Multilingual food safety information
Food preparation and sanitation information about thermometers, safe temperatures and hand washing. Also contains fact sheets and food safety signs in 13 foreign languages, including Spanish, French, German, Chinese, Russian, Bosnian, Vietnamese, and Laotian.
Cook It Safely - National Food Safety Council
Training ideas and materials for educating your staff.
BOTTLING ALASKA'S WATER
Questions and Answers about bottling water in Alaska.
21 MOST COMMON FOOD SERVICE PROBLEMS
These are the 21 problems that are the most common deficiencies found in food service facilities within the State of Alaska. These problems are spotted by the Environmental Health Officers during inspections of the facilities.
HEPATITIS A: SCOURGE OF THE RESTAURANT TRADE
Your customers and your business is at risk, if Hepatitis A gets out of control. Handwashing is critical.
HANDWASHING IS CRITICAL
Train your staff in proper handwashing and food-handling practices.
THE ETHICS OF HANDWASHING
Handwashing is a moral and ethical issue when the public health is at risk.
SHOW THE HEALTH INSPECTOR WHO'S BOSS
You can do your own self-inspection by following the HACCP plan.
WHEN TO WASH YOUR HANDS
A handy list to remind workers when to wash their hands.
THE COMPLIANCE CONTROL CENTER - HANDWASHING
The Compliance Control Center is the public information and education arm of Compliance Control, Inc. (CCI). CCI provides systems for increasing handwashing performance based on the critical need to measure individual handwashing in the reduction of risk related to infection and cross-contamination. (Note: While this link may provide useful information, this does not in any way indicate support or endorsement of any commercial URL by the Alaska Department of Environmental Conservation.)
HOW TO OPEN A RESTAURANT
In order to open a restaurant in the state of Alaska, follow these steps.
SALAD BAR SAFETY
Recently, researchers at the University of California have placed salad bars under surveillance to observe customers. Here are some of the things the customers were seen doing.
KEEPING GERMS OUT OF THE KITCHEN
Germs hide out, waiting patiently for people to get careless about time, temperature and cleanliness. Here are a few likely hiding places to check.
DANGEROUS POTATOES
Recently, the CDC conducted studies which proved conclusively that potatoes wrapped and held at room temperature can produce the deadly botulism toxin.