High Priority—inspected minimum of three times per year
Examples include hospitals, full-service restaurants and establishments conducting processing at retail.
- Extensive menu and handling of raw ingredients.
- Complex preparation including cooking, cooling, and reheating for hot holding that involves many Time-Temperature Control for Safety (TCS) foods.
- Establishments serving a highly susceptible population or that conduct specialized processes, e.g., smoking and curing or reduced oxygen packaging for extended shelf‐life.
- Variety of processes require hot and cold holding of TCS food.
Medium Priority—inspected minimum of twice per year
Examples include schools, retail food store operations, and quick service operations.
- Limited menu.
- Most products are prepared/cooked and served immediately.
- May involve hot and cold holding of TCS foods after preparation or cooking.
- Complex preparation of TCS foods requiring cooking, cooling, and reheating for hot holding is limited to only a few TCS foods.
Low Priority—inspected minimum of once per year
Examples include most convenience store operations, hot dog carts, and coffee shops.
- Establishments that serve or sell only pre‐packaged, non-TCS foods.
- Establishments that heat a limited amount of only non-TCS foods for hot holding.
- No cooling of TCS foods.