Food Establishment Risk Types

Is my mobile food establishment a Risk Type 1, 2, 3 or 4? What is the difference between each risk type?
Food establishments are classified into 4 risk types by:
  • Kind of food served
  • Menu size
  • Type of food preparation
Dependent upon the information you provide in your application and/or the inspections at your facility, the inspector will determine the facility risk type using the following definitions: Risk 1
  • Does not cool potentially hazardous foods
  • Prepares only non-potentially hazardous foods or heats only commercially processed, potentially hazardous foods for hot holding
  • Serves only pre-packaged, non-potentially hazardous foods
Risk 2
  • Has hot and cold holding of potentially hazardous foods after preparation or cooking or limits complex preparation of potentially hazardous foods, including the cooking, cooling and reheating for hot holding to 2 or fewer items
  • Prepares, cooks and serves most products immediately
Risk 3
  • Has a large menu that requires the complex preparation of menu items, including cooking, cooling and reheating of at least 3 or more potentially hazardous foods or prepares and serves potentially hazardous foods, including raw ingredients
  • Serves a susceptible population
Risk 4 A retail food establishment that conducts specialized processes designed to control pathogen proliferation, such as:
  • Acidification
  • Bottling
  • Canning
  • Curing
  • Reduced oxygen packaging
  • Smoking