What constitutes a high-risk food establishment?
a high risk food establishment is a premise that prepares and handles large quantity of hazardous foods (such as poultry, fish, and beef) that are often involved with foodborne illness – like restaurants, banquet halls and cafeterias) it may also use multi-step preparation for processing food – such as defrosting, cooking, cooling, storing, reheating, preparing, hot holding, slicing, de-boning, mixing, and serving establishments implicated in the past with foodborne illness may also be considered a high-risk food establishment
