Title 18 . Environmental Conservation

Chapter 31 . Administrative Enforcement

Section 220. Food protection

18 AAC 31.220. Food protection

(a) The operator of a food establishment shall take measures to prevent contamination of food, food ingredients, utensils, equipment, and packaging materials and shall

(1) provide adequate space for receiving, preparation, processing, packaging, and storage;

(2) separate types of operations or other preparation or processing that might be a source of contamination or cross-contamination by partition, location, time, or another effective means;

(3) provide conditions and controls necessary to minimize the potential for growth of pathogenic or spoilage microorganisms, toxin formation, deterioration, or contamination;

(4) inspect raw materials and ingredients to ensure that they were received at required temperatures, are in sound condition, and are free from spoilage, filth, or other contamination;

(5) segregate food, including raw materials and ingredients, that have not been cooked or held at required temperatures, are not in sound condition, or are not free from spoilage, filth, or other contamination; and

(6) wash and clean raw ingredients as required to remove soil or other contamination.

(b) The operator of a food establishment shall ensure that

(1) food meets the temperature requirements of 18 AAC 31.230 at all times, including while being prepared, processed, packaged, stored, loaded, transported, displayed, or served;

(2) food and containers of food are stored and displayed at least six inches above the floor on storage or display shelving or equipment, except that

(A) food in cases, or large containers of packaged food, such as flour and sugar, 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; and

(B) large, impervious, covered containers of food, metal beverage containers, and cased food packaged in cans, glass, or other sealed, waterproof containers need not be elevated if the container is not exposed to floor moisture;

(3) food and containers are not stored in a toilet room or under an exposed sewer line, a leaking refrigeration condenser, or a leaking or dripping waterline;

(4) food is covered during storage except during necessary cooling periods for potentially hazardous food; quarters, sides, or large cuts of meat may be hung uncovered on clean hooks if no part of the meat touches walls, floors, boxes, or shelving, and food is not stored under the meat;

(5) food that does not require further washing or cooking before display or service is protected from cross-contamination by food that must be washed or cooked;

(6) food is prepared with the least possible hand contact, by the proper use of

(A) utensils, such as tongs, ladles, and scoops; or

(B) single-use gloves or food-grade tissues;

(7) single-use gloves, if used, are used for only one task, such as working with ready-to-eat food or with raw meat, poultry, or seafood; the gloves may not be used for any other purpose and must be discarded when damaged or soiled or if an interruption occurs during the task;

(8) cloth and slash-resistant gloves are used in direct contact with food only if that food will be subsequently cooked at the food establishment or by the consumer;

(9) food is prepared on surfaces that have been washed, rinsed, and sanitized;

(10) sinks used for warewashing are not used directly for preparation or processing; however, a colander or other container may be used inside the sink if

(A) food preparation that requires washing, trimming, rinsing, or draining is limited;

(B) the use of the colander or other container does not interfere with normal warewashing; and

(C) the food does not come in direct contact with the sink, undrained water, or residue;

(11) raw fruits and vegetables are thoroughly cleaned with potable water before preparing, processing, cooking, or serving;

(12) packaged or potentially hazardous food is not stored in water or undrained ice;

(13) raw eggs are not broken and pooled unless the eggs are used immediately or cooked to 140ΓΈ F or above within 30 minutes after breaking;

(14) egg-breaking procedures keep egg shells separate from eggs; use of an egg breaking machine is prohibited;

(15) whole eggs stored on or adjacent to cooking equipment are used within one hour or discarded; and

(16) ice used to cool food, food containers, or utensils is not served to consumers.

(c) In addition to the other requirements of this section, the operator of a food service or market shall ensure that

(1) food with a sulfiting agent is not stored on the premises unless packaged, clearly labeled, and offered for retail sale;

(2) a sulfiting agent is not applied to food in the food service or market;

(3) food, except shellfish subject to 18 AAC 31.200(b) (4), removed from its original container is stored in a clean, covered container and is labeled unless its identity is unmistakable;

(4) unfinished wood or wicker is not used to hold food unless lined with an impervious single-service liner; dry bread products or chips may be served in unfinished wood or wicker if the container is lined with a single-service liner or a clean napkin; and

(5) containers and covers are nonabsorbent, except a clean and dry napkin or linen may be used to line or cover dry bread products or chip containers.

History: Eff. 5/18/97, Register 142; readopt 12/19/99, Register 152

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

Editor's note: 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.