Alaska Administrative Code

The department will, if requested by an owner or operator and subject to the availability of appropriations from the legislature and the staffing needs of other projects, conduct tests on food products upon payment of the following fees: (1) for a test dealing with microbiology:(…

(a) The operator of a food establishment shall ensure that food packaged in the establishment is labeled as specified in (b) of this section, except (1) bulk, unpackaged food, such as a bakery product or unpackaged food that is portioned to consumer specification, if (A) a health…

(a) The department will exempt a fundraiser, promotional event, or other gathering that is open or advertised to the public and sponsored by a school class, school club, or other school organization from the permit requirements under 18 AAC 31.020 and the fee requirements under 1…

(a) The operator of a food establishment shall ensure that food used in the food establishment is wholesome, not adulterated, and safe for human consumption. (b) In addition, food must be obtained from an approved source, except (1) sport-caught seafood that is obtained by a food…

Except for food prohibited under 18 AAC 31.210, traditional wild game meat, seafood, plants, and other food may be donated to a food service of an institution or a nonprofit program, including a residential child care facility with a license from the Department of Health and Soci…

Because of significant health hazards and the potential for human illness, the operator of a food establishment may not allow the following food in the food establishment under any circumstance: (1) molluscan shellfish, unless the operator complies with 18 AAC 31.200(c) (6) and (…

(a) In a food establishment that serves a highly susceptible population in a facility that provides health care, assisted living services, or custodial care, the operator may not serve or offer the following foods in a ready-to-eat form unless the foods are prepared in response t…

The operator of a food establishment shall ensure that contamination of food by employees is minimized by ensuring that food that is exposed and (1) not in a ready-to-eat form is prepared with the least possible bare hand contact; and (2) in a ready-to-eat form is prepared with n…

(a) The operator of a food establishment shall take measures to prevent contamination of food by other food and food ingredients during receiving, storage, preparation, holding, and display and shall (1) protect food containers that are received packaged together in a case or ove…

The operator of a food establishment shall prevent contamination of food from equipment, utensils, and linens by ensuring that (1) utensils that are gloves are used as follows:(A) single-use gloves, if used, are(i) used for only one task; (ii) used for no other purpose; and (iii)…

(a) The operator of a food establishment shall prevent contamination of food from consumers by ensuring that(1) except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food is protect…

The operator of a food establishment shall discard or recondition unsafe, adulterated, or contaminated food as follows: (1) food that is unsafe, adulterated, or not honestly presented, as specified at 18 AAC 31.200, must be discarded or may be reconditioned according to the estab…

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 oth…

(a) The operator of a food establishment shall ensure that if potentially hazardous food requires cooking, all parts are cooked with no interruption in the cooking process to the minimum internal temperature, and held at that temperature for the time shown in Table B of this sect…

The operator of a food establishment shall ensure that potentially hazardous food (1) is held at an internal temperature of(A) 135º F or above for hot-holding, except rare beef, which must be kept at an internal temperature of 130º F or above; and (B) 41º F or below for cold-hold…

Except for a food establishment that serves a highly susceptible population, the operator of a food establishment may use time only, rather than time in conjunction with temperature as described in 18 AAC 31.234, as the public health control for a working supply of potentially ha…

Notes 18 AAC 31.240 Eff. 5/18/97, Register 142; readopt 12/19/99, Register 152; repealed 12/28/2006, Register 180 State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly relea…

(a) The operator of a food establishment may serve or sell raw, raw-marinated, partially cooked, or marinated-partially cooked seafood in ready-to-eat form if (1) the seafood, except as specified in (b) of this section, is(A) frozen and stored at a temperature of -4º F or below f…

(a) Unless otherwise provided in this section, and except as provided in 18 AAC 31.265(b) or 18 AAC 31.700, the operator of a food establishment shall develop and follow a hazard analysis critical control point (HACCP) plan if the following processes are used: (1) smoking as a me…

(a) In addition to meeting the other applicable requirements of this chapter, the operator of a food service or market who packages potentially hazardous food using reduced oxygen packaging methods shall comply with this section. (b) The operator of a food service or market may r…

(a) The operator of a food establishment shall take all reasonable precautions to ensure that each employee with an infected wound or a disease communicable by food is not working in a food establishment in any capacity that might contaminate food or a food-contact surface. (b) T…

(a) The operator of a food establishment shall ensure that employees thoroughly wash their hands and the exposed portions of their arms with soap and warm water (1) in a handwash sink located and installed as specified at 18 AAC 31.416, and equipped as specified at 18 AAC 31.525;…

(a) The operator of a food establishment shall ensure that employees do not eat, drink, or use any form of tobacco in preparation, processing, service, or warewashing areas. However, an employee may (1) taste food for culinary purposes, using a single-use utensil; or (2) drink fr…

(a) The operator of a food establishment shall ensure that either a person in charge or a certified food protection manager, as specified in 18 AAC 31.325, is employed and present at all times during hours of operation and is responsible for (1) identifying hazards in the daily o…

(a) Except as described in (b) or (c) of this section, the operator of a food establishment that serves or prepares unwrapped, unpackaged food shall employ at least one full-time certified food protection manager who is involved in the daily operations of the establishment to car…

(a) The operator of a food establishment shall ensure that each food worker employed in the establishment, within 30 days after the date of hire, holds a valid food worker card issued by the department under this section. (b) The department will issue an applicant for a food work…

(a) The operator of a food establishment subject to this chapter shall keep records as follows: (1) for molluscan shellfish, the identity of the source of the molluscan shellfish that has been sold or served, as described in 18 AAC 31.200, must be recorded by retaining the mollus…

(a) The operator of a food establishment shall ensure that(1) materials used in the construction of food-contact surfaces do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are (A) safe, durable, corrosion resistant, and nonabsorbe…

The operator of a food establishment shall ensure that (1) food-contact surfaces that are multi-use are(A) smooth and easily cleanable; (B) free of breaks, open seams, and hard-to-clean internal corners and crevices; (C) finished to have smooth welds and joints; and (D) easily ac…

(a) The operator of a food establishment shall ensure that (1) equipment that is designed for use with a cover or lid has (A) an opening located within the top of the unit that is flanged upward at least two-tenths of an inch; and (B) a cover or lid that overlaps the opening and …

Notes 18 AAC 31.410 Eff. 5/18/97, Register 142; am/readopt 12/19/99, Register 152; am 6/28/2001, Register 158; repealed 12/28/2006, Register 180 State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent versio…

(a) The operator of a food establishment shall ensure that temperature measuring devices used in the establishment(1) are designed to be easily readable; (2) if used for measuring food temperature, do not have sensors or stems constructed of glass, except if the glass sensor or s…

(a) If a warewashing machine uses fresh hot water at line-pressure as a final sanitizing rinse, the operator of a food establishment shall ensure that the warewashing machine is equipped with a pressure gauge or similar device that measures and displays the water pressure in the …

The operator of a food establishment that has a molluscan shellfish life support system display tank shall ensure that (1) the safety and quality of the molluscan shellfish as they were received is not compromised by use of the tank; (2) each system is equipped with (A) tanks tha…

The operator of a food establishment shall ensure that (1) food-contact surfaces are maintained in a state of repair and condition that meets the requirements of this chapter; (2) each temperature measuring device is maintained in good repair and is calibrated in accordance with …

(a) The operator of a food establishment shall ensure that (1) equipment, including ice makers and ice storage equipment, is not located under exposed sewer lines, nonpotable waterlines, stairwells, or another potential source of contamination; (2) equipment placed on tables or c…

(a) The operator of a food establishment shall ensure that self-draining sinks are provided as follows: (1) for a food establishment that is extensively remodeled or began operation after May 1983, at least one utility sink, or curbed cleaning unit with a floor drain; the utility…

(a) The operator of a food establishment shall ensure that food-contact surfaces are clean to sight and touch, and are kept free of encrusted grease deposits and other soil accumulations. (b) Except as provided in this section, the operator of a food establishment shall ensure th…

(a) The operator of a food establishment shall ensure that, if dry cleaning methods, including brushing, scraping, and vacuuming are used, (1) the dry cleaning method is only used on surfaces that are soiled with dry food residues that are not potentially hazardous; and (2) clean…

The operator of a food establishment shall ensure that food-contact surfaces are precleaned by (1) scraping food debris over a waste disposal unit or garbage receptacle or removing in a warewashing machine with a prewash cycle; and (2) preflushing, presoaking, or scrubbing with a…

(a) The operator of a food establishment shall ensure that food-contact surfaces are effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary, including the use, in accordance with the cleaning agent manufacturer's label instructio…

(a) The operator of a food establishment shall ensure that food-contact surfaces are sanitized before use after washing and rinsing as follows: (1) for manual warewashing that uses hot water to sanitize, immersion for at least 30 seconds in clean water at a temperature of 170º F …

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…

(a) Except for a food establishment described in (e) of this section, the operator of a food establishment shall (1) provide an adequate supply of potable water from an approved public water system source; if the establishment's source of potable water is not from a source regula…

(a) Except for a food establishment described in (c) of this section, the operator of a food establishment shall ensure that wastewater from the establishment is discharged into a public sewer or a wastewater disposal system built and operated as required by 18 AAC 72. (b) In add…

(a) Except for a food establishment described in (e) of this section, the operator of a food establishment shall ensure that plumbing is sized, installed, and maintained as required by applicable state and local plumbing codes and is consistent with good public health practices. …

(a) Except for a food establishment described in (f) of this section, the operator of a food establishment that provides seating for its patrons must provide at least one toilet facility and one lavatory for use by the establishment's consumers. In addition, the operator shall en…

(a) Except for a food establishment described in (b) of this section, the operator of a food establishment shall ensure that (1) handwash sinks are provided as required by 18 AAC 31.416 and are (A) used exclusively for handwashing; (B) supplied with soap and sanitary towels in a …

(a) Except for a mobile food unit, the operator of a food establishment shall provide sufficient containers and large enough areas inside and outside the facility to hold garbage and refuse. The operator of a mobile food unit shall provide sufficient containers inside or next to …

(a) The operator of a food establishment shall ensure that the presence on the premises of insects, rodents, and other pests is minimized by (1) routinely inspecting incoming shipments of food and supplies; (2) routinely inspecting the premises for evidence of pests; (3) using, i…