Division of Environmental Health Food Safety and Sanitation Program

Meat and Seafood Markets

This page provides an overview of regulations and guidance for retail meat and seafood markets.

Retail meat and seafood markets are types of markets that have limited processing of meat and seafood for onsite retail sales to consumers. 

For meat markets, this processing includes cutting and trimming of carcasses, halves, quarter, or wholesale cuts into retail cuts, such as steaks chops, and roasts; grinding, thawing, freezing, portioning and packaging.

For seafood processing, this includes cutting whole fish into retail cuts; preparing retail products from raw or precooked ingredients, and breaking bulk shipments and repackaging

Meat markets that cure, smoke meat for preservation, or reduce oxygen package products may be required to have a HACCP plan. Seafood markets that also process smoke or cure seafood are required to have a Seafood Processing Permit.

Requirements, Forms, and Fees

• Fee Schedule
• Food Establishment Permit Application
• Plan Review Application
• Plan Review Guide

Retail Meat Markets

• AFDO Retail Meat & Poultry Processing Guidelines
• Commercial Deli Slicer Sanitation
• FSIS Compliance Guideline for Meat and Poultry Jerky Produced by Small and Very Small Plants
• FSIS Guidelines for Determining Whether a Livestock Slaughter or Processing Firm is Exempt from the Inspection Requirements of the Federal Meat Inspection Act
• FSIS Guidelines on Poultry Slaughter Exemptions
• FSIS Mechanically Tenderized Meat
• FSIS Meat & Poultry Labeling Fact Sheets
• Meat, Poultry, and Egg Product Inspection Directory
• Sanitation Guidance for Beef Grinders (USDA)
• USDA Recalls

Retail Seafood Markets

• Alaska's Active Seafood & Shellfish Permits
• Molluscan Shellfish at Retail
• FDA Guide to Acceptable Market Names of Seafood
• Parasite Destruction Logs
• FDA Recalls

Helpful Alaska Links

• Agriculture
• Alcohol and Marijuana Control Office (AMCO)
• Business Licensing
• Cooperative Extension Service
• Drinking Water
• Plumbing Code (PDF)
• Small Business Assistance
• Wastewater

Resources

• Control of Listeria in Retail Food Establishments
• Commercial Deli Slicer Sanitation
• Educational Videos for Retail Food Employees
• HACCP Plans
• Labeling of Packaged Foods
• Molluscan Shellfish at Retail
• Retail Meat & Poultry Processing Training Modules (Minnesota Department of Agriculture)
• Sanitation Guidance for Beef Grinders (USDA)
• View Food Establishment Inspections
• Resources Index
• USDA Food Safety Inspection Service