1. A. The frequency of routine inspections shall be completed as detailed in Table 9.2 to focus on program resources on food operations with the greatest food safety risk.
2. B. The numerical value as established in Table 9.3 shall determine the risk classification. For each manufactured food facility, assign a risk for categories 1-5 in Table 9.3 and total the numerical value. The numerical range total corresponds with the overall risk classification.
3. C. The regular authority may inspect a manufactured food facility in response to a complaint, investigation, recall, or other reason outside of the parameters, as specified in Table 9.2.

4. D. A regulatory authority shall document an inspection in a Department-provided format or equivalent consistent with A.R.S. § 41-1009 and include:

   1. 1. The manufactured food facility’s:

      1. a. Legal name,
      2. b. Physical address,
      3. c. Telephone number,
      4. d. Email address,
      5. e. Arizona license number, and
      6. f. FDA registration number, if applicable;
   2. 2. Purpose of the inspection;
   3. 3. Name of the individual as manufactured food facility representative;
   4. 4. Type of business and processes, as applicable;
   5. 5. List all food types used at the manufactured food facility;
   6. 6. Manufactured food facility’s total square footage;

   7. 7. Whether sales are conducted and if conducted;

      1. a. Interstate,
      2. b. Intrastate, or
      3. c. Both;

   8. 8. Whether sales are conducted and, if conducted, the percentage of:

      1. a. Wholesale,
      2. b. Retail, or
      3. c. Both;
   9. 9. Whether an observation was documented; and
   10. 10. Whether a follow-up inspection is needed.

5. E. The inspection report shall specifically include an account of an inspector’s observations of:

   1. 1. Disease control;
   2. 2. Cleanliness;
   3. 3. Grounds;
   4. 4. Manufactured food facility construction and design;
   5. 5. General maintenance;
   6. 6. Substances used in cleaning, sanitizing, and storage of toxic materials;
   7. 7. Pest control;
   8. 8. Sanitation of food-contact surfaces;
   9. 9. Sanitation of non-food-contact surfaces;
   10. 10. Storage and handling of cleaned portable equipment and utensils;
   11. 11. Water supply;
   12. 12. Plumbing;
   13. 13. Sewage disposal;
   14. 14. Toilet facilities;
   15. 15. Hand-washing facilities;
   16. 16. Rubbish and offal disposal;
   17. 17. Equipment and utensils;
   18. 18. General operations related to receiving, inspecting, transporting, and segregation;
   19. 19. Raw materials and other ingredients from an approved supplier and GRAS;
   20. 20. Manufacturing operations;
   21. 21. Warehousing and distribution; and
   22. 22. Defective action levels.

6. F. The inspection report shall verify records and administrative actions related to manufactured food facility’s:

   1. 1. Training program,
   2. 2. Voluntary corrections,
   3. 3. Consumer complaints,
   4. 4. Recall plans,
   5. 5. Refusals encounters,
   6. 6. Samples collected,
   7. 7. Violations corrections,
   8. 8. Food embargo, and
   9. 9. Documentation.

7. G. The inspection report shall include the name, signature, and date signed by the individual identified in subsection (D)(3) and the individual from the regulatory authority who completed the investigation.

   Table 9.2 Inspection Frequency
   	Inspection Frequency for Manufactured Food Facilities
   Risk Level	Low	High
   No Hazard Requiring a Preventive Control*	At least one inspection every 5 years	At least one inspection every 3 years

   Table 9.3 Risk Classification Criteria with Numerical Values

   (Choose one risk value per section)
   1. Type of processing	Risk Value
   a. Cooking, cooling, holding under controlled temperatures, processing, pasteurization;	25
   b. Food storage requiring time/temperature control; or	15
   c. Time/temperature control not required.	0
   2. Type of foods	Risk Value
   a. Foods requiring time/temperature control, frequently implicated in foodborne illness (e.g., cooked proteins, leafy greens, cut melons, cream-filled pastries, filled macaroni products);	25
   b. Foods requiring time/temperature control, but not typically implicated in foodborne illness; or	10
   c. Foods not requiring time/temperature control.	0
   3. Volume of product manufactured/distributed	Risk Value
   a. High volume operations (greater than 1.5 million dollars in annual sales) with broad distribution with interstate sales;	25
   b. High volume operations (greater than 1.5 million dollars in annual sales) with only localized distribution (intrastate sales);	20
   c. Low volume operations (less than 1.5 million dollars in annual sales) or operations with broad distribution with interstate sales; or	15

   distribution (intrastate sales).	0
   4. Target population	Risk Value
   a. Foods consumed by HIGHLY-SUSCEPTIBLE POPULATIONS; or	15
   b. Foods consumed solely or primarily by the general population.	0
   5. Compliance history	Risk Value
   a. Businesses with an inconsistent pattern or poor history of compliance with food safety requirements;	20
   b. There have been minor incidents of lack of compliance, but a pattern was not established; or	10
   c. Businesses routinely in compliance with food safety requirements.	0
   Risk Classification Criteria with Numerical Range Values
   Overall risk level	Total value, 1-5
   Low 0-50
   High 51-110

Historical Note

Adopted effective October 9, 1998 (Supp. 98-4). Section expired under A.R.S. § 41-1056(E) at 8 A.A.R. 2056, effective March 31, 2002 (Supp. 02-2). New Section made by final rulemaking at 32 A.A.R. 488 (February 27, 2026, Issue 9), effective April 6, 2026 (Supp. 26-1).

*Hazard Requiring a Preventive Control is defined in 21 CFR Title 117

New Table 9.2 made by final rulemaking at 32 A.A.R. 488 (February 27, 2026, Issue 9), effective April 6, 2026 (Supp. 26-1).

Risk Classification Criteria for Manufactured Food Facilities

d. Low volume operations (Less than 1.5 million dollars in annual sales) or operations with only localized

New Table 9.3 made by final rulemaking at 32 A.A.R. 488 (February 27, 2026, Issue 9), effective April 6, 2026 (Supp. 26-1).