ARIZONA
FOOD MANAGER CERTIFICATION

Not statewide. Arizona regulations require the person in charge to demonstrate knowledge of foodborne illness prevention, but certification isn’t always mandatory. However, certification as a Food Protection Manager is a clear and effective way to meet this requirement.

Some local jurisdictions do require it. For example, Maricopa County mandates that food establishments have at least one Certified Food Protection Manager (CFPM) on staff. This certified manager must be either physically present during operations or reachable by phone or electronic means.

While certification is not always required, food service managers can obtain the Arizona Food Manager Certification by passing an accredited food safety exam, such as those approved by the ANAB.

Foodborne illness is a serious concern in Arizona, as it is across the country. Between 2003 and 2012, Arizona experienced 240 foodborne illness outbreaks, with Norovirus and Salmonella being the most common causes—both of which can be prevented with proper food safety practices.

Food managers play a crucial role in preventing these outbreaks. Earning ANAB-CFP certification ensures they have the knowledge and skills to implement effective safety protocols.

ANAB-accredited certification programs meet the highest standards and are endorsed by top health authorities like the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA). That’s why many Arizona jurisdictions prefer or require ANAB certification to promote safer food service environments.

To legally sell food in Arizona, you may need:

• A food manager’s certification
• A food handler’s license
• A food facility health permit
• A seller’s permit

A Certified Food Protection Manager (CFPM) ensures food safety practices are followed to prevent foodborne illnesses. They play a key role in maintaining compliance and improving customer trust.

Arizona law requires home cooks to label their food with:

• The preparer’s name
• Ingredients list
• Date of preparation

Buyers should ensure that food is safely prepared and transported.

Yes. A Certified Food Protection Manager (CFPM) is also referred to as a Food Manager or person in charge and is responsible for maintaining food safety standards.

A food handler follows basic food safety rules for their job, while a food manager is responsible for overseeing food safety compliance for an entire kitchen or facility.

A food manager is responsible for:

• Training employees on food safety
• Maintaining compliance with health regulations
• Monitoring inventory and food storage
  
• Ensuring proper food handling procedures