Section 18.31.710. Hazard analysis critical control point (HACCP).

	(a)  Unless otherwise provided in this section, and except as provided in 18 AAC 31.760(b), the operator of a food processing establishment where smoking, curing, acidifying, 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 and follow a HACCP plan that includes  
		(1) the name and position of each person with primary responsibility for quality assurance and production, including the name and position of each person who decides whether a product or a package can be reworked or must be destroyed;  
		(2) a process flow diagram that outlines each processing step from the acceptance of raw materials to the production and packaging of the finished product for each product or group of related products;  
		(3) specific critical control points in the process where monitoring of practices or physical parameters such as temperature, pH, water activity, or packaging defects will occur, including  
			(A) the schedule for monitoring;  
			(B) the monitoring procedure; and  
			(C) corrective action that will be taken if a process deviation occurs;  
		(4) a description of analysis methods used to evaluate raw materials, finished products, food ingredients, and packaging materials;  
		(5) the frequency of testing, such as for pH, water activity, sodium nitrite and salt concentration;  
		(6) the frequency of culturing for infectious or toxigenic bacteria;  
		(7) a list of specifications for materials used in processing and packaging;  
		(8) product codes that identify the food processing establishment and production data;   
		(9) a manual identifying the procedures and frequencies for sanitary maintenance of facilities and equipment, and hygienic practices of employees;  
		(10) a procedure for maintaining monitoring records that allows for review and evaluation, including the HACCP program results;  
		(11) procedures for a self-inspection program to be used at a frequency that will give reasonable assurance that the establishment will be maintained in a sanitary condition that meets the requirements of this chapter; and  
		(12) a description of the method used to evaluate the condition of product packages and the integrity of seals.  
	(b)  The department will require the operator to submit a copy of the HACCP plan for department review and comment for a new product or a change in processing procedures if the department determines that a review is necessary to determine compliance with this chapter.  

Authorities

17.20.005;17.20.072;17.20.180;44.46.020;03.05;17.20

Notes

Reference

18 AAC 31.030
18 AAC 31.325
18 AAC 31.760
18 AAC 31.990

Authority

AS 17.20.005 AS 17.20.072 AS 17.20.180 AS 44.46.020 Editor's note: Effective 12/19/99, Register 152, the Department of Environmental Conservation readopted 18 AAC 31.710, 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 31 from AS 03.05 to AS 17.20.

History

Eff. 5/18/97, Register 142; readopt 12/19/99, Register 152; am 6/28/2001, Register 158

References

18.31.710;18.31