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

Risk level III poses a higher potential risk to the public than risk level II because of the following concerns: proper cooking temperatures, proper cooling procedures, proper holding temperatures, contamination issues or improper heat treatment in association with longer holding times before consumption, or processing a raw food product requiring bacterial load reduction procedures in order to sell the product as ready-to-eat. Examples of risk level III activities include, but are not limited to:

(1)

Handling, cutting, or grinding raw meat products;

(2)

Cutting or slicing ready-to-eat meats and cheeses;

(3)

Assembling, partially cooking, or cooking time/temperature controlled for safety food that is immediately served, held hot or cold, or cooled;

(4)

Operating a soft serve ice cream or frozen yogurt machine;

(5)

Reheating in individual portions only; or

(6)

Heating of a product, from an intact, hermetically sealed package and holding the product hot.