In addition to the other applicable
requirements of this chapter, a mobile retail vendor selling
(1) only prepackaged food shall
(A) store excess food and supplies at a
commissary;
(B) provide hot- or
cold-holding units if needed to maintain potentially hazardous food at the
temperatures required by
18 AAC 31.234; and
(C) keep the unit clean;
(2) whole, gutted, or gilled seafood that has
not been further processed
(A) shall wash raw
seafood at
(i) a seafood processing facility
permitted under 18 AAC 34; or
(ii)
a commissary;
(B) shall
provide adequate refrigerator, freezer, or ice chests of adequate capacity to
store all seafood products and maintain refrigeration temperatures of 41º
F or below or freezer temperatures of 0º F or below;
(C) shall drain, wash, rinse, and sanitize
refrigerators and ice chests after each day's operation;
(D) shall use single-service gloves, tongs,
tissues, or other utensils to minimize hand contact with the unpackaged
product;
(E) may not process
seafood at the mobile unit;
(F)
shall keep the unit clean; and
(G)
shall store excess seafood at a commissary; and
(3) unpackaged processed seafood shall
(A) operate out of a seafood processing
facility permitted under 18 AAC 34 or a commissary;
(B) return to the commissary or seafood
processing facility daily for cleaning and sanitizing of food-contact
surfaces;
(C) provide approved and
adequate handwashing; this may include, at a minimum,
(i) a container with a minimum capacity of
two gallons, equipped with a faucet-type spigot, and filled with warm water; if
a container is uninsulated, a means to heat water must also be
provided;
(ii) a container to catch
wastewater from handwashing; and
(iii) soap and single-service towels;
and
(D) use single-use
gloves or tissues, or other utensils to minimize bare hand contact with the
unpackaged product.
