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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 18.32.255. Testing.
Latest version.
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(a) When a cheese producer begins production of a new cheese or cheese product, or begins production of a cheese or cheese product that has not been in production during the past year, or after a cheese or cheese product fails a test prescribed under this section, (1) the department will collect and analyze samples monthly for the next two months of production; and (2) after two months, the department will collect and analyze samples biannually unless the department determines that additional or more frequent testing is required to confirm product safety. (b) The department will analyze samples of cheese or cheese products in accordance with 21 C.F.R. 133.5, adopted by reference in 18 AAC 32.215, for milkfat, moisture content, and phosphatase. (c) The department will analyze samples of cheese or cheese products for each of the following foodborne pathogens: (1) Listeria monocytogenes, using the methodology set out in the Bacteriological Analytical Manual, Chapter 10, adopted by reference in 18 AAC 32.215; (2) Salmonella.using the methodology set out in the Bacteriological Analytical Manual, Chapter 5, adopted by reference in 18 AAC 32.215; (3) Escherichia coli, using the methodology set out in the Bacteriological Analytical Manual, Chapter 4, adopted by reference in 18 AAC 32.215; (4) Enterotoxigenic Escherichia coli, (A) using the methodology set out in the Bacteriological Analytical Manual, Chapter 4a, adopted by reference in 18 AAC 32.215; and (B) if Escherichia coli is present at l04 or more per gram; (5) Enterohemorrhagic Escherichia coli (EHEC), using the methodology set out in the Bacteriological Analytical Manual, Chapter 4a, adopted by reference in 18 AAC 32.215; and (6) Staphylococcus aureus, using the methodology set out in the Bacteriological Analytical Manual, Chapter 12, adopted by reference in 18 AAC 32.215. (d) A cheese producer shall immediately report to the department results of any voluntary testing for antibiotic residue or pathogens that exceed standards or tolerances under 18 AAC 32.250 or 18 AAC 32.275. (e) The department may collect and test environmental samples as needed to ensure proper sanitation within a facility.
Authorities
03.05.011;17.20.005;44.46.020