Alaska Cottage Food Laws Guide

Alaska offers a lax cottage food environment with no sales caps unless you live in Anchorage and minimal restrictions. Unlike many states, Alaska allows both potentially hazardous and non-potentially hazardous foods to be produced and sold as cottage foods. Certain cities or military installations in Alaska may have their own requirements for selling homemade food in their communities so be sure to double check. This makes for a dream scenario if you are looking to start a business out of your home.

Quick Facts

• Year Legislation Passed: None – falls under state homemade food rules
• Annual Sales Limit: No limit unless you live in Anchorage
• Requires Registration/Permit: No state registration or permits required
• Kitchen Inspection Required: No
• Food Handler Training Required: No, but I always recommend getting one.

ALLOWED FOODS

Non-Potentially Hazardous Foods:

• Breads and baked goods
• Jams and jellies
• Candies and fudge
• Dried herbs and spices
• Vinegars
• Dried pasta
• Granola
• Popcorn and kettle corn
• Coffee (roasted)
• Pickles and fermented vegetables
• Home-canned foods (with proper recipes/methods)

Potentially Hazardous Foods (Must be sold directly by producer):

• Cheesecakes
• Custard pies
• Lemon meringue pies
• Fresh vegetable juices
• Cut melons
• Hummus
• Cold brew coffee
• Foods containing meat (if USDA inspected)
• Foods containing poultry (if USDA inspected)

PROHIBITED FOODS

• Raw milk or milk products
• Uninspected meat or meat products
• Game meat or foods containing game meat
• Seafood or foods containing seafood
• Shellfish or foods containing shellfish
• Oils rendered from animal fat
• Controlled substances or foods containing them
• Foods containing uninspected products of nonamenable species

LABELING REQUIREMENTS

All packaged foods must include:

• Producer’s name
• Current address
• Telephone number
• Business license number
• Statement: “This food was made in a home kitchen, is not regulated or inspected, except for meat and meat products, and may contain allergens.”

For unpackaged foods, producers must:

• Inform buyers that food was prepared under AS 17.20.332-17.20.338
• Provide contact information verbally
• Display signage about the unregulated/uninspected nature of the products

SALES VENUES & RESTRICTIONS

For Non-Potentially Hazardous Foods:

• Can be sold directly by producer or through an agent
• Can be sold from home
• Can be sold at farmers markets
• Can be sold online (in-state only)
• Can be sold through retail locations
• Can be sold through food hubs

For Potentially Hazardous Foods:

• Must be sold directly by the producer to the consumer
• Cannot be sold by a third party
• Can be sold online (by producer only)
• Must be kept at proper temperatures
• Cannot be displayed with inspected foods

SPECIAL NOTES

1. Municipality of Anchorage: Has its own separate cottage food regulations with a $25,000 annual sales limit and stricter requirements.
2. Business Requirements:

• Business license required (with some exceptions)
• Must collect state and local sales taxes where applicable
• No kitchen inspection required
• No food safety training required

3. Delivery Methods:

• Direct sale
• In-state shipping allowed
• Third-party delivery allowed for non-potentially hazardous foods
• Personal delivery allowed

4. Key Distinctions:

• Alaska is unique in allowing potentially hazardous foods under cottage food rules
• No sales cap makes it one of the most permissive states
• No required training or inspections
• Allows both home kitchens and leased kitchen spaces

RESOURCES

• Department of Environmental Conservation: dec.fss.homemade.food@alaska.gov
• UAF Cooperative Extension Service: ces@alaska.edu
• Food Entrepreneurship Program through Cooperative Extension
• Municipality of Anchorage Health Department (for Anchorage-specific rules)

UPDATES AND CHANGES

The cottage food laws in Alaska remains relatively stable with no major recent changes to regulations. However, local jurisdictions may have additional requirements, so producers should check with their local authorities before starting operations.