Below is a list of permit types and general descriptions.
| Permit Type and Class |
Brief description |
E & D 0-9 or 10+ Class 1
A food establishment, restaurant, or bar that prepares food, has a seating capacity of between 0 to 9 or more than 10 seats.
|
Establishment is limited to the sale of non-potentially hazardous and pre-packaged foods. |
E & D 0-9 or 10+ Class 2
A food establishment, restaurant, or bar that prepares food, has a seating capacity of between 0 to 9 or more than 10 seats.
|
Establishment is limited to serving, heating, cooling of 1 or 2 main potentially hazardous items that are
often cooked to order and that require minimal assemby. Hot and cold holding restricted to single meal service.
|
E & D 0-9 or 10+ Class 3
A food establishment, restaurant, or bar that prepares food, has a seating capacity of between 0 to 9 or more than 10 seats.
|
Advanced preparation for next-day service is limited to two or three items. A variety of processes require
hot and cold holding of potentially hazardous items. Raw ingredients require minimal assembly. Hot and cold
holding limited to single meal service.
|
E & D 0-9 or 10+ Class 4
A food establishment, restaurant, or bar that prepares food, has a seating capacity of between 0 to 9 or more than 10 seats.
|
Extensive handling of raw ingredients. Preparation processes include the cooking, cooling, and re-heating of
potentially hazardous foods. A variety of processes require hot and cold holding of potentially hazardous items.
Food processes include advanced preparation for next day service.
|
E & D 0-9 or 10+ Class 5
A food establishment, restaurant, or bar that prepares food, has a seating capacity of between 0 to 9 or more than 10 seats.
|
Food processing at the retail level, e.g., smoking and curing; reduced oxygen packaging for extended sheld life.
Extensive handling of raw ingredients. Food processes include advanced preparation for next day service. Category
includes those facilities whose primary service population is immunocompromised.
|
| Catering Establishment |
An establishment in which the process of preparing food products or food is carried on at one premise for service
and consumption at another off-site location for a temporary event or occurence.
|
| Food Jobber |
A wholesale establishment in which food, not manufactured on the premises, is offered for sale for ultimate human consumption. |
| Food Processor |
A food establishment that manufactures, packages, labels, or stores food for human consumption. |
| Bakery |
An establishment in which is carried on the process of mixing, compounding, cooking, baking, or manufacturing any bakery product. |
| Bottled Water |
An establishment that is engaged in the sealing of water in bottles, packages, or other containers and offered
for sale for human consumption, including bottled mineral water.
|
| Ice Manufacturer |
An establishment in which ice is manufacturered, or processed or stored, packaged, distributed or offered for sale for human consumption. |
| Meat Market |
Means a retail meat market, store or shop in which meat, meat products, fish, poultry, wild game, or molluscan
shellfish are processed, prepared, stored, sold or offered for sale. Preparation by means of cooking shall be
limited to the production of rotisserie chicken and ribs for consumption off the premises. |
| Retail Class 2 |
A retail establishment other than a restaurant, engaged in the business of selling food at retail for human consumption. |
| Retail Class 3 |
A larger establishment other than a restaurant, engaged in the business of selling food at retail for human consumption. |
| Damaged Food |
An establishment that retails food that may have been damaged but are not unclean, unwholesome, contaminated,
unfit or otherwise dangerous or deleterious to human health. |
| Refrigerated Warehouse |
Means any place, other than a restaurant, store, home or eating establishment with refrigerated space providing refrigeration
and refrigerated storage service to the public with facilities to cool and keep food below 41 °F. (5°C.).
|
| Day Care |
A facility that provides meals to a young population usually under 5 years of age. |
| Food Bank |
Usually a non-profit establishment that stores, retails or gives away food items often obtained through donations. |
| Miscellaneous Foods |
A retail food establishment that sells only
non-potentially hazardous food. The total sales/display area shall be limited to ten linear feet.
|
