1. (a) The operator of a food establishment shall ensure that either a person in charge or a certified food protection manager, as specified in 18 AAC 31.325, is employed and present at all times during hours of operation and is responsible for

   1. (1) identifying hazards in the daily operation of the food establishment;
   2. (2) developing and implementing policies and procedures to prevent foodborne illness;
   3. (3) training employees about the requirements of this chapter;
   4. (4) directing food preparation activities and corrective actions, as needed, to protect the health of the consumer; and
   5. (5) monitoring daily operations on a periodic basis to ensure that food safety policies and procedures are followed.

2. (b) For purposes of this section, a person in charge is an individual who

   1. (1) carries out the responsibilities specified in this section; and

   2. (2) demonstrates knowledge of foodborne illness prevention and the requirements of this chapter in one of the following ways:

      1. (A) complying with the provisions of this chapter by having no violations of risk factors or interventions during an inspection conducted under 18 AAC 31.900;
      2. (B) responding correctly to the department's questions, as they relate to public health practices and principles applicable to the operation, during an inspection conducted under 18 AAA 31.900.

(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