Section 18.34.100. Personnel.

	(a)  A processor shall ensure that a person with an infected wound or a disease communicable by food, including an employee with persistent sneezing, coughing, or a runny nose, does not work in any capacity that might contaminate seafood products, food ingredients, food-contact surfaces of clean equipment or utensils, or food packaging materials with an infectious or toxigenic micro-organism, or that might transmit disease to others. The processor shall instruct employees to report an adverse health condition to their supervisor.  
	(b)  A processor shall ensure that any employee who works in direct contact with seafood products, food ingredients, food-contact surfaces, or packaging materials  
		(1) wears clean outer garments, maintains a high degree of personal cleanliness, and uses hygienic practices while on duty to prevent contamination of seafood products, food ingredients, food-contact surfaces, or packaging materials;  
		(2) removes jewelry and other objects that might fall into seafood products, food ingredients, equipment, or containers, and removes or covers with a disposable or easily cleanable glove, hand jewelry that is not sanitized;  
		(3) wears a hair net, including a beard net if applicable, or another effective hair restraint;  
		(4) washes and sanitizes that employee's hands thoroughly before starting work, after each absence from the work station, and at other times when the hands are soiled or contaminated;  
		(5) keeps gloves and outer garments that are worn while handling food in an intact, clean, and sanitary condition; gloves and outer garments worn while handling food must be made of an impermeable material unless inappropriate for the work involved; gloves and outer garments worn while handling food that are not made of an impermeable material must be changed frequently to prevent contamination of seafood products, food ingredients, food-contact surfaces, or packaging materials;  
		(6) does not store street clothing or other personal belongings, eat food, drink beverages, or use tobacco in a processing area or an area where seafood products, food ingredients, food-contact surfaces, or packaging materials are stored; and  
		(7) takes other necessary precautions to prevent contamination of seafood products, food ingredients, food-contact surfaces, or packaging materials with perspiration, hair, cosmetics, tobacco, chemicals, medication, or other contaminants.  
	(c)  A processor shall ensure that, whenever seafood products are being processed, there is in the processing facility a person responsible for identifying sanitation problems and potential food contamination who has the education and experience necessary for the production of unadulterated seafood products.  
	(d)  A processor shall ensure that food handlers and supervisors receive training in proper food receiving, handling, preparation, and processing and are aware of and follow personal hygiene and sanitary practices.  

Authorities

17.20.005;17.20.065;17.20.072;17.20.180;44.46.020;03.05;17.20

Notes

Reference

18 AAC 34.050

Authority

AS 17.20.005 AS 17.20.065 AS 17.20.072 AS 17.20.180 AS 44.46.020 Editor's note: Effective 12/2/99, Register 152, the Department of Environmental Conservation readopted 18 AAC 34.100, without change, to affirm the validity of that section following statutory amendments made in ch. 72, SLA 1998. Chapter 72, SLA 1998 relocated department authority to adopt regulations in 18 AAC 34 from AS 03.05 to AS 17.20.

History

Eff. 12/18/97, Register 144; readopt 12/2/99, Register 152

References

18.34.100;18.34