Current through February 27, 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
(2) thawed
(A) in a refrigeration unit;
(B) while completely submerged under running
potable water at 70º F or below with sufficient water velocity to agitate
and float off loose particles in an overflow until thawed and then is
immediately cooked or refrigerated and for a period of time that does not allow
thawed portions of
(i) ready-to-eat food to
rise above 41º F; or
(ii) raw
animal food requiring cooking, as specified in
18 AAC 31.232, to be above
41º F for more than four hours including the time the food is exposed to
the running water and the time needed for preparation for cooking;
(C) in a microwave oven and
immediately transferred to conventional cooking equipment with no interruption
in the process; or
(D) as part of a
cooking process if the food that is frozen is cooked, as specified in
18 AAC 31.232.
Effective 12/19/99, Register 152, the Department of
Environmental Conservation readopted
18 AAC 31.230, to affirm the
validity of that section following statutory amendments made in ch. 72, SLA
1998. The department also made amendments to
18 AAC 31.230. 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 17.20.072
AS 17.20.180
AS 17.20.290
AS
44.46.020
