Chapter VII - Food Employees/Certified Food Protection Managers - Regulation 1 Definitions

Sep 22, 2026

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Chapter VII of the Maricopa County Environmental Health Code establishes requirements for Food Employees and Certified Food Protection Managers. It defines key terms, including Certified Food Protection Manager, Food Employee, and certificate types such as Limited Use and Fee Waived certificates. It also requires persons in charge to ensure foodborne-disease-prevention training within specified timeframes, mandates staffing with certified managers, and sets rules for maintaining training documentation. The chapter further outlines permitted certificate issuance and expiration periods, and addresses communicable disease responsibilities for environmental health officers.

LanguageEnglish

CategoryHealthcare

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Pages3

Reading Time8 min

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Chapter VII: Food Employees/Certified Food Protection Managers

Regulation 1. Definitions

Regulation 2. Person in Charge and Certified Food Protection Manager

Regulation 3. Food Employee Certificates

Regulation 4. Food Employee Training Documentation

Regulation 5. Communicable Disease

MARICOPA COUNTY ENVIRONMENTAL HEALTH CODE CHAPTER VII | FOOD EMPLOYEES/CERTIFIED FOOD PROTECTION MANAGERS REGULATION 1. Definitions a. “Certified Food Protection Manager” means any person who supervises/trains a Food Employee(s) to follow all food safety regulations (Chapter VII and Chapter VIII) . The manager shall be a full time employee of the individually permitted food establishment where employed. b. “Certified Food Protection Manager Certificate” means a document certifying that an individual has fulfilled the requirements to work as a Certified Food Protection Manager. c. “Food Employee” Shall have the same meaning as ARS §11-269.12 food handler, and means any person who handles, prepares, serves, sells or gives away food for consumption by persons other than his or her immediate family, or who handles utensils and equipment appurtenant thereto. The term does not include persons in establishments regulated under this code who handle food or drink exclusively in closed crates, cartons, packages, bottles or similar containers in which no portion of the food or drink is exposed to contamination through such handling. d. “Limited Use Food Employee Certificate” means a document issued by the Department certifying that an individual with a disability has fulfilled the requirements to perform specific low public health risk activities. e. "Person in Charge" means the individual present at a food establishment who is responsible for the operation at the time of inspection. f. “Fee Waived Food Employee Certificate” means a document issued by the department certifying that an individual working under a Maricopa County Board of Health fee waiver has fulfilled the training requirements. REGULATION 2. Person in Charge and Certified Food Protection Manager a. The Person in Charge of a food establishment shall ensure Food Employee(s) are trained on foodborne disease prevention in accordance with Chapter VIII, Section 2 of the Maricopa County Environmental Health Code, within 30 days of performing any Food Employee activity. b. The Person In Charge of a Temporary Food Establishment, Seasonal Food Establishment, or Special Event Food Establishment shall ensure Food Employee(s) are trained on foodborne disease prevention in accordance with Chapter VIII, Section 2 of the Maricopa County Environmental Health Code, prior to the start of the event. c. A valid Food Employee certificate or identification card as described in Regulation 4 of this chapter, may serve as documentation of training. d. Each food establishment shall maintain on its premises a separate file containing Food Employee training documentation. e. Each food establishment shall have at least one (1) Certified Food Protection Manager on staff. f. Each food establishment shall replace the Certified Food Protection Manager within ninety (90) days of separation. g. A Certified Food Protection Manager shall obtain a Certified Food Protection Manager Certificate after successful completion of a test from a food protection manager certification program as described in the 2017 FDA Food Code, § 2 102.20. A Certified Food Protection Manager Certificate shall expire five (5) years from the date of successful completion of a Certified Food Protection Manager test. REGULATION 3 Food Employee Certificates The Department may issue the following Food Employee certificates: a. A Limited Use Food Employee Certificate may be issued to reasonably accommodate a person with a disability. 1. A person with a Limited Use Food Employee Certificate shall be under direct supervision of the food establishment’s Certified Food Protection Manager at all times when handling food or food contact surfaces. 2. The food establishment’s Certified Food Protection Manager shall be responsible for all Limited Use Food Employee Certificate applicants, for requesting a Department onsite visit to have the Department officially document any training and to witness the ap

FAQs

What does a Certified Food Protection Manager do under this chapter?

A Certified Food Protection Manager supervises and trains Food Employees to follow food safety regulations under Chapter VII and Chapter VIII. The manager must be a full-time employee of the individually permitted food establishment where they work.

How soon must Food Employees receive required foodborne disease prevention training?

For a regular food establishment, the Person in Charge must ensure training within 30 days of performing any Food Employee activity. For temporary, seasonal, or special event establishments, training must occur prior to the start of the event.

What training documentation can satisfy Food Employee training requirements?

Food employee training documentation may be shown using a valid Food Employee certificate/identification card from another Arizona county, a department-issued food handler course certificate, or a third-party course certificate meeting Arizona statutory requirements, including ANSI/ASTM E2659-09 compliance. Certificates issued under certain paragraphs expire after three years.

What actions does an Environmental Health Officer take if communicable disease is suspected?

If an Environmental Health Officer reasonably believes a Food Employee or Certified Food Protection Manager may be a carrier of, or infected with, a communicable disease transmissible to the public through food, the officer must immediately notify the Director of the Maricopa County Department of Public Health. The Director may arrange examination and secure appropriate specimens or fluids.

Sep 22, 2026

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