At Labor Systems Job Center we work diligently to take as many potential compliance and regulatory issues off of the hands of employers as is humanly possible. As many employment-related compliance issues as we can handle for you, we are unfortunately unable to address every piece of regulation on your behalf.
Our partners who operate in the hospitality industry know that any business that serves food is subject to regulation by the Office of Food Safety and Environmental Safety. This governing body inspects and certifies that restaurants and other establishments that serve food and drink adhere to sanitation standards, which ensure that their customers are safe from foodborne illness.
If you would like a comprehensive view of these regulations, they are kind enough to provide a PDF which details standards and compliance issues. If you are running a business and limited on time we will refresh you on some of the main points of compliance.
Compliance Issues Related to Food Safety in Arizona
- Accountability- Your business will need a “Person in Charge” who has been certified by the state. This person–you or a manager–is responsible for knowing all aspects of food safety, from proper storage, to the right food handling techniques, to appropriate employee hygiene. Technically someone with this distinction must be present during all business hours to oversee your staff and operations as they relate to food safety.
- Employee management- This is where prepared temps can really pay off. Your “Person in Charge” is responsible for overseeing the staff and how they interact with food. Technically your staff must be forthcoming about any injuries or illnesses that they suffer from before you can allow them to work around food. Your “Person in Charge” is also responsible for verifying that your staff maintains acceptable levels of personal hygiene both in preparation for and during their shift.
- Storage- Food storage is extremely important. Not only must particular foods be stored on particular shelves (no vegetables below raw meat of course), but you must also label the packages according to food type, date, etc. Food packaging is also an issue, as anything in a tainted or otherwise damaged package must be noted and removed from food storage and obviously not served to customers.
- Contamination- Bacteria spreads fairly easily and invisibly. You are responsible for stopping the spread of bacteria and containing any potential outbreaks through proactive actions and educating your staff. The state breaks down sources of contamination as follows:
- Contamination from hands
- Contamination from tasting
- Contamination while separating, packaging and segregating food products
- Contamination from ice– including proper ice machine setup and drainage
- Contamination from lack of washing (mostly vegetables)
- Contamination from equipment, utensils and linens–you will need to know the different standards and uses for utensils made from different materials as well as proper dishwasher maintenance.
- Contamination by consumer (This applies to food products used as a display and to buffet situations.)
- Presentation- Your health inspector also wants to verify “food shall be offered for human consumption in a way does not mislead or misinform the consumer.” This means that coloring or wraps cannot be used to change the appearance of food and that verbiage is plain and understandable.
- Verbiage- When presenting food to guests, you must use plain and common names to identify the food products. You must also include reminders about food that may be served undercooked or raw and the dangers that might accompany such food.
Being in compliance with the state is not only good for your guests, but necessary to keep your license. We realize that these issues keep you busy on a day to day basis. If you need some more time to cover these compliance issues and are in need of additional staff, visit Labor Systems online to see how we can help you.