1. 1. All personnel, including temporary, part time, seasonal, and contracted personnel who handle or contact covered produce or food contact surfaces, or who are engaged in the supervision of those personnel shall receive adequate training, as appropriate to the person’s duties. Training shall be required prior to personnel handling or contacting covered produce or food contact surfaces, and periodically thereafter, at least once annually;
2. 2. All personnel, including temporary, part time, seasonal, and contracted personnel, who handle covered produce or food contact surfaces, or who are engaged in the supervision of those personnel, shall have a combination of education, training, and experience necessary to perform the person’s assigned duties in a manner that ensures compliance with Articles 2 through 17;
3. 3. Training shall be conducted in a manner that is easily understood by personnel being trained; and
4. 4. Training shall be repeated as necessary and appropriate in light of observations or information indicating that personnel are not meeting standards established in this Article and Articles 6 through 14.

All of the following requirements apply regarding qualifications and training for personnel who handle or contact covered produce or food contact surfaces:

Historical Note

New Section made by exempt rulemaking at 26 A.A.R. 681, effective August 19, 2019; filed in the Office March 27, 2020 (Supp. 20-1).