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The operator of a slaughtering or processing facility shall ensure that
(1) each material used in the construction of utensils and food-contact surfaces of equipment is
(A) safe, durable, corrosion resistant, and nonabsorbent;
(B) sufficient in weight and thickness to withstand repeated washing;
(C) finished to have a smooth and easily cleanable surface; and
(D) resistant to pitting, chipping, scoring, distortion, and decomposition;
(2) solder is lead-free and corrosion resistant;
(3) each substance or material that comes in contact with food is of food-grade quality and may be used for the intended purpose;
(4) equipment and utensils are adequate for the intended use, and are designed, installed, and maintained to permit equipment, utensils, and adjacent spaces to be easily cleaned;
(5) a stainless steel inspection table is installed adjacent to the evisceration area for use by department employees;
(6) knife sterilizers
(A) are located at the inspection table described in (5) of this section and at locations in the plant where the carcasses are eviscerated, split, or trimmed;
(B) are constructed of stainless steel and are of sufficient size for complete immersion of knives, cleavers, saws, and other implements in 180ΓΈ F water; and
(C) have a means to be filled with water, to maintain the water at 180ΓΈ F or above, and to be completely emptied of water;
(7) sheaths and similar devices for the temporary storage of knives, sharpening tools, and other implements are constructed of impervious materials that are easily cleanable; and
(8) hoses used to wash or sanitize the facility and equipment are not longer than 50 feet.
History: Eff. 9/6/2003, Register 167
Authority: AS 03.05.011
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Last modified 7/05/2006