Current through August 30, 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;
(B) slash-resistant gloves are not
used in direct contact with food, except if the
(i) food will be subsequently cooked, as
specified in
18 AAC 31.232;
(ii) slash-resistant gloves have a smooth,
durable, and nonabsorbent outer surface; or
(iii) slash-resistant gloves are covered with
a smooth, durable nonabsorbent glove or a single-use glove;
(C) cloth gloves are not used in
direct contact with food unless the food is subsequently cooked, as specified
in 18 AAC 31.232;
(2) food only contacts
food-contact surfaces that are washed, rinsed, and sanitized, as specified at
18 AAC 31.422 -
18 AAC 31.424, or that are
single-service or single-use articles;
(3) during pauses in food preparation or
dispensing, food preparation and dispensing utensils are stored
(A) in the food with the handle extended out
of the food;
(B) on a food-contact
surface if the surface and the in-use utensil are cleaned and sanitized, as
specified in
18 AAC 31.422 -
18 AAC 31.424;
(C) in running, potable water of sufficient
velocity to flush particulates to the drain, if the utensils are used with
moist food;
(D) in a clean,
protected location if the utensil, such as an ice scoop, is used only with a
food that is not potentially hazardous;
(E) in a container of potable water
maintained at a temperature of 135º F or above if
(i) each utensil is washed, rinsed, and
sanitized, as specified in
18 AAC 31.422 -
18 AAC 31.424, or replaced every
four hours, or more frequently if necessary to preclude accumulation of
residues; and
(ii) each container
is washed, rinsed, and sanitized, as specified in
18 AAC 31.422 -
18 AAC 31.424, or replaced every
24 hours, or when emptied, whichever is earlier; or
(F) in a container of potable water
maintained at a temperature of 41º F or below if
(i) each utensil is washed, rinsed, and
sanitized, as specified in
18 AAC 31.422 -
18 AAC 31.424, or replaced every
four hours, or more frequently if necessary to preclude accumulation of
residues; and
(ii) each container
is washed, rinsed, and sanitized, as specified in
18 AAC 31.422 -
18 AAC 31.424, or replaced every
24 hours, or when emptied, whichever is earlier;
(4) moist cloths in use for wiping
counters and other equipment surfaces are
(A)
held between uses in a chemical sanitizer solution; the chemical sanitizer
solution must be
(i) at least 100 ppm
hypochlorite solution or another equivalent sanitizer solution in a
concentration as specified by manufacturer's instructions as measured using a
test kit or other device;
(ii) free
of food debris and visible soil; and
(iii) in a container that is used in a manner
that prevents contamination of food, food-contact surfaces, or single-service
or single-use articles;
(B) not used for another purpose;
(C) laundered daily and protected from
contamination, as specified in
18 AAC 31.425; and
(D) if in contact with raw animal foods, kept
separate from cloths used for other purposes, and kept in a separate sanitizing
solution;
(5) cloths in
use for wiping, from tableware and carry-out containers, food spills that occur
as food is being served are maintained dry, used for no other purpose, and
laundered daily;
(6) dry wiping
cloths are free of food debris and visible soil; and
(7) linens and napkins are not used in
contact with food, except
(A) if linens or
napkins are used to line a container for the service of food; and
(B) the linens or napkins are replaced each
time the container is refilled for a new consumer.
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
