Section 18 AAC 32.260 - Records(a) A cheese producer shall prepare or obtain the following records as applicable and retain them for the specified periods of time:(1) milk collection records received from milk haulers, for at least two years;(2) records of all cheese product ingredients received at the cheese production facility, including the manufacturer and distributor of the ingredients, for at least one year;(3) daily records of all finished products produced at the cheese production facility, including the name and type of product, the volume produced, and the date of production, for at least one year;(4) records of all milk quality tests conducted on milk shipments received by the cheese production facility, for at least two years;(5) records of all tests for bacterial counts or adulteration in milk and cheese held or processed by the cheese production facility, for at least two years;(6) pasteurization records, for at least 180 days;(7) cleaning and sanitizing records for bulk milk tankers, for at least 90 days;(8) temperature records for cheese processing and storage, for at least 30 days;(9) inventory control records for vitamin fortification of milk or cheese including vitamins used and quantity produced, for at least two years;(10) vitamin assay test results conducted on fortified cheese, for at least two years;(11) daily records for cleaning and sanitizing equipment, for at least 90 days.(b) Records under (a) of this section shall be kept at the cheese production facility, and shall be made available to the department upon request.Eff. 12/3/2010, Register 196Authority:AS 03.05.011
AS 17.20.005
AS 44.46.020