Except for a food establishment that serves a highly susceptible population, the operator of a food establishment may use time only, rather than time in conjunction with temperature as described in 18 AAC 31.234, as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption if

1. (1) the food

   1. (A) has an initial temperature of

      1. (i) 41° F or below, if removed from cold-holding temperature control; or
      2. (ii) 135° F or above, if removed from hot-holding temperature control;
   2. (B) is marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control;

   3. (C) within four hours after the point in time when the food is removed from temperature control, is

      1. (i) cooked and served;
      2. (ii) served if ready-to-eat; or
      3. (iii) discarded;
   4. (D) marked with a time that exceeds the four-hour limit, is discarded; and
   5. (E) if in an unmarked container or package, is discarded; and
2. (2) the operator develops, maintains, and makes available to the department on request, written standard operating procedures, as specified in 18 AAC 31.902, in the food establishment that explain how the operator will comply with requirements set out in this section.

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

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