18 AAC 32.235 - Personnel
(a) Personnel must comply with the disease
control, cleanliness, education and training requirements of
21 C.F.R.
110.10, adopted by reference in
18 AAC 32.215
(b) Cheese or its ingredients may not be
handled with bare hands.
(c) Cheese
production may not occur unless an individual is on the premises who is
responsible for identifying sanitation problems and potential food
contamination, to prevent the production of adulterated cheese
products.
(d) Each food handler and
supervisor must hold a valid food worker card in accordance with
18 AAC 31.330.
(e) A food handler may not wash hands at a
sink used for preparation, processing, warewashing, or janitorial
activities
(f) A cheese producer
shall restrict access to a cheese processing area to authorized
personnel.
(g) In this section,
"food handler" means an individual handling cheese ingredients, unpackaged
cheese, or product-contact surfaces.
Notes
Authority:AS 17.20.005
AS 17.20.072
AS 44.46.020
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