[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-340903-105":59,"doc-detail-340903-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","food-protection-inspection-of-food-service-establishments","Food Protection - Inspection of Food Service Establishments","","Provides guidance to local health departments on the food service establishment inspection program. Directs LHDs to categorize permitted establishments, including temporary and mobile operations and pushcarts, using a risk assessment based on foods and population served, prioritizing items that may contribute to foodborne illness. Defines high-, medium-, and low-risk categories with examples, then specifies required inspection report forms compatible with eHIPS, data entry steps, and inspection frequency recommendations tied to public risk.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/food-protection-inspection-of-food-service-establishments/340903/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/food-protection-inspection-of-food-service-establishments/340903.png","ImageObject",300,407,{"name":92,"@type":93},"Cart","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-23","2026-09-22",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",11,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What is the purpose of the guidance for local health departments?","Question",{"text":113,"@type":114},"To supply guidance to local health departments regarding the food service establishment inspection program.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"How should food service establishments be categorized and prioritized?",{"text":118,"@type":114},"LHDs should categorize permitted establishments, including temporary and mobile food service establishments and pushcarts, based on foods and population served using risk assessment, and prioritize inspections focusing on items that could contribute to foodborne illness.",{"name":120,"@type":111,"acceptedAnswer":121},"How often should inspections be conducted for different risk categories?",{"text":122,"@type":114},"High-risk establishments are recommended to be inspected about twice per year, medium-risk once each year, and low-risk once each two years.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},340903,1790163281,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":24,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145},18829141979164,"https://eur-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","| NEW YORK STATE DEPARTMENT OF HEALTH OFFICE OF PUBLIC HEALTH CENTER FOR ENVIRONMENTAL HEALTH\u003Cbr>TECHNICAL REFERENCE | ITEM NO: CEHFP 852 TR DATE: 08/06/07 |\n| --- | --- |\n|  | SUBJECT: Food Protection – Inspection of Food Service Establishments\u003Cbr>Page 1 of 5 |\n\nPURPOSE:  \nTo supply guidance to local health departments (LHD) regarding the food service establishment inspection program.  \nPOLICY:  \nLHDs should categorize all permitted food service establishments (including Temporary and Mobile Food Service Establishments and pushcarts) based upon foods and population served (risk assessment), and prioritize inspections focusing on items that could potentially contribute to foodborne illness. Food services operating at Temporary Residences and Children’s Camps should be categorized and prioritized using the same criteria as a permitted food service.  \n1. RISK ASSESSMENT OF FOOD SERVICE ESTABLISHMENTS:  \nAll food service establishments do not present the same risk of causing foodborne disease illness; therefore, facilities can be grouped according to their relative risk of causing a foodborne outbreak. Such listing should group establishments into three (3) categories: high- , medium- , and low-risk. These listings do not mean that any given establishment is less safe than others, but rather that the nature of their menu and population served creates a greater potential for a foodborne illness to occur. Establishments with a poor sanitary history may require placement at the top of the list in any one of the groups for more frequent inspections. Such establishments should not be moved between groups unless menu items change resulting in a significant change in public risk. Criteria to classify establishments by risk category are as follows.  \nHigh-Risk Establishments  \nEstablishments which serve potentially hazardous foods that require a great deal of processing on the premises, including: manual handling, cooling, re-heating, holding for service – hot or cold, transportation of hot or cold ready-to-eat meals and preparation of foods several hours or days before service. Epidemiologic experience has demonstrated that menu items served by these facilities are common vehicles of foodborne illnesses. This category includes establishments that often serve large numbers of meals to the aged, children, or the infirm.  \n\n| NEW YORK STATE DEPARTMENT OF HEALTH OFFICE OF PUBLIC HEALTH CENTER FOR ENVIRONMENTAL HEALTH\u003Cbr>TECHNICAL REFERENCE | ITEM NO: CEHFP 852 TR DATE: 08/06/07 |\n| --- | --- |\n|  | SUBJECT: Food Protection – Inspection of Food Service Establishments\u003Cbr>Page 2 of 5 |\n\nExamples of establishments in the high-risk category include: those which prepare roasted meats, sauces, gravies, casseroles, potentially hazardous baked goods and foods which contain meat, fish, poultry, dairy products, eggs or shellfish.  \nMedium-Risk Establishments  \nThese establishments often serve potentially hazardous foods; however, thereis a rapid turnover between preparation and service. This group also includes low-risk foods that may or may not be potentially hazardous, but require extensive handling, such as baked goods and pizzas. Many of these establishments serve a large volume of food and, therefore, require close attention, although their foodborne illness risk is low. Examples of establishments in this group include: fast food restaurants, submarine shops, pizza parlors, some retail bakeries, some mobile food establishments, and shortorder breakfast and lunch establishments.  \nLow-Risk Establishments  \nMost of these establishments serve no potentially hazardous foods with the possible exception of prepackaged sandwiches and specialty items, such as pickled meats or eggs, cream-filled donuts and other snack foods. The regulatory concern in these establishments relates more to sanitation and maintenance. Examples of establishments in this category include: bars, taverns, retail doughnut shops, some temporary food operations, and coffee shops.  \n","cbCait1iG8Vead4A","https://ap.wps.com/l/cbCait1iG8Vead4A","pdf",54271,"English","# Purpose and Policy\n# Risk Assessment of Food Service Establishments\n## High-Risk Establishments\n## Medium-Risk Establishments\n## Low-Risk Establishments\n# Inspection Report Forms\n# Inspection Frequency","[{\"question\":\"What is the purpose of the guidance for local health departments?\",\"answer\":\"To supply guidance to local health departments regarding the food service establishment inspection program.\"},{\"question\":\"How should food service establishments be categorized and prioritized?\",\"answer\":\"LHDs should categorize permitted establishments, including temporary and mobile food service establishments and pushcarts, based on foods and population served using risk assessment, and prioritize inspections focusing on items that could contribute to foodborne illness.\"},{\"question\":\"How often should inspections be conducted for different risk categories?\",\"answer\":\"High-risk establishments are recommended to be inspected about twice per year, medium-risk once each year, and low-risk once each two years.\"}]","Food Protection - Inspection of Food Service Establishments | PDF",1790039479,13]