Section 18.31.234. Temperature and time control: hot- and cold-holding, cooling, and reheating for hot-holding.

The operator of a food establishment shall ensure that potentially hazardous food  
		(1) is held at an internal temperature of  
			(A) 135_ F or above for hot-holding, except rare beef, which must be kept at an internal temperature of 130_ F or above; and  
			(B) 41_ F or below for cold-holding, except that eggs that have not been treated to destroy all viable Salmonellae must be stored in refrigerated equipment that maintains an ambient air temperature of 45_ F or below;  
		(2) if the food requires cooling or cold-holding after preparation or processing,  
			(A) is cooled from a temperature of 135_ F or below to 70_ F or below within two hours, and from a temperature of 70_ F or below to 41_ F or below within four additional hours using one of the following methods:  
				(i) placing the uncovered container in an ice water bath or cold running potable water and stirring frequently;  
				(ii) separating the food into smaller or thinner portions and refrigerating;  
				(iii) placing the food in a shallow pan, and refrigerating, stirring occasionally if needed;  
				(iv) using rapid chilling equipment;  
				(v) modifying the recipe by adding ice or cold potable water in the final stages of preparation;  
				(vi) using a container that facilitates heat transfer;   
				(vii) using another approved method that will result in compliance with this subparagraph;  
			(B) when placed in cooling or cold-holding equipment, is  
				(i) placed in a food container that is clearly marked with the date and time the cooling process began;  
				(ii) arranged in the equipment to provide maximum heat transfer through the container walls; and  
				(iii) loosely covered, or uncovered if protected from overhead contamination, as specified in 18 AAC 31.222, during the cooling period to facilitate heat transfer from the surface of the food; and  
			(C) if prepared from ingredients at ambient room temperature, such as reconstituted foods and canned tuna, is cooled to 41_ F or below within four hours;  
		(3) if cooked, cooled, refrigerated, and then reheated for hot-holding, is reheated  
			(A) with no interruption in the reheating process, except as specified in (D) of this paragraph;  
			(B) within two hours or less;  
			(C) so that all parts of the food reach the following temperatures, except as specified in (D) of this paragraph and (4) of this subsection:  
				(i) for rare beef, 130_ F or above;  
				(ii) for food prepared in a food service, 165_ F or above for at least 15 seconds; and  
			(D) in accordance with each of the following steps, if a microwave oven is used:  
				(i) the food must be rotated or stirred at least once midway through the reheating process to compensate for uneven heat distribution;  
				(ii) the food must be covered to retain surface moisture;  
				(iii) the food must be heated to a temperature of at least 165_ F in all parts of the food and allowed to stand covered for two minutes after reheating to obtain temperature equilibrium; and  
		(4) if the food is ready-to-eat, commercially processed food taken from a hermetically sealed container, or from an intact package from an approved food processing establishment, is reheated to a temperature of at least 135_ F within two hours or less.  

Authorities

17.20.005;17.20.020;17.20.072;17.20.180;17.20.290;44.46.020

Notes

Reference

18 AAC 31.222
18 AAC 31.236
18 AAC 31.330
18 AAC 31.420
18 AAC 31.625
18 AAC 31.915

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

History

Eff. 12/28/2006, Register 180