Section 18.32.240. Equipment and utensils.

	(a)  Equipment and utensils must be sanitary and meet sanitation standards in  
		(1) 21 C.F.R. 110.40, adopted by reference in 18 AAC 32.215; and  
		(2) the Grade "A" Pasteurized Milk Ordinance, adopted by reference in 18 AAC  32.215.  
	(b)  A cheese processing vat that is jacketed and fixed in place must  
		(1)  be in good repair, be equipped with a tight-fitting lid, and have adequate  temperature controls;  
		(2) have an adequate jacket capacity for uniform heating;  
		(3) have an inner liner that  
			(A) is constructed of a minimum 16-gauge stainless steel or other equally corrosion-resistant metal;   
			(B) is properly pitched from side to center and from rear to front for adequate drainage;   
			(C) is smooth and free from excessive dents or creases; and  
			(D) extends over the edge of the outer jacket;   
		(4)  have the junction of the liner and outer jacket constructed to prevent milk or cheese from entering the inner jacket;   
		(5)  be equipped with a sanitary outlet valve; and  
		(6) be provided with effective valves that are properly maintained to control the application of heat to the vat.   
	(c)   A mechanical agitator must meet the following requirements:  
		(1) carriages and tracks must be constructed to prevent dirt or grease from entering the vat;  
		(2) metal blades, forks, or stirrers must be  
			(A)  constructed of stainless steel or of material approved in the 3-A Sanitary Standards and 3-A Accepted Practices, adopted by reference in 18 AAC 32.215; and  
			(B)  free from rough or sharp edges that might scratch the equipment or remove metal particles.   
	(d)   Knives, hand rakes, shovels, paddles, strainers, and miscellaneous equipment must be made of stainless steel or of material approved in the 3-A Sanitary Standards and 3-A Accepted Practices, adopted by reference in 18 AAC 32.215.   
	(e)   Product-contact surfaces of a curd mill must be constructed of stainless steel.   
	(f)  Wires in a curd knife must be constructed of stainless steel, kept tight, and replaced when necessary to prevent the production of adulterated cheese products.  
	(g)  Each cheese press and press cloth must comply with the following requirements:   
		(1)  a cheese press must be constructed of stainless steel or of material approved in the 3-A Sanitary Standards and 3-A Accepted Practices, adopted by reference in 18 AAC 32.215;   
		(2)  stainless steel cheese press joints must be welded;  
		(3) cheese press surfaces, seams, and openings must be readily cleanable;  
		(4)  a cheese press pressure device must be the continuous type;  
		(5)  a press cloth must be maintained in good repair and in a sanitary condition;  
		(6) a single-service press cloth may only be used once.  

Authorities

17.20.005;44.46.020

Notes

Authority

AS 17.20.005 AS 44.46.020

History

Eff. 12/3/2010, Register 196