Currently, the threshold for which salaried workers are entitled to overtime is $455 per week (or $23,660 for a full-year worker), but this will be increasing DECEMBER 1ST, 2016 to $913 per week (or $47,476 for a full-year worker). Make sure you are compliant and if not, make the necessary adjustments to ensure you are. In addition to the change in threshold, the final rule also will:
-Automatically update the salary threshold every three years, based on wage growth over time, increasing predictability.
-Strengthen overtime protections for salaried workers already entitled to over time
-Provide greater clarity for workers and employers
As many of you know, the required sick pay for employees is to started January 1st, 2015, but accrual will be required to start July 1st, 2015. We have received many inquires on information regarding the accrual, carry overs and capping of this new regulation. The Department of Industrial Relations has information to answer most of your questions and is very informative on other issues for both the employer and employee to review. We do recommend our members and others to visit their site to find out more, as they do cover other topics including but not limited to rehires, employer PTO (paid time off) plans, working alternative schedules, etc. You can also download the most current “Notice To Employee” (Labor Code section 2810.5) form, which is required to be provided to the employee at time of hire. This information and more can be found at http://www.dir.ca.gov/dlse/ab1522.html
Great news, bacon prices are dropping this year! There is a sufficient supply of hogs and pigs, which has aloud the market to come down and expected to continue to do so as the year goes on as long as the bird flu or other unforeseen circumstances don’t taint the market. Ham trimmed and other pork trims are also predicted to be lower than last years figures, but not as much as bellies. These decreases in prices allows operators, such as yourself, to save more money especially getting that extra savings being an RBG member.
As the new California law has taken affect on egg farmers, everyone else has seen the affects in their wallets, whether it’s at your restaurant or at home. If your looking for some way to try and balance these increasing costs, another option to shell eggs is liquid eggs. Not only can you see a savings in time and efficiency, but there is also an increase in shelf life, there is a great safety feature because the liquid eggs RBG promotes are pasteurized and lastly, they’re real eggs so they taste like real eggs. If you would like a watch a short video explaining this in more detail please click here to go to the Michael Foods website.
If you are a RBG member, please check your order guide, RBG price list or speak with your ProPacific Fresh representative regarding your special RBG pricing for liquid eggs. Here are the product descriptions that you can get through ProPacific Fresh.
100734 Egg Liquid Papettis 2/20lbs
100735 Egg Substitute Better’n Eggs 12/32oz
Make sure you are staying on top of the California regulation regarding Food Handler Cards. It has been over three years now since this new policy has taken place which means some of your employees may need to renew their certificates. Employees are required to obtain a Food Handler Card within 30 days of their hire date according to the law. There are many different sites out there for them to obtain these cards and some sites appear to be more cost effective than others for the employees; however, check with your local Health Department to see what sites are accepted in your county for Food Handler Card Certifications as there are sites that are not certified themselves to issue these cards.
Please follow this link to watch a quick video to hear from Urner Barry on the turkey market expectations for 2015 and to hear the latest information as to what is happening in the egg shell market this week. http://www.youtube.com/watch?v=ctrX0Q4uQek