Is my restaurant allowed to serve a raw or undercooked food?

Arizona Food Code (3-603.11) allows establishments to serve raw or undercooked foods provided that a suitable consumer advisory is present. The consumer advisory is required to disclose the food item that may be served raw or undercooked. An asterisk, star, or other suitable symbol is often used to disclose menu items that may be served raw or undercooked. In addition to the disclosure, a reminder informing the consumer of the risk associated with consuming the disclosed food must be present. The following is an example of an approved reminder:

"Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions."

The consumer advisory is required to be present at the point of selection (menu, menu board, specials board, etc.) so that the consumer is advised of the risk prior to ordering or consumption. Establishments may not use blanket disclosures to include all foods on a menu if they are not available raw or undercooked. The intent of the consumer advisory is to ensure that all consumers are properly informed of the risk of eating raw and undercooked foods. A consumer advisory does not allow an establishment to ignore other foodborne illness risk factor prevention measures for approved source, personal hygiene, cross contamination, cold storage, etc., for these foods.

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2. Are establishments required to post inspection results?
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5. I am concerned about the conditions I observed at a permitted establishment. What can I do to address my concerns?
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7. I am starting a new business, am I required to obtain a health permit?
8. Can I utilize a health permit from a previous owner or another location?
9. How can I learn more about the building requirements for my type of restaurant?
10. How long does it take to obtain a permit for my restaurant?
11. Are pets allowed in food establishments? What is the best way to address my concerns?
12. How do I know that an official inspection is being conducted at my restaurant?
13. Am I required to allow an inspector entry to my restaurant if the owner or manager is not present?
14. Is my restaurant allowed to serve a raw or undercooked food?
15. What is the difference between a food manager certification and a food handler certification?
16. Are there any food handler and manager certifications that are recommended?
17. What if I can't find an answer to my question?