18 AAC 31.260 - Hazard analysis critical control point (HACCP) plan

(a) Unless otherwise provided in this section, and except as provided in 18 AAC 31.265(b) or 18 AAC 31.700, the operator of a food establishment shall develop and follow a hazard analysis critical control point (HACCP) plan if the following processes are used:

(1) smoking as a method of food preservation rather than a method of flavor enhancement;

(2) curing;

(3) using food additives or adding ingredients, such as vinegar,

(A) as a method of food preservation rather than a method of flavor enhancement; or

(B) to render a food so that it is not a potentially hazardous food;

(4) packaging a potentially hazardous food using a reduced oxygen packaging method, unless using a method described in 18 AAC 31.265(b);

(5) sprouting seeds or beans; or

(6) using any other process that allows the rapid and progressive growth of infectious or toxigenic microorganisms, or the slower growth of Clostridium botulinum.

(b) Before engaging in an activity described in (a) of this section, an operator shall submit to the department for approval a properly prepared HACCP plan that includes

(1) the operator's name, the food establishment address, and contact information;

(2) the food or type of food that is to be controlled under the plan;

(3) a process flow diagram or chart for each specific food or type of food that identifies

(A) each step in the process;

(B) the hazards and controls for each step in the process flow diagram or chart;

(C) the steps that are critical control points;

(D) the ingredients, materials, and equipment used in the preparation of that food; and

(E) formulations or recipes that delineate methods and procedural control measures that address the food safety concerns involved; and

(4) a critical control point summary for each specific food or type of food that clearly identifies

(A) the critical control point being summarized;

(B) the critical limit for each critical control point;

(C) the method and frequency for monitoring and controlling each critical control point and the identification or job title of the designated employee or the person in charge of monitoring and controlling;

(D) the method and frequency for the person in charge to routinely verify that the designated employee is following standard operating procedures and monitoring critical control points;

(E) action to be taken by the designated employee or person in charge if the critical limits for each critical control point are not met; and

(F) records to be maintained by the person in charge to demonstrate that the HACCP plan is properly operated and managed.

(c) In addition to meeting the requirements of (b) of this section, the operator must also submit a copy of the HACCP plan for department review and comment for a new product or a change in processing procedures if the department finds that a review is necessary to determine compliance with this chapter.

Notes

18 AAC 31.260

Eff. 6/25/2020, Register 234, July 2020

The subject matter addressed in 18 AAC 31.260 was formerly addressed in 18 AAC 31.710. The history for 18 AAC 31.260 does not include the history of the earlier section.

Authority:AS 17.20.005

AS 17.20.010

AS 17.20.072

AS 17.20.180

AS 44.46.020