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

Ariz. Admin. Code § R3-10-502

Adopted by final exempt rulemaking at 26 A.A.R. 681, effective 8/20/2019.