State officials proposing better education for food-preparation workers, to assure the safety of the public, are holding a series of workshops around the state through March 4 to solicit public comment.
The proposed changes include an enhanced food-safety program, which requires food establishments to have standard operating procedures. The changes would also institute a self-assessment process to be conducted by trained and certified food protection managers and food handlers, said Lynda Giguere, a spokeswoman for the state Department of Environmental Conservation.
"We are the first and only state to take this comprehensive approach to food safety," she said.
The state will be requiring completion of an eight-hour, certified food protection managers program for managers at all restaurants, and food-worker cards for all employees working directly with food, Giguere said. The main idea is to educate people handling and preparing food on how to do so safely, she said.
Training options will include online studies and classroom training, she said.
DEC officials said their goal is to establish a system that sets reasonable standards, can be equitably implemented in both urban and rural settings, and does not relay on infrequent government inspections to determine if standards are being met on a day-to-day basis.
DEC's environmental health division will continue to inspect food establishments, but the food will be safer under the new regulations, said Kristin Ryan, the state's director of environmental health.
"We're not stepping out of the food safety business; we're stepping up," Ryan said.
"Despite our best efforts, we knew that inspections alone were not enough to ensure food safety throughout the state," she added. "Under the new program, we will continue inspections and have a system in place that ensures your food is safely prepared by trained and knowledgeable food handlers."
DEC also will be able to establish civil fines for serious repeat violators.
The Centers for Disease Control estimates 76 million illnesses, 325,000 hospitalizations and 5,000 deaths a year are caused by food-borne illness - 61 percent of which can be traced to the food service industry. Aside from the loss of business, lawsuits and increased insurance premiums, the National Restaurant Association estimates a business loses $75,000 per incident, enough to permanently close most of Alaska's small facilities, DEC officials said.
Upcoming workshops are scheduled for Palmer on Feb. 23, Bethel on Feb. 25, Anchorage on March 2, Glennallen on March 3, and Valdez on March 4.
DEC is taking public comment on updating the food code until March 15. For further information, log on to www.state.ak.us/dec/eh/fss/amc/amcbroch.htm.
