Article 2 - Food Care
- § 18 AAC 31.200 - Food condition and source
- § 18 AAC 31.205 - Traditional wild game meat, seafood, plants, and other food donated to an institution or a nonprofit program
- § 18 AAC 31.210 - Prohibited food
- § 18 AAC 31.215 - Highly susceptible populations
- § 18 AAC 31.220 - Food protection: hands
- § 18 AAC 31.222 - Food protection: food and ingredients
- § 18 AAC 31.224 - Food protection: equipment, utensils, and linens
- § 18 AAC 31.226 - Food protection: consumers
- § 18 AAC 31.228 - Food protection: disposition of unsafe, adulterated, contaminated food
- § 18 AAC 31.230 - Temperature and time control: receiving and thawing
- § 18 AAC 31.232 - Temperature and time control: cooking
- § 18 AAC 31.234 - Temperature and time control: hot- and cold-holding, cooling, and reheating for hot-holding
- § 18 AAC 31.236 - Time as a public health control
- § 18 AAC 31.240 - Display and service (Repealed)
- § 18 AAC 31.250 - Seafood parasite destruction
- § 18 AAC 31.260 - Hazard analysis critical control point (HACCP) plan
- § 18 AAC 31.265 - Reduced oxygen packaging at food services or markets
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.
No prior version found.