Section 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.Eff. 12/3/2010, Register 196Authority:AS 03.05.011
AS 17.20.005
AS 17.20.010
AS 17.20.300
AS 44.46.020