Section 18.31.325. Supervision and management: certified food protection manager.

	(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 carry out the responsibilities described in 18 AAC 31.320.  
	(b)  The operator of a satellite or catered feeding location that is in a separate location but under the direct management authority of the operator of a food establishment in (a) of this section may have a certified food protection manager who is employed by the same operator at a food establishment located elsewhere if the certified food protection manager has  
		(1) direct management authority over the satellite or catered feeding location, including responsibility for ensuring food safety through routine, onsite review; and  
		(2) responsibility for no more than five food establishments, including satellite or catered feeding locations.  
	(c)  The following food establishments are not required to have a certified food protection manager:  
		(1) a limited food service;  
		(2) a food establishment where food preparation is solely limited to one or more of the following activities:  
			(A) grinding coffee beans;  
			(B) packaging foods that are not potentially hazardous;  
			(C) serving bulk food that is displayed for self-service by consumers;  
			(D) the following food processing operations:  
				(i) jams, jellies, and confectionary;  
				(ii) ice manufacturing;  
				(iii) bottled beverages;  
				(iv) raw meat, poultry, seafood, or game intended for cooking by the consumer after sale;  
				(v) other food processing operations required under 18 AAC 31.710 to develop and follow a HACCP plan;  
			(E) heating as the only preparation step for a bakery product;  
			(F) providing prepackaged, commercially processed food in its original package;  
			(G) cleaning or sanitizing utensils, if the only food served is prepared off site;  
			(H) a food establishment that provides meals no more than one day in a seven-day period and that is owned and operated by a business or a nonprofit organization whose primary activity is not food service;  
		(3) a convenience store.  
	(d)  The operator of a food establishment in (a) of this section shall maintain records showing compliance with this section, as described in 18 AAC 31.335.  
	(e)  A new food establishment or a food establishment in (a) of this section that ceases to employ a certified food protection manager shall, within 45 days,  
		(1) hire a certified food protection manager; or  
		(2) designate an existing employee who is enrolled in a certified food protection manager training course and will obtain certification within 90 days after the date the food establishment began operation or ceased to employ its certified food protection manager; if the designated employee fails to obtain certification, the operator shall employ a certified food protection manager within 30 days after determining that the employee in training will not be certified.  

Authorities

17.20.005;17.20.020;17.20.072;17.20.180;17.20.290;44.46.020

Notes

Reference

18 AAC 31.030
18 AAC 31.320
18 AAC 31.335
18 AAC 31.600
18 AAC 31.925
18 AAC 31.990

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