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Alaska Administrative Code

Article 2

Food Care

18.31.200Food condition and source 18.31.205Traditional wild game meat, seafood, plants, and other food donated to an institution or a nonprofit program 18.31.210Prohibited food 18.31.215Highly susceptible populations 18.31.220Food protection: hands 18.31.222Food protection: food and ingredients 18.31.224Food protection: equipment, utensils, and linens 18.31.226Food protection: consumers 18.31.228Food protection: disposition of unsafe, adulterated, contaminated food 18.31.230Temperature and time control: receiving and thawing 18.31.232Temperature and time control: cooking 18.31.234Temperature and time control: hot- and cold-holding, cooling, and reheating for hot-holding 18.31.236Time as a public health control 18.31.250Seafood parasite destruction 18.31.260Hazard analysis critical control point (HACCP) plan 18.31.265Reduced oxygen packaging at food services or markets