1. (a) An owner or a herder of reindeer may sell meat from slaughtered and dressed reindeer to a market only if the reindeer comes slaughtered and dressed from an approved source, or if

   1. (1) the reindeer are slaughtered and dressed only when the outdoor temperature is 32° F or below and there is adequate snow cover on the ground to protect the carcasses from contamination;
   2. (2) slaughtered carcasses are covered by the person who is slaughtering before moving the carcasses, to protect the meat from contamination;
   3. (3) carcasses are frozen immediately after slaughter and are kept frozen during transportation, storage, and display; and
   4. (4) carcasses are visibly clean.

2. (b) The operator of a retail meat market permitted under this chapter may process frozen reindeer shoulders, saddles, legs, or whole carcasses into smaller portions or cuts if

   1. (1) the processing is kept separate from other processing by time or space;
   2. (2) equipment used to process reindeer is washed, rinsed, and sanitized before and after processing as required by 18 AAC 31.420 - 18 AAC 31.424;
   3. (3) the meat is kept frozen during processing, storage, and display; and
   4. (4) in addition to the labeling requirements of 18 AAC 31.060, retail packages are conspicuously labeled as follows: "NOT AN INSPECTED PRODUCT. REINDEER MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165° F. OR ABOVE."

(Eff. 5/18/97, Register 142; am/readopt 12/19/99, Register 152; am 9/6/2003, Register 167; am 12/28/2006, Register 180)

Authority: AS 17.20.005, AS 17.20.072, AS 44.46.020, AS 17.20.020, AS 17.20.180, AS 17.20.040, AS 17.20.290