Section 18.31.011. Requirements adopted by reference.

	(a)  The following federal requirements are adopted by reference:  
		(1) the definition of "meat," as set out in 9 C.F.R. 301.2 (Definitions), revised as of January 1, 2006;  
		(2) the definition of "poultry," as set out in 9 C.F.R. 381.1(b) (Definitions), revised as of January 1, 2006;  
		(3) 7 C.F.R. Part 56 (Voluntary Grading of Shell Eggs), revised as of January 1, 2006;  
		(4) 9 C.F.R. Part 317 (Labeling, Marking Devices, and Containers), revised as of January 1, 2006;  
		(5) 9 C.F.R. Part 319 (Definitions and Standards of Identity or Composition), revised as of January 1, 2006;  
		(6) 9 C.F.R. 381.125(b) (Special Handling Label Requirements: Safe Handling Instructions), revised as of January 1, 2006;   
		(7) 9 C.F.R. 424.21 (Use of Food Ingredients and Sources of Radiation), revised as of January 1, 2006;  
		(8) 9 C.F.R. Part 590 (Inspection of Eggs and Egg Products), revised as of January 1, 2006;  
		(9) 21 C.F.R. Part 101 (Food Labeling), revised as of April 1, 2006;  
		(10) 21 C.F.R. Part 113 (Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers), revised as of April 1, 2006;  
		(11) 21 C.F.R. Part 114, (Acidified Foods), revised as of April 1, 2006;  
		(12) 21 C.F.R. Parts 130 - 186, revised as of April 1, 2006;  
		(13) 40 C.F.R. Part 180 (Tolerances and Exemptions from Tolerances for Pesticide Chemicals in Food), revised as of July 1, 2006.  
	(b)  The following publications are adopted by reference:  
		(1) Sanitarian & Health Official Guide, Portable Restroom Requirements at Special Events & Crowd Gatherings, Determination of Portable Sanitation Requirements at Large Public Events, revised as of May 25, 1984, Center for Business and Industrial Studies, University of Missouri-St. Louis;   
		(2) Hazard Analysis and Critical Control Point Principles and Application Guidelines, revised as of August 14, 1997, National Advisory Committee on Microbiological Criteria for Foods;  
		(3) Fish and Fisheries Products Hazards and Controls Guidance, Third Edition, revised as of June 2001, Table #3-1 (Potential Vertebrate Species Related Hazards) and Table #3-2 (Potential Invertebrate Species Related Hazards), United States Food and Drug Administration;  
		(4) International Mechanical Code (I.M.C.), 2006 Edition, Chapter 5, Sections 506 - 509, International Code Council, Inc.;  
		(5) NSF/ANSI International Standard 25 - 2002, Vending Machines for Food and Beverages, revised as of December 26, 2002, National Sanitation Foundation (NSF);  
		(6) Standard for the Sanitary Design and Construction of Food and Beverage Vending Machines, revised as of October 2003, National Automatic Merchandising Association (NAMA);  
		(7) The Seafood List, FDA's Guide to Acceptable Market Names for Seafood Sold in Interstate Commerce 1993; United States Food and Drug Administration;  
		(8) Standard Methods for the Examination of Water and Wastewater, 20th Edition, January 1, 1999, American Public Health Association, American Water Works Association, & Water Environment Federation.   

Authorities

17.20.005;17.20.010;17.20.020;17.20.040;17.20.072;17.20.180;17.20.290;44.46.020

Notes

Reference

18 AAC 31.060
18 AAC 31.200
18 AAC 31.250
18 AAC 31.424
18 AAC 31.425
18 AAC 31.560
18 AAC 31.570
18 AAC 31.600
18 AAC 31.630
18 AAC 31.720
18 AAC 31.740
18 AAC 31.760
18 AAC 31.810
18 AAC 31.990

Authority

AS 17.20.005 AS 17.20.010 AS 17.20.020 AS 17.20.040 AS 17.20.072 AS 17.20.180 AS 17.20.290 AS 44.46.020 Editor's note: The documents adopted by reference in 18 AAC 31.011 may be reviewed at the department's Anchorage, Fairbanks, and Juneau offices. The Hazard Analysis and Critical Control Point Principles and Application Guidelines are available from the National Advisory Committee on Microbiological Criteria for Foods at that organization's website: http://www.cfsan.fda.gov/˜comm/nacmcfp.html. Vending Machines for Food and Beverages (NSF/ANSI 25) may be obtained from NSF International, 789 North Dixboro Road, Ann Arbor, MI 48105, telephone [phone] or at that organization's website: www.nsf.org. The Standard for the Sanitary Design and Construction of Food and Beverage Vending Machines may be obtained from the National Automatic Merchandising Association, 20 N. Wacker Drive, Suite 3500, Chicago, IL 60606-3102, telephone [phone] or at that organization's website: www.vending.org. The Sanitarian & Health Official Guide, Portable Restroom Requirements at Special Events & Crowd Gatherings, Determination of Portable Sanitation Requirements at Large Public Events may be obtained from The Center for Business and Industrial Studies, University of Missouri, One University Boulevard, St. Louis, Missouri 63121-4400, telephone: [phone]. The Seafood List, FDA's Guide to Acceptable Market Names for Seafood Sold in Interstate Commerce 1993 is available from the department. Standard Methods for the Examination of Water and Wastewater may be ordered from the American Public Health Association, Publication Sales, Department 5037, 801 I Street N.W., Washington, DC 20001-3710, telephone [phone]. The International Mechanical Code may be ordered from the International Conference of Building Officials (ICBO), 5360 Workman Mill Road, Whittier, CA90601-2298, telephone [phone] or [phone]. Fish and Fisheries Products Hazards and Controls Guidance may be obtained from the Center for Food Safety and Applied Nutrition, Office of Seafood, United States Food and Drug Administration, Office of Seafood, 5100 Paint Branch Parkway, College Park, Maryland, 20740, telephone [phone], facsimile [phone], or at that organization's website: http://www.cfsan.fda.gov/˜comm/haccp4.html.

History

Eff. 6/28/2001, Register 158; am 12/28/2006, Register 180

References

18.31.011