18 AAC 31.315. Employee practices and training

(a) The operator of a food establishment shall ensure that employees do not eat in preparation, processing, service, or warewashing areas except to taste food for culinary purposes, using a single-use utensil once.

(b) Employees may not use or store tobacco in any form in a preparation, processing, display, service, or warewashing area.

(c) The requirements of this section do not bar an employee from eating in the dining area, or smoking in an area of a dining room designated as a smoking area under AS 18.35.320 .

(d) The operator of a food establishment shall train employees concerning proper hygienic practices to be used while on duty.

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

Authority: AS 17.20.005

Editor's note: Effective 12/19/99, Register 152, the Department of Environmental Conservation readopted 18 AAC 31.315, 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.

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