Establishments are classified according to the potential for transmission of disease. The process is not a score or assumption of how clean a restaurant is, but rather a form of classifying establishments into a process. For example, being designated a process 3 Very High Risk does not mean that the establishment is dangerous or failing, it only recognizes that due to the complexity of the processes in the establishment, there is the potential for a breakdown in the process. The processes are listed below and examples of each are given:
Process 1 - Low to moderate risk
This process involves food sale with or without preparation and includes no cooking. Generally, the steps in this process are:
Receive - Store - Prepare - Hold - Serve - Vend - Stock.
Process 2 - High Risk
This process involves food preparation for same day service. Generally, the steps in this process are:
Receive - Store - Prepare - Cook - Hold - Serve.
Process 3 - very High Risk
This process involves complex food preparation. Generally, the steps in this process are: Receive - Store - Prepare - Cook - Cool - Reheat - Hot Hold - Serve
Temporary events. These events last no more than seven consecutive days and applicants are limited to seven (7) temporary event permits per year. No annually permitted establishment shall allow temporary event food vending at their site unless a temporary event application has been submitted to the regulatory authority.
Click here for the temporary permit application. You can also download the guidelines for temporary events here.