Each permitted food establishment is given a "priority classification" based on the type of foods served and the population or age group that the food is being served to.
• Low Priority (inspected 1-2 times per year minimum): A food establishment that sells only prepackaged foods; prepares and/or serves only beverages or foods with minimal handling. This may include some convenience stores or commissaries.
• Medium Priority (inspected 2-3 times per year minimum): A food establishment that prepares, serves, or sells foods from precooked ingredients with limited handling. Examples include as a retail grocery store, sandwich shop, seasonal fast food, produce market, ice cream shop, bakery or candy store.
• High Priority (inspected 3-4 times per year minimum): A food establishment that prepares or sells foods from raw meats or seafood, extensively handles foods, and serves a highly susceptible population. Examples include a full service restaurant, fast food restaurant, seafood market, fresh meat market, delicatessen, caterer, hospital food service, or nursing home food service.