reglab/statecodes huggingface dataset:
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 2 - Food Care › 18 AAC 31.200 - Food condition and source

Current through May 31, 2024
(a) The operator of
				a food establishment shall ensure that food used in the food establishment is
				wholesome, not adulterated, and safe for human consumption.
(b) In addition, food must be obtained from
				an approved source, except
(1) sport-caught
				seafood that is obtained by a food service
(A)
				from the individual who caught the seafood;
(B) for preparation and service only to that
				individual; and
(C) if seafood
				processing in the food service is separated from other preparation or
				processing by location or time;
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 2 - Food Care › 18 AAC 31.205 - Traditional wild game meat, seafood, plants, and other food donated to an institution or a nonprofit program

Current through May 31, 2024
Except for food prohibited under
				  18 AAC 31.210, traditional wild
				  game meat, seafood, plants, and other food may be donated to a food service of
				  an institution or a nonprofit program, including a residential child care
				  facility with a license from the Department of Health and Social Services as
				  required by AS 47.32 and 7 AAC 50, a school lunch program, or a senior meal
				  program, if the operator of the food service
(1) ensures that the food is received whole,
				gutted, gilled, as quarters, or as roasts, without further
				processing;
(2) makes a reasonable
				determination that
(A) the animal was not
				diseased;
(B) the food was
				butchered, dressed, transported, and stored to prevent contamination,
				undesirable microbial growth, or deterioration; and
(C) the food will not cause a significant
				health hazard or potential for human illness;
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 2 - Food Care › 18 AAC 31.210 - Prohibited food

Current through May 31, 2024
Because of significant health hazards and the potential for
				  human illness, the operator of a food establishment may not allow the following
				  food in the food establishment under any circumstance:
(1) molluscan shellfish, unless the operator
				complies with
				18 AAC 31.200(c) (6) and (d) and
				18 AAC 31.335;
(2) the following game meats and oils:
(A) fox meat;
(B) polar bear meat;
(C) bear meat;
(D) walrus meat;
(E) seal oil, with or without meat;
(F) whale oil, with or without
				meat;
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 2 - Food Care › 18 AAC 31.215 - Highly susceptible populations

Current through May 31, 2024
(a) In a food
				establishment that serves a highly susceptible population in a facility that
				provides health care, assisted living services, or custodial care, the operator
				may not serve or offer the following foods in a ready-to-eat form unless the
				foods are prepared in response to a specific adult consumer's request:
(1) raw animal foods, including raw seafood,
				raw marinated seafood, raw molluscan shellfish, and steak tartare;
(2) animal food that is not cooked to the
				minimum temperatures provided in
				18 AAC 31.232, such as
				lightly-cooked seafood, rare meat, soft-cooked eggs that are made from raw
				shell eggs, and meringue;
(3) raw
				seed sprouts;
(4) unpasteurized
				juices.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 2 - Food Care › 18 AAC 31.220 - Food protection: hands

Current through May 31, 2024
The operator of a food establishment shall ensure that
				  contamination of food by employees is minimized by ensuring that food that is
				  exposed and
(1) not in a ready-to-eat
				form is prepared with the least possible bare hand contact; and
(2) in a ready-to-eat form is prepared with
				no bare hand contact by the proper use of utensils, except when washing fruits
				and vegetables.
Effective 12/19/99, Register 152, the Department of
					 Environmental Conservation readopted
					 18 AAC 31.220, without change, to
					 affirm the validity of that section following statutory amendments made in ch.
					 72, SLA 1998. Chapter 72, SLA 1998 relocated department authority to adopt
					 regulations in 18 AAC 31 from AS 03.05 to AS
					 17.20.
Authority:
AS
					 17.20.005
AS 17.20.020
AS 17.20.040
AS 17.20.072
AS 17.20.180
AS 17.20.290
AS
					 44.46.020
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 2 - Food Care › 18 AAC 31.224 - Food protection: equipment, utensils, and linens

Current through May 31, 2024
The operator of a food establishment shall prevent
				  contamination of food from equipment, utensils, and linens by ensuring
				  that
(1) utensils that are gloves are
				used as follows:
(A) single-use gloves, if
				used, are
(i) used for only one
				task;
(ii) used for no other
				purpose; and
(iii) discarded when
				damaged or soiled or if an interruption occurs during the task;
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 2 - Food Care › 18 AAC 31.226 - Food protection: consumers

Current through May 31, 2024
(a) The operator of
				a food establishment shall prevent contamination of food from consumers by
				ensuring that
(1) except for nuts in the shell
				and whole, raw fruits and vegetables that are intended for hulling, peeling, or
				washing by the consumer before consumption, food is protected from consumer
				contamination during display by the use of
(A) packaging;
(B) counter, service line, or salad bar food
				guards;
(C) display cases;
				or
(D) other effective
				means;
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 2 - Food Care › 18 AAC 31.228 - Food protection: disposition of unsafe, adulterated, contaminated food

Current through May 31, 2024
The operator of a food establishment shall discard or
				  recondition unsafe, adulterated, or contaminated food as follows:
(1) food that is unsafe, adulterated, or not
				honestly presented, as specified at
				18 AAC 31.200, must be discarded
				or may be reconditioned according to the establishment's procedure;
(2) food that is not from an approved source,
				as specified in
				18 AAC 31.200, must be
				discarded;
(3) ready-to-eat food
				that may have been contaminated by an employee who has been restricted or
				excluded, as specified in
				18 AAC 31.300, must be
				discarded;
(4) food that is
				contaminated by an employee, consumer, or other individual through contact with
				hands, bodily discharges, or other means must be discarded.
Authority:
AS
					 17.20.005
AS 17.20.020
AS 17.20.040
AS 17.20.072
AS 17.20.180
AS 17.20.290
AS
					 44.46.020
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 2 - Food Care › 18 AAC 31.230 - Temperature and time control: receiving and thawing

Current through May 31, 2024
The operator of a food establishment shall ensure that
(1) upon receipt, free of evidence of
				previous temperature abuse when received at the food establishment and
(A) for food that is refrigerated, received
				at 41º F or below, except as specified in
				18 AAC 31.810(c) (1)(C) or otherwise specified in this
				chapter;
(B) for food that has been
				cooked to a temperature and for a time specified in
				18 AAC 31.232 and that is received
				hot, received at 135º F or above;
(C) for raw eggs, received in refrigerated
				equipment that maintains an ambient air temperature of 45º F or below;
				or
(D) for food that is labeled
				frozen and shipped frozen by a food processing establishment, received frozen;
				and
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 2 - Food Care › 18 AAC 31.232 - Temperature and time control: cooking

Current through May 31, 2024
(a) The operator of
				a food establishment shall ensure that if potentially hazardous food requires
				cooking, all parts are cooked with no interruption in the cooking process to
				the minimum internal temperature, and held at that temperature for the time
				shown in Table B of this section except as specified in (b) of this section and
				Table D of this section.
TABLE B
MINIMUM INTERNAL TEMPERATURES AND TIME
ITEM TEMPERATURE TIME
Poultry; stuffed meat,
seafood, pasta, game meat,
or poultry; stuffing
containing meat, seafood,
ratites, or poultry;
traditional wild game meat165° F 15 seconds Ground or
				  restructured
meat, game meat, seafood;
ratites;
and injected meat158° F one second155° F 15
				  seconds150° F one minute145° F three minutes Meat; seafood;
game meat;
other potentially hazardous
food requiring cooking,
including seafood and eggs;
eggs may be cooked to a
temperature below 145° F
if ordered by an adult
consumer and prepared for
immediate service145° F 15 seconds
(b) The operator of a food establishment
				shall ensure that whole meat roast, including a beef, corned beef, lamb, pork,
				and cured pork roast, is cooked
(1) in an
				oven that is preheated to the temperature specified for the roast's weight in
				Table C of this section and that is held at that temperature; and
TABLE C
WHOLE MEAT ROAST
OVEN TYPE AND TEMPERATURE Oven Type Oven Temperature Based
				  on Roast Weight Less than 10 pounds 10 pounds or more Still Dry 350° F or
				  above 250° F or above Convection 325° F or above 250° F or above
				  High Humidity* 250° F or below 250° F or below* Relative humidity
				  greater than 90 percent for at least one hour as measured in the cooking
				  chamber or exit of the oven, or in a moisture-impermeable bag that provides 100
				  percent humidity.
(2) as
				specified in Table D of this section, to heat all parts of the food to a
				temperature and for the holding time that corresponds to that temperature;
TABLE D
WHOLE MEAT ROAST
MINIMUM INTERNAL TEMPERATURES AND TIME
Temperature (° F)
Time*
130112 minutes 13189 minutes 13356 minutes 13536 minutes
				  13628 minutes 13818 minutes 14012 minutes 1428 minutes 1445 minutes 1454
				  minutes 147134 seconds 14985 seconds 15154 seconds 15522 seconds 15714 seconds
				  1580 seconds * Holding time may include post-oven heat rise.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 2 - Food Care › 18 AAC 31.234 - Temperature and time control: hot- and cold-holding, cooling, and reheating for hot-holding

Current through May 31, 2024
The operator of a food establishment shall ensure that
				  potentially hazardous food
(1) is held
				at an internal temperature of
(A) 135º F
				or above for hot-holding, except rare beef, which must be kept at an internal
				temperature of 130º F or above; and
(B) 41º F or below for cold-holding,
				except that eggs that have not been treated to destroy all viable
Salmonellae
must be stored in refrigerated equipment that
				maintains an ambient air temperature of 45º F or below;
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 2 - Food Care › 18 AAC 31.236 - Time as a public health control

Current through May 31, 2024
Except for a food establishment that serves a highly
				  susceptible population, the operator of a food establishment may use time only,
				  rather than time in conjunction with temperature as described in
				  18 AAC 31.234, as the public
				  health control for a working supply of potentially hazardous food before
				  cooking, or for ready-to-eat potentially hazardous food that is displayed or
				  held for service for immediate consumption if
(1) the food
(A) has an initial temperature of
(i) 41º F or below, if removed from
				cold-holding temperature control; or
(ii) 135º F or above, if removed from
				hot-holding temperature control;
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 2 - Food Care › 18 AAC 31.250 - Seafood parasite destruction

Current through May 31, 2024
(a) The operator of
				a food establishment may serve or sell raw, raw-marinated, partially cooked, or
				marinated-partially cooked seafood in ready-to-eat form if
(1) the seafood, except as specified in (b)
				of this section, is
(A) frozen and stored at a
				temperature of -4º F or below for at least 168 hours;
(B) frozen at -31º F or below until
				solid and stored at -31º F for at least 15 hours; or
(C) frozen at -31º F or below until
				solid and stored at -4º F or below for at least 24 hours; and
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 2 - Food Care › 18 AAC 31.260 - Hazard analysis critical control point (HACCP) plan

Current through May 31, 2024
(a) Unless otherwise provided in this
				section, and except as provided in 18 AAC 31.265(b) or
				18 AAC 31.700, the operator of a food establishment shall
				develop and follow a hazard analysis critical control point (HACCP) plan if the
				following processes are used:
(1) smoking as a
				method of food preservation rather than a method of flavor
				enhancement;
(2) curing;
(3) using food additives or adding
				ingredients, such as vinegar,
(A) as a method
				of food preservation rather than a method of flavor enhancement; or
(B) to render a food so that it is not a
				potentially hazardous food;
(4) packaging a potentially hazardous food
				using a reduced oxygen packaging method, unless using a method described in 18 AAC 31.265(b);
(5) sprouting seeds
				or beans; or
(6) using any other
				process that allows the rapid and progressive growth of infectious or toxigenic
				microorganisms, or the slower growth of
Clostridium
				botulinum.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 2 - Food Care › 18 AAC 31.265 - Reduced oxygen packaging at food services or markets

Current through May 31, 2024
(a) In addition to meeting the other
				applicable requirements of this chapter, the operator of a food service or
				market who packages potentially hazardous food using reduced oxygen packaging
				methods shall comply with this section.
(b) The operator of a food service or market
				may reduce oxygen package the following without developing a HACCP plan under
				18 AAC 31.260:
(1) nonpotentially hazardous
				food;
(2) food that is received
				frozen and kept frozen until use, subject to (3) of this subsection;
				and
(3) food that is rapidly frozen
				before or as part of a reduced oxygen packaging process and stored frozen until
				reheated or thawed for immediate use; food described in this paragraph and (2)
				of this subsection must meet the following continuous cooling, freezing, and
				thawing requirements:
(A) once a food has
				been cooled to 135° F, the food must be further cooled to 70° F or
				below within two hours;
(B) once a
				food has been cooled to 70° F, the food must be further cooled to 41° F
				or below within four hours;
(C) the
				food must be frozen completely to below 10° F within 24 hours;
(D) for seafood, the food must be removed
				from the packaging
(i) before thawing in
				accordance with
				18 AAC 31.230(2)(A); or
(ii) immediately after completion of thawing
				in accordance with
				18 AAC 31.230(2)(B);
(4) food that is always
(A) labeled with the production time and
				date;
(B) held at 41° F or less
				during refrigerated storage; and
(C) removed from its package in the food
				establishment not later than 48 hours after packaging.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 3 - Management and Personnel › 18 AAC 31.300 - Employee health

Current through May 31, 2024
(a) The operator of a food establishment
				shall take all reasonable precautions to ensure that each employee with an
				infected wound or a disease communicable by food is not working in a food
				establishment in any capacity that might contaminate food or a food-contact
				surface.
(b) The operator of a food
				establishment shall ensure that
(1) each
				applicant to whom a conditional offer of employment is made and each employee
				reports each of the following conditions to the operator, including the date of
				onset, as it relates to diseases that are transmissible through food, if the
				employee or applicant has, or is diagnosed with, that condition:
(A) vomiting;
(B) diarrhea;
(C) jaundice;
(D) sore throat with fever;
(E) a lesion containing pus, such as a boil
				or infected wound, that is opening and draining and is
(i) on the hands or wrists, unless an
				impermeable cover such as a finger cot or stall, protects the lesion and a
				single-use glove is worn over the impermeable cover;
(ii) on exposed portions of the arms, unless
				the lesion is protected by an impermeable cover; or
(iii) on other parts of the body, unless the
				lesion is covered by a dry, durable, tight-fitting bandage;
(F)
Salmonella
				Typhi
, within the previous three months, without the individual having
				received antibiotic therapy;
(G)
Shigella
spp.;
(H)
				Enterohemorrhagic or Shiga toxin-producing
Escherichia
				coli
;
(I) hepatitis A
				virus;
(J) Norovirus;
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 3 - Management and Personnel › 18 AAC 31.310 - Handwashing

Current through May 31, 2024
(a) The operator of a food establishment
				shall ensure that employees thoroughly wash their hands and the exposed
				portions of their arms with soap and warm water
(1) in a handwash sink located and installed
				as specified at
				18 AAC 31.416, and equipped as
				specified at
				18 AAC 31.525; and
(2) using the following cleaning procedure:
(A) vigorous friction on the surfaces of the
				lathered fingers, finger tips, areas between the fingers, hands, and arms for
				at least 10 to 15 seconds; employees shall pay particular attention to the
				areas underneath the fingernails;
(B) thorough rinsing under clean, running
				water that is at least 100º F;
(C) turning the faucet off in a manner that
				will not contaminate cleaned hands or arms;
(D) thorough drying of cleaned hands and arms
				using
(i) individual, disposable
				towels;
(ii) a continuous
				disposable towel system that supplies the user with a clean, disposable towel;
				or
(iii) a heated-air hand drying
				device.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 3 - Management and Personnel › 18 AAC 31.315 - Employee practices

Current through May 31, 2024
(a) The operator of a food establishment
				shall ensure that employees do not eat, drink, or use any form of tobacco in
				preparation, processing, service, or warewashing areas. However, an employee
				may
(1) taste food for culinary purposes,
				using a single-use utensil; or
(2)
				drink from a closed beverage container if the container is handled to prevent
				contamination of
(A) the employee's hands and
				arms;
(B) the container;
				and
(C) exposed food, clean
				food-contact surfaces, linens, and unwrapped single-service or single-use
				articles.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 3 - Management and Personnel › 18 AAC 31.320 - Supervision and management: responsibilities

Current through May 31, 2024
(a) The operator of
				a food establishment shall ensure that either a person in charge or a certified
				food protection manager, as specified in
				18 AAC 31.325, is employed and
				present at all times during hours of operation and is responsible for
(1) identifying hazards in the daily
				operation of the food establishment;
(2) developing and implementing policies and
				procedures to prevent foodborne illness;
(3) training employees about the requirements
				of this chapter;
(4) directing food
				preparation activities and corrective actions, as needed, to protect the health
				of the consumer; and
(5) monitoring
				daily operations on a periodic basis to ensure that food safety policies and
				procedures are followed.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 3 - Management and Personnel › 18 AAC 31.325 - Supervision and management: certified food protection manager

Current through May 31, 2024
(a) Except as
				described in (b) or (c) of this section, the operator of a food establishment
				that serves or prepares unwrapped, unpackaged food shall employ at least one
				full-time certified food protection manager who is involved in the daily
				operations of the establishment to carry out the responsibilities described in
				18 AAC 31.320.
(b) The operator of a satellite or catered
				feeding location that is in a separate location but under the direct management
				authority of the operator of a food establishment in (a) of this section may
				have a certified food protection manager who is employed by the same operator
				at a food establishment located elsewhere if the certified food protection
				manager has
(1) direct management authority
				over the satellite or catered feeding location, including responsibility for
				ensuring food safety through routine, onsite review; and
(2) responsibility for no more than five food
				establishments, including satellite or catered feeding locations.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 3 - Management and Personnel › 18 AAC 31.330 - Food worker cards

Current through May 31, 2024
(a) The operator of a food establishment
				shall ensure that each food worker employed in the establishment, within 30
				days after the date of hire, holds a valid food worker card issued by the
				department under this section.
(b)
				The department will issue an applicant for a food worker card a card after the
				applicant
(1) satisfactorily completes an
				examination conducted by the department; and
(2) pays the fee required in
				18 AAC 31.050.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 3 - Management and Personnel › 18 AAC 31.335 - Records

Current through May 31, 2024
(a) The operator of a food establishment
				subject to this chapter shall keep records as follows:
(1) for molluscan shellfish, the identity of
				the source of the molluscan shellfish that has been sold or served, as
				described in
				18 AAC 31.200, must be recorded by
				retaining the molluscan shellfish tags or labels for 90 days after the dates of
				harvest;
(2) if raw, raw-marinated,
				partially cooked, or marinated-partially cooked seafood that is required to
				have been frozen, as specified in
				18 AAC 31.250, is served or sold
				in ready-to-eat form, records must be kept as follows:
(A) if the operator freezes the seafood, the
				operator must record the freezing temperature and time to which the seafood is
				frozen and must retain the records for 90 days after the date of service or
				sale of the seafood;
(B) if a
				supplier freezes the seafood, the operator must retain a written agreement or
				statement from the supplier stipulating that the seafood supplied is frozen to
				the appropriate temperature and for the appropriate time specified in
				18 AAC 31.250;
(3) a copy of the certificate for
				each certified food protection manager employed as required under
				18 AAC 31.320,
				18 AAC 31.325, or
				18 AAC 31.902 must be kept for the
				duration of each certified food protection manager's employment and for one
				year after the certified food protection manager terminates
				employment;
(4) a copy of each food
				worker card issued under
				18 AAC 31.330 to food workers
				employed by the establishment must be kept for the duration of each food
				worker's employment and for one year after the food worker terminates
				employment;
(5) self-assessments,
				if required under
				18 AAC 31.902, must be kept for at
				least one year after the date the self-assessment was conducted.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 4 - Equipment and Utensils › 18 AAC 31.400 - Materials

Current through May 31, 2024
(a) The operator of a food establishment
				shall ensure that
(1) materials used in the
				construction of food-contact surfaces do not allow the migration of deleterious
				substances or impart colors, odors, or tastes to food and are
(A) safe, durable, corrosion resistant, and
				nonabsorbent;
(B) sufficient in
				weight and thickness to withstand repeated washing;
(C) finished to have a smooth and easily
				cleanable surface; and
(D)
				resistant to pitting, chipping, scratching, scoring, distortion, and
				decomposition;
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 4 - Equipment and Utensils › 18 AAC 31.408 - Design and construction: cleanability

Current through May 31, 2024
The operator of a food establishment shall ensure that
(1) food-contact surfaces that are multi-use
				are
(A) smooth and easily cleanable;
(B) free of breaks, open seams, and
				hard-to-clean internal corners and crevices;
(C) finished to have smooth welds and joints;
				and
(D) easily accessible or
				removable for cleaning and maintenance;
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 4 - Equipment and Utensils › 18 AAC 31.409 - Design and construction: functionality

Current through May 31, 2024
(a) The operator of
				a food establishment shall ensure that
(1)
				equipment that is designed for use with a cover or lid has
(A) an opening located within the top of the
				unit that is flanged upward at least two-tenths of an inch; and
(B) a cover or lid that overlaps the opening
				and is sloped to drain;
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 4 - Equipment and Utensils › 18 AAC 31.411 - Design and construction: temperature measuring devices

Current through May 31, 2024
(a) The operator of
				a food establishment shall ensure that temperature measuring devices used in
				the establishment
(1) are designed to be
				easily readable;
(2) if used for
				measuring food temperature, do not have sensors or stems constructed of glass,
				except if the glass sensor or stem is encased in a shatterproof
				coating;
(3) if used for measuring
				food temperature or water temperature on a warewashing machine, are equipped
				with a numerical scale, printed record, or digital readout in increments no
				greater than 2º F in the intended range of use; and
(4) if used for measuring ambient air or
				water temperature, are scaled only in Fahrenheit.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 4 - Equipment and Utensils › 18 AAC 31.412 - Design and construction: warewashing machines

Current through May 31, 2024
(a) If a
				warewashing machine uses fresh hot water at line-pressure as a final sanitizing
				rinse, the operator of a food establishment shall ensure that the warewashing
				machine is equipped with a pressure gauge or similar device that measures and
				displays the water pressure in the supply line immediately before entering the
				warewashing machine. If the flow pressure measuring device is upstream of the
				fresh hot water sanitizing rinse control valve, the pressure gauge or similar
				device must be mounted in a one-fourth inch iron pipe size valve.
(b) The operator of a food establishment
				shall ensure that each warewashing machine is equipped with self-draining
				drainboards, utensil racks, or tables large enough to accommodate all soiled
				and cleaned items that may accumulate during hours of operation for necessary
				holding before cleaning and after sanitizing.
(c) If a warewashing machine is installed
				after December 28, 2006, the operator of a food establishment shall ensure that
(1) an easily accessible and readable data
				plate is affixed to the machine by the manufacturer; the data plate must
				indicate the machine's design and operating instructions, including the
(A) temperatures required for washing,
				rinsing, and sanitizing as specified in
				18 AAC 31.422 -
				18 AAC 31.424;
(B) pressure required for the fresh hot water
				sanitizing rinse, unless the machine is designed to use only a pumped or
				recirculated sanitizing rinse; and
(C) conveyor speed for conveyor machines or
				cycle time for stationary rack machines; and
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 4 - Equipment and Utensils › 18 AAC 31.413 - Design and construction: molluscan shellfish tanks

Current through May 31, 2024
The operator of a food establishment that has a molluscan
				  shellfish life support system display tank shall ensure that
(1) the safety and quality of the molluscan
				shellfish as they were received is not compromised by use of the
				tank;
(2) each system is equipped
				with
(A) tanks that
(i) have smooth, cleanable
				surfaces;
(ii) are durable and
				accessible for washing, rinsing, and sanitizing, as described in
				18 AAC 31.422 -
				18 AAC 31.424;
(iii) have plumbing and spray nozzles that
				are cleanable and made from safe materials; and
(iv) hold at least 100 gallons of water per
				75 pounds of molluscan shellfish;
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 4 - Equipment and Utensils › 18 AAC 31.414 - Maintenance, proper adjustment, and calibration

Current through May 31, 2024
The operator of a food establishment shall ensure that
(1) food-contact surfaces are maintained in a
				state of repair and condition that meets the requirements of this
				chapter;
(2) each temperature
				measuring device is maintained in good repair and is calibrated in accordance
				with manufacturer's specifications, as necessary to ensure accuracy
(A) for a product thermometer, to /+ 2º
				F;
(B) for a temperature measuring
				device on a warewashing machine, to /+ 2º F; and
(C) for an ambient air and water temperature
				measuring device, to /+ 3º F;
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 4 - Equipment and Utensils › 18 AAC 31.415 - Equipment installation and location

Current through May 31, 2024
(a) The operator of
				a food establishment shall ensure that
(1)
				equipment, including ice makers and ice storage equipment, is not located under
				exposed sewer lines, nonpotable waterlines, stairwells, or another potential
				source of contamination;
(2)
				equipment placed on tables or counters is installed for easy cleaning of the
				equipment and adjacent table or counter surfaces, walls, and equipment and,
				unless portable, is
(A) flush with and sealed
				to the table or counter; or
(B)
				mounted on legs at least four inches high;
(3) aisles and working spaces between
				equipment and walls are unobstructed and adequate for employees to perform
				their duties without contaminating food or food-contact surfaces;
(4) floor-mounted equipment, unless readily
				movable, is
(A) flush with and sealed to the
				floor;
(B) installed on a raised
				platform of concrete or other smooth masonry in a way that prevents liquids or
				debris from seeping or settling under, around, between, or behind the equipment
				or the raised platform in spaces that are not fully open for easy cleaning and
				inspection; or
(C) elevated on legs
				at least six inches high, except that vertically mounted floor mixers may be no
				less than four inches off the floor if no part of the floor under the mixer is
				more than six inches from cleaning access; and
(5) the space between floor-mounted
				equipment, adjoining equipment, and adjacent walls is closed; if exposed to
				seepage, floor-mounted equipment must be flush with and sealed to the adjoining
				equipment or adjacent walls; the requirements of this paragraph do not apply if
				at least six inches is provided for cleaning between and behind each unit of
				floor-mounted equipment.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 4 - Equipment and Utensils › 18 AAC 31.416 - Equipment installation and location: sinks

Current through May 31, 2024
(a) The operator of
				a food establishment shall ensure that self-draining sinks are provided as
				follows:
(1) for a food establishment that is
				extensively remodeled or began operation after May 1983, at least one utility
				sink, or curbed cleaning unit with a floor drain; the utility sink or curbed
				cleaning unit
(A) must be conveniently located
				for cleaning mops, filling mop buckets, disposing of mop water and similar
				liquid waste, and similar activities; and
(B) may not be located in a preparation,
				processing, or warewashing area, or in any other location that could cause the
				sink or unit to be a source of contamination to food, food-contact surfaces,
				linens, or single-service or single-service items;
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 4 - Equipment and Utensils › 18 AAC 31.420 - Cleaning and sanitizing: frequency

Current through May 31, 2024
(a) The operator of
				a food establishment shall ensure that food-contact surfaces are clean to sight
				and touch, and are kept free of encrusted grease deposits and other soil
				accumulations.
(b) Except as
				provided in this section, the operator of a food establishment shall ensure
				that, at each of the following points in time, food-contact surfaces are
				precleaned, washed, rinsed, and sanitized as specified in
				18 AAC 31.422 -
				18 AAC 31.424, or replaced with
				clean and sanitized equipment and utensils:
(1) before each use with a different type of
				raw animal food, unless the food-contact surface is in contact with a
				succession of different raw animal foods, each requiring a higher cooking
				temperature, as specified in
				18 AAC 31.232, than the previous
				food;
(2) each time a change occurs
				from working with raw foods to working with ready-to-eat foods;
(3) between uses with raw fruits and
				vegetables and with potentially hazardous food;
(4) at any time during the operation when
				contamination may have occurred.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 4 - Equipment and Utensils › 18 AAC 31.421 - Dry cleaning and clean-in-place methods

Current through May 31, 2024
(a) The operator of
				a food establishment shall ensure that, if dry cleaning methods, including
				brushing, scraping, and vacuuming are used,
(1) the dry cleaning method is only used on
				surfaces that are soiled with dry food residues that are not potentially
				hazardous; and
(2) cleaning
				equipment used in dry cleaning food-contact surfaces is not used for any other
				purpose.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 4 - Equipment and Utensils › 18 AAC 31.422 - Precleaning

Current through May 31, 2024
The operator of a food establishment shall ensure that
				  food-contact surfaces are precleaned by
(1) scraping food debris over a waste
				disposal unit or garbage receptacle or removing in a warewashing machine with a
				prewash cycle; and
(2) preflushing,
				presoaking, or scrubbing with abrasives, if necessary for effective
				cleaning.
Authority:
AS
					 17.20.005
AS 17.20.020
AS 17.20.072
AS 17.20.180
AS 17.20.290
AS
					 44.46.020
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 4 - Equipment and Utensils › 18 AAC 31.423 - Washing and rinsing

Current through May 31, 2024
(a) The operator of a food establishment
				shall ensure that food-contact surfaces are effectively washed to remove or
				completely loosen soils by using the manual or mechanical means necessary,
				including the use, in accordance with the cleaning agent manufacturer's label
				instructions, of
(1) detergents containing
				wetting agents and emulsifiers;
(2)
				acid, alkaline, or abrasive cleaners;
(3) hot water;
(4) brushes or scouring pads;
(5) high-pressure sprays; or
(6) ultrasonic devices.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 4 - Equipment and Utensils › 18 AAC 31.424 - Sanitizing

Current through May 31, 2024
(a) The operator of a food establishment
				shall ensure that food-contact surfaces are sanitized before use after washing
				and rinsing as follows:
(1) for manual
				warewashing that uses hot water to sanitize, immersion for at least 30 seconds
				in clean water at a temperature of 170º F or above;
(2) for mechanical warewashing that uses hot
				water to sanitize,
(A) by being cycled through
				equipment that is designed, constructed, installed, and maintained as specified
				in 18 AAC 31.412;
(B) by achieving a utensil surface
				temperature of 160º F or above at the end of the sanitizing cycle as
				measured by an irreversible registering temperature indicator; and
(C) by maintaining the final rinse
				temperature of the fresh hot water sanitizing rinse as it enters the manifold
				at
(i) not more than 194º F, except high
				pressure and temperature systems with wand-type, hand-held, spraying devices
				used for the in-place cleaning and sanitizing of equipment; and
(ii) not less than the temperature specified
				in Table H in
				18 AAC 31.423;
(3) for manual or
				mechanical warewashing that uses chemicals to sanitize, including the
				application of sanitizing chemicals by immersion, manual swabbing, brushing, or
				pressure spraying methods using one of the sanitizing solutions specified in
				Table I of this section, or another approved exposure time used in relationship
				with a combination of temperature, concentration, and pH that yields
				sanitization.
TABLE I
MANUAL AND MECHANICAL WAREWASHING
CHEMICAL SANITIZER, EXPOSURE TIME, TEMPERATURE, pH,
CONCENTRATION, HARDNESS
Chemical Minimum
Concentration
(in ppm)
Minimum
Temperature
(in °F) Exposure
Time (in
seconds) pH
Maximum
Hardness
(in mg/l)
Chlorine
25
120
10
10 or less
n/a
Chlorine
50
100
7
10 or less
n/a
Chlorine
50
75
7
8 or less
n/a
Chlorine
100
55
10
n/a
n/a
Iodine
12.5 - 25
75
30
5.0, or less,
or no
higher
than level
specified
by manu-
facturer
n/a
Quaternay
Ammonium
Compound
As specified
in 40 CFR
180.940, ad-
opted by ref-
erence in 18
AAC 31.011
75
30
n/a
500, or no
greater than speci-
fied by manufac-
turer
"n/a" means not applicable; "mg/l" means milligrams per
				  liter
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 4 - Equipment and Utensils › 18 AAC 31.425 - Protection of clean items

Current through May 31, 2024
The operator of a food establishment shall ensure that clean
				  items are dried, reassembled, stored, displayed, and handled in a manner that
				  prevents contamination of the clean items by ensuring that
(1) after washing, rinsing, and sanitizing,
				as specified in
				18 AAC 31.422 -
				18 AAC 31.424, equipment and
				utensils are
(A) before use, adequately
				drained, as specified in 40
				C.F.R. 180.940, adopted by reference in
				18 AAC 31.011; or
(B) air-dried before contact with food,
				except that utensils that have been air-dried may be polished with a cloth that
				is kept clean and dry;
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 5 - Sanitation and Physical Facilities › 18 AAC 31.500 - Water supply

Current through May 31, 2024
(a) Except for a food establishment described
				in (e) of this section, the operator of a food establishment shall
(1) provide an adequate supply of potable
				water from an approved public water system source; if the establishment's
				source of potable water is not from a source regulated under 18 AAC 80, the
				operator shall inform the consumer by statements contained in placards
				conspicuously posted at the primary sales, service, or registration area or
				another approved notification that is most effective to communicate with the
				consumer that the water supply is not from a department-regulated
				source;
(2) ensure that potable
				water that is not piped to the food establishment is transported, delivered,
				and stored as required by 18 AAC 80; and
(3) ensure that steam used in contact with
				food or food-contact surfaces is free from harmful substances and is from a
				potable water source.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 5 - Sanitation and Physical Facilities › 18 AAC 31.510 - Wastewater

Current through May 31, 2024
(a) Except for a food establishment described
				in (c) of this section, the operator of a food establishment shall ensure that
				wastewater from the establishment is discharged into a public sewer or a
				wastewater disposal system built and operated as required by 18 AAC
				72.
(b) In addition to the
				requirements of (a) of this section, the operator of a mobile food unit shall
				ensure that
(1) wastewater is stored in a
				permanently installed tank with a volume at least 15 percent larger than that
				of the water supply tank;
(2)
				wastewater is not discharged from the retention tank when the mobile food unit
				is in motion; and
(3) the
				wastewater discharge connection is lower than the potable water inlet
				connection.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 5 - Sanitation and Physical Facilities › 18 AAC 31.515 - Plumbing

Current through May 31, 2024
(a) Except for a food establishment described
				in (e) of this section, the operator of a food establishment shall ensure that
				plumbing is sized, installed, and maintained as required by applicable state
				and local plumbing codes and is consistent with good public health
				practices.
(b) Cross-connections
				between potable and nonpotable water supplies, chemical feed lines, or similar
				devices are prohibited.
(c) The
				operator of a food establishment shall ensure that
(1) any nonpotable water system is used only
				for fire protection, air conditioning, heating, or flushing toilets;
(2) each outlet on a nonpotable water line is
				posted: "DANGER-UNSAFE WATER";
(3)
				hot and cold running water under pressure is provided to all plumbing fixtures
				with faucets, including handwash, warewashing, preparation, processing, and
				janitorial sinks;
(4) a potable
				water system is equipped with devices to prevent backflow and back-siphonage at
				fixtures and equipment unless a permanent air gap at least twice the diameter
				of the water supply inlet separates the water supply inlet and the equipment or
				fixture's flood level rim;
(5) a
				hose is not attached to a faucet unless a backflow prevention device is
				installed on the faucet or a permanent air gap at least twice the diameter of
				the water supply inlet is maintained;
(6) grease traps, if used, are accessible for
				cleaning and kept clean;
(7) a
				warewashing machine, warewashing sink, or other similar fixture that uses
				gravity only to discharge waste is connected directly to the drainage system;
				in addition, a floor sink that is installed flush with or below the finished
				floor or a floor drain must be provided adjacent to the fixture; the fixture
				and floor drain must be trapped and vented as required by
				AS
				18.60.705 (State Plumbing Code) and municipal
				plumbing codes and must be consistent with good public health
				practices;
(8) drain lines from
				equipment do not discharge wastewater directly on a floor; and
(9) a minimum of a double check valve or an
				approved reduced-pressure backflow assembly is installed between copper pipe or
				copper tubing and a carbonated beverage dispensing machine.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 5 - Sanitation and Physical Facilities › 18 AAC 31.520 - Toilet facilities

Current through May 31, 2024
(a) Except for a food establishment described
				in (f) of this section, the operator of a food establishment that provides
				seating for its patrons must provide at least one toilet facility and one
				lavatory for use by the establishment's consumers. In addition, the operator
				shall ensure that toilet facilities and lavatories are installed and maintained
				as required in
				18 AAC 30.610,
				18 AAC 30.630,
				18 AAC 30.640 and
				18 AAC 30.650, and that the number
				of toilet fixtures, urinals, and lavatories in the establishment conforms to
				the State Plumbing Code, at
				AS
				18.60.705.
(b) If a food establishment does not seat
				consumers on the premises, the operator of the establishment shall provide
				toilet facilities and lavatories for employees on the premises or as provided
				in (d) of this section.
(c)
				Employees and consumers may use the same toilet facilities if consumers can do
				so without entering a food preparation, food storage, warewashing, or utensil
				storage area.
(d) Consumers and
				employees may use the same public toilets in a multiple activity area, such as
				a shopping mall or sports center, if those facilities
(1) meet the requirements of (a) of this
				section;
(2) are available when the
				food establishment is operating;
(3) are located within 200 feet of the food
				establishment; and
(4) are in the
				same building on the same floor.
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 5 - Sanitation and Physical Facilities › 18 AAC 31.525 - Handwash facilities

Current through May 31, 2024
(a) Except for a food establishment described
				in (b) of this section, the operator of a food establishment shall ensure that
(1) handwash sinks are provided as required
				by 18 AAC 31.416 and are
(A) used exclusively for
				handwashing;
(B) supplied with soap
				and sanitary towels in a dispenser or a hand-drying device that provides heated
				air; common towels are prohibited;
(C) accessible at all times; and
(D) kept clean and in good repair;
Alaska Administrative Code › Title 18 - Environmental Conservation › Chapter 31 - Alaska Food Code › Article 5 - Sanitation and Physical Facilities › 18 AAC 31.530 - Garbage and refuse

Current through May 31, 2024
(a) Except for a mobile food unit, the
				operator of a food establishment shall provide sufficient containers and large
				enough areas inside and outside the facility to hold garbage and refuse. The
				operator of a mobile food unit shall provide sufficient containers inside or
				next to the mobile unit while the unit is operating.
(b) Garbage and other refuse must be disposed
				of often enough to prevent odor or the attraction of insects, rodents, or other
				pests.
(c) When storing garbage,
(1) except as described in (d) of this
				section, the operator shall ensure that garbage that is stored inside the food
				establishment is stored in durable, easily cleanable, insect-proof, and
				rodent-proof containers that do not leak or absorb liquid and that are kept
				clean; plastic bags and wet-strength paper bags may be used to line these
				containers or for short-term storage inside the establishment, not to exceed
				one day;
(2) containers used to
				store garbage outside the food establishment, including dumpsters, compactors,
				and compactor systems, must be easily cleanable, have tight-fitting lids,
				doors, or covers, and must be kept covered and reasonably clean; drain plugs
				must be in place except during cleaning; and
(3) rooms used to store garbage must be
(A) made of easily cleanable, nonabsorbent,
				washable, insect-proof, and rodent-proof materials;
(B) large enough to store all garbage and
				refuse containers;
(C) kept clean;
				and
(D) used for no other
				purpose.