Grant County Health District permits food establishments based on a risk-based categories. Permanent food establishment permit categories will be determined by the number of risk factors the food establishment has. Risk factors are processes that when done incorrectly, can make people sick. The risk factors are:
- Cold-holding PHF/TCS food
- Exposed food (potential for bare hand contact)
- Hot-holding
- Cooking
- Cooling
- Reheating for hot-holding
- Produce preparation
- Raw meat preparation
- Time as a Public Health Control (TPHC)
- Serve a Highly Susceptible Population
- Consumer Advisory in menu
- Food prep involving special processing
- Mobile Food Unit
Most food establishment categories will be divided into 3 risk levels:
- 1 to 3 Risk factors = Risk Level 1
- 4 to 6 Risk Factors = Risk Level 2
- ≥7 risk factors = Risk Level 3
GCHD inspection frequencies will be based on risk levels:
- Risk Level 1 Food Establishments = 1 routine inspection every 2 years
- Risk Level 2 Food Establishments = 1 routine inspection per year
- Risk Level 3 Food Establishments = 2 routine inspections per year
FAQs
Why implement a risk-based inspection program?
Our goal is to minimize foodborne illness by spending the most time in establishments that pose the greatest risks, through education and enforcement. The risk-based system will better reflect the time dedicated to each facility.
How will I know which category my food establishment is?
Risk categories are based on the number risk factors occurring within the establishment. Please see the risk factors above.
What if I want to appeal/change my assigned risk-level?
If you feel your assigned risk level is inaccurate, please contact us before the end of the year so we can discuss your risk factors and, if appropriate, make changes to your risk level before you pay for your
permit—Although risk levels can be increased throughout the year, risk level-decreases are only available when the permit is renewed.
What if I have more questions?
More information on food establishment categories and fees can be found on the food permit application page. You can also call our office and talk to someone in the food program (509) 766-7960.