• Increase font size
  • Decrease font size
  • Print
  • RSS
  • Restaurant Community Partner Program

    Effective January 2018 the Pima County Health Department will launch a new voluntary incentive program for food service facilities intended to improve public health and safety, reduce food insecurity in the community and help consumers make more informed choices while also mitigating increased fees for operations regulated by CHFS that were approved in April 2016.

    InspectionThere are four components of the incentive program. Full participation entitles qualifying facilities to reduce their fees by 25 percent.

    The following are components of the incentive program and their associated fee reductions:

    Active Managerial Control Plan: 10% Fee Reduction
    No Trans-Fats on Menu: 5% Fee Reduction
    Caloric Count Displayed at Point of Ordering: 5% Fee Reduction
    Participate in a Food Bank Program: 5% Fee Reduction

    To qualify for each of these programs, the owner or management of a facility must meet the criteria set forth by the Health Department. Each of the incentives requires different documentation. The Department requires confirmation of compliance before the annual fee will be adjusted. The following outlines the requirements for each of the incentive programs. Required forms are available online. To ensure complete review, documents must be submitted 15 days before the annual permit is due.

    Below are more detailed breakdowns of each aspect of the program and the required documentation to qualify.

    10% Fee Reduction

    Documents Required:

    Signed written agreement

    Certified Food Protection Manager Certificate
    - To qualify for the Active Managerial Control fee reduction, a facility must show that they have a Certified Food Protection Manager on staff through providing a copy of their certificate. A list of certified courses can be found HERE.

    Written Standard Operating Procedures (SOP’s) - These SOP’s attempt to address the most commonly reported food-preparation practices that contribute to foodborne disease according to the Centers for Disease Control and Prevention (CDC). The most common factors are improper holding temperatures (whether at receiving, preparation, service, etc.), inadequate cooking of food, contaminated equipment, unsafe sources, and poor personal hygiene. To prevent foodborne illness as applies to your operation, including but not limited to:

    Forms:

    5% Fee Reduction

    Documents Required:

    Signed written agreement

    Itemized list of foods and their ingredients and nutritional information - To qualify for the eliminating Trans fats fee reduction, a facility must provide the itemized list of foods and their ingredients and nutritional information. This list will be returned after review for the facility to keep on site and update as they modify items on their menu.

    If an inspector finds the facility to be out of compliance during an inspection, the facility will not qualify for the reduction at the time of their next permit renewal. To reapply for the reduction when eligibility returns, the facility will have to provide documentation that they have removed the items with trans fats in them and replaced those items with alternative foods that do not contain trans fats.
    Caloric Count at Point of Ordering- 5% Fee Reduction
    Documents Required:

    Signed written agreement

    Menu Item Caloric Count form

    Copy of menu with caloric counts - To qualify for the caloric count at point of ordering fee reduction, a facility must calculate the calories in each of its menu items. These items must include not only the items found on the menu, but any beverages and items such as bread or chips and salsa served to customers when they are seated. This information must be submitted to the Department on the Menu Item Caloric Count form along with a copy of the facilities menu with the calorie counts of the food items available. If the menu is a menu board and there are not individual menus available, a facility can submit a picture of their menu board with the caloric counts visible.

    In order to provide an accurate calorie count for each menu item, the items must be broken down into specific ingredients. For example, a cheeseburger must be broken down into its different parts (bun, patty, cheese, lettuce, tomato, onions, etc.,) in order for the calories to be properly calculated. Using a calorie tracker website is one easy way to see just how many calories are in each menu item. On the Choose My Plate website, there is a SuperTracker function that you can use to estimate the calories in your meals throughout the day. You can search for the ingredients in your menu items by using the search bar and selecting the best match. CLICK HERE for more detailed instructions.

    5% Fee Reduction

    Documents Required:

    Signed written agreement

    Donation form with intended organizations - To qualify for the reduction based on donating food items to a food bank or similar program, a facility must indicate what programs they are planning to donate the food items to. The first year the owner or management of the facility is required to sign the written agreement form that indicates where they will be donating the food items. The donation form must then be kept on site where an inspector can review it during their inspections to ensure the facility is still meeting the criteria for the incentive.

    If the facility is not meeting the criteria, they will not qualify for the reduction on their next annual permit. To reapply for the reduction when eligibility returns, the facility will have to provide documentation that they have been donating food to a food bank or similar organization during the previous year
    Follow Us Share this page

    Health Department

    3950 S. Country Club Road
    Ste. 100
    Tucson, AZ 85714

    (520) 724-7770

    phab logo

     


    Department Home
    Department News
    Department Directory
    Feedback
    Meetings
    Calendar
    Maps
    Volunteer