901:3-4-05(D) Risk level of retail food establishments

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 food service operations 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 immune-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 food;

(9)

Performing activities requiring a HACCP plan, as defined in paragraph (B)(52) of rule 3717-1-01 of the Administrative Code; or

(10)

Activities requiring a variance for the process.