Anchorage Food Code

Food Worker Training 

• Anchorage Food Worker Card: Food workers must have a current and valid food worker card within 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 who 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

• Food Worker Illness Requirements
• Korean, Spanish, Russian, Tagalog, Mandarin
  
• Management Response to Reports of Employee Illness
• Food Worker Health Reporting Agreement
• Hmong, Spanish, Korean, Russian, Tagalog, Mandarin
  
• Food Worker Health Policy Poster
  
• Hmong, Spanish, Korean, Russian, Tagalog, Mandarin
• Clean Up Procedures for Body Fluids
• Hmong, Spanish, Korean, Russian, Tagalog, Mandarin

• 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)
• Time as a Public Health Control FAQ
• Hmong, Spanish, Korean, Mandarin
• Template for TPHC written procedures
  
• Hmong, Spanish, Korean, Mandarin
  
• Required Cooking Temperatures
• Minimum Holding Temperatures
• Temperature "Danger Zone"
• Non-Continuous Cooking​
  
• How to Use a Thermometer
• Date Marking
• How to Cool Food
  
• Cooling Log
  

Raw and Undercooked Foods

• How to Write a Consumer Advisory
• Requirements for serving Raw Fish

HACCP/Special Processes​

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

Temporary Food Establishments (TFE)

• TFE Employee Health Reporting Agreement
  
• TFE Hand Wash Station 
  
• TFE Booth Layout Template​ ​
  
• Event Coordinator-Site Map Example​