18 AAC 32.655. Sanitation plan

(a) The operator of a slaughtering or processing facility shall develop, implement, maintain, and make available to the department a written sanitation plan that describes the sanitation procedures to be followed in each area of the facility including slaughtering areas, processing areas, and dry and cold storage areas. The sanitation plan must describe

(1) how the operator intends to meet the sanitation requirements of 18 AAC 32.600 - 18 AAC 32.695, including the monitoring required by (b) of this section; and

(2) the frequency with which

(A) surfaces and areas other than food-contact surfaces are to be cleaned; and

(B) food-contact surfaces are to be cleaned and sanitized before, during, and after processing.

(b) The operator of a slaughtering or processing facility shall monitor the conditions and practices during slaughtering or processing with adequate frequency to ensure compliance with all sanitation procedures to be implemented to prevent contamination or adulteration of food products, including

(1) if a food product is condemned or considered inedible under 18 AAC 32.675, how that food product is to be removed and disposed of;

(2) pest control procedures used, as required by 18 AAC 32.620(b) , including a list of rodenticides, insecticides, and herbicides used and procedures followed to ensure that use is restricted to knowledgeable persons to prevent misuse;

(3) proper labeling, storage, and use of poisonous and toxic materials, as required by 18 AAC 32.620(a) (14) - (16);

(4) the type and concentration level of each sanitizer used as required by 18 AAC 32.640, cleanliness of equipment and utensils, including containers, pans, and tubs that are used to store and transport food, and areas around equipment and utensils including the walls, floors, and drains; monitoring for compliance must include the oversight of, and keeping of records for, the

(A) cleaning frequency for surfaces and areas other than food-contact surfaces; and

(B) cleaning and sanitizing frequency for food-contact surfaces before, during, and after processing; monitoring under this subparagraph must include the length of time between each cleaning and sanitizing during each 24-hour period;

(5) the prevention of cross-contamination, as required by 18 AAC 32.645; and

(6) instructions given to employees to ensure that, as required by 18 AAC 32.650, good hygienic practices are followed, and employee health conditions are controlled.

(1) the name and position of each individual responsible for the implementation and maintenance of the sanitation procedures;

(2) the signature and date of signature of the operator upon initial implementation and upon any modifications to the sanitation plan;

(3) the monitoring required by (b) of this section; and

(4) each instance of nonconformance with the sanitation plan or a requirement set out in (b) of this section, including

(A) a description of the nonconformance;

(B) the action taken by the operator to correct the nonconformance; and

(C) the length of time between the observation of the nonconformance and the initiation of the action taken to correct it.

(d) Sanitation plan monitoring records must be

(1) kept for a minimum of six months at the facility; and

(2) available for department review.

(e) The department may require the operator of a slaughtering or processing facility with repeated or multiple incidents of nonconformance with the operator's sanitation plan or a requirement set out in (b) of this section to submit the written sanitation plan to the department for review and approval.

History: Eff. 9/6/2003, Register 167

Authority: AS 03.05.011

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