Section 18 AAC 31.700 - Food processing and manufacturing practices(a) In addition to complying with other applicable requirements of this chapter, the operator of a food processing establishment shall meet the good manufacturing practice requirements in 21 C.F.R. Part 117, adopted by reference in 18 AAC 31.011.(b) The operator of a food processing establishment that is not required to have a food safety plan described in 21 C.F.R. 117.126, or that is not subject to 21 C.F.R. Part 113, 21 C.F.R. Part 114, or 21 C.F.R. Part 120, and where processes are used that allow the rapid and progressive growth of infectious or toxigenic microorganisms, or the slower growth of Clostridium botulinum, shall develop and follow a HACCP plan as described in 18 AAC 31.260.Eff. 5/18/97, Register 142; am/readopt 12/19/99, Register 152; am 12/28/2006, Register 180; am 6/25/2020, Register 234, July 2020Effective 12/19/99, Register 152, the Department of Environmental Conservation readopted 18 AAC 31.700, to affirm the validity of that section following statutory amendments made in ch. 72, SLA 1998. The department also amended former 18 AAC 31.700(e). Chapter 72, SLA 1998 relocated department authority to adopt regulations in 18 AAC 31 from AS 03.05 to AS 17.20.
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AS 17.20.010
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AS 44.46.020