18 AAC 32.640. Cleaning and sanitizing

(a) The operator of a slaughtering or processing facility shall ensure that

(1) utensils and food-contact surfaces of equipment are

(A) cleaned, rinsed, and sanitized according to the frequency in the sanitation plan required by 18 AAC 32.655; and

(B) stored in a location and manner to protect surfaces from contamination, including splash and dust; and

(2) nonfood contact equipment, utensils, surfaces, and areas around equipment and utensils that are near food products, food ingredients, food-contact surfaces, or packaging materials, are kept free from contaminants, including excessive dust, dirt, food particles, and other debris.

(b) The operator of a slaughtering or processing facility must use the following sanitizing and testing methods:

(1) immersion for at least 30 seconds in clean water at a temperature of 180УИ F or above;

(2) immersion for at least 30 seconds in one of the following clean sanitizing solutions at a temperature of 75УИ F or above:

(A) 50 ppm of available chlorine as hypochlorite;

(B) 12.5 - 25 ppm available iodine with a pH of 5.0 or less;

(C) quaternary ammonium compound at a concentration specified by the manufacturer and included on the label, with a pH of 6.0 or more and water hardness no more than 500 ppm, following the manufacturer's instructions regarding use of a final rinse after sanitization;

(3) for equipment that is not able to be immersed, rinsing, spraying, or swabbing with a clean sanitizing solution described in (2) of this subsection.

History: Eff. 9/6/2003, Register 167

Authority: AS 03.05.011

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