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 Alaska Administrative Code (Last Updated: January 12, 2017)
 Title 18. Environmental Conservation.
 Chapter 18.31. Alaska Food Code.
 Article 18.31.1. General Operating and Permit Requirements.

  Section 18.31.224. Food protection: equipment, utensils, and linens.  

Latest version. 
  • 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) discarded when damaged or soiled or if an interruption occurs during the task;  
			(B) slash-resistant gloves are not used in direct contact with food, except if the  
				(i) food will be subsequently cooked, as specified in 18 AAC 31.232;  
				(ii) slash-resistant gloves have a smooth, durable, and nonabsorbent outer surface; or  
				(iii) slash-resistant gloves are covered with a smooth, durable nonabsorbent glove or a single-use glove;  
			(C) cloth gloves are not used in direct contact with food unless the food is subsequently cooked, as specified in 18 AAC 31.232;  
		(2) food only contacts food-contact surfaces that are washed, rinsed, and sanitized, as specified at 18 AAC 31.422 - 18 AAC 31.424, or that are single-service or single-use articles;  
		(3) during pauses in food preparation or dispensing, food preparation and dispensing utensils are stored  
			(A) in the food with the handle extended out of the food;  
			(B) on a food-contact surface if the surface and the in-use utensil are cleaned and sanitized, as specified in 18 AAC 31.422 - 18 AAC 31.424;  
			(C) in running, potable water of sufficient velocity to flush particulates to the drain, if the utensils are used with moist food;  
			(D) in a clean, protected location if the utensil, such as an ice scoop, is used only with a food that is not potentially hazardous;  
			(E) in a container of potable water maintained at a temperature of 135_ F or above if  
				(i) each utensil is washed, rinsed, and sanitized, as specified in 18 AAC 31.422 - 18 AAC 31.424, or replaced every four hours, or more frequently if necessary to preclude accumulation of residues; and  
				(ii) each container is washed, rinsed, and sanitized, as specified in 18 AAC 31.422 - 18 AAC 31.424, or replaced every 24 hours, or when emptied, whichever is earlier; or  
			(F) in a container of potable water maintained at a temperature of 41_ F or below if  
				(i) each utensil is washed, rinsed, and sanitized, as specified in 18 AAC 31.422 - 18 AAC 31.424, or replaced every four hours, or more frequently if necessary to preclude accumulation of residues; and  
				(ii) each container is washed, rinsed, and sanitized, as specified in 18 AAC 31.422 - 18 AAC 31.424, or replaced every 24 hours, or when emptied, whichever is earlier;  
		(4) moist cloths in use for wiping counters and other equipment surfaces are  
			(A) held between uses in a chemical sanitizer solution; the chemical sanitizer solution must be   
				(i) at least 100 ppm hypochlorite solution or another equivalent sanitizer solution in a concentration as specified by manufacturer's instructions as measured using a test kit or other device;  
				(ii) free of food debris and visible soil; and  
				(iii) in a container that is used in a manner that prevents contamination of food, food-contact surfaces, or single-service or single-use articles;  
			(B) not used for another purpose;  
			(C) laundered daily and protected from contamination, as specified in 18 AAC 31.425; and  
			(D) if in contact with raw animal foods, kept separate from cloths used for other purposes, and kept in a separate sanitizing solution;  
		(5) cloths in use for wiping, from tableware and carry-out containers, food spills that occur as food is being served are maintained dry, used for no other purpose, and laundered daily;  
		(6) dry wiping cloths are free of food debris and visible soil; and  
		(7) linens and napkins are not used in contact with food, except  
			(A) if linens or napkins are used to line a container for the service of food; and  
			(B) the linens or napkins are replaced each time the container is refilled for a new consumer.

Authorities

17.20.005;17.20.020;17.20.040;17.20.072;17.20.180;17.20.290;44.46.020

Notes


Reference

18 AAC 31.400