Section 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.Eff. 12/3/2010, Register 196Authority:AS 17.20.005
AS 17.20.072
AS 44.46.020