Table 1-7. Risk categorization of food establishments

MANUAL OF NAVAL PREVENTIVE MEDICINE

Table 1-7.

Risk categorization of food establishments

RISK

FACILITY

TYPE

RISK TYPE CATEGORY DESCRIPTION

TYPE

ARO's

Pre-packaged nonpotentially hazardous foods

only. Limited preparation of nonpotentially

hazardous foods only.

Limited menu (1 or 2 main items). Pre-packaged

raw ingredients are cooked or prepared to order.

Retail food operations exclude deli or seafood

HOT DOG

departments. Raw ingredients require minimal

TRAILER

assembly. Most products are cooked/prepared and

served immediately. Hot and cold holding of

SMALL DELI

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.

Extensive handling of raw ingredients.

Preparation process includes the cooking,

cooling, and reheating of potentially hazardous

foods. A variety of processes require hot and

LARGE DELI

cold holding of potentially hazardous food.

SMALL CLUB

Advance preparation for next day-service is

limited to 2 or 3 items. Retail food operations

include deli and seafood departments.

Establishments doing food processing at retail.

Extensive handling of raw ingredients.

Preparation processes include the cooking,

FULL SERVICE

cooling, and reheating of potentially hazardous

FACILITIES

foods. A variety of processes require hot and

cold holding of potentially hazardous foods.

(Shore

Food processes include advanced preparation for

galley's,

next-day service. Category would also include

ships and

those facilities whose primary service

submarines

population is immunocompromised.

galley's)

c. Previous compliance history should also be considered when

establishing inspection frequency. Non-conformance with critical Code

items or HACCP plan requirements may move an establishment up into more

frequent inspections until a record of more consistent compliance is

achieved.

d. There is a wide variety of methods for assigning establishments to

risk categories. The simplest method for that jurisdiction is often the

best.

e. Resources need to be allocated for seasonal and temporary food

establishment operations. Frequently, this involves scheduling inspections

on weekends and during evening hours.

f. It may be useful to schedule a number of inspections during the

evening hours to get a more balanced view of certain food operations.

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