Workshop to outline changes to state food code

Alaska Department of Environmental Conservation Food Safety and Sanitation Program is hosting public workshops to explain proposed revisions to the exempt activities and facilities section of the Alaska Food Code.

The program hopes that the revisions to this section will help to facilitate safe sale of local food in Alaska.

The proposed regulations will allow the processing, packaging and sale of low-risk foods to be sold directly to consumers from the person who made the food as long as total sales are less than $25,000 a calendar year. Low-risk foods include breads, cookies, cakes, pies, nuts, granola, dried herbs, spices, tea leaves and confections, as they are unlikely to allow harmful bacteria or pathogens to grow. Producers will be required to have a placard, sign or label at the primary sale area that states, “These products are not subject to state inspection.”

The amendments to this section also allow fundraisers, promotional events or other gatherings advertised to the general public be exempt from the requirements of the code if no more than 100 people are served during the event and the food is held at safe temperatures.

The Mat-Su teleconference is at 5 p.m., July 14 in the Department of Environmental Conservation Conference Room, 1700 E. Bogard Road, Building B. To participate, call 800-315-6338 and login using pin No. 7628.

Comments will not be taken at these workshops. However, anyone interested in commenting on the proposed regulation changes, including the potential costs of complying with the proposed changes, may submit written comments.

Comments must be received no later than 5 p.m., Aug. 2. For a copy of the proposed regulation changes, call (907) 269-7510 or email Kimberly.Stryker@alaska.gov.

Send comments to:

Kristin Ryan, director

Division of Environmental Health

Department of Environmental Conservation

555 Cordova St., Anchorage, AK 99501

Fax: (907) 269-7654

Email: Kristin.Ryan@alaska.gov