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(a) The operator of a processing facility shall ensure that food processed in the facility is wholesome, not adulterated, and safe for human consumption. For purposes of 18 AAC 32.600 - 18 AAC 32.695, "adulterated" has the meaning given in AS 17.20.020 and AS 17.20.030 . In addition, a food is adulterated if it contains
(1) an unapproved food additive or an additive in an amount that exceeds an amount allowed in 21 C.F.R. Part 170 - 21 C.F.R. Part 180, adopted by reference in 18 AAC 32.601;
(2) a substance sanctioned by the FDA, or a substance generally recognized as safe by the FDA, in an amount that exceeds an amount allowed in 21 C.F.R. Part 181 - 21 C.F.R. Part 186, adopted by reference in 18 AAC 32.601; or
(3) a pesticide residue in an amount that exceeds an amount allowed in 40 C.F.R. Part 180, adopted by reference in 18 AAC 32.601.
(b) The operator of a slaughtering or processing facility shall take measures to prevent the contamination of food products, food ingredients, utensils, equipment, and packaging materials and shall
(1) inspect food products and food ingredients upon receipt to ensure they are
(A) in sound condition, and are free from spoilage, filth, or other contamination; and
(B) received at 41ΓΈ F or below, if they are potentially hazardous foods;
(2) segregate food products and food ingredients that
(A) are not in sound condition;
(B) have not been held at 41ΓΈ F or below, if they are potentially hazardous foods; or
(C) are spoiled, filthy, or otherwise contaminated; and
(3) ensure that
(A) meat and other food ingredients and food products are handled and processed in accordance with the HACCP plan under 18 AAC 32.660;
(B) ready-to-eat food products are protected from cross-contamination from food requiring additional processing;
(C) food is prepared with the least possible hand contact by the proper use of utensils or single-use gloves; and
(D) food is covered during storage except during necessary cooling periods; quarters, sides, or large cuts of meat may be hung uncovered on clean hooks if no part of the meat touches any part of the surroundings, including the walls, floors, boxes, or shelving, and if other food is not stored under the meat.
(c) The operator of a processing facility shall provide to the department, at least 30 days before processing, a copy of a letter from each manufacturer of each spice or other compound that comes in contact with or is added to the meat during the processing that verifies that the spice or compound is of food-grade quality and may be used by the processor for the intended purpose.
History: Eff. 9/6/2003, Register 167
Authority: AS 03.05.011
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Last modified 7/05/2006