Classes of Food Service Establishments

Class I

A food service establishment with commercially prepackaged foods and/or hot or cold beverages only. No preparation, cooking or hot holding of potentially hazardous foods is included except that commercially pre-packaged foods may be heated and served in the original package within four (4) hours. Inspected once per year.

Class II

A food service establishment using cold or ready-to-eat commercially processed food requiring no further heat treatment and/or hot or cold beverages. No cooking, heating or hot holding of potentially hazardous foods is included, except that commercially packaged precooked foods may be heated and served in the original package within four (4) hours, and commercially precooked hot dogs, kielbasa and soup may be heated if transferred directly out of the original package and served within four (4) hours. Inspected twice per year.

Class III

A food service establishment having on the premises exposed potentially hazardous foods that are prepared by hot processes and consumed by the public within four (4) hours of preparation. Inspected three times per year.

Class IV

A food service establishment having on the premises exposed potentially hazardous foods that are prepared by hot processes and held for more than four (4) hours prior to consumption by the public. Inspected four times per year.   Class IV establishments are further divided into categories based upon size and type of operation.  Class IVa establishments have 0-24 seats.  Class IVb establishments have 24-49 seats.  Class IVc establishments have more than 50 seats.  Class IVd establishments include caterers and wholesalers.

Temporary Food Service Establishment

A food service establishment that operates at a fixed location for a temporary period of time, not to exceed two (2) weeks, in connection with a carnival, circus, public exhibition, festival, celebration or similar transitory gathering.