Section 18 AAC 31.902 - Food safety management systems(a) The department may require an operator of a food establishment to comply with (b) of this section if the department determines a food establishment has (1) a foodborne outbreak associated with the facility;(2) more than one risk factor or intervention violation of this chapter; or(3) one or more good retail practice violations that the department determines significantly increase the risk to consumers of a foodborne illness.(b) If the department makes a determination under (a) of this section, the department may require the operator of a food establishment to (1) have a certified food protection manager present at all times when food preparation activities are occurring; or(2) develop and implement a food safety management system that includes (A) written standard operating procedures, as specified in (c) of this section; and(B) regularly-conducted self-assessments, as specified in (d) of this section.(c) If standard operating procedures are required in (b) of this section, the operator of a food establishment shall develop, implement, maintain, and make available to the department written standard operating procedures that describe methods used to ensure that the operator is actively managing risks that contribute to foodborne illness, including procedures that include definitive practices and expectations that ensure that the requirements of this chapter are met.(d) If regularly-conducted self-assessments are required under (a) of this section, the operator shall conduct a self-assessment using an approved form and on a schedule designated by the department that evaluates compliance with the procedures developed and implemented under (c) of this section.Eff. 12/28/2006, Register 180Authority:AS 17.20.005
AS 17.20.020
AS 17.20.072
AS 17.20.180
AS 17.20.290
AS 44.46.020