Food Protection Program
Food safety and good sanitary practices continue to be the focal point for all food service inspections. Cross contamination from raw food, unnecessary manual handling of all foods by food handlers and improper holding temperatures continue to be the major sources of foodborne illness throughout the state.
A high risk establishment is one which serves potentially hazardous foods that require a great deal of on-site processing, including manual handling, cooling, reheating, advance preparation and holding for service.
A medium risk establishment is one that serves potentially hazardous foods but has a rapid turnover between preparation and service. Also included are those establishments with private water supplies, even though they may not serve potentially hazardous food.
A low risk establishment is one that serves no potentially hazardous food.
The inspection frequency of a facility is determined by its risk category. A high risk establishment is required to be inspected once a year, but State and Federal guidelines recommend twice per year, a medium risk once a year, and a low risk every other year.