1. (a) Each source of fresh and salt water supply for use in a direct-market land-based facility must be approved by the department, on the basis of whether public health and consumers are adequately protected.
2. (b) A water supply used for processing may not come in contact with or become exposed to sewage or other contamination.

3. (c) Processing water used for final rinsing of a seafood product must be

   1. (1) changed as often as necessary to prevent buildup of blood, slime, or other contamination that might result in an adulterated seafood product; and
   2. (2) disinfected to maintain a measurable residual of free chlorine or another disinfectant approved by the department; processing water must be tested for the residual at least once each day during the operating season; a daily log of the disinfectant residuals must be kept as required by 18 AAC 34.920(b)(5).

4. (d) Roe is not required to have a chlorinated final rinse if

   1. (1) each food-contact surface is cleaned and sanitized as specified in 18 AAC 34.815; and
   2. (2) each whole, round fish receives a chlorinated rinse as specified in (c) of this section before the roe is extracted.
5. (e) Processing water lines in a direct-market land-based facility may not be cross-connected with nonpotable water lines.
6. (f) Ice used in a direct-market land-based facility must comply with 18 AAC 34.830(b).

(Eff. 8/6/2006, Register 179; am 8/21/2019, Register 231)

Authority: AS 17.20.005, AS 17.20.072, AS 44.46.020, AS 17.20.065, AS 17.20.180