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(a) A finished smoked or smoke-flavored seafood product that does not meet shelf-stable requirements and that is not further processed immediately after smoking must be
(1) cooled as provided in 18 AAC 34.105(i) ; or
(2) frozen immediately after removal from the smoker.
(b) Except as provided in 18 AAC 34.315, a finished smoked or smoke-flavored seafood product that has not met the heating requirements of 18 AAC 34.310(h) (1) may not be distributed until the product is frozen as required by 18 AAC 34.310(h) (2) or, if sport-caught and not frozen to kill parasites, labeled as required by 18 AAC 34.310(i) .
(c) A shelf-stable smoked or smoke-flavored seafood product may be held without refrigeration after removal from the smoker at the end of the smoking process, but must be protected from moisture reabsorption.
(d) A processor shall package the finished smoked or smoke-flavored product at different times than, or physically separated from, the processing operation. If the same equipment is used in the processing and packaging operations, the processor shall clean, rinse, and sanitize the equipment before each use.
History: Eff. 12/18/97, Register 144; am/readopt 12/2/99, Register 152
Authority: AS 17.20.005
Editor's note: Effective 12/2/99, Register 152, the Department of Environmental Conservation readopted 18 AAC 34.320, to affirm the validity of that section following statutory amendments made in ch. 72, SLA 1998. The department also amended 18 AAC 34.320(b) . Chapter 72, SLA 1998 relocated department authority to adopt regulations in 18 AAC 34 from AS 03.05 to AS 17.20.
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Last modified 7/05/2006