Division of Environmental Health Food Safety and Sanitation Program

Opening a New Food Establishment

Overview

This is a brief overview of what is involved in opening a food establishment. This document is not comprehensive and does not guarantee your establishment will be permitted. This document merely highlights the steps involved for opening a food establishment. For more information about each type of establishment, refer to the following pages:

• Mobile Units
• Meat and Seafood Markets
• Processors

New Or Extensive Remodel

The Plan Review Application must be submitted to the department thirty days before construction or commencement/restart of operations if there will be:

• construction of a new establishment
• conversion of an existing structure for use as a food establishment
• significant changes to the types of food; methods of food preparation; style of service, or a new type of operation is added (e.g. bar is added to a restaurant or espresso stand added to a market)
• extensive remodeling of the existing establishment
• a new food establishment that has not been previously permitted by the program

The Plan Review Application will need to be submitted with:

• Food Establishment Permit Application
• Fees
• Plot Plan
• Floor Plan
• Plumbing Schematic
• Complete list of equipment

The Plan Review Guide will help guide you through the required documentation.

Change Of Owner

If the food establishment is currently permitted, operating, and there will not be significant menu changes then the following will need to be submitted:

• Food Establishment Application
• a copy of the menu
• Fees
• a basic floor plan may be required

Submitting a Food Establishment Application

No matter what you are planning on doing you will need to submit a Food Establishment Application. The application (in addition to any documentation required by the Plan Review Application) will need to include the following:

• a menu
• applicable fees for each type of operation (18 AAC 31.050)
• a Hazard Analysis Critical Control Point (HACCP) plan if you will be:
  • smoking for preservation
  • curing
  • acidifying
  • dehydrating
  • thermally processing low-acid food
  • reduced oxygen packaging (vacuum packing)
• a statement that plans have been submitted for review and approval by the appropriate department or program (if applicable) including the:
  • Drinking Water - Engineering Staff Contacts
  • Wastewater Program
  • Solid Waste Program
  • State or City Fire Marshall
  • City or State plumbing authority
  • City or Borough building and/or zoning department
• other information may be required based on your proposed process or menu

After the Application Packet is Received

After a receiving a complete Plan Review Packet, the department will review the submitted plans and the permit application. You will receive written communication detailing any items that are not in compliance. If all items are in compliance, you will receive written approval for the proposed operation. You will need to schedule a preopening inspection with the local Environmental Health Officer prior to opening.

Regulatory References

• 18 AAC 31 Alaska Food Code

Resources and Contacts