Types of food establishments

Food establishments are grouped into three categories based on the kind of food offered and how it is prepared or handled prior to service. The types of establishments are:

• High Risk - A facility that offers raw animal foods, or where food is cooked, cooled, reheated or prepared a day or more in advance of service.  These establishments have the most potential for the occurrence of foodborne illness risk factors due to complex food handling practices
• Medium Risk - A facility where food has already been cooked (precooked), and preparation or handling prior to service is limited.  These establishments have less potential for the occurrence of foodborne illness risk factors due to simplified food handling practices.
• Low Risk - A facility that offers only prepackaged foods like candy, chips, sandwiches and soda that require no preparation or handling prior to service.  The potential for foodborne illness risk factors to occur is lowest due to limited food handling practices.
• Temporary Food Events - When serving food at an event that is open to the public a temporary food license is required.  Examples include selling concessions at a sporting event or craft fair, handing out snacks at a fundraising event, or having a restaurant cater an event not held at the restaurant that is open to the public.

 - Naim KHALID