3701-21-02.3(B) Risk level of food service operations

Risk level II poses a higher potential risk to the public than risk level I because of hand contact or employee health concerns but minimal possibility of pathogenic growth exists. Examples of risk level II activities include, but are not limited to:

(1)

Handling, heat treating, or preparing non-time/temperature controlled for safety food;

(2)

Holding for sale or serving time/temperature controlled for safety food at the same proper holding temperature at which it was received;

(3)

Heating individually packaged, commercially processed time/temperature controlled for safety foods for immediate service; or

(4)

Hand dipping of commercially manufactured ice cream.