Shrimp Safety Regulations in Phoenix

Arizona Temperature & Storage Requirements

Raw shrimp must be stored at 41°F or below, or at -4°F or colder for frozen product, per Arizona Revised Statutes Title 36 health code. Thawed shrimp cannot be refrozen without documented processing. Phoenix health inspectors verify time-temperature logs during facility inspections; gaps in logging can trigger violations. Cooked shrimp holding must maintain 135°F minimum during service. Temperature abuse is the leading cause of Vibrio and Listeria monocytogenes incidents in Phoenix-area recalls.

Sourcing & Traceability Rules

All shrimp sold in Phoenix must originate from FDA-approved suppliers or certified aquaculture farms documented in the FSMA (Food Safety Modernization Act) database. Suppliers must provide certificates of analysis for pathogenic bacteria testing. Phoenix establishments must maintain supplier records for two years minimum—inspectors routinely request these during audits. Import documentation from shrimp sourced internationally must include country-of-origin verification to prevent sales of unapproved foreign product.

Inspection Focus Areas for Shrimp Handlers

Maricopa County Environmental Services prioritizes: receiving log documentation (date, time, supplier, temperature at arrival), cross-contamination prevention in prep areas, handwashing compliance among staff handling raw shrimp, and proper labeling with 'use-by' dates based on 7-day shelf life from receipt. High-risk violations include thawing shrimp at room temperature, storing shrimp above ready-to-eat foods, or missing HACCP (Hazard Analysis Critical Control Point) records. Routine inspections occur annually; complaint-driven inspections are unannounced.

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