The operator of a food establishment shall prevent contamination of food from equipment, utensils, and linens by ensuring that

1. (1) utensils that are gloves are used as follows:

   1. (A) single-use gloves, if used, are

      1. (i) used for only one task;
      2. (ii) used for no other purpose; and
      3. (iii) discarded when damaged or soiled or if an interruption occurs during the task;

   2. (B) slash-resistant gloves are not used in direct contact with food, except if the

      1. (i) food will be subsequently cooked, as specified in 18 AAC 31.232;
      2. (ii) slash-resistant gloves have a smooth, durable, and nonabsorbent outer surface; or
      3. (iii) slash-resistant gloves are covered with a smooth, durable nonabsorbent glove or a single-use glove;
   3. (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. (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. (3) during pauses in food preparation or dispensing, food preparation and dispensing utensils are stored

   1. (A) in the food with the handle extended out of the food;
   2. (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;
   3. (C) in running, potable water of sufficient velocity to flush particulates to the drain, if the utensils are used with moist food;
   4. (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;

   5. (E) in a container of potable water maintained at a temperature of 135° F or above if

      1. (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
      2. (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

   6. (F) in a container of potable water maintained at a temperature of 41° F or below if

      1. (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
      2. (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. (4) moist cloths in use for wiping counters and other equipment surfaces are

   1. (A) held between uses in a chemical sanitizer solution; the chemical sanitizer solution must be

      1. (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;
      2. (ii) free of food debris and visible soil; and
      3. (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;
   2. (B) not used for another purpose;
   3. (C) laundered daily and protected from contamination, as specified in 18 AAC 31.425; and
   4. (D) if in contact with raw animal foods, kept separate from cloths used for other purposes, and kept in a separate sanitizing solution;
5. (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. (6) dry wiping cloths are free of food debris and visible soil; and

7. (7) linens and napkins are not used in contact with food, except

   1. (A) if linens or napkins are used to line a container for the service of food; and
   2. (B) the linens or napkins are replaced each time the container is refilled for a new consumer.

(Eff. 12/28/2006, Register 180)

Authority: AS 17.20.005, AS 17.20.072, AS 44.46.020, AS 17.20.020, AS 17.20.180, AS 17.20.040, AS 17.20.290