18 AAC 34.320 - Finished product handling
(a) A finished
smoked or smoke-flavored seafood product that does not meet shelf-stable
requirements and that is not further processed immediately after smoking must
be
(1) cooled as provided in
18 AAC 34.105(i);
or
(2) frozen immediately after
removal from the smoker.
(b) Except as provided in
18 AAC 34.315, a finished smoked
or smoke-flavored seafood product that has not met the heating requirements of
18 AAC 34.310(h)
(1) may not be distributed until the product
is frozen as required by
18 AAC 34.310(h)
(2) or, if sport-caught and not frozen to
kill parasites, labeled as required by
18 AAC
34.310(i).
(c) A shelf-stable smoked or smoke-flavored
seafood product may be held without refrigeration after removal from the smoker
at the end of the smoking process, but must be protected from moisture
reabsorption.
(d) A processor shall
package the finished smoked or smoke-flavored product at different times than,
or physically separated from, the processing operation. If the same equipment
is used in the processing and packaging operations, the processor shall clean,
rinse, and sanitize the equipment before each use.
Notes
Effective 12/2/99, Register 152, the Department of Environmental Conservation readopted 18 AAC 34.320, to affirm the validity of that section following statutory amendments made in ch. 72, SLA 1998. The department also amended 18 AAC 34.320(b). Chapter 72, SLA 1998 relocated department authority to adopt regulations in 18 AAC 34 from AS 03.05 to AS 17.20.
Authority:AS 17.20.005
AS 17.20.065
AS 17.20.072
AS 17.20.180
AS 44.46.020
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