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

Mobile food service operations based on the highest risk level activity in accordance with the following criteria:

(1)

Low risk poses a potential risk to the public in terms of sanitation, food labeling, sources of food, storage practices, hand contact, hand washing, and employee health concerns but minimal possibility of pathogenic growth exists and includes the following activities:

(a)

Holding for sale or service pre-packaged refrigerated or frozen time/temperature controlled for safety foods in equipment that complies with paragraph (KK)(3) of rule 3717-1-04.1 of the Administrative Code; and

(b)

Offering for sale or serving pre-packaged non-time/temperature controlled for safety foods;

(2)

High risk poses a higher potential risk to the public than low risk because of concerns associated with: proper receiving, holding, and cooking temperatures; proper cooling procedures; processing a raw food product requiring bacterial load reduction procedures in order to sell or serve it as ready-to-eat; 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; offering as ready-to-eat a raw time/temperature controlled for safety meat, poultry product, fish, or shellfish or a food with raw time/temperature controlled for safety items as ingredients; or using time in lieu of temperature as a public health control for time/temperature controlled for safety food. Examples of high-risk activities include, but are not limited to:

(a)

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

(b)

Operating a heat treatment dispensing freezer;

(c)

Reheating bulk quantities or individual portions of leftover time/temperature controlled for safety food;

(d)

Heating of a product, from an intact, hermetically sealed package and holding it hot; or

(e)

Operating as a mobile catering food service operation as defined in paragraph (L) of rule 3701-21-01 of the Administrative Code.