Ariz. Admin. Code § R3-10-502 - Training; Covered Activity; Minimum Requirements
A. At a minimum, all personnel who handle or
contact covered produce or food contact surfaces during covered activities or
who supervise the conduct of the activities shall receive training that
includes all of the following:
1. Principles
of food hygiene and food safety;
2.
The importance of health and personal hygiene for all personnel and visitors,
including recognizing symptoms of a health condition that is reasonably likely
to result in contamination of covered produce or food contact surfaces with
undesirable microorganisms of public health significance; and
3. The standards established in this article
and Articles 6 through 14 of this Chapter that are applicable to the employee's
job responsibilities.
B.
Persons who conduct harvest activities for covered produce shall also receive
training that includes all of the following:
1. Recognizing covered produce that shall not
be harvested, including covered produce that may be contaminated with known or
reasonably foreseeable hazards;
2.
Inspecting harvest containers and equipment to ensure that they are functioning
properly, clean, and maintained so as not to become a source of contamination
of covered produce with known or reasonably foreseeable hazards; and
3. Correcting problems with harvest
containers or equipment, or reporting those problems to the supervisor, or
other designated representative, as appropriate to the person's job
responsibilities.
C. At
least one supervisor or designated representative for the farm shall have
successfully completed food safety training at least equivalent to that
received under standardized curriculum recognized as adequate by the
FDA.
Notes
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.
No prior version found.