HACCP plans in Arizona

HACCP plan and variance applications are made through the county Permit Center.

"Visit our Permit Center page to apply for a HACCP Plan, Variance or Bare Hand Contact Exemption"

Applications, undated

No specialized food process may be conducted without prior authorization from the Department.

"No person or establishment shall conduct a specialized food process without prior authorization."

HACCP/Variance Guide, page 1, undated (listed as Archived on the county page)

A separate application with supporting documents is required for each specialized process.

"Establishments seeking approval for a HACCP plan or variance shall submit an application and supporting documentation for each separate specialized process"

HACCP/Variance Guide, page 1, undated (listed as Archived on the county page)

Operators may not deviate from the approved HACCP plan without prior Department approval, which may require resubmittal.

"To obtain prior Department approval resubmittal of the variance or exemption request may be required."

Variance Verification and Validation, undated (listed as Archived on the county page)

A new owner may not run any process that needs a variance or HACCP plan until the Department has issued or approved it.

"The new owner shall not conduct any food process where a variance or HAACP plan is required in accordance with the U.S. Food and Drug Administration 2017 Food Code §§ 3-502.11, 3-502.12, 8-201.13, 8-201.14 and Subpart 8-103 which has not been issued and/or approved by the Department."

Chapter VIII, Section II, Regulation 7.e, Rev 08/19/2026

Specialized processes listed in Food Code section 3-502.11 may need a variance or HACCP plan review before they start.

"Specialized processes that may require a variance or HACCP plan review are listed in §3-502.11 in the FDA Food Code."

Food Variances, undated

A variance is required for each separate physical location and each process.

"A variance is required for each separate physical location and process."

HACCP/Variance Guide, page 1, undated (listed as Archived on the county page)

Any reduced oxygen packaging that deviates from Food Code section 3-502.12 requires a variance.

"Any deviation for conducting ROP from §3-502.12 would require a variance."

Additional limitations, undated (listed as Archived on the county page)

The county fee for a HACCP plan is the one time amount shown.

"HACCP Plans $565.00"

Chapter I, Regulation 5.d Fee Schedule, Other Food Environmental Health Operating Permits, Rev 08/19/2026

The county fee for a variance for an eating and drinking establishment is the one time amount shown.

"Variance Eating and Drinking $565.00"

Chapter I, Regulation 5.d Fee Schedule, Other Food Environmental Health Operating Permits, Rev 08/19/2026

The county fee for a variance revision is the one time amount shown.

"Variance Revision $427.00"

Chapter I, Regulation 5.d Fee Schedule, Other Food Environmental Health Operating Permits, Rev 08/19/2026

Permit fees are not refundable.

"All permit fees are nonrefundable."

Chapter I, Regulation 4, Rev 08/19/2026

Maricopa County adopts by reference the FDA Food Code edition shown, without later editions or amendments, with a few listed exceptions not related to special processes.

"Effective October 6, 2021, the U.S. Food and Drug Administration 2017 Food Code, and no future editions or amendments, is adopted and incorporated by reference"

Chapter VIII, Section II, Regulation 1.a, Rev 08/19/2026

The approved variance packet kept on site must include recent monitoring logs for critical control points when the approval requires them.

"The last 6 months of logs used for monitoring critical control points, if required by the stipulated approval."

Variance Verification and Validation, undated (listed as Archived on the county page)

The on site packet must include the variance approval letter and the Department approved HACCP plan.

"A copy of the Department approved HACCP Plan, if a HACCP Plan is required."

Variance Verification and Validation, undated (listed as Archived on the county page)

The applicant must state that records for the special process will be kept on site for the stated number of days.

"Provide a statement that all applicable records will be maintained onsite for 180 days."

Supporting Documentation Checklist for Reduced Oxygen Packaging ... Food Additives, Rev 11/26/2025

A reduced oxygen packaging HACCP submittal must state that logs are kept for the stated number of days and that product is used only in house.

"Provide statements for the following: completed logs will be kept for 180 days and that the product will only be used in-house"

Submittal requirements, item 9, undated (listed as Archived on the county page)

Applicable standard operating procedures must be submitted, including handwashing, no bare hand contact, employee health, cleaning and sanitizing, cross contamination and calibration.

"Provide applicable Standard Operating Procedures (SOPs) for the establishment, including handwashing, no bare hand contact, employee health & hygiene, cleaning & sanitation, cross-contamination prevention, and calibration of measuring devices."

Supporting Documentation Checklist for Reduced Oxygen Packaging ... Food Additives, Rev 11/26/2025

Scientific data such as lab results or a food process authority review must be provided to support the process.

"Provide scientific data to support the process such as lab results or food process authority review."

Supporting Documentation Checklist for Reduced Oxygen Packaging ... Food Additives, Rev 11/26/2025

A sushi rice variance submittal must include pH results from a qualified independent laboratory.

"pH results from qualified independent laboratory"

Submittal requirements, item 4, undated (listed as Archived on the county page)

Sous vide done per Food Code 3-502.12(D) needs only a HACCP plan; any deviation also needs a variance.

"When sous vide processes are conducted in accordance with §3-502.12 (D), only a HACCP plan will be required. If processes deviate from §3-502.12 (D), a variance will also be required."

Things to Know, item 6, undated (listed as Archived on the county page)

Sous vide product packaged at the establishment cannot be donated or sold directly to customers.

"ROP food, packaged at the establishment, cannot be donated or sold directly to customers"

Additional limitations, item 1, undated (listed as Archived on the county page)

Sous vide product must be fully cooked to the Food Code raw animal food cooking standards.

"All product shall be cooked fully in accordance with §3-401.11 (A), (B), and (C)."

Additional limitations, item 2, undated (listed as Archived on the county page)

Cook-chill done per Food Code 3-502.12(D) needs only a HACCP plan; any deviation also needs a variance.

"When cook/chill processes are conducted in accordance with §3-502.12 (D), only a HACCP plan will be required. If processes deviate from §3-502.12 (D), a variance will also be required."

Things to Know, item 6, undated (listed as Archived on the county page)

Cook-chill product must be packaged and sealed before its temperature drops below the stated limit.

"All product shall be placed into packaging and sealed prior to temperature dropping below 135°F."

Additional limitations, item 3, undated (listed as Archived on the county page)

Cook-chill product packaged at the establishment cannot be sold directly to customers.

"ROP food, packaged at the establishment, cannot be sold directly to customers."

Additional limitations, item 1, undated (listed as Archived on the county page)

Reduced oxygen packaging without a variance needs only a pre approved HACCP plan when the food is held cold and meets a second barrier.

"When conducting ROP activities that control for botulism and listeria, only a pre-approved HACCP Plan is required. The following are required for botulism and listeria control: a. Packaged food must be held at 41°F or less and; b. Have a water activity of .91 or less or; c. Have a pH of 4.6 or less or;"

Things to Know, item 6, undated (listed as Archived on the county page)

No HACCP plan or variance is needed when product is sealed for less than the stated hours and then removed or unsealed.

"HACCP Plans and variances are NOT required if sealing a product in a bag using ROP method for less than 48 hours (after 48 hours product must be removed from package or unsealed)."

Things to Know, item 4, undated (listed as Archived on the county page)

Packaging in a zipper or press and seal storage bag is not reduced oxygen packaging.

"ROP is NOT defined as packaging food items in a zipper/press and seal storage bag."

Things to Know, item 2, undated (listed as Archived on the county page)

Reduced oxygen packaged food may not be donated to food recovery organizations.

"ROP food items may not be donated to food recovery organizations."

Things to Know, item 5, undated (listed as Archived on the county page)

Reduced oxygen packaging of fish is not approved unless the fish is frozen before, during and after packaging.

"ROP is NOT approved for fish unless the fish is frozen before, during and after packaging."

Additional limitations, item 1, undated (listed as Archived on the county page)

Cook-chill packaging of fish is not allowed without a variance.

"Cook/chill packaging of fish is not allowed without a variance, in accordance with §3-502.12 (C)."

Things to Know, item 7, undated (listed as Archived on the county page)

Sous vide packaging of fish is not allowed without a variance.

"Sous vide packaging of fish is not allowed without a variance, in accordance with §3-502.12 (C)."

Things to Know, item 7, undated (listed as Archived on the county page)

Reduced oxygen packaging is approved for state or federally inspected cheeses except soft cheeses such as brie.

"with the exception of soft cheeses, such as brie."

Additional limitations, item 3, undated (listed as Archived on the county page)

Finished sushi rice must reach a pH at or below the stated value to control Bacillus cereus.

"the pH of the finished sushi rice must be 4.2 or below."

Safety Concerns, item 1, undated (listed as Archived on the county page)

Rice acidified only for flavor, cooled properly and kept cold for a limited time, needs neither a HACCP plan nor a variance.

"If the rice is acidified for the purposes of flavor enhancement and not preservation, and it is cooled in accordance with §3-501.14 and maintained at 41°F or below for no longer than 7 days, then neither a HACCP Plan or variance are required."

Things to Know, item 1, undated (listed as Archived on the county page)

Sushi rice for immediate consumption may be held at room temperature using Time as a Public Health Control.

"Establishments that prepare sushi rice for immediate consumption may use Time as a Public Health Control to hold the rice at room temperature during preparation and"

Things to Know, item 2, undated (listed as Archived on the county page)

Making rice shelf stable with vinegar instead of using time control requires both a HACCP plan and a variance.

"A HACCP plan and variance are required if not using Time as a Public Health Control and rendering rice shelf stable through acidification by means of a food additive (vinegar)."

Things to Know, item 3, undated (listed as Archived on the county page)

Separate validation studies are required for each type of rice.

"Separate validation studies are required for white rice, brown rice, and other types of rice since the penetrability of the vinegar varies for the different types of rice."

Things to Know, item 5, undated (listed as Archived on the county page)

The sushi rice submittal must state that logs are kept for the stated number of days and acidified rice is discarded within the stated hours.

"Provide statements for the following: completed logs will be kept for 180 days, acidified rice will be discarded within 24 hours"

Submittal requirements, item 9, undated (listed as Archived on the county page)

The application must describe whether product is for in house use, retail sale, or wholesale.

"Describe how the product will be distributed: in-house use only, retail sale (off-site consumption), or wholesale (sold to other businesses/entities)."

Supporting Documentation Checklist for Reduced Oxygen Packaging ... Food Additives, Rev 11/26/2025

The Department requires at least two pH meters with spare batteries on site, and staff must demonstrate two point calibration before approval.

"Department requires at least 2 pH meters and spare batteries be maintained onsite and staff will be asked to demonstrate 2-point calibration of the pH meter prior to approval of variance"

Submittal requirements, item 7, undated (listed as Archived on the county page)