Title 18 . Environmental Conservation

Chapter 32 . Administrative Enforcement

Section 650. Personnel

18 AAC 32.650. Personnel

(a) The operator of a slaughtering or processing facility shall ensure that an individual with an infected wound or a disease communicable by food, including an employee with persistent sneezing or coughing or with a persistent runny nose, does not work in any capacity that might contaminate food products, food ingredients, food-contact surfaces of clean equipment or utensils, or packaging materials with an infectious or toxigenic microorganism, or that might transmit disease to others. The operator of a slaughtering or processing facility shall instruct employees to report any adverse health condition to their supervisor.

(b) The operator of a slaughtering or processing facility shall ensure that each employee who works in direct contact with food products, food ingredients, food-contact surfaces, or packaging materials

(1) wears clean outer garments, maintains a high degree of personal cleanliness, and uses good hygienic practices while on duty to prevent contamination of food products, food ingredients, food-contact surfaces, or packaging materials;

(2) removes jewelry, watches, and other objects during processing that might fall into food products, food ingredients, equipment, or containers;

(3) uses a hair net, including a beard net if applicable, or another effective hair restraint; the hair restraint must

(A) prevent hair from falling into or contacting food; and

(B) minimize hand contact with hair;

(4) washes hands thoroughly

(A) before starting work;

(B) after each absence from the work station; and

(C) at other times when hands are soiled or contaminated;

(5) keeps gloves and outer garments that are worn while handling food in a clean and sanitary condition; gloves and outer garments

(A) must be changed frequently to prevent contamination of food products, food ingredients, food-contact surfaces, or packaging materials; and

(B) worn while slaughtering must be changed before processing food; and

(6) does not store street clothing or other personal belongings, eat food, drink beverages, or use tobacco in a slaughtering or processing area or an area where food products, food ingredients, food-contact surfaces, or packaging materials are stored.

(c) The operator of a slaughtering or processing facility shall ensure that whenever food products are being processed, an individual who has the education and experience necessary for the production of unadulterated food products is responsible for identifying sanitation problems and potential food contamination and is present in the processing facility.

(d) The operator of a slaughtering or processing facility shall ensure that food handlers and supervisors receive training in slaughtering procedures, processing methods and controls, cleaning and sanitizing practices, and hygienic practices.

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

Authority: AS 03.05.011

AS 03.05.040

AS 17.20.005

AS 17.20.072

AS 17.20.180

AS 44.46.020