Environmental Health Services

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​Food Safety Resources ​

Please select the link to navigate to each section of food safety resources.

English language

Multilingual




​COVID-19 / Coronavirus information:

​Municipality of Anchorage COVID-19 homepage​

State of Alaska COVID-19 homepage​

Alaska CHARR COVID-19 website (information for restaurants/hospitality)​

Alaska CHARR ​COVID-19 Mitigation Plan for Restaurants Example​ (Dated 5/2020)

Letter from Dr. Chandler (AHD) Employee Exposure Information (Dated 8/2020)​​

Posters / Flyers / Informational:​

COVID-19 Social Distancing for Restaurants​​ (Poster)

FDA Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery Services During the COVID-19 Pandemic ​

FDA Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery Services During the COVID-19 Pandemic (Summary Infographic Poster)​

How to Mix Sanitizer for Food Contact and High-Touch Surfaces (poster)​

How to Mix Sanitizer for Food Contact and High-Touch Surfaces (5x7 card)​

Restaurant Employee - If you are sick or have been exposed​ (flyer)​

Date Marking information:

Date Marking

Date Marking With Examples​


​Food Allergy information:

Food Allergy Poster - Eight Major Allergens​

Food Allergies - What You Need to Know​


Foodborne Illness information:

Foodborne Illness Outbreaks

Leading Causes of Foodborne Illness


Food Storage and Cross-Contamination information:

Discard Foods After 7 Days​​

How to Avoid Cross Contamination ​   

How to Store Foods in the Refrigerator

When to Wash Fruits and Vegetables


Food Temperature and Thermometer information:

Cooking Fire Prevention

Cooking a Turkey Food Safety​

Cooking Temperatures

Cooling Foods

Cooling Foods #2​​​

How to Use a Thermometer​

Keep Food Out of the "Danger Zone"​​

Reheating Foods​

Wash and Thaw Foods


Hand Hygiene, Gloves and Sanitization information:

Bare Hand Contact​ 

Clean Up Procedures for Vomit and Diarrhea​

Glove Use

Handwashing Notice

Handwashing Stations

How to Mix Sanitizer for Food Contact and High-Touch Surfaces

How to Mix Sanitizer for Food Contact and High-Touch Surfaces (5x7 card)​

How to Use Sanitizer

When to Wash Hands

Wash, Rinse, Sanitize & Air Dry Food Contact Surfaces

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Employee Health Policy and Enforcement (English):

Employee Health Policy​ (English)

Employee Health Policy - Enforcement by Management​​ (English)​

If a Food Worker is Sick 


Person in Charge (PIC) information:

Person in Charge (PIC)


Time as a Control information:

Example of How to Write a Time as a Control Procedure (Acidified Rice)

Examples of Potentially Hazardous Foods (time/temperature controlled for safety)​

Time as a Control Procedure

Time as a Control Procedure for Food or Utensils​



Multilingual Food Safety Documents

Employee Health Policy and Enforcement (Hmong):

Employee Health Policy (Hmong)

Employee Health Policy - Enforcement by Management (Hmong)​


Employee Health Policy and Enforcement (Japanese):

Employee Health Policy (Japanese)​

Employee Health Policy - Enforcement by Management (Japanese)


Employee Health Policy and Enforcement (Korean):

Employee Health Policy (Korean)

Employee Health Policy - Enforcement by Management (Korean)


Employee Health Policy and Enforcement (Mandarin):

Employee Health Policy (Mandarin)​

Employee Health Policy - Enforcement by Management (Mandarin)


Employee Health Policy and Enforcement (Russian):

Empl​oyee Health Policy (Russian)​

Employee Health Policy - Enforcement by Management (Russian)​


Employee Health Policy and Enforcement (Spanish):

Employee Health Policy (Spanish)

Employee Health Policy - Enforcement by Management (Spanish)​


Employee Health Policy and Enforcement (Tagalog):​

Employee Health Policy (Tagalog)

Employee Health Policy - Enforcement by Management (Tagalog)​​




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