Current through August 30, 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;
(2) if wiping cloths are air-dried after
laundering, the cloths are air-dried in a location and in a manner that
prevents contamination of food, food-contact surfaces, linens, or
single-service or single-use articles or the cloths;
(3) equipment is reassembled so that
food-contact surfaces are not contaminated;
(4) equipment lubricants are applied so that
food-contact surfaces are not contaminated;
(5) clean equipment and utensils, laundered
linens, and single-service and single-use articles are stored in a clean, dry
location
(A) at least six inches above the
floor on storage shelving, except that items kept in closed packages may be
stored on dollies, skids, or open-ended pallets if that equipment is easily
movable by hand or with the use of pallet-moving equipment that is available on
the premises at all times;
(B)
where the items are not exposed to splash, dust, or other contamination, except
that laundered linens and single-service or single-use articles that are
packaged or in a cabinet may be stored in a locker room; a location that may
cause contamination includes a locker room, toilet room, dressing room, garbage
room, or mechanical room, or under an exposed sewer line, an open stairwell, a
leaking refrigeration condenser, or a leaking or dripping waterline, including
a leaking automatic fire sprinkler head or under a line on which water has
condensed;
(C) for clean equipment
and utensils, covered or inverted in a self-draining position that allows air
drying; and
(D) for single-service
and single-use articles, in the original protective package or stored by using
other means that afford protection from contamination until used;
(6) single-service and single-use
articles and cleaned and sanitized utensils are handled, displayed, and
dispensed so that contamination of food- or lip-contact surfaces is prevented,
including ensuring that
(A) knives, forks, or
spoons that are not pre-wrapped, either multi-use or single-service, are
presented so that only the handles are touched by employees or by consumers if
consumer self-service is provided; and
(B) except as specified in (A) of this
paragraph, single-service articles that are intended for food- or lip-contact
are furnished for consumer self-service with the original individual wrapper
intact or from a dispenser;
(7) soiled tableware is removed from consumer
eating and drinking areas and handled so that clean tableware is not
contaminated; and
(8) if tableware
is pre-set,
(A) each exposed, unused setting
is
(i) removed when a consumer is seated;
or
(ii) washed, rinsed, and
sanitized, as specified in
18 AAC 31.422 -
18 AAC 31.424, before further use
if the settings are not removed when a consumer is seated; or
(B) tableware is protected from
contamination by wrapping, covering, or inverting the tableware.
Effective 12/19/99, Register 152, the Department of
Environmental Conservation readopted
18 AAC 31.425, 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 17.20.072
AS 17.20.180
AS 17.20.290
AS
44.46.020
