18 AAC 32.240 - Equipment and utensils
(a) Equipment and utensils must be sanitary
and meet sanitation standards in
(2) the Grade "A" Pasteurized Milk
Ordinance, adopted by reference in
18 AAC 32.215.
(b) A cheese processing vat that
is jacketed and fixed in place must
(1) be in
good repair, be equipped with a tight-fitting lid, and have adequate
temperature controls;
(2) have an
adequate jacket capacity for uniform heating;
(3) have an inner liner that
(A) is constructed of a minimum 16-gauge
stainless steel or other equally corrosion-resistant metal;
(B) is properly pitched from side to center
and from rear to front for adequate drainage;
(C) is smooth and free from excessive dents
or creases; and
(D) extends over
the edge of the outer jacket;
(4) have the junction of the liner and outer
jacket constructed to prevent milk or cheese from entering the inner
jacket;
(5) be equipped with a
sanitary outlet valve; and
(6) be
provided with effective valves that are properly maintained to control the
application of heat to the vat.
(c) A mechanical agitator must meet the
following requirements:
(1) carriages and
tracks must be constructed to prevent dirt or grease from entering the
vat;
(2) metal blades, forks, or
stirrers must be
(A) constructed of stainless
steel or of material approved in the 3-A Sanitary Standardsand
3-A Accepted Practices, adopted by reference in
18 AAC 32.215; and
(B) free from rough or sharp edges that might
scratch the equipment or remove metal particles.
(d) Knives, hand rakes, shovels,
paddles, strainers, and miscellaneous equipment must be made of stainless steel
or of material approved in the 3-A Sanitary Standardsand
3-A Accepted Practices, adopted by reference in
18 AAC 32.215.
(e) Product-contact surfaces of a curd mill
must be constructed of stainless steel.
(f) Wires in a curd knife must be constructed
of stainless steel, kept tight, and replaced when necessary to prevent the
production of adulterated cheese products.
(g) Each cheese press and press cloth must
comply with the following requirements:
(1) a
cheese press must be constructed of stainless steel or of material approved in
the 3-A Sanitary Standardsand 3-A Accepted
Practices, adopted by reference in
18 AAC 32.215;
(2) stainless steel cheese press joints must
be welded;
(3) cheese press
surfaces, seams, and openings must be readily cleanable;
(4) a cheese press pressure device must be
the continuous type;
(5) a press
cloth must be maintained in good repair and in a sanitary condition;
(6) a single-service press cloth may only be
used once.
Notes
Authority:AS 17.20.005
AS 44.46.020
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