An example of risk categorization and types of facilities is shown in Table 1-7. Prepackaged nonpotentially hazardous foods only. Limited preparation of non-potentially hazardous foods only. Pre-packaged raw ingredients are cooked or prepared to order. Retail food operations exclude deli or seafood departments.
Raw ingredients require minimal assembly.
Hot and cold holding of potentially hazardous foods is restricted to single meal service. Preparation processes requiring cooking, cooling, and reheating are limited to 1 or 2 potentially hazardous foods. Preparation process includes the cooking, cooling, and reheating of potentially hazardous foods. A variety of processes require hot and cold holding of potentially hazardous food. Advance preparation for next day service is limited to 2 or 3 items.