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(a) A person who thermally processes seafood products intended for human consumption must meet the requirements of this section and the requirements of 21 C.F.R. 108.35 and 21 C.F.R. 113.3 - 113.100, adopted by reference in 18 AAC 34.010, in addition to the requirements of 18 AAC 34.030 - 18 AAC 34.125, 18 AAC 34.200 - 18 AAC 34.215, 18 AAC 34.300 - 18 AAC 34.320, and 18 AAC 34.900 - 18 AAC 34.990.
(b) Water used to cool containers and water in a cooling canal must be potable and must have a measurable disinfectant residual before entering the retort. Water used in a cooling canal or system must have a measurable disinfectant residual at the discharge point.
(c) The processor shall measure daily the cooling water disinfectant residuals described in (b) of this section and keep a daily log of those measurements. A processor shall keep records of disinfectant residuals, cook times and temperatures, container examinations, temperature recording charts, product distribution, and all test results conducted by a laboratory or by the processor for the time specified at 18 AAC 34.920(b) .
History: Eff. 12/18/97, Register 144; 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 34.400, without change, to affirm the validity of that section following statutory amendments made in ch. 72, SLA 1998. Chapter 72, SLA 1998 relocated department authority to adopt regulations in 18 AAC 34 from AS 03.05 to AS 17.20.
Information about how to review or obtain a copy of a requirement referred to in 18 AAC 34.400 and adopted by reference in 18 AAC 34.010 is set out in the editor's note to 18 AAC 34.010.
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Last modified 7/05/2006