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

Risk level IV poses a higher potential risk to the public than risk level III because of concerns associated with: handling or preparing food using a procedure with several preparation steps that includes reheating of a product or ingredient of a product where multiple temperature controls are needed to preclude bacterial growth. Examples of risk level IV activities include, but are not limited to:

(1)

Reheating bulk quantities of leftover time/temperature controlled for safety food more than once every seven days;

(2)

Operating a heat treatment dispensing freezer;

(3)

Catering as defined in division (G) of section 3717.01 of the Revised Code;

(4)

Offering as ready-to-eat a raw time/temperature controlled for safety animal food or a food with these raw ingredients;

(5)

Using freezing as a means to achieve parasite destruction;

(6)

Preparing food for a primarily high risk clientele including immuno-compromised or elderly individuals in a facility that provides either health care or assisted living;

(7)

Using time as a public health control for time/temperature controlled for safety food;

(8)

Non-continuous cooking of raw time/temperature controlled for safety animal food;

(9)

Performing activities requiring a HACCP plan; or

(10)

Activities requiring a variance for the process.