Alaska Administrative Code
Title 18 - Environmental Conservation
Chapter 31 - Alaska Food Code
Article 4 - Equipment and Utensils
18 AAC 31.424 - Sanitizing
Current through August 30, 2024
(a) The operator of a food establishment shall ensure that food-contact surfaces are sanitized before use after washing and rinsing as follows:
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
(b) If chemicals are used to sanitize, a test kit, test strips, or another device, such as a temperature measuring device, must be provided and used often to ensure compliance with the concentration and temperature specified in Table I of this section.
Information about how to receive or obtain a copy of a requirement referred to in 18 AAC 31.424 and adopted by reference in 18 AAC 31.011 is set out in the editor's note to 18 AAC 31.011.
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