18 AAC 32.660. Hazard analysis critical control point (HACCP) plan

(a) The operator of a slaughtering or processing facility where smoking, curing, dehydrating, thermally processing low-acid food, reduced oxygen packaging, or other processes are used that allow the rapid and progressive growth of infectious or toxigenic microorganisms, or the slower growth of Clostridium botulinum, shall develop, implement, maintain, and make available to the department a HACCP plan that includes

(1) the name and position of each person with primary responsibility for food safety, including the name and position of each person who decides whether a deviation from the HACCP plan has occurred;

(2) the signature and date of signature of the operator upon initial implementation and upon any modifications to the HACCP plan;

(3) a process flow diagram that outlines each step in the

(A) slaughtering, evisceration, skinning, and trimming operations; and

(B) processing operation for each food product;

(4) the written hazard analysis used to determine when a food safety hazard is likely to occur; and

(5) specific critical control points in the operations, and processes for each critical control point where monitoring of practices or physical parameters must occur, including

(A) the schedule for monitoring;

(B) the monitoring procedures and records;

(D) verification procedures.

(b) In addition to reviewing a HACCP plan under 18 AAC 32.690, the department may require the operator of a slaughtering or processing facility with a critical violation at a point in the slaughtering or processing that has not already been identified in the operator's HACCP plan as a critical control point to submit the HACCP plan to the department for review and comment.

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

Authority: AS 03.05.011

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