Miss. Code. tit. 15, pt. 13, subpt. 75, ch. 4, app 15-13-75-4-A
Food Processing Risk Assessment
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 five levels of risks established. The minimal frequency of inspection shall be as follows:
Risk/Fee Level | Risk Type Category Description | Frequency (# per year) | Examples Including but Not Limited To: |
1 | Pre-packaged non-potentially hazardous foods only | 1 | Warehouses handling dry products only Relabelers |
$15 | |||
2 | Minimal food preparation of NPH Products repacked for sale | 1-2 | Repackers, warehouses holding PHF which require temp. control |
$30 | Hot or cold holding of packaged | Jellies, jams, spices, dry mixes | |
3 | Wholesale processing of raw non-ready-to-eat products | 2-3 | Wholesale processing (pH foods) ex. catfish |
$70 | Commercial bakeries | Bakeries | |
4 | Wholesale processing of PHF | 3-4 | Wholesale processing of PHF such as sandwich mfg., low acid ready-to-eat products |
$100 | Raw, unprocessed ready-to-eat products (salads, nuts) | ||
5 | Extensive handling of large volumes of raw potentially hazardous ingredients / extended hours | 3-4 | Processors of PHF requiring HACCP plans or equivalent. (ex. seafood processor of ready-to-eat products) |
$150 | Food processing of PHF (wholesale or retail) which require HACCP plan or food safety plan | Smoking, curing, reduced oxygen packaging, acidified product |
Miss. Code. tit. 15, pt. 13, subpt. 75, ch. 4, app 15-13-75-4-A