Performance Details
Department of Environmental Conservation - Environmental Health
Mission
Provide Alaskans with clear standards so that they can protect our environment and provide safe food and drinking water.
Core Services
- Achieve environmental protection by requiring appropriate management of Alaska"s landfills and safe pesticide use.
- Protect public health with regulated food, seafood, and public facilities.
- Provide laboratory testing services, analytical and technical information for assessment of risks to public health, welfare, and the environment.
- Verify safe drinking water and compliance with Safe Drinking Water Act requirements.
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Performance Detail
A: Result -Achieve environmental protection by requiring appropriate management of Alaska"s landfills and safe pesticide use. |
A1: Core Service - Achieve environmental protection by requiring appropriate management of Alaska"s landfills and safe pesticide use. |
Target #2: Class III village landfills inspected have an average inspection score of 80% or greater using the Waste Index inspection form..
Inspections are the primary tool for evaluating regulatory compliance, and the on-site time during the inspection is when technical assistance is most easily provided. Inspections are scored using the Waste Index Inspection Form, which tracks 36 different categories related to landfill operations and scores each category via comparison to a series of incremental steps. The Waste Index allows inspectors to easily and consistently evaluate the operations and management of Class III landfills. At the same time, the incremental steps provide the landfill operator with clear guidance on what changes can be made to improve landfill operations and achieve increased compliance with the regulations. In FY2023, 32 inspections at Class III landfills were conducted. The average Waste Index inspection score for the inspected facilities showed a 3.58% improvement compared to the most recent previous inspection, indicating continued improvement in landfill operations. The overall continued upward trend in inspection scores documents that the Waste Index inspection process and the outreach provided by program staff continue to have a positive impact, resulting in increased compliance at small, rural landfills. Target Last Modified: 11/17/2023 |
B: Result -Protect public health with regulated food, seafood, and public facilities. |
B1: Core Service - Protect public health with regulated food, seafood, and public facilities. |
Target #1: 35 percent of all food manufacturers are inspected at least once each fiscal year..
Inspections are the primary tool available for evaluating regulatory compliance, and the on-site time during the inspection is when technical assistance is most easily provided. For non-shellfish food manufacturers, the Department focuses its resources on physically inspecting facilities that are a part of the FDA contract inspection list, facilities that have been categorized by the program as high-risk, and complaint or illness investigation. The Department is required to inspect shellfish facilities on a prescribed schedule each year to maintain compliance with the National Shellfish Sanitation Program (NSSP). Environmental Health Officers undergo extensive and ongoing training in manufactured food, retail and food service, molluscan shellfish, and other public facilities to provide competent, consistent, and uniform application of program activities. This training consists of a combination of online, classroom, and on-the-job learning opportunities. Staff attrition adds significant challenges in meeting inspection goals because the process of bringing a new environmental health officer on deck for independent inspections takes time and resources. Currently, 14 qualified Environmental Health Officers complete non-shellfish manufactured food inspections in addition to retail food and public facility inspections statewide. Target Last Modified: 11/20/2023 |
Target #2: 35 percent of permitted retail food establishments are inspected at least once each fiscal year..
The Department prioritizes conducting risk-focused, high-quality inspections and completing timely follow-ups on inspections to protect the public"s health. This includes categorizing its inventory based on risk to efficiently allocate resources. Factors used to assign risk include consideration of the characteristics of the foods served, the establishment"s preparation processes, and whether the facility specifically serves a population that is at a higher risk of contracting a foodborne illness. Examples of facilities assigned to a high-risk category include full-service restaurants, nursing homes, and food processors that smoke, cure, or reduce-oxygen package products for extended shelf-life. Medium-risk facilities include quick service operations, schools not serving a highly susceptible population, and retail food store operations that prepare food for immediate service. Low-risk facilities include coffee stands, hot dog carts, convenience store operations, and bars and taverns that serve and sell commercially processed foods that require minimal preparation. In addition to considering the assigned facility-specific risk categorization, the program determines inspection frequency priorities by considering facility-specific factors such as complaint and inspection history, as well as community size, number of permitted facilities, and location. In FY2023, there were 4,594 permitted permanent food establishments. A total of 1,579 were inspected in person by Department staff, and 129 virtual food safety assessments were completed. Of these, 211 required follow-up inspections to ensure corrective actions were taken. In-person inspections and virtual assessments covered 42% of high-risk retail food facilities and 34% of medium-risk retail food facilities. Low-risk facilities are generally only inspected when complaints are received, the facility has never been inspected, the opportunity arises when an inspector is in a community, or it is affiliated with a higher-risk facility. The Department has adjusted the target for this performance measure to reflect program capacity at the current staffing level, which has been relatively stable since FY2018. Target Last Modified: 11/20/2023 |
Target #3: All inspected permitted retail food establishments are found to have staff with required food safety training and certification..
Since December 28, 2006, all food handlers have been required to have basic food worker training and hold an Alaska Food Worker Card issued by the Food Safety and Sanitation program. The Department provides online test preparation and testing and aggressively works to increase industry education statewide. In addition, all establishments classified as high to medium risk (based on the complexity of menu and preparation processes) must employ at least one Certified Food Protection Manager (CFPM), a person who is knowledgeable about food safety management practices and systems and has passed a nationally accepted examination. When the CFPM is not present at a food establishment, the operation must have a designated Person in Charge (PIC) who ensures that food workers are handling food safely. This measure reflects the percentage of inspected facilities that had food worker cards for all employees, and those that had either a PIC or CFPM present, as applicable. During FY2023, 88% of facilities had staff with proper training and certification, and 73% had Food Worker Cards for all employees, which is consistent with previous years" findings. Although the responsibility for food safety lies with the food establishment"s workers who procure, store, prepare, and serve food daily, it is important for Department staff to have face-to-face discussions with food professionals to reinforce and verify compliance with requirements. These on-site visits are essential to changing behaviors that lead to foodborne illness and serve as a critical tool to educate workers about food safety. Target Last Modified: 11/17/2023 |
Target #4: Retail food establishment operators control all risk factors for foodborne illness..
Risk factor categories reported in this measure include food held at unsafe temperatures, inadequate or incomplete cooking, contaminated food and equipment, and poor personal hygiene. These categories represent the food preparation practices and food employee behaviors that are most often responsible for foodborne illness outbreaks, and that can be reasonably measured during inspections. During on-site, risk-focused assessments of the facility"s operations, Department staff evaluate a food establishment operator"s ability to control the risk factors in their food establishment, provide education and technical assistance, and ensure compliance with food safety rules. In addition to prioritizing the use of its resources to plan its work, the Department conducts considerable outreach and technical assistance through other means, such as its comprehensive website, educational materials accompanying operation permits, and participation in industry events and conferences. Of the foodborne illness risk factors measured during inspections, lack of control over personal hygiene is most often responsible for foodborne outbreaks. Personal hygiene broadly reflects elements such as hand washing, not working when ill, and avoiding bare-hand contact with food that will not be further cooked. Protection of food and equipment from contamination is also important and includes cleaning and sanitizing food-contact surfaces. Keeping food at safe temperatures includes cooling prepared foods safely, a more complex process requiring well-trained food workers and adequate equipment. Though food cooling procedures have been evaluated less frequently during previous inspections because of inspection timing and the length of time for cooling, the Department has increased quality assurance reviews, standardized inspection methods, and increased environmental health officer (EHO) training, resulting in more observations and findings in this category. As facilities work with EHOs during inspections and receive more feedback, the Department will be monitoring these risk factors and using them to assess the effectiveness of various public health interventions that may be developed and applied. Target Last Modified: 11/17/2023 |
C: Result -Provide laboratory testing services, analytical and technical information for assessment of risks to public health, welfare, and the environment. |
C1: Core Service - Provide laboratory testing services, analytical and technical information for assessment of risks to public health, welfare, and the environment. |
Target #1: All requested tests for chemical and biological animal diseases and environmental toxins are completed..
In FY2023, there were 20,516 tests requested, which is a 25% increase from the previous year. Information about the projects associated with this increased work can be found in the FY2025 budget narrative. The Laboratory continuously works to update forms and processes to assist and educate clients while still adhering to a quality system compliant with multiple oversight programs. To assist customers in meeting the sample submission requirements, the Laboratory maintains a "Sample Submission Manual" that provides guidance on proper sample collection, handling, and shipping. This manual can be accessed on the Department"s website at https://dec.alaska.gov/eh/lab.aspx. Related links: Target Last Modified: 11/17/2023 |
Target #2: All acceptable sample requests are completed on-time within project parameters..
All sample submissions to the Laboratory are entered into the LIMS, labeled with unique identification numbers, and distributed to staff for processing and analysis. Submission turnaround time (TAT) varies based on customer needs, project parameters, and workload balancing. The EHL works closely with customers to meet needs and balance workloads. The on-time completion of work orders represents the timeliness of final result delivery as negotiated. In FY2023, the Laboratory had five months of 100% on-time reporting. The lowest month was 93.7%. Target Last Modified: 11/17/2023 |
Target #3: All livestock and poultry entering Alaska have current health permits..
A person importing animals to Alaska must have them examined by an accredited veterinarian. The OSV issues the importation permits to the veterinarian to ensure disease testing requirements are met, minimizing the risk of importing animals with infectious/contagious diseases or parasites of concern, thus protecting domestic animals and wildlife. The high rate of compliance is a result of coordination with USDA, CDC, Customs and Border Patrol, and other states, coupled with outreach to animal importers, brokers, and animal owners. Health certificates for poultry and livestock entering the state are required to be sent to the OSV within seven days for review to validate that all animals have met regulatory requirements. Animals enter the state through various land, air, and seaports along the border, which are monitored by federal authorities. The State coordinates with federal agencies to enforce State entry requirements, which are often more restrictive. If import requirements are not met, an investigation is initiated, and appropriate action is taken, which may involve imposing quarantine, performing an examination, and collecting samples for diagnostic testing. If an animal is diagnosed with an infectious or contagious disease, the OSV performs an epidemiologic investigation, tracks the animal"s point of origin, and informs counterparts in other states or countries to control and mitigate the spread of the disease. Target Last Modified: 11/17/2023 |
D: Result -Verify safe drinking water and compliance with Safe Drinking Water Act requirements. |
D1: Core Service - Verify safe drinking water and compliance with Safe Drinking Water Act requirements. |
Target #1: All Alaskans served by a public water system are served by systems in compliance with health-based standards..
The Department of Environmental Conservation"s Drinking Water program offers a two-pronged approach of compliance assistance and enforcement for Alaska"s PWS, allowing staff to have appropriate oversight with the intent of serving safe drinking water on a consistent basis to as many people as possible. Target Last Modified: 11/17/2023 |
Target #2: All public water systems submit required sanitary surveys according to their designated schedule..
The Department is responsible for the training and approval of Sanitary Survey Inspectors, as well as enforcement actions on those PWS that have overdue sanitary surveys. Inspector training and approval is provided for both State and third-party sanitary survey inspectors. Third-party inspectors complete most sanitary surveys annually. Most waterborne disease outbreaks are caused by bacteria or other microorganisms, and routine testing for bacteriological contaminants is one of the best ways to make sure that drinking water is safe. An important part of the Total Coliform Rule and the subsequent Ground Water Rule are the requirements that all federally regulated PWS have a periodic sanitary survey completed for their entire water system. In FY2023, approximately 90 % of Alaska"s public water systems were in compliance with their sanitary survey requirement, which remained the same as the previous fiscal year. Target Last Modified: 11/17/2023 |
Last refreshed: 03/27/2024 05:00 pm