Alaska Admin. Code tit. 18, § 31.700
Food processing and good manufacturing practices
Effective Jun 25, 2020Alaska Register 234(Eff. 5/18/97, Register 142; am/readopt 12/19/99, Register 152; am 12/28/2006, Register 180; am 6/25/2020, Register 234) | Authority: AS 17.20.005, AS 17.20.040, AS 17.20.300, AS 17.20.010, AS 17.20.180, AS 44.46.020, AS 17.20.020, AS 17.20.290
- (a) In addition to complying with other applicable requirements of this chapter, the operator of a food processing establishment shall meet the good manufacturing practice requirements in 21 C.F.R. Part 117, adopted by reference in 18 AAC 31.011.
- (b) The operator of a food processing establishment that is not required to have a food safety plan described in 21 C.F.R. 117.126, or that is not subject to 21 C.F.R. Part 113, 21 C.F.R. Part 114, or 21 C.F.R. Part 120, and where processes are used that allow the rapid and progressive growth of infectious or toxigenic microorganisms, or the slower growth of Clostridium botulinum, shall develop and follow a HACCP plan as described in 18 AAC 31.260.
(Eff. 5/18/97, Register 142; am/readopt 12/19/99, Register 152; am 12/28/2006, Register 180; am 6/25/2020, Register 234)
Authority: AS 17.20.005, AS 17.20.040, AS 17.20.300, AS 17.20.010, AS 17.20.180, AS 44.46.020, AS 17.20.020, AS 17.20.290