Section 18.32.660. Hazard analysis critical control point (HACCP) plan.

	(a)  The operator of a slaughtering or processing facility where smoking, curing, 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, implement, maintain, and make available to the department a HACCP plan that includes  
		(1) the name and position of each person with primary responsibility for food safety, including the name and position of each person who decides whether a deviation from the HACCP plan has occurred;   
		(2) the signature and date of signature of the operator upon initial implementation and upon any modifications to the HACCP plan;  
		(3) a process flow diagram that outlines each step in the   
			(A) slaughtering, evisceration, skinning, and trimming operations; and  
			(B) processing operation for each food product;  
		(4) the written hazard analysis used to determine when a food safety hazard is likely to occur; and  
		(5) specific critical control points in the operations, and processes for each critical control point where monitoring of practices or physical parameters must occur, including   
			(A) the schedule for monitoring;  
			(B) the monitoring procedures and records;  
			(C) corrective action; and   
			(D) verification procedures.  
	(b)  In addition to reviewing a HACCP plan under 18 AAC 32.690, the department may require the operator of a slaughtering or processing facility with a critical violation at a point in the slaughtering or processing that has not already been identified in the operator's HACCP plan as a critical control point to submit the HACCP plan to the department for review and comment.  

Authorities

03.05.011;03.05.040;17.20.005;17.20.072;17.20.180;44.46.020

Notes

Reference

18 AAC 32.605
18 AAC 32.645
18 AAC 32.699

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