18 AAC 32.265 - Labeling and general identification
(a) Cheese and
cheese products must comply with the standards of identity for cheese set out
in 21 C.F.R. Part 133, adopted by reference in
18 AAC 32.215.
(b) In addition to meeting labeling
requirements in 21 C.F.R.
101.1 -
101.30,
101.54 -
101.83,
101.100 -
101.105, and
130.8 -
130.14, adopted by reference in
18 AAC 32.215, each package of
cheese or cheese product for retail sale must be labeled "KEEP REFRIGERATED TO
41º F OR BELOW."
(c) Cheese or
cheese products made from raw milk must be labeled "RAW MILK PRODUCT," "MADE
FROM RAW MILK," or "MADE FROM GRADE A RAW MILK" in letters at least one-quarter
inch tall.
(d) Cheese or cheese
products may be labeled "MADE FROM GRADE A RAW MILK" only if manufactured under
Grade A standards for raw milk as outlined in the Grade "A" Pasteurized
Milk Ordinance, adopted by reference in
18 AAC 32.215.
(e) Unless made exclusively with cow milk,
cheese or cheese products must be labeled with each species of animal from
which the milk came.
(f) A cheese
producer shall submit to the department an example of a label intended for use
for cheese or cheese products, for department approval before use of the label
in commercial sale of the product.
Notes
Authority:AS 03.05.011
AS 17.20.005
AS 17.20.010
AS 17.20.300
AS 44.46.020
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