18 AAC 31.220 - Food protection: hands

The operator of a food establishment shall ensure that contamination of food by employees is minimized by ensuring that food that is exposed and

(1) not in a ready-to-eat form is prepared with the least possible bare hand contact; and

(2) in a ready-to-eat form is prepared with no bare hand contact by the proper use of utensils, except when washing fruits and vegetables.

Notes

18 AAC 31.220

Eff. 5/18/97, Register 142; readopt 12/19/99, Register 152; am 12/28/2006, Register 180

Effective 12/19/99, Register 152, the Department of Environmental Conservation readopted 18 AAC 31.220, without change, to affirm the validity of that section following statutory amendments made in ch. 72, SLA 1998. Chapter 72, SLA 1998 relocated department authority to adopt regulations in 18 AAC 31 from AS 03.05 to AS 17.20.

Authority:AS 17.20.005

AS 17.20.020

AS 17.20.040

AS 17.20.072

AS 17.20.180

AS 17.20.290

AS 44.46.020