Shelf-stable foods — officially called "non-potentially hazardous foods" (non-PHF) — have the widest sales freedom under Alaska's Homemade Food Rule. You can sell them direct, online, through retailers, and at farmers markets with no annual sales cap. Here's everything you need to know.
Under Alaska's Homemade Food Rule (AS 17.20.332), a non-potentially hazardous food is one that does not require time or temperature control to be safe for people to eat. These foods are stable at room temperature and don't need refrigeration.
Two measurements determine whether your product qualifies as shelf-stable:
pH (acidity) — Foods with a pH of 4.6 or below are considered acidic enough to inhibit harmful bacterial growth. Most jams, pickled vegetables, and vinegar-based salsas fall well within this range.
Water activity (aw) — This measures how much available moisture is in your food. Foods with a water activity of 0.85 or below are considered safe at room temperature. Dry goods, dehydrated foods, candies, and fudge typically qualify.
Not sure if your product qualifies? The Alaska DEC provides a helpful resource at Determining Non-Potentially Hazardous Foods. UAF Cooperative Extension agents (email ces@alaska.edu or call 907-474-5211) also offer free one-on-one guidance on classifying your product.
Watch out: Some products that seem shelf-stable may actually be classified as potentially hazardous. Flavored honey with added ingredients, cream-based fudge, or baked goods with cream cheese frosting may cross the PHF threshold. When in doubt, get your pH and water activity tested — the DEC Environmental Health Laboratory in Anchorage (907-375-8200) can help.
Under Alaska's current Homemade Food Rule, there is no limit on the volume of food you can produce and no cap on the dollar amount of your sales. This applies to both shelf-stable and potentially hazardous foods. You can scale your home food business as large as your kitchen allows.
Older regulation still available: Alaska's pre-2024 cottage food regulation (18 AAC 13.012) technically still exists. Some producers choose to operate under it to avoid listing their home address on labels — it only requires a business license number and specific disclaimer. However, that older path caps sales at $25,000/year and limits you to non-PHF, direct-to-consumer sales only. Most producers will prefer the broader HB 251 framework.
Non-potentially hazardous foods enjoy the widest sales channel access under Alaska's Homemade Food Rule. You can sell them yourself or through an agent — including grocery stores, food hubs, gift shops, coffee shops, and other retail locations.
| Sales Channel | Non-PHF (Shelf-Stable) | Notes |
|---|---|---|
| Direct to consumer (your home, farm, office) | Allowed | In-person sales at your location |
| Farmers markets & fairs | Allowed | Signage and labeling required |
| Online sales | Allowed | Within Alaska only |
| Mail order | Allowed | Within Alaska only; follow USDA mail-order food safety guidelines |
| Third-party retailers (grocery stores, gift shops) | Allowed | Through an "agent of the producer" — signage required at retail |
| Food hubs & co-ops | Allowed | No longer need separate DEC variance (post HB 251) |
| Wholesale / resale | Not Allowed | Agent sales are distinct from wholesale under the statute |
| Out-of-state / interstate | Not Allowed | Would require FDA registration and federal compliance |
Under the Homemade Food Rule, a retail store, food hub, or other third party can sell your non-PHF products on your behalf as your "agent." This is not considered wholesale — the agent is acting on behalf of the producer, not buying and reselling. The DEC highly recommends a signed written agreement between producer and agent that describes the relationship and confirms both parties are operating under the homemade food rule. The agent must follow all labeling and signage requirements, including displaying a sign informing consumers the food was made in a home kitchen.
Display rule: Homemade food cannot be displayed or offered for sale on the same shelf or display as food produced in a licensed establishment. Retail locations must clearly separate homemade food from inspected food and use signs or markings to identify each.
While Alaska's Homemade Food Rule does not impose specific storage regulations on producers (there is no kitchen inspection), safe handling practices protect your customers and your business. Here are key considerations for shelf-stable products:
There are no formal requirements for your kitchen under the homemade food exemption. You can produce in your own home kitchen or a privately leased kitchen. The DEC does not inspect home kitchens. However, maintaining a clean, organized production space is essential for food safety and consistency.
There are no state-mandated packaging requirements beyond the labeling rules. Shelf-stable products should be packaged to protect against contamination, moisture, and pests. While Alaska does not require "best by" or expiration dates on homemade food labels, adding them is good practice and builds customer confidence.
Home-canned low-acid foods (like green beans, soups, and stews) carry significant botulism risk. The DEC and UAF Cooperative Extension strongly recommend using only tested and proven recipes from sources like the National Center for Home Food Preservation. Pressure canning must achieve commercial sterility. If your home-canned product contains meat or poultry, it must be sold under the stricter potentially hazardous food rules (direct-to-consumer only).
The UAF Cooperative Extension Service provides free consultation on food products, processes, and safety. Extension agents can help you classify your product, develop safe recipes, and understand selling requirements. Contact them at ces@alaska.edu or call 907-474-5211. You can also submit questions via their Ask Extension online form.
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