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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 Safety for Fiddleheads	Food safety guidance for fiddleheads	Food
Food Donations	Donating food to food banks and other non-profit organizations	Food Seafood Shellfish
Food Establishment Requirements	Primary requirements for food establishments regulated by the Department of Environmental Conservation
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
Domesticated Rabbit Meat	Guidance for selling meat from domesticated rabbits in Alaska	Food
Risk Factor Resources	Resources for each food safety risk factor	Food Seafood Shellfish
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