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Alaska Administrative Code (Last Updated: January 12, 2017) |
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Title 18. Environmental Conservation. |
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Chapter 18.32. Milk, Milk Products, and Reindeer Slaughtering and Processing. |
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Article 18.32.2. Cheese. |
Section 18.32.230. Construction standards.
Latest version.
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(a) In addition to meeting the requirements of 21 C.F.R. 110.20, adopted by reference in 18 AAC 32.215, a cheese production facility must have separate areas for each of the following sets of operations or equipment: (1) receiving and weighing of milk, and washing and sterilizing of containers in which milk is received; (2) pasteurization, processing, cooling, and manufacturing; (3) bacteriological and chemical analysis; (4) storage or aging of products, unless separated by adequate time, space, or physical barriers that would preclude possible contamination of product; (5) boilers, compressors, or other machinery that is not specifically used for food processing; (6) toilets, lavatories, and lockers. (b) The floor of each area listed in (a)(1), (2), (4), and (6) of this section must be (1) constructed of concrete or other impervious material; (2) constructed to be watertight; and (3) sloped so that all drainage will flow to one or more floor drains. (c) Doors of a cheese production facility must be self-closing. Windows, doors, and other openings must effectively exclude flies and other pests. (d) An activity, material, or waste may not be located on the cheese production facility premises in a manner that harbors pests or allows foul odors to reach the operation. (e) Light sources, including natural light, artificial light, or a combination of both, must furnish at least 20 footcandles of light in each working area. (f) Dry storage and cold storage areas must have at least five footcandles of light. (g) ventilation in all areas must keep (1) the processing areas reasonably free of odors not normally associated with cheese production; and (2) equipment, walls, and ceilings free from excessive condensation. (h) Pressurized ventilation systems, if used, must have a filtered air intake. (i) Walls and ceilings in an area where cheese or cheese ingredients are handled, processed, packaged, or stored, or in an area where containers, utensils, or equipment are washed, must (1) be made of a solid material; (2) be sealed to the floor; and (3) have a smooth, washable, impervious, and light colored surface. (j) The storage and transportation of finished products must comply with 21 C.F.R. 110.93, adopted by reference in 18 AAC 32.215.
Authorities
17.20.005;44.46.020