Fall 2014 final legal eats slides (11.22.2014)
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Transcript of Fall 2014 final legal eats slides (11.22.2014)
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Presented by:
Legal Eats
Legal Resources for
Food Justice Enterprises
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Agenda
10:15 – 10:20: Introduction
10:20 – 11:20: Legal Presentations
11:20 – 11:30: Resource Advisor Introductions
11:30 – 12:30: Resource Fair
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Forming a Business Entity
Aaron Voit
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Business Entity Choices
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Questions to Ask
Who will own the business?How will the business be managed?Should the business pay taxes
separately from you?Do you want to be protected from
liability?
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Sole Proprietorship & Partnerships
◦ One owner: Sole Proprietorship◦ Two or more owners: Partnership
Pros: easy to set up; no additional fees; organizational freedom
Cons: higher risky; personal assets (home, savings, etc) at stake; responsible for partner’s mistakes
Business
Owner
Profits
Taxes
Liability/Risk Pg. 2 and 3
in Handbook
Insurance
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Limited Liability Company (LLC)More protection than Partnership/Sole Proprietor,
less complicated than a Corporation Must file with the state; $800 annual feePopular for small businessesLiability/Risk Protection
Business
OwnerProfits
Taxes
Liability
Pg. 3 in Handbook
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CorporationsOwners = shareholdersProfits and Control determined by amount of shares
◦ If you own 25% of the shares of the company, you can receive 25% of the profits and your vote counts for 25%
Pros: Liability protection; easier to get loans/raise investment money
Cons: complicated; can be double taxed if profits are distributed to shareholders; $800 annual fee
Pg. 3 in Handbook
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Public Benefit and Nonprofit Corporations
Ownership: No Owners
Taxes:
Can apply for tax exemption/Can receive tax-deductible donationsProfits: May not distribute its profits to private individuals
Donations:
May be eligible for grants and tax-deductible donations
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Cooperative Corporations
Ownership: Members (1
vote/member)
Taxes:
Pass through to members(like an LLC)
Worker owned
Consumer owned
Profit:
Distributed to members on basis of value or quantity patronage
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Free Resources (P. 4 in Hand Book)
◦Filing California Secretary of State
(http://www.sos.ca.gov/business/be/forms.htm)
◦Books Nolo Press
◦Business Counselors San Francisco County Small Business Development
Center
◦Legal Services The Sustainable Economies Law Center Legal Café Lawyers Committee for Civil Rights’ Legal Services
for Entrepreneurs project Green-Collar Communities Clinic of the East Bay
Community Law Center
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COOPERATIVES!
Janelle Orsi
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smallbakery
Hostess
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How to Make Bread in the
in a conventional business
Corporate Shareholders
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LandWater
Seeds™
Corporate Shareholders
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Work Money
Corporate Shareholders
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Work Money
Corporate Shareholders
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Work Money
Corporate Shareholders
Shareholder-Elected Board
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Work Money
Corporate Shareholders
Shareholder-Elected Board
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Work Money
Corporate Shareholders
Shareholder-Elected Board
MoneyPower
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JobsFoodMoney
Power
Current Legal and Economic System
Corporate Shareholders
Shareholder-Elected Board
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Darden Restaurants
One half billion in profits per year
No paid sick time
$2.13/hour + tips
Corporate Shareholders
Shareholder-Elected Board
There is nothing to keep the system from
becoming extremely
imbalanced.
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93% of the wealth
20% of the people
7% of the wealth
80% of the people
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Cooperatives change two key characteristics:
XX
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Board elected by workers, consumers, or both.
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Profits distributed to workers on the basis of the value or quantity of their
work.
Or to consumers based on value or quantity of
purchases.
Or both.
Board elected by workers, consumers, or both.
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Some people think all cooperatives are this:
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Two things to remember about cooperatives:
1. Board elected on a one-member, one-vote basis. Capital investment doesn’t determine voting power.
2. Profits distributed on the basis of patronage. Capital investment doesn’t determine profit share.
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Cooperatives in California generally form as either:
1. A Consumer Cooperative Corporation
2. An LLC that adopts an operating agreement based on cooperative
principles.
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7% of the wealth
80% of the people
Co-ops will changehow wealth flows in society and multiply
the wealth for the 80%
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Work Money
Corporate Shareholders
Shareholder-Elected Board
Extractive!
This entity is designed to
extract.
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Jobs
Generative!
This entity is designed to
provide, nourish, and
protect.
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What kind of co-op is it?
BREAD COOPERATIVE
Now let’s play…
•WORKER coop: Members are worker-owners of the bakery.
•PRODUCER coop: Each member has an independent bread baking business and the co-op markets or sells their product.
•CONSUMER coop: Members are the people who buy the bread.
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EMPLOYMENT LAW
Presented by Janelle Orsi
Slides created by: Roopika Subramanian & Zishan Lokhandwala
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Why is Employment Law important?
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Four Kinds of Worker Relationships
Independent Contractor
Business PartnerVolunteer
Employee
Intern
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What is an independent contractor?
Independent contractors usually:• Work under their own direction• Set their own hours• Use their own tools• Have their own workplace• Work for multiple people• May hire their own assistants
If you form a cooperative of people that work independently, that is usually known as a “producer cooperative” or “marketing cooperative,” not a “worker cooperative. “
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What is a volunteer?
Volunteer = A person who donates services without contemplation of payment for humanitarian, public service or religious purposes is not considered an employee and therefore is not subject to the wage-hour laws.
- Tony & Susan Alamo Foundation v Secretary of Labor (1985) 471 US 290
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Having volunteers in a for-profit business?
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What is an intern?1. The training, even though it includes actual operation of the
employer's facilities, is similar to that which would be given in a vocational school;
2. The training is for the benefit of the trainees or students;3. The trainees or students do not displace regular
employees, but work under their close observation;4. The employer derives no immediate advantage from
the activities of trainees or students, and on occasion the employer's operations may be actually impeded;
5. The trainees or students are not necessarily entitled to a job at the conclusion of the training period; and
6. The employer and the trainees or students understand that the trainees or students are not entitled to wages for the time spent in training.
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An employer’s obligations
To an employee To the government
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An employer’s obligations
To an employee
Pay Minimum Wage:
SF: $10.74 $11.05 starting
1/1/2015Federal: $7.25
Overtime (unless exempt)
More information http://www.dir.ca.gov/
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An employer’s obligations
To an employee
Hours Breaks Nonexempt employees (one
day off per week) 30-minute meal break for any
shift of five hours or more, and a10-minute break for every four hours worked
Restrictions on hours for young people
More information http://www.dir.ca.gov/dlse/
FAQ_MealPeriods.htm http
://www.dir.ca.gov/dlse/ChildLaborPamphlet2000.html
Sun Mon Tue Wed Thr Fri Sat
Work Work Wor
kWor
kWor
kWor
kDAYOFF
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An employer’s obligations
To an employee
Working conditions & job safety Occupational safety and
health laws Maintaining records of
work-related injuries and illnesses
OSHA resources http://osha.gov/dcsp/
smallbusiness/index.html
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An employer’s obligations
To the government
Registration with the CA Employment Development Department
Verifying eligibility to work in the U.S. (I-9)
Payment of payroll taxes
Post the requisite notices around the office so employees know their rightshttp://www.eeoc.gov/employers/upload/eeoc_self_print_poster.pdf
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An employer’s obligations
To an employee
Workers’ Compensation Obtain workers
compensation insurance Occupational safety and
health laws Maintaining records of
work-related injuries and illnesses
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An employer’s obligations
To an employee
Pay
Hours and Breaks
Working Conditions & Job Safety
And more!
To the government
Registration with the CA Employment Development Department
Verifying eligibility to work in the U.S. (I-9)
Payment of payroll taxes
Post the requisite notices
Workers Compensation
And more!
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Thank you
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Name it, License it,Permit it!
Presented by: Neil Thapar
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Getting a Name!Step 1: Pick a name!Step 2: File a Fictitious Business Name StatementStep 3: Notice in the newspaper
Legal Name DBA Name
Neil Thapar Neil’s Rum Cakes
The Cake King LLC
Neil’s Rum Cakes
Step 1: Search online to see if the name is already taken!
Step 2: Fill out the form and submit to the County Clerk ($47)
Pg. 6 in Handbook
Step 3: Publish notice (within 30 days of filing) in a local newspaper (once/week for 4 weeks)
See list of approved publications on county website
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Getting a License!In SF, it’s called a Business Registration. You need one for every place of business, even if it’s your home
It’s how the City can keep track of and tax you!
Search “San Francisco Business Registration” to get the form ($76)
Pg. 6 in Handbook
Submit form:In person (City Hall – Room 140)Via Mail (Office of the Treasurer & Tax
Collector)
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Getting a Permit!You need a Seller’s Permit if you:• are engaged in business in CA, and• sell tangible personal property ordinarily
subject to sales tax
It’s free and you can apply online!
http://www.boe.ca.gov/pdf/pub73.pdf
Pg. 40 in Handbook
Publications 22, 73, and 287
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State Sellers Permit
City Business License
CountyFBN
Statement
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Neil Thapar
Health and safety
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What You’ll Need to Do
1. GET CERTIFIED!
2. GET A PERMIT!
Pg. 29-32 in Handbook
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Get Certified
For Operators:Food Safety Certificate
For Employees:Food Handler Card
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Get a Permit to Operate
What do I have to do? It depends:
Restaurants Temporary Food Facilities
Cottage Foods
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Restaurants
• Certificates:o Operator: Food Safety
Certificationo All Employees: Food Handler Card
• Permits: File an application and a Health Inspector will arrange an inspection with you. Permit issued after inspection, application, supplemental documentation, and fee.
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Restaurants
• Equipment requirements: for example, separate sinks for varioustasks
• Sanitize equipment/utensils, wash hands regularly
• Observe cooking/holding temperatures
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TemporaryFood Facilities
• Certificates: o Operator: Food Safety
Certificationo All Employees: Food Handler Card
• Permits:o Sponsor application + Temporary Food Facility
applicationo Deadline: 14 days before the event
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TemporaryFood Facilities
• Must have covering
• Equipment for washing hands /utensils separately if serving non-prepackaged
food
• No home food prep
• Different workers must do different tasks – for example, same person can’t handle money and food
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Cottage Foods• Certificates:
o Food Handler Cardo Cottage Food Course
• Permits:o Direct sales (Class A): Self-
certificationo Indirect sales (Class B): Annual
Inspection
Pg. 53-54 in Handbook
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Cottage Foods
• Wash, rinse, and sanitize surfaces, equipment and utensils before each use
• Keep small children and pets out of kitchen during food prep
• No domestic activities during food prep (for example, entertaining guests, making dinner, etc.)
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• Legal Eats Handbook, pp. 29-32
• San Francisco County Department of Public Health, Environmental Health Program
• California Retail Food Code (CA Health & Safety Code §§ 113700 - 114437
Resources
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To Recap…1. GET CERTIFIED!
Food Safety Certificate Food Handler Card
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2. GET A PERMIT!
To Recap…
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Z O N I N GSara Stephens
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Activities
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Facilities
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Zoning Map
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Zoning Map
Valencia and 16th: NCT (Neighborhood Commercial Transit District) and RTO-M (Residential, Transit-Oriented - Mission Neighborhood
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“P” designates permitted activities in the corresponding zone.
“C” designates activities that are permitted only upon the granting of a Conditional UsePermit (CUP) in the corresponding zone (see Chapter 17.134 for the CUP procedure).
“#” designates activities subject to certain limitations or notes listed at the bottom of the table.
Blank space designates activities that are prohibited except as accessory activities according to the regulations contained in Section 17.010.040.
San Francisco Planning Code
P
C
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San Francisco Planning Code
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sfplanning.org Permits & Zoning Find My Zoning
1650 Mission Street, Suite 400
San Francisco, CA 94103Tel: (415) 558-6378
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sfplanning.org Permits & Zoning Find My Zoning San Francisco Property Information Map
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1)Identify a location2)Check the zoning map and
planning code3)Ask the Planning Department
whether your use is permitted, conditionally permitted, or prohibited
4)Apply for any necessary permits
4 STEPS
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Liability and Insurance
Yoona Kim
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A Very Brief Guide to
Liability,Insurance, and Risk-Management
for Food Enterprises…
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We will…Discuss risk management and why it is so
important;
Types of insurance; and
How to save money while protecting your enterprise.
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Why Worry?
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Types of Insurance
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What Kind of Insurance Do I Need?
Will you interact with the public?
What kind of food will you sell?
Will you have employees?
Will you use vehicles?
Commercial General Liability Insurance
Workers’ Compensation Insurance
Vehicle Insurance
Property Insurance
Product Liability InsuranceWill you rent or own a building?
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happens.
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Commercial General Liability Insurance
Covers accidental injuries, food poisoning, and damage to the property of others.
Especially important if the public will be personally visiting your business (for instance, if you have a store, restaurant, market stall, or food truck).
Note other special kinds of commercial liability insurance for restaurants
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Product Liability Insurance
If you are not interacting with the public, you probably do not need general liability insurance. But you will need product liability insurance to protect against food poisoning.
E.g., selling/shipping product over the Internet or to grocery stores
Note: This may be covered by your general commercial liability insurance as “products completed operations insurance,” so check with your insurance provider.
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Property Insurance If you own a building or have
business personal property (e.g., inventory, tools), property insurance will cover you in the event of fire and water damage, along with vandalism, and other disastrous events.
You can purchase additional insurance to cover theft and earthquake.
If you rent, it will cover any improvements you made, as well as any equipment that you own.
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Vehicle InsuranceProtection from losses
incurred while employees and volunteers use of your vehicles for business purposes, and for any damage done to the vehicles. E.g., “Any Auto” or “Non-Owned” Coverage
Not necessary if your drivers are independent contractors who have their own insurance and drive their own vehicles.
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If you have employees, you are legally required to have worker’s compensation insurance for them (and you can’t make them pay for it).
Not necessary for volunteers (but you can include them in your policy if you want to).
In exchange for these benefits, the employee gives up his/her right to sue the employer for a given incident.
Workers’ Compensation
Insurance
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What Kind of Insurance Do I Need?
Will you interact with the public?
What kind of food will you sell?
Will you have employees?
Will you use vehicles?
Commercial General Liability Insurance
Workers’ Compensation Insurance
Vehicle Insurance
Property Insurance
Product Liability InsuranceWill you rent or own a building?
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How Can I Save Money??
Try to balance risks and costs, and decide how much insurance you really need.
Shop around, and reach out to other, similar businesses for advice on what they did.
If you are a non-profit, you may be eligible for special rates.
Have employees take food-safety training.
Re-assess your needs as your business grows and changes.
Consider a BOP (Business Owner’s Policy) if appropriate for your business.
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Managing Risks Ask volunteers to sign a
liability waiver.
Form a limited-liability company to protect your personal assets.
Be safe!