Section 18.31.408. Design and construction: cleanability.

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 accessible or removable for cleaning and maintenance;  
		(2) nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling, or that require frequent cleaning are  
			(A) free of unnecessary ledges, projections, or crevices; and  
			(B) easily accessible for cleaning and maintenance; hood filters must be readily removable for cleaning and maintenance; and  
		(3) equipment intended for in-place cleaning is designed and constructed so that  
			(A) cleaning and sanitizing solutions circulate throughout the closed system and contact all interior food-contact surfaces; and  
			(B) the system is self-draining or capable of being completely drained of cleaning and sanitizing solutions.  

Authorities

17.20.005;17.20.020;17.20.072;17.20.180;17.20.290;44.46.020

Notes

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