15 Miss. Code. R. 13-75-5.1.2
Risk categorization allows establishments to be ranked by considering risk factors and creating a variable inspection frequency for each category. There shall be from one to four levels of risks established. The minimal frequency of inspection shall be as follows:
Risk Level | Fee | Risk Level Category Description | Minimum number of inspections per year |
1 | $40.00 | * Pre-packaged non-time, temperature controlled for safety (TCS) food | 1 |
* Limited prep of non-TCS food | |||
* Two-three day events if TCS food limited to one- two items with no cooling or reheating | |||
2 | $132.25 | * Limited menu (one or two primary items) | 1 |
* Minimal food preparation | |||
* Products cooked, prepared, and served immediately | |||
* Hot or cold hold limited to single meal service | |||
* Raw ingredients requiring minimal preparation | |||
3 | $198.00 | * Handling of several TCS foods | 2 |
* Preparation including cooking, cooling, and reheating of TCS foods | |||
* Retail food operations including deli and seafood departments | |||
* Hot and cold holding of foods | |||
* Wholesale processing (non-TCS) foods | |||
4 | $264.50 | * Extensive handling of raw ingredients | 2 |
* Preparation processes include the cooking, cooling, and reheating of TCS foods | |||
* Processing requiring hot and cold holding of TCS foods | |||
* Food processes include advance preparation of TCS foods for next day service | |||
* Facilities whose primary service is to the immuno-compromised | |||
* Wholesale TCS foods | |||
* Extensive handling of raw potentially hazardous ingredients extended hours | |||
* Food processing of TCS foods (wholesale or retail) |
15 Miss. Code. R. 13-75-5.1.2