The operator of a food establishment shall ensure that

1. (1) food-contact surfaces that are multi-use are

   1. (A) smooth and easily cleanable;
   2. (B) free of breaks, open seams, and hard-to-clean internal corners and crevices;
   3. (C) finished to have smooth welds and joints; and
   4. (D) easily accessible or removable for cleaning and maintenance;

2. (2) nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling, or that require frequent cleaning are

   1. (A) free of unnecessary ledges, projections, or crevices; and
   2. (B) easily accessible for cleaning and maintenance; hood filters must be readily removable for cleaning and maintenance; and

3. (3) equipment intended for in-place cleaning is designed and constructed so that

   1. (A) cleaning and sanitizing solutions circulate throughout the closed system and contact all interior food-contact surfaces; and
   2. (B) the system is self-draining or capable of being completely drained of cleaning and sanitizing solutions.

(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