Anchorage Food Code

​Food Worker Training 

• Anchorage Food Worker Card, Food workers must have a current and valid food worker card with 21 days of hire.  State of Alaska food worker cards are not valid in food establishments regulated by the Anchorage Health Department
• Food Safety Manager Certification (FSMC), All type 2 and type 3 food establishments must have at least one certified food protection manager that is involved in the day to day operation/supervision of the food establishment.
• Person in Charge (PIC) A designated person in charge must be present during all operating hours to oversee food establishment operations, ensure code compliance, and address immediate concerns.

Food Worker Health Policy

• Management Response to Reports of Employee Illness
  (Hmong - Japanese - Korean - Chinese -  Russian - Spanish - Tagalog)
• ​Food Worker Health Reporting Agreement
  (Hmong - Japanese - Korean - Chinese - Russian - Spanish - Tagolag)
• Food Worker Health Policy Poster
  (Hmong - Japanese - Korean - Chinese - Russian - Spanish - Tagalog)
• Clean Up Procedures for Body Fluids​
  (Hmong - Jap​​anese - Korean - Chinese - Russian - Spanish - Tagalog)

Controlli​ng Hands as a Vehicle of Contamination

• No Bare Hand Contact with Ready to Eat Foods
• When to Wash Hands
• Handwashing Sinks
• Glove Use

Contaminated Equipment and Cross Contamination

• Wash, Rinse, Sanitize, and Air Dry Food Contact Surfaces
  
• How to Use Sanitizer
  
• Avoid Cross Contamination
  
• Where to Wash and Thaw Foods
  
• How to Store Foods in a Refrigerator
• Rinse before Preparing Produce
  
• The Eight Major Allergens

Improper Cooking/Holding Temperatures

• ​​Time as a Public Health Control (TPHC)
• ​​Template for TPHC written procedures
  (Hmong - Japanese - Korean - Chinese - Russian - Spanish - Tagalog)
• Required Cooking Temperatures
• Minimum Holding Temperatures
• Temperature "Danger Zone"
• How to Use a Thermometer
• ​Date Marking
  (Hmong - Japanese - Korean - Chinese - Russian - Spanish - Tagalog)
• How to Cool Food
• ​Cooling Log

​Raw and Undercooked Foods

• How to Write a Consumer Advisory
  (Hmong - Japanese - Korean - Chinese - Russian - Spanish - Tagalog)
• Requirements for serving Raw Fish
  (Japanese - Korean - Spanish)

HACCP/Special Processes​

• Reduced Oxygen Packaging(ROP) and Sous Vide Cooking
• ROP Without a HACCP Plan
• Variance/Waiver Application 

Temporary Food Establishments (TFE)

• TFE Permit Owners Manual
  
• Temporary Hand Wash Station​