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Title and Link to Page Description Tag
Bake Sales Guidance for permit-exempt bake sales Food
No Bare Hands When Handling RTE Foods Requirements and recommendations for handling ready-to-eat foods without any barehand contact Food   Seafood   Shellfish  
Bioterrorism Registration Information to help food processing facilities register with FDA in accordance with the Bioterrorism Act Food
Boil Water Notices Addressing boil water notices Food   Seafood   Shellfish   Public Facilities  
Bottled Water Testing Water sampling and testing information for manufacturers that bottle drinking water Food
Potable Water Collection and Treatment Best Practices Safe drinking water for small temporary camps Food
Certified Food Protection Manager Training and requirements for food establishments to have managers on staff who are certified in food protection Food
Food Recovery for Child Nutrition Programs in Alaska Guidance for implementing food recovery at school-aged child nutrition programs Food
Share Tables for Child Nutrition Programs in Alaska Guidance for implementing share tables at school-aged child nutrition programs Food
Consumer Advisory Guidance for writing a consumer advisory to inform customers about the risk of consuming raw or undercooked animal foods Food
Determining Non-Potentially Hazardous Foods Definitions, guidance, and testing for non-potentially hazardous foods Food
Cleaning Up Diarrhea and Vomit Procedures for cleaning up after diarrheal and vomiting events Food   Seafood   Shellfish   Public Facilities  
Food Safety During Emergencies or Disasters Monitoring the safety of food products to protect public health during an emergency or disaster Food   Seafood   Shellfish  
Food Donations Donating food to food banks and other non-profit organizations Food   Seafood   Shellfish  
Food Safety Crisis Management and Planning Resources and readiness tools for managing a food safety crisis Food   Seafood   Shellfish  
HACCP Plans Requirements and guidelines for developing and submitting HACCP plans Food   Seafood   Shellfish  
Building a Handwashing Station Guidance for building a temporary handwashing station Food
Labeling Packaged Food Determine whether food packaged in a food establishment requires labeling and how to label it properly Food   Seafood   Shellfish  
Mobile Unit Water Testing Requirements Information for mobile units regarding water sampling and testing, including how to submit results Food
Molluscan Shellfish at Retail Guidance for sourcing and serving molluscan shellfish at retail food establishments Food
National Food Recall Alerts National Food Recall Alerts Page
Operating Temporary Food Service Guidance for meeting the requirements of a safe, quality temporary food service Food
Person in Charge (PIC) Requirements and responsibilities of the person in charge (PIC) at food establishments Food
Plan Review Guide Information to help food establishments complete and submit a plan review Food
State of Alaska Food Service Excellence (SAFE) About the SAFE program and how to apply Food
School Food Service Resources for HACCP plans, standard operatingprocedures, and links to other agencies Food
Selling Eggs Selling eggs to consumers and intermediaries in Alaska Food
Serving Food Samples Information about food safety practices when serving food product samples to consumers
Temperature Controls Guidance for food temperatures during receiving, thawing, cooling, cold-holding, hot-holding, reheating, and cooking Food   Seafood   Shellfish  
Traditional Foods Donating traditional wild game meat, seafood, plants, and other food to certain types of food service Food
Mass Feeding for Emergency Operations Finding and equipping a mass feeding site

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