Guide to Operating a Successful Home-Based Food Business
Publication Number: FNH-00600
Author/Sponsor: Roxie Dinstel
This publication takes a look at Department of Environmental Conservation regulations that allow producers to sell non-potentially hazardous food directly to consumers. It includes Alaska Food Code exemption requirements and detailed information on topics such as recipe formulation of non-potentially hazardous foods, product testing and documentation, labeling, safe preparation of home-prepared food, packaging, starting a business and using technology to market your product. There are links to relevant documents and websites, and charts and tables provide additional detailed information on identification and preparation of non-potentially hazardous food.