Retailer
Food Service
Manufacturer
Wholesaler
Food | Definition | Examples |
---|---|---|
High risk food | Food that may contain pathogenic microorganisms and will support formation of toxins or growth of pathogenic microorganisms. | Any potentially hazardous food. Examples - raw and cooked meat and poultry, seafood (excluding live), soft cheese, sprouted seeds, cut fruits, cooked rice and pasta. |
Medium risk food | Food that:
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Low risk food | Food that is unlikely to contain pathogenic microorganisms and will not support the formation of toxins or growth of pathogenic microorganisms, and is unlikely to contain harmful natural toxins or chemicals, or foreign matter. |
Generally any non-potentially hazardous food that does not meet the definition of medium risk food above. Examples - biscuits, flour, plain bread and rolls. |
Inspection frequencies (every x months)
Classification | Starting point | Maximum (low compliance) | Minimum (high compliance) |
---|---|---|---|
P1 | 6 | 3 | 12 |
P2 | 12 | 6 | 18 |
P3 | 18 | 12 | 24 |
P2-N | One initial inspection | Reinspect as needed | Reinspect as needed |
P4 | One initial inspection | Reinspect on compliant, recall or risk change only | Reinspect on compliant, recall or risk change only |