Seafood Products Processing › 18 AAC 34.315 - Native-style smoked or smoke-flavored dried salmon

Current through May 31, 2024
(a) The department
				approves the process described in this section, for salmon only, as an
				alternative to meeting the time and temperature requirements of
				18 AAC 34.310(h).
				Salmon processed under this section is not shelf-stable and must be labeled as
				required by
				18 AAC 34.110(c) (8).
(b) A processor shall eviscerate raw salmon
				as soon as possible to minimize the migration of parasite worms into the edible
				portion.
(c) After evisceration,
				the processor shall thoroughly wash the exterior of the raw salmon with a
				continuous flow of potable water that is chlorinated in the range of 30-40 ppm.
				The salmon must be washed from head to tail in the same direction as the scales
				to avoid pushing bacteria under the scales.
(d) Butchered strips of raw salmon must be of
				consistent thickness. For a cold-smoked salmon as described in
				18 AAC 34.310(g),
				strips must be one-half inch or less. For all other smoked salmon, strips must
				be three-quarter inch or less.
(e)
				Wet brining or dry salting of salmon must be done under refrigeration unless
				the brining or salting will be completed within four hours. Starches, sugars,
				or other ingredients may be used with department approval. In addition,
(1) sodium lactate or potassium lactate may
				be used to increase the rate of drying and to enhance the control of bacterial
				growth if the concentration is 20 percent solution or greater and if applied to
				the salmon as a spray or dip for at least one minute; or
(2) natural or artificial liquid smoke may be
				used if, before dilution, the concentrate consists of 10 percent titratable
				acidity, nine milligrams of phenol per gram, and 12 grams carbonyls per 100
				milliliters.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 3 - Smoked or Smoke-Flavored Seafood Products Processing › 18 AAC 34.320 - Finished product handling

Current through May 31, 2024
(a) A finished
				smoked or smoke-flavored seafood product that does not meet shelf-stable
				requirements and that is not further processed immediately after smoking must
				be
(1) cooled as provided in
				18 AAC 34.105(i);
				or
(2) frozen immediately after
				removal from the smoker.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 4 - Thermal Processing › 18 AAC 34.400 - Thermal processing

Current through May 31, 2024
(a) A person who thermally processes seafood
				products intended for human consumption must meet the requirements of this
				section and the requirements of
				21 C.F.R.
				108.35 and
				21 C.F.R.
				113.3 -
				113.100,  adopted by reference in
				18 AAC 34.010, in addition to the
				requirements of
				18 AAC 34.030 -
				18 AAC 34.125,
				18 AAC 34.200 -
				18 AAC 34.215,
				18 AAC 34.300 -
				18 AAC 34.320, and
				18 AAC 34.900 -
				18 AAC 34.990.
(b) Water used to cool containers and water
				in a cooling canal must be potable and must have a measurable disinfectant
				residual before entering the retort. Water used in a cooling canal or system
				must have a measurable disinfectant residual at the discharge point.
(c) The processor shall measure daily the
				cooling water disinfectant residuals described in (b) of this section and keep
				a daily log of those measurements. A processor shall keep records of
				disinfectant residuals, cook times and temperatures, container examinations,
				temperature recording charts, product distribution, and all test results
				conducted by a laboratory or by the processor for the time specified at
				18 AAC 34.920(b).
Effective 12/2/99, Register 152, the Department of
					 Environmental Conservation readopted
					 18 AAC 34.400, without change, to
					 affirm the validity of that section following statutory amendments made in ch.
					 72, SLA 1998. Chapter 72, SLA 1998 relocated department authority to adopt
					 regulations in 18 AAC 34 from AS 03.05 to AS 17.20.
Information about how to review or obtain a copy of a
					 requirement referred to in
					 18 AAC 34.400 and adopted by
					 reference in
					 18 AAC 34.010 is set out in the
					 editor's note to
					 18 AAC 34.010.
Authority:
AS
					 17.20.005
AS 17.20.065
AS 17.20.072
AS 17.20.180
AS
					 44.46.020
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 5 - Direct-Market Fishing Vessels › 18 AAC 34.500 - Applicable standards

Current through May 31, 2024
(a) A person who operates a direct-market
				fishing vessel to process seafood products for sale as part of commerce
				intended for human consumption shall meet the requirements of
				18 AAC 34.500 -
				18 AAC 34.525. In addition, an
				operator of a direct-market fishing vessel must meet the requirements of
				18 AAC 34.030,
				18 AAC 34.035(a) (1), (3), (5), and (6),
				18 AAC 34.035(c)
				- (g), 18 AAC 34.045,
				18 AAC 34.055,
				18 AAC 34.060(1) (A), (B), (D), and (E),
				18 AAC 34.060(2)
				- (3), 18 AAC 34.060(4) (A), (B), and (D),
				18 AAC 34.060(5),
				18 AAC 34.065 -
				18 AAC 34.075,
				18 AAC 34.090 -
				18 AAC 34.122,
				18 AAC 34.125(a), (c), and (h), and
				18 AAC 34.900 -
				18 AAC 34.990.
(b) A direct-market fishing vessel operator
				shall limit processing to butchering, freezing, and packaging the operator's
				own catch of seafood products on board the vessel.
(c) The operator of a direct-market fishing
				vessel may butcher seafood products only while on the fishing grounds but no
				closer than one-half nautical mile to shore. Butchering, packaging, and
				freezing must be done under sanitary conditions.
(d) A direct-market fishing vessel operator
				who uses chemicals or additives shall ensure there is adequate room aboard the
				vessel for the sanitary storage, mixing, and use of the chemicals or
				additives.
Effective 12/2/99, Register 152, the Department of
					 Environmental Conservation readopted
					 18 AAC 34.500, to affirm the
					 validity of that section following statutory amendments made in ch. 72, SLA
					 1998. The department also amended
					 18 AAC 34.500(a)
					 and added new subsection (d). Chapter 72, SLA 1998 relocated department
					 authority to adopt regulations in 18 AAC 34 from AS 03.05 to AS 17.20.
The International Pacific Halibut Commission may have other
					 restrictions on processing halibut. Information on those restrictions may be
					 obtained by contacting the International Pacific Halibut Commission, P.O. Box
					 95009, Seattle, Washington 98145-2009.
Authority:
AS
					 17.20.005
AS 17.20.065
AS 17.20.072
AS 17.20.180
AS
					 44.46.020
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 5 - Direct-Market Fishing Vessels › 18 AAC 34.510 - Vessel requirements

Current through May 31, 2024
(a) A direct-market fishing vessel must be
				equipped with either a wash-down hose or another means to supply adequate
				amounts of water to the processing area and deck for cleaning and
				sanitizing.
(b) A direct-market
				fishing vessel must be equipped with a marine sanitation device approved by the
				United States Coast Guard or a portable toilet. The vessel must also be
				equipped with a handwash sink, soap, and hand towels.
(c) In this section, "portable toilet" means
				a contained toilet facility with an attached cover, such as a holding tank or a
				chemical treatment unit, that does not allow direct discharge of untreated
				sewage.
Effective 12/2/99, Register 152, the Department of
					 Environmental Conservation readopted
					 18 AAC 34.510, without change, to
					 affirm the validity of that section following statutory amendments made in ch.
					 72, SLA 1998. Chapter 72, SLA 1998 relocated department authority to adopt
					 regulations in 18 AAC 34 from AS 03.05 to AS
					 17.20.
Authority:
AS
					 17.20.005
AS 17.20.065
AS 17.20.072
AS 17.20.180
AS
					 44.46.020
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 5 - Direct-Market Fishing Vessels › 18 AAC 34.520 - Water supply and ice

Current through May 31, 2024
(a) Sources of fresh and salt water supplies
				for a direct-market fishing vessel must be approved by the
				department.
(b) Processing water
				supplies may not come in contact with or become exposed to sewage or other
				contamination.
(c) Processing water
				used for final rinsing of a seafood product must be
(1) changed as often as necessary to prevent
				buildup of blood, slime, or other contamination that might result in an
				adulterated seafood product; and
(2) disinfected to maintain a measurable
				residual of free chlorine or another disinfectant approved by the department;
				processing water must be tested for the residual at least once each day during
				the operating season; a daily log of the disinfectant residuals must be kept as
				required by
				18 AAC 34.920(b) (5).
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 5 - Direct-Market Fishing Vessels › 18 AAC 34.525 - Cleaning and sanitizing

Current through May 31, 2024
Instead of the sanitation plan required by
				  18 AAC 34.050, a direct-market
				  fishing vessel operator who is not required to develop a HACCP plan under
				  18 AAC 34.045 shall develop a
				  written cleaning and sanitizing schedule sufficient to comply with this
				  chapter. The owner or operator shall keep records of cleaning and sanitizing as
				  required by
				  18 AAC 34.920(b) (5).
Authority:
AS
					 17.20.005
AS 17.20.065
AS 17.20.072
AS 17.20.180
AS
					 44.46.020
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 6 - Requirements for Fishing Vessels, Tender Vessels, Buying Stations, and Processing Facilities in Response to Oil Contamination › 18 AAC 34.600 - Applicability

Current through May 31, 2024
The requirements of
				  18 AAC 34.600 -
				  18 AAC 34.625 are in addition to
				  all other applicable requirements of this chapter, and apply
(1) if the department finds that an oil spill
				threatens to contaminate a body of water where seafood that is intended to be
				sold as part of commerce and intended for human consumption is caught;
				and
(2) to
(A) fishing vessels or tender vessels
				involved in the response to and cleanup of the oil spill;
(B) fishing vessels, tender vessels, buying
				stations, processing facilities, and processors who handle, transport, prepare,
				store, or process seafood caught in the water affected by the threatened oil
				spill contamination; and
(C) any
				other fishing vessel or tender vessel operating in a body of water that the
				department has found to be threatened.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 6 - Requirements for Fishing Vessels, Tender Vessels, Buying Stations, and Processing Facilities in Response to Oil Contamination › 18 AAC 34.602 - Prohibition on taking on water with visible oily sheen

Current through May 31, 2024
In an area where there is a visible oily sheen on the water,
				  an operator of a fishing vessel or a tender vessel, a buying station, or a
				  processor, may not take on sea water for
(1) fluming, pumping, unloading, or chilling
				seafood;
(2) holding live seafood
				products; or
(3) cleanup
				purposes.
Authority:
AS
					 17.20.005
AS 17.20.020
AS 17.20.065
AS 17.20.072
AS 17.20.180
AS
					 44.46.020
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 6 - Requirements for Fishing Vessels, Tender Vessels, Buying Stations, and Processing Facilities in Response to Oil Contamination › 18 AAC 34.605 - Fishing vessel and tender vessel inspection

Current through May 31, 2024
(a) After the
				department finds that an oil spill threatens to contaminate a body of water
				where seafood that is intended to be sold as part of commerce and intended for
				human consumption is caught, the vessels described in
				18 AAC 34.600 must be inspected by
				the department or its designated agent before conducting fishing activities or
				receiving seafood products.
(b) An
				operator of a fishing vessel or tender vessel subject to (a) of this section
				may not catch, store, handle, or transport seafood products unless
(1) oil contamination is removed from any
				surface that might contact seafood, using only chemicals described in
				18 AAC 34.065; and
(2) the vessel has passed a department
				inspection and received a notice from the department confirming the inspection;
				the department will, in its discretion, based on its budget and the staffing
				needs of its other projects, waive the requirement for an inspection under this
				paragraph; if the department waives inspection, it will provide the processor
				with a notice that the department has issued a waiver of inspection.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 6 - Requirements for Fishing Vessels, Tender Vessels, Buying Stations, and Processing Facilities in Response to Oil Contamination › 18 AAC 34.615 - Requirements for operators of fishing vessels

Current through May 31, 2024
(a) After the
				department finds that an oil spill threatens to contaminate a body of water
				where seafood that is intended to be sold as part of commerce and intended for
				human consumption is caught, the operator of a fishing vessel described in
				18 AAC 34.600 shall inspect for
				signs of oil contamination before, during, and after fishing. The operator
				shall inspect
(1) the fishing gear, hull,
				deck, fish hold, work clothes, and any other equipment that might have been in
				contact with seafood or fishing gear; and
(2) the seafood products as they are brought
				on board the vessel.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 6 - Requirements for Fishing Vessels, Tender Vessels, Buying Stations, and Processing Facilities in Response to Oil Contamination › 18 AAC 34.620 - Requirements for operators of tender vessels or buying stations

Current through May 31, 2024
(a) An operator of
				a tender vessel or buying station may not accept seafood from a fishing vessel
				described in
				18 AAC 34.600(2)
				to which the provisions of
				18 AAC 34.600 -
				18 AAC 34.625 apply unless the
				fishing vessel has received an inspection or waiver notice under
				18 AAC 34.605(b) (2).
(b) Before accepting delivery from a fishing
				vessel described in
				18 AAC 34.600(2)
				to which the provisions of
				18 AAC 34.600 -
				18 AAC 34.625 apply, the operator
				of a tender vessel or buying station shall inspect each fishing vessel,
				including the fishing gear, hull, deck, fish hold, work clothes, and equipment
				that might have been in contact with seafood or fishing gear, for signs of oil
				contamination.
(c) During each
				delivery from a fishing vessel described in
				18 AAC 34.600(2)
				to which the provisions of
				18 AAC 34.600 -
				18 AAC 34.625 apply, the operator
				of a tender vessel or buying station shall inspect the seafood products for
				signs of oil contamination as the product is offloaded. If the product is
				offloaded
(1) from the fishing vessel, the
				operator shall inspect it by
(A) examining all
				of the seafood product in one pump cycle before offloading any seafood product
				into the tank or hold; and
(B)
				randomly examining the seafood product after each pump cycle;
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 34 - Seafood Processing and Inspection › Article 6 - Requirements for Fishing Vessels, Tender Vessels, Buying Stations, and Processing Facilities in Response to Oil Contamination › 18 AAC 34.625 - Requirements for processors

Current through May 31, 2024
(a) A processor may
				not receive seafood products from a tender vessel or a fishing vessel subject
				to the requirements of
				18 AAC 34.600 unless the tender
				vessel or fishing vessel has received the inspection notice or waiver under
				18 AAC 34.605(b) (2).
(b) Before accepting delivery from a tender
				vessel or fishing vessel subject to
				18 AAC 34.600, the processor shall
				examine the delivering vessel, including the fishing gear, hull, deck, fish
				hold, work clothes, and equipment for signs of oil contamination.
(c) During each delivery of seafood products,
				the processor shall inspect for signs of oil contamination
(1) all seafood product from each lot and
				load that consists of less than 200 units; or
(2) at least 200 units from each lot or load
				that consists of 200 or more units.