Municipal Food Code
The Municipal Food Code establishes definitions; sets standards for management and personnel, food operations, and equipment and facilities; and provides for food establishment plan review, permit issuance, inspection, employee restriction, and permit suspension within the Municipality of Anchorage.
Ordinance amending Anchorage Municipal Code Chapter 16.60 - The Anchorage Food Code
In December 2017, the Anchorage Assembly passed an ordinance updating the Anchorage Food Code. AO 2017-162 adopts, by reference the 2013 Model Food Code published by the U.S. Food and Drug Administration; creates a Cottage Food License; and a variety of other food-safety and related matters.
Summary of Updates:
- Allows fresh caught fish (not previously frozen) to be served if cooked to a minimum temperature of 125 degrees F if a consumer advisory warning is included conspicuously in the menu.
- Adds the ability to donate wild game meat, seafood and plants to a food service of an institution or a non-profit (i.e. child care facilities, senior meal programs, shelters) in accordance with State of Alaska code and specific handling requirements.
- Adds the ability for wild mushrooms to be picked and sold in accordance with State of Alaska code with the proper signage.
- Creates license requirements and regulations for cottage food products in accordance with State of Alaska code and includes requiring an Anchorage food worker card, ingredient submissions for approval, labeling and approved application to ensure food meets cottage food guidance and will be prepared with safe food handling standards.
- Adds the requirement of a food establishment permit for caterers, and updates the caterer definition in accordance with State of Alaska code.
- Changes the event coordinator position from a recommendation to a requirement to provide oversight of all temporary and seasonal events for which the event coordinator is responsible for.
- Updates permit fees to reflect risk assessment, type, and due-by dates.
- Revises the requirements for water testing and reporting.
- Revises signage requirements for mobile food trucks and pushcarts to display the name and permit number, on the main customer service side for pushcarts and both sides for mobiles, in 3-inch high letters and numbers.
- Adds the requirement for pushcarts (i.e. hot dog vendors, coffee carts) to return daily to an approved commissary for cleaning and servicing.
- Reduces the number of days allowed for food worker certification to be obtained from 30 days to 21 days within date of hire.
- Amends the requirement so that grease interceptors must be maintained and maintenance records be retained for inspection, as required by AWWU and Title 23.
- Includes references to updated versions of municipal building, plumbing and fire codes.
The Municipality of Anchorage Environmental Health Program seeks to have the services we provide meet or exceed the needs and expectations of our customers. By taking this survey you will help us determine what we are doing well and where we can improve customer satisfaction while protecting public health and safety in our community.