Food Permit Risk Levels

Permanent Food Establishments

Annually permitted food establishment permit categories will be determined by the number of risk factors the food establishment has. Risk factors are things that can make people sick if they are not done correctly. 

Time/Temperature Control for Safety (TCS) foods are foods that need time and temperature control to limit pathogen growth or toxins that can make people sick. TCS foods include things like meats, dairy, raw seed sprouts, cut melons, cut leafy greens, and cut tomatoes.

The risk factors are:

• Cold Holding TCS Food:  Keeping foods that need temperature control at 41°F (5°C) or colder to prevent bacteria from growing.
• Exposed Food (Potential for Bare Hand Contact): Handling unpackaged, ready-to-eat foods which can transfer harmful pathogens (includes ice).
• Hot Holding: Keeping food at 135°F (57°C) or hotter to prevent bacteria from growing while it is being served or displayed.
• Cooking: Cooking raw food to the required internal temperature to kill harmful bacteria.
• Cooling: Lowering food temperatures from 135°F (57°C) to  41°F (5°C) quickly to slow bacteria growth and toxins. 
• Reheating for Hot Holding: Reheating previously cooked and cooled foods so that all parts of the food reaches 165°F (74°C) to kill bacteria and reduce toxins before hot holding at 135°F (57°C) or above. 
• Produce Preparation: Washing, peeling, or cutting fruits or vegetables for cooking or serving.
• Raw Meat Preparation: Handling, cutting, or processing raw meat, raw seafood or eggs. 
• Time as a Public Health Control (TPHC): Using time instead of temperature to keep TCS foods safe. Food must be used or thrown out within 4 hours to prevent bacteria growth.
• Serves a Highly Susceptible Population: Serving people who are most likely to get sick with foodborne illness, such as seniors and children 9 years or younger. Examples of facilities that fall into this category are senior center or elementary school.
• Consumer Advisory: Having raw or undercooked foods, like seafood, eggs, or meat which needs a notice on a menu or sign that warns customers about the risks of foodborne illness.
• Food prep Involving Special Processing that Requires a HACCP: Special processes such as curing, smoking, drying, vacuum packaging, or fermentation that need a Hazard Analysis Critical Control Point (HACCP) plan to prevent food safety risks.
• Mobile Food Unit: A food service operation that can move from place to place, like a food truck, trailer, or cart.

Most food establishment categories will be divided into 3 risk levels:

• 1 to 3 Risk factors = Risk Level 1
• 4 to 6 Risk Factors = Risk Level 2
• 7 or more risk factors = Risk Level 3

Routine inspection frequencies are based on risk levels, but additional inspection can be done.

• Risk Level 1 Food Establishments = 1 routine inspection every 2 years
• Risk Level 2 Food Establishments = 1 routine inspection per year
• Risk Level 3 Food Establishments = 2 routine inspections per year