Section 18.32.640. Cleaning and sanitizing.

	(a)  The operator of a slaughtering or processing facility shall ensure that  
		(1) utensils and food-contact surfaces of equipment are  
			(A) cleaned, rinsed, and sanitized according to the frequency in the sanitation plan required by 18 AAC 32.655; and  
			(B) stored in a location and manner to protect surfaces from contamination, including splash and dust; and  
		(2) nonfood contact equipment, utensils, surfaces, and areas around equipment and utensils that are near food products, food ingredients, food-contact surfaces, or packaging materials, are kept free from contaminants, including excessive dust, dirt, food particles, and other debris.   
	(b)  The operator of a slaughtering or processing facility must use the following sanitizing and testing methods:  
		(1) immersion for at least 30 seconds in clean water at a temperature of 180_ F or above;  
		(2) immersion for at least 30 seconds in one of the following clean sanitizing solutions at a temperature of 75_ F or above:  
			(A) 50 ppm of available chlorine as hypochlorite;  
			(B) 12.5 - 25 ppm available iodine with a pH of 5.0 or less;  
			(C) quaternary ammonium compound at a concentration specified by the manufacturer and included on the label, with a pH of 6.0 or more and water hardness no more than 500 ppm, following the manufacturer's instructions regarding use of a final rinse after sanitization;  
		(3) for equipment that is not able to be immersed, rinsing, spraying, or swabbing with a clean sanitizing solution described in (2) of this subsection.  

Authorities

03.05.011;03.05.040;17.20.005;17.20.072;17.20.180;44.46.020

Notes

Reference

18 AAC 32.655

Authority

AS 03.05.011 AS 03.05.040 AS 17.20.005 AS 17.20.072 AS 17.20.180 AS 44.46.020

History

Eff. 9/6/2003, Register 167