HB 2079
Initials DC/RP Page 1 Transmitted
ARIZONA HOUSE OF REPRESENTATIVES
Fifty-sixth Legislature
Second Regular Session
House: RA DP 6-0-0-0 | 3rd Read 55-0-1-0-4
Senate: GOV DPA 7-0-1-0 | 3rd Read 28-0-2-0
Final Pass: 53-0-6-0-1
HB 2079: food handler certificate; volunteers; limits
Sponsor: Representative Hendrix, LD 14
Transmitted to the Governor
Overview
Prescribes the requirements for a volunteer at an activity who serves packaged or heated
food for a limited number of times annually while overseen by a certified food protection
manager or person in charge.
History
Counties can require a food handler certificate and training for employment in the food
service industry. Required food handler certificate training must meet American society for
testing and materials (ASTM) standard E2659-09 and address the following topics:
1) cooking time and temperature and its relationship to foodborne illness;
2) personal hygiene standards to improve food safety practices and prevent the spread
of foodborne illnesses;
3) how to prevent food contamination in all food handling stages including delivery;
4) proper procedure for cleaning and sanitizing equipment and utensils; and
5) problems associated with temperature control and potential solutions, how to prevent
cross contamination and proper housekeeping and maintenance (A.R.S. § 11-269.12).
Current statute prevents a county from requiring a volunteer in a school that handles or
serves food to students outside the school's regular food service to obtain a food handler
certificate or identification card or participate in a food handler certificate course if: 1) the
volunteer is overseen by a certified food protection manager; or 2) overseen by a person in
charge as defined by Arizona Administrative Code (A.R.S. § 11-269.28).
Provisions
1. Specifies that a volunteer at an activity or function who serves packaged or heated food
fewer than three times per calendar year cannot be required by a county to obtain a food
handler certificate or identification card or participate in a related training course if the
volunteer is overseen by a certified food protection manager or person in charge. (Sec. 1)
2. Defines person in charge as the individual present and managing the food establishment
at the time of inspection. (Sec. 1)
3. Makes a technical change. (Sec. 1)
☐ Prop 105 (45 votes) ☐ Prop 108 (40 votes) ☐ Emergency (40 votes) ☐ Fiscal Note