Section 18 AAC 31.224 - Food protection: equipment, utensils, and linensThe 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 135º 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 41º 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.Eff. 12/28/2006, Register 180Authority:AS 17.20.005
AS 17.20.020
AS 17.20.040
AS 17.20.072
AS 17.20.180
AS 17.20.290
AS 44.46.020